Evaluating the Safety of Oryzin, an Enzyme Derived from a Non-Genetically Modified Aspergillus ochraceus Strain, for Expanded Use in the EU

The European Food Safety Authority (EFSA) recently conducted a detailed safety assessment of a food enzyme called oryzin (EC 3.4.21.63). The enzyme, produced by Amano enzyme Inc., is derived from a non-genetically modified strain of the fungus AE-P, a choice that undoubtedly brings a safe and efficient biocatallist to the food processing industry.

The oryzin enzyme plays a pivotal role in the food manufacturing industry, having previously been approved for use in nine different food manufacturing processes. However, with the continuous innovation of food manufacturing technology and changes in market demand, the applicant now proposes to extend its scope of use to another new process, while considering withdrawing two processes that are no longer suitable and fine-tuning the existing level of use. This proposal undoubtedly brings new challenges to food safety assessment.

During the assessment, the EFSA team performed a precise quantification of the total organic solid enzymes (TOS) consumed by the European population from food on a daily basis. According to the latest research data, this value is as high as 0.354 mg TOS/kg body weight. The data is based on rigorous testing of thousands of food samples and in-depth research into consumers' eating habits. At the same time, the panel also referred to the level of no observed adverse effects reported in the previous evaluation, that is, no adverse effects were observed at doses up to 1,662 mg TOS/kg body weight per day. This data provides a solid scientific basis for evaluating the safety of oryzin enzyme.

After in-depth analysis of the data, the EFSA team came to a reassuring conclusion that the oryzin enzyme does not raise any safety concerns under the revised conditions of intended use. This conclusion is not only based on rigorous scientific data and empirical research, but also reflects the high attention and responsible attitude to food safety issues.

It is worth mentioning that the use of oryzin enzyme not only helps to improve the quality and taste of food, but also reduces production costs and improves production efficiency to a certain extent. Therefore, the expansion of its scope of use and the fine-tuning of the level of use will undoubtedly bring broader development space and richer market opportunities for the food manufacturing industry.

The safety assessment of oryzin enzyme by the European Food Safety Authority is a comprehensive, in-depth and scientific inquiry. Through this evaluation, we can not only gain a clearer understanding of the safety and effectiveness of this food enzyme, but also provide strong support and guarantee for the sustainable development of the food manufacturing industry.