Food enzymes: scientific guidance updated
EFSA has updated its scientific guidance on the submission of food enzyme A protein which stimulates or hastens a specific reaction in the body; for example, digestive enzymes help to break down food into nutrients dossiers for safety evaluation.
The new document, which updates EFSA’s previous guidance published in 2009, takes into consideration recent scientific developments in various areas of risk assessment A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation of food enzymes.
In particular, it includes new criteria for the characterisation of microorganisms used in their production, an updated methodology for the 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) estimation, and conditions under which toxicological tests are not required.
The guidance is published together with a report on the outcome of the public consultation held earlier this year and related stakeholder engagement activities.
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