A team drawn from the European Food Standards Agency (Efsa) has successfully carried out its first full assessment of a food enzyme, in line with new rules introduced four years ago by Regulation 1331/2008.
The agency's Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) will conduct a further 300 similar investigation in the coming years. Once these are completed they will be published as a list of approved food enzymes. Under the terms of Regulation 1331/2008, companies must submit dossiers for enzymes in food products they place on the market by 11 March 2015.
The enzyme that was assessed by the CEF in the test case was xylanse. It is produced by aspergillus oryzae, a fungus used in baking and the manufacture of alcoholic drinks. The full risk assessment included: 'an evaluation of toxicity and allergenicity - and found no safety concerns at the proposed uses and use levels.'
The results have now been published in the Efsa journal. Qualifying enzymes to a new harmonised standard is a requirement introduced by Regulation 1331/2008. Previously only France and Denmark required such assessments. This existing work is being fed into the Efsa's new work in this area. Deliberately introduced enzymes are exempted from the new rules.
To support industry in complying with its new obligations the Efsa has issued two official advisory documents. These coverguidance from the CEF on submitting a registraion dossier on an enzyme and an explanatory note that expounds on the procedure. The agency also held a stakeholder briefing on enzymes in Parma on 27 May.
This article comes from Food Contact World, which provides exclusive news and analysis on developments in food contact material , markets, and technologies.
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