EFSA Confirms Safety of Five Food Enzymes from Genetically Modified Strains

On June 12 and 18, 2025, the European Food Safety Authority (EFSA) released safety evaluations for five food enzymes produced by genetically modified microorganisms. According to EFSA’s Panel on Food Enzymes, none of these enzymes pose safety concerns under intended conditions of use.

The enzymes and their applications include:

• Pullulanase from genetically modified Bacillus licheniformis, used in the production of brewing products, distilled alcohol, glucose, and other starch hydrolysates.
• Sucrose fructosyltransferase from genetically modified Yarrowia lipolytica, used for fructooligosaccharide (FOS) production.
• Triacylglycerol lipase from genetically modified Fusarium venenatum, used to process grains for baked goods.
• Endo-1,4-beta-xylanase from genetically modified Trichoderma reesei, applied in manufacturing starch, distilled alcohol, and brewing products.
• Glucan 1,4-alpha-maltohydrolase from genetically modified Escherichia coli, used in producing baked goods, glucose syrup, brewing products, and starch hydrolysates.

These enzymes are widely used in food production processes, enhancing efficiency and product quality. EFSA emphasized that their evaluations were based on strict scientific criteria and confirmed that the enzymes are safe for use in food manufacturing.

This marks another milestone in the application of genetically modified microorganisms in the food industry, driving innovation and sustainable production.