Food enzymes: have your say on updated exposure approach

Food enzymes are typically added during processing of food and food ingredients but only rarely to the final food. Estimating exposure to food enzymes is, therefore, complex. EFSA’s scientific experts have prepared a draft Statement that clarifies their approach to estimating consumer exposure to food enzymes and also proposes a stepwise approach when data are lacking.

EFSA is publicly consulting on this draft Statement and welcomes comments from the scientific community, food operators and all other interested parties.

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