EFSA Confirms Safety of β-Amylase Produced from Barley for Food Manufacturing Use

On October 10, 2025, the European Food Safety Authority (EFSA) released its latest scientific opinion evaluating the safety of the food enzyme β-amylase (4-α-D-glucan maltohydrolase, EC 3.2.1.2) produced from barley (Hordeum vulgare) by Senson Ltd.

The enzyme, commonly used to break down starch into maltose, was assessed for use in six food manufacturing processes, including brewing, baking, and starch processing. EFSA noted that a previous evaluation had already found no safety concerns for β-amylase when used in four processes, and this new assessment expanded its approved applications to two additional processes.

In its updated review, EFSA examined dietary exposure levels of the food enzyme’s total organic solids (TOS). Since the TOS are completely removed during two of the six processes, exposure estimates were calculated for the remaining four. The estimated dietary exposure in European populations was up to 10.22 mg TOS/kg body weight per day, a level lower than the natural exposure from consuming barley-derived foods.

Based on these findings and the earlier evaluation, EFSA concluded that β-amylase produced from barley does not give rise to safety concerns under the intended conditions of use.

This conclusion reinforces the enzyme’s safe status for industrial applications, particularly in food and beverage production, and provides a regulatory basis for its continued and expanded use within the European Union.