Australian and New Zealand Food Standards Authority May Approve ‘Genetically Modified’ Enzyme in 90 Days, Countdown Begins: Will Your Dinner Table Be Invaded?

On 27 August 2024, Food Standards Australia and New Zealand (FSANZ) officially published Notice No. 303-24 concerning application No. A1291, which seeks public comment on the use of a specific Glucoamylase as a processing aid.

According to the notice, the glucoamylase in question is derived from the genetically modified Aspergillus Niger (its genetic donor is Fuscus fuscus) and will be used in brewing, baking, starch processing and the production of distilled alcohol. The call for submissions closes on 24 September 2024 at 6pm (Canberra local time).

Glucoamylase is a hydrolytic enzyme that hydrolyzes the α-1, 4-glucoside bond and α-1, 6-glucoside bond in starch molecules into glucose monomer. It has a wide range of applications in industrial production,Glucoamylase plays a key role in the starch saccharification process, starch can be completely hydrolyzed to glucose, used in sugar, alcohol and other industries. Glucoamylase can improve the texture and fermentation characteristics of dough and improve the quality of products such as bread. Glucoamylase is used for malting, converting starch in malt into glucose, the fermentation raw material. Glucoamylase can improve the utilization of starch in animal feed and increase nutrient absorption. Glucoamylase plays an important role in the production of bioethanol and other biofuels, improving the conversion efficiency.

In addition,Glucoamylase can also be used in pharmaceutical, textile and other industries. With the continuous development of industrial production,Glucoamylase has a broad application prospect.

The release of this notice reflects the high sense of responsibility and scientific and rigorous work attitude of Food Standards Australia and New Zealand in food safety management, and also highlights its positive actions in protecting public health and promoting the development of the food industry. Relevant enterprises and the public should actively respond to feedback and jointly contribute to improving the safety standards and quality levels of the food processing industry.