Safety Evaluation of a Food Enzyme for Baking and Starch Processing in the EU

The European Food Safety Authority (EFSA), in its latest opinion, has conducted a safety assessment of glucan 1,4-α-maltohydrolase, a food enzyme produced by genetically modified Bacillus subtilis strain BABSC, intended for use in baking processes and starch processing to produce glucose syrups and other starch hydrolysates.

The recently released opinion by the European Food Safety Authority sheds light on the safety evaluation of a food enzyme, glucan 1,4-α-maltohydrolase. This enzyme, produced using genetically modified Bacillus subtilis strain BABSC, has garnered attention for its potential applications in baking and starch processing. The expert panel's assessment concludes that while there may be a low possibility of allergic reactions and induced responses from dietary exposure, the likelihood remains minimal. However, due to insufficient data regarding the production strain, a definitive conclusion regarding the safety of the food enzyme under expected usage conditions could not be reached.