EU Safety evaluation of Food Enzyme Pectin lyase from Genetically Modified Aspergillus luchuensis

| GMO | Additives | Regulatory News
Posted By: Ognjen Djunisijevic

Selerant_GCC-draft-standards-flavored-drinksOn May 03rd, 2022, the European Food Safety Authority published an assessment on the “Safety evaluation of the food enzyme pectin lyase from the genetically modified Aspergillus luchuensis strain FLOSC” in accordance with Regulation (EC) No 1331/2008.

 

The document summarizes the following:

  • The food enzyme is intended to be used in fruit and vegetable processing for juice production;
  • Recommended maximum use levels up to 6.25 mg TOS/kg;
  • Dietary exposure is estimated to be up to 0.268 mg TOS/kg body weight (bw) per day;
  • Genotoxicity tests did not indicate a safety concern;
  • A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and no match was found;
  • The risk of allergic sensitization and elicitation reactions by dietary exposure is considered to be low;
  • The food enzyme does not give rise to safety concerns under the intended conditions of use.

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

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