European Union Assesses the Safety of Non-Genetically Modified Yeast Strain NCYC R693 in Producing β-Fructofuranosidase

The European Union recently conducted a safety assessment on the production of β-fructofuranosidase, an enzyme derived from a non-genetically modified yeast strain known as NCYC R693. This evaluation aimed to determine the safety of using this enzyme in various food manufacturing processes. The assessment considered potential risks, particularly in relation to allergic reactions, and concluded that under the intended conditions of use, the food enzyme does not pose any safety concerns. Let's delve further into the details.

On February 27, 2024, the European Union's food safety agency released its opinion on the safety assessment of β-fructofuranosidase, a food enzyme. This enzyme is produced using the non-genetically modified yeast strain NCYC R693 and is intended for use in four different food manufacturing processes.

The expert panel conducting the assessment recognized that under anticipated usage conditions, there is a low possibility of allergic reactions caused by dietary exposure to the enzyme, particularly for individuals with tomato allergies. However, the likelihood of allergic reactions is not expected to exceed that of allergic reactions to tomato itself. Consequently, the panel concluded that the food enzyme does not give rise to safety concerns when used as intended.

The production strain of the enzyme, NCYC R693, meets the requirements for the qualified presumption of safety (QPS) approach. This approach considers a history of safe use and the absence of any identified issues of concern in the production process. Therefore, no additional toxicological studies, apart from allergenicity assessment, were deemed necessary.

The dietary exposure to the food enzyme, measured as total organic solids (TOS), was estimated to be up to 2.485 mg TOS/kg body weight per day in European populations. Based on the provided data, the European Union panel concluded that the enzyme's usage does not present any safety concerns.

The European Union's assessment of the safety of β-fructofuranosidase produced by the non-genetically modified yeast strain NCYC R693 indicates that under the intended conditions of use, there are no significant safety concerns associated with this food enzyme. While there is a minimal possibility of allergic reactions, the likelihood is not expected to exceed that of allergic reactions to tomato. This evaluation provides valuable insights into the safety evaluation process of food enzymes and contributes to the overall understanding of their safe use in the food industry.