On February 21st, 2024, the European Food Safety Authority published scientific opinions on the safety evaluation of the “Food enzyme Asparaginase from the genetically modified Aspergillus niger strain AGN” per Article 17.3 of Regulation (EC) No 1332/2008 on food enzymes.
The document summarizes the following key points:
- The assessment indicates the genetic modifications of the enzyme is safe for its intended use;
- The use application of the enzyme prevents acrylamide formation in food processing;
- The Total organic solids (TOS) was estimated to be up to 1.434 mg TOS/kg body weight per day;
- The risk of allergic reactions due to dietary exposure is likely to be low.
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