EU Safety Assessment of Food enzyme Glucan 1,4-α-glucosidase from Genetically Modified Aspergillus niger

Posted By: Trace One

Trace One_Ireland-gin-labelling-June-2020On June 30th, 2022, the European Food Safety Authority on food contact materials, enzymes, and processing aids published the assessment “Safety evaluation of the food enzyme glucan 1,4-α-glucosidase from the genetically modified Aspergillus niger strain NZYM-BE“ in accordance with Article 12 of Regulation (EC) No 1331/2008.


The document on the Novel Food outlines the below:

  • The genetic modification is considered safe under the intended conditions of use;
  • The food enzyme is used in six food manufacturing processes;
  • Processes like starch processing for the production of glucose syrups, distilled alcohol production, brewing, baking, etc;
  • Residual amounts of total organic solids (TOS) are removed by distillation and by the purification steps applied to produce glucose syrups;
  • Dietary exposure was not calculated for the above two food processes;
  • Dietary exposure to the food enzyme for the remaining four processes, the TOS was estimated to be up to 7.7 mg TOS/kg body weight (bw) per day;
  • Assessment of Dietary exposure indicated (other than distilled alcohol production) allergic sensitization and elicitation reactions, however, the risk is low;
  • Genotoxicity tests did not raise a safety concern.

To view the complete document, check out the Food News Monitoring System.