The European Food Safety Authority (EFSA) concluded that the food enzyme pectin lyase produced with the non-genetically modified Aspergillus luchuensis strain CBS 141530 does not raise safety concerns under its intended uses, according to a scientific opinion adopted on 16 June 2026 and published on 13 July 2026. The enzyme, intended for use in 12 food manufacturing processes including juice, wine, and coffee production, was assessed for genotoxicity, systemic toxicity, and allergenicity. The EFSA Panel on Food Enzymes (FEZ) estimated dietary exposure up to 7.725 mg TOS/kg body weight per day and identified a no observed adverse effect level of 2797 mg TOS/kg bw per day from a 90-day rat study, resulting in a margin of exposure of at least 362. No matches to known allergens were found in the amino acid sequence, though the Panel noted a low likelihood of allergic reactions cannot be excluded.
The opinion, published in the EFSA Journal, evaluates the enzyme pectin lyase (EC 4.2.2.10) produced by Solyve. The production strain, deposited at the Westerdijk Fungal Biodiversity Institute under number CBS 141530, was taxonomically identified via phylogenomic analysis. The food enzyme was considered free from viable cells of the production organism. The assessment followed EFSA's guidance on food enzyme dossiers and the EU regulatory framework under Regulation (EC) No 1332/2008, which requires safety evaluation before inclusion in the Union list of authorised food enzymes. The application was originally part of a joint dossier submitted by the Association of Manufacturers and Formulators of Enzyme Products (AMFEP) and later split into individual data packages.
fruit and vegetable juice production, fruit and vegetable products, wine and wine vinegars, alcoholic beverages (excluding grape wine), distilled alcoholic beverages, refined and unrefined sugar, edible oils from plants and algae, green coffee bean demucilation, coffee extracts, coffee substitutes, tea and herbal infusions, and plant extracts as flavouring preparations. Residual TOS are removed in four of these processes, so dietary exposure was calculated for the remaining eight. The Panel concluded that under the intended conditions of use, the food enzyme does not give rise to safety concerns.