What type of enzyme do we need? (e.g., protease, amylase)

What source of the enzyme is best? (e.g., A. oryzae, B. subtilis, pancreatin)

What is the activity required? (e.g., Amylase skb/g vs. DU/g)

Is the assay method published or available?

What is the expression of activity? (e.g., unit/gram, unit/ml)

What is the standardizing agent? (e.g., maltodextrin, starch)

Will the enzyme activity be part of the label?

Will there be any stated guarantee of enzyme activity
on the label?

Are written specifications available to give to the vendor?

Who tests the quality standards? (e.g., vendor, third party)

Are other certifications, such as kosher or halal, required?

Is the product free of other ingredients? (e.g., wheat, lactose)