To predigest is to treat food with enzymes or chemicals that partially break down its components before eating, making it easier to digest for people with impaired digestive function. The concept is routine in clinical nutrition: protein hydrolysates in elemental feeds and hypoallergenic infant formulas are predigested proteins, broken into peptides and amino acids that need minimal digestive work; lactase-treated milk predigests lactose for the intolerant. Pancreatic enzyme replacement does the job inside the body for patients whose own enzymes fail. Industrial predigestion also serves convenience and functionality: tenderised meats, predigested starches in brewing, and hydrolysed vegetable proteins for flavour. The principle is simple, perform outside the body the breakdown the gut cannot manage, but the execution demands precise enzyme control to avoid bitterness and nutrient loss.