Enzymes, and enzyme modified products included in class 1; wine finings, fining agents for beer; preparations for use in the detection of brewery bacteria; chemical preparations included in class 1 for use as ingredients for food and beverages, including clarifying agents for fermented beverages and gelling agents for use as food stabilizers; catalysts prepared from natural food substances, or chemical substances for use with yeast, yeast detection agents, bacteria detection agents, water neutralising agents, or tannic acid, or two or more of those; chemicals for use in conditioning malt beverages; brewing aids, stabilisers and foam improvers.