EU Safety Evaluation Confirms Endo-1,4-β-Xylanase is Safe for Food Production

On March 28, 2025, the European Food Safety Authority (EFSA) released an opinion regarding the safety evaluation of the food enzyme endo-1,4-β-xylanase. This enzyme, produced by the genetically modified Aspergillus niger strain XEA, is intended for use in six food manufacturing processes.

According to the updated assessment, EFSA concluded that the enzyme does not pose safety concerns under the anticipated usage conditions. The evaluation incorporated new data, revised exposure limits, and previously established assessments. Specifically, the dietary exposure for European populations was estimated to reach up to 0.316 mg of total organic solids (TOS) per kilogram of body weight per day.

When this exposure level was compared to the previously reported no observed adverse effect level (NOAEL) of 1852 mg TOS/kg bw per day, the panel determined a margin of exposure of at least 5861. Based on these findings, EFSA reaffirmed that the enzyme can be safely utilized in the specified food processes.

This favorable evaluation supports the expanded application of endo-1,4-β-xylanase in food production, reinforcing confidence in its safe use across the industry.