Food enzymes: EFSA launches DIY exposure tool

EFSA has published the Food Enzyme Intake The amount of a substance (e.g. nutrient or chemical) that is ingested by a person or animal via the diet. Model (FEIM), a tool for estimating chronic dietary exposure For the purposes of risk assessment, measurement of the amount of a substance consumed by a person or animal in their diet that is intentionally added or unintentionally present (e.g. a nutrient, additive or pesticide). to food enzymes used in different food processes.

FEIM follows the methodology recommended in 2016 by EFSA’s Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF). It has been developed on the basis of actual food consumption data collected by Member States and stored in the EFSA Comprehensive European Food Consumption Database.

The user-friendly tool allows applicants, risk assessors and risk managers to estimate dietary exposure Concentration or amount of a particular substance that is taken in by an individual, population or ecosystem in a specific frequency over a certain amount of time. to food enzymes used in individual food manufacturing processes, such as baking or brewing. It can be accessed via the EFSA Knowledge Junction, and will be updated annually as more process-specific calculators are generated.

• Tools: Food Enzyme Intake Model (FEIM)