Unleashing the Potential of endo-1,4-β-xylanase: A Breakthrough in Baking Safety

In a recent development, the European Food Safety Authority (EFSA) has provided its assessment on the safety of a food enzyme known as endo-1,4-β-xylanase. This particular enzyme, derived from a genetically modified Bacillus velezensis strain AR-112, has been specifically designed for use in the baking process.

After a thorough evaluation, a team of experts has concluded that while there is a low possibility of allergic reactions through dietary exposure, the risk is minimal under expected usage conditions. The data provided supports the conclusion that this food enzyme does not pose any safety concerns when used as intended.

The food enzyme, produced by AB Enzymes GmbH, undergoes genetic modifications that have been deemed safe. Importantly, it is free from viable cells of the production organism and its DNA, ensuring its purity. With an intended application in baking processes, it holds the potential to revolutionize the industry.

Based on estimations, the dietary exposure to this food enzyme, in the form of total organic solids (TOS), is estimated to be up to 0.024 mg TOS/kg body weight (bw) per day among European populations. The safety evaluation follows the qualified presumption of safety (QPS) approach, which considers the production strain B. velezensis strain AR-112 as meeting the necessary requirements and raises no concerns during the production process. As a result, no additional toxicological data is required.

A comprehensive search for similarity between the amino acid sequence of the food enzyme and known allergens has been conducted, with no matches found. While the risk of allergic reactions upon dietary exposure cannot be entirely excluded under the intended conditions of use, the likelihood is extremely low.

This assessment by the EFSA reinforces the safety profile of endo-1,4-β-xylanase, highlighting its potential to be a valuable tool in the baking industry. With its genetically modified production strain and rigorous safety evaluations, this food enzyme opens up new possibilities for enhanced baking processes, ensuring both innovation and consumer safety.