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The European Union evaluates the safety of a food enzyme, phytepsin

 foodmate 2022-12-09

On December 7, 2022, the European Food Safety Authority issued an opinion on the safety evaluation of a food enzyme phytepsin.

This food enzyme is known to be extracted by ABIASA from the pistils of the stinging thistle and is intended for milk processing in cheese production.

Based on the data provided, the Panel concluded that the food enzyme did not pose a safety problem under the intended conditions of use. Some of the original articles are reported below:

The food enzyme phytepsin (EC 3.4.23.40) is extracted from the pistils of the cardoon Cynara cardunculus L. by ABIASA. It is intended to be used in milk processing for cheese production. As no concerns arose from the source of the food enzyme, from its manufacture, and based on the history of safe use and consumption, the Panel co nsidered that toxicological data and the estimation of dietary exposure were not required. The Panel considered that allergic reactions to this phytepsin cannot be excluded in individuals allergic to this plant. However, the likelihood of allergic reactions to the phytepsin from C. cardunculus L. is expected not to exceed the likelihood of allergic reactions to cardoon. As the prevalence of allergic reactions to cardoon is low, also the likelihood of such reaction to occur to the food enzyme is low. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.

phytepsin

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The European Union evaluates the safety of a food enzyme, phytepsin

EU evaluation of safety of pectin lyase produced by transgenic Trichoderma reesei strain RF6199

Domestic potatoes are concentrated on the market, and farmers have called on the authorities to limit imports

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