Is a New Food Enzyme Safe for European Consumers?

In a recent development, the European Food Safety Authority (EFSA) has released its safety evaluation regarding a food enzyme composed of cellulase, endo-1,3(4)-β-glucanase, and endo-1,4-β-xylanase. This enzyme is produced by the non-genetically modified strain AR-256 of Trichoderma reesei and is intended for use in the manufacturing processes of nine different food categories.

According to the assessment conducted by EFSA, the expert panel concluded that this food enzyme does not pose any safety concerns when used under the anticipated conditions. The enzyme's safety evaluation had been previously conducted for seven food manufacturing processes, and the applicant sought to extend its use to two additional processes. EFSA updated the safety assessment in light of this request and evaluated the food enzyme's safety for a total of nine food manufacturing processes.

During the evaluation, it was noted that the food enzyme's total organic solids (TOS) are either removed from or not carried into the final food products in three of the manufacturing processes. Therefore, the dietary exposure to the food enzyme-TOS was estimated for the remaining six processes, reaching up to 4.049 mg TOS/kg body weight per day in European populations. The Panel derived a revised margin of exposure, which was found to be at least 232, based on the revised exposure calculation and the outcome of the previous evaluation.

Based on the comprehensive evaluation, EFSA concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use. This announcement brings reassurance to European consumers regarding the safety of this new food enzyme in various food manufacturing processes.