enzyme
A protein which stimulates or hastens a specific reaction in the body; for example, digestive enzymes help to break down food into nutrients
In food safety, enzymes are natural proteins that act as biological catalysts, meaning they speed up chemical reactions without being changed themselves. In the context of food, enzymes are often used to help produce, process, or improve foods. For example, they can help break down starches into sugars in bread or juice production, clarify beer or fruit juice, or tenderize meat.
EFSA assesses enzymes used in food to make sure they are safe for consumers and whether it could cause harmful effects, such as allergies or toxic reactions. EFSA evaluates both food enzymes added directly to foods and those used in food processing. Based on this evaluation, EFSA gives scientific advice to the European Commission, which decides whether the enzyme can be approved for use in the EU and under what conditions.