Currently, some enzymes used in the food industry do not have the same activity when they are exposed to extreme pH, high temperatures, low water activity, etc., Recently, there has been increased interest in finding enzymes with resistance to aggressive conditions to generate efficient and clean processes. Enzymes are used to reduce viscosity, improve extractions, perform bioconversions, produce separations, change functions, and modify flavors, among other uses. Enzymes produced by halophilic microorganisms are produced under high salt concentration environments, have a high percentage of amino acid acidic-residues, and low levels of lysine as well as high contents of hydrophobic residues, aspartic, and glutamic acid and a low content of aliphatic residues. Hydrolases act mainly on four families of molecules (carbohydrates, lipids, proteins, and nucleic acids). Some of these enzymes are amylases, proteases, pectinases, lipases, and DNAses, among others. In this chapter, we discuss the main discoveries on these enzymes as well as their properties, applications, and future trends.