Ficin, a non-GMO protease from the latex of Ficus species (tropical fig tree), functions similarly to other plant proteases, such as Papain and Bromelain, but has a lower deactivation temperature, making it ideal for meat tenderizing applications, particularly thin cuts of meat such as fajita strips. Because it has a different cutting pattern than papain and bromelain, it works well in combination with either of those proteases or both.