The phospholipase A1 from a non-genetically modified Fusarium commune strain is added to flour to improve dough handling in baked and other cereal-based products. Dietary exposure is estimated at up to 0.432 mg of total organic solids (TOS) per kg of body weight per day, with a margin of exposure of at least 2,601. The α-L-arabinofuranosidase from a genetically modified Trichoderma reesei strain was already assessed for starch and gluten production, and the new opinion covers its use in refined and unrefined sugar from beet and cane, where it increases sucrose extraction. Exposure is up to 0.009 mg TOS per kg per day, with a margin of exposure of at least 124,000.

The pectinase complex from a non-genetically modified Aspergillus strain is assessed for fruit and vegetable products other than juices, wine and wine vinegar, and refined olive oil. Its use in juices is excluded because one of its activities is not permitted in fruit juice production under EU rules, and its use in virgin olive oil is excluded because enzymes are not permitted there. For the pectinase the margin of exposure is at least 325, and a risk of allergic reactions, in particular for pollen-allergic individuals, cannot be excluded.

Under Regulation (EC) No 1332/2008, every food enzyme must be assessed by EFSA and then approved by the Commission through inclusion in the Union list of food enzymes, which is to be established once the evaluations of the applications received are completed. Until then, national rules on the marketing and use of food enzymes continue to apply. The pectinase dossier was submitted in 2014, which illustrates the length of the evaluation process.

Find the three scientific opinions linked above.

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