Abstract. Transglutaminase (TGase) is an enzyme which creates isopeptide bonds between side chains of amino acids glutamine and lysine of various proteins, thus forming crosslinks and joining protein molecules together. It is widely used in food industry. In particular, it improves the texture and appearance of e.g. meat products, increases the product weight and extends the shelf life. TGase is also used for replacement of preservatives, emulsifiers, stabilizers, flavors, dyes and sweeteners. Usage of TGases from various sources is regulated by governing bodies and is currently allowed in European countries and in Ukraine. However, utilization of TGases in manufacturing chain is generally not disclosed on the product labels. For instance, food companies prefer to not disclose e.g. that the ham block has been manufactured out of small pieces of meat leftovers using TGase. They charge buyers as if that was the solid section of real meat. Moreover, ordinary consumers generally have little ideas on the processing technology of the food products they buy. Most of the product label information is written in a complicated way using abbreviations. By avoiding decoding and proper explanations, manufacturers try to mislead consumers and avoid responsibility. Furthermore, manufacturers constantly apply tricks to replace food ingredients and use various additives. This may lead to aggravating global problem of food adulteration and falsification. The goal of this paper was to draw attention of various circles of health professionals, regulatory officials and wide public to possible involvement of TGases in our food products.