EU Issues Safety Evaluation of Non-Genetically Modified Food Enzyme β-glucosidase

On 8^th 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.

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