Ensuring the Safety of Non-GMO Bacillus flexus Strain AE-BAF-Produced β-Amylase: EU Evaluation

In a recent development, the European Union's (EU) food safety agency has conducted an assessment regarding the safety of β-amylase, an enzyme used in food production. The enzyme is produced using a non-genetically modified strain of Bacillus flexus known as AE-BAF. The evaluation aimed to determine the safety of this enzyme in various food manufacturing processes. This article provides an overview of the EU assessment and its findings.

EU Evaluation of Non-GMO Bacillus flexus Strain AE-BAF-Produced β-Amylase:
On May 8, 2024, the EU food safety agency released its opinion on the safety evaluation of β-amylase, a food enzyme. The enzyme is derived from the non-genetically modified strain of Bacillus flexus known as AE-BAF and is intended for use in seven different food production processes.

According to the evaluation conducted by an expert panel, the use of this food enzyme under expected conditions does not raise any safety concerns. The previous safety evaluation conducted by the European Food Safety Authority (EFSA) concluded that the food enzyme did not pose any safety issues in three food manufacturing processes. Subsequently, the applicant requested an extension of its use to four additional processes and revised the use levels. In response to this request, EFSA updated its safety evaluation of the food enzyme for a total of seven food manufacturing processes. The evaluation took into account the removal of the food enzyme-total organic solids (TOS) from the final foods in one manufacturing process. The estimated dietary exposure to the food enzyme-TOS was calculated for the remaining six processes, resulting in a maximum estimated exposure of 0.247 mg TOS/kg body weight per day in European populations.

Based on the data provided in the previous evaluation and the revised dietary exposure, the expert panel concluded that the use of this food enzyme does not raise any safety concerns under the revised intended conditions of use.

The EU evaluation of β-amylase produced from the non-genetically modified strain AE-BAF of Bacillus flexus assures its safety when used in various food manufacturing processes. The assessment conducted by the expert panel determined that the enzyme does not pose any safety issues under the intended conditions of use. This evaluation contributes to ensuring the safety of food enzymes and maintaining high standards of food production within the EU.