Safety Evaluation of Endo-1,4-β-Xylanase for Baking Processes in the EU
The European Food Safety Authority (EFSA) has issued an opinion on the safety assessment of endo-1,4-β-xylanase, a food enzyme produced by genetically modified Bacillus velezensis strain AR-112, intended for use in baking processes.
The European Food Safety Authority has conducted a comprehensive safety evaluation of endo-1,4-β-xylanase, a food enzyme produced using genetically modified Bacillus velezensis strain AR-112. This particular enzyme finds its application in baking processes and offers potential benefits for the food industry. The expert panel's assessment suggests that while there may be a low possibility of allergic reactions from dietary exposure, the overall likelihood remains minimal. Based on the provided data, the panel concludes that the food enzyme does not give rise to safety concerns under the intended conditions of use.
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