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EU Issues Safety Evaluation of Non-Genetically Modified Food Enzyme β-glucosidase
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Posted By:
Abed Moghrabi
On 8th July 2024, the European Food Safety Authority published safety evaluation on food enzyme “β-glucosidase from the non-genetically modified Penicillium guanacastense strain AE-GLY”.
Following are the key points summarized in the document:
- The Processing aids describe the EU's method for evaluating and approving food additives, flavorings, and enzymes as per Regulation (EC) No 1332/2008
- β-Glucosidase is crucial in food processing for breaking down (1,4)-β-D-glucosidic linkages in β-D-glucans to release β-D-glucose;
- Use in reducing off-flavors in soy drinks, enhancing flavors in citrus extracts, wines, and tea, and producing plant-based milk analogues;
- The safety of the enzyme was assessed through genotoxicity tests, allergenicity evaluation, dietary exposure estimation etc.;
- EFSA concluded no safety issues on consumption and the absence of substantial hazards observed.
To view the complete regulation, check out the Food News Monitoring System and stay up to date with the latest regulatory information.