On 18 May 2026, the European Food Safety Authority (EFSA) published a scientific opinion evaluating the safety of the food enzyme amidase produced from the genetically modified Escherichia coli strain SP-a. The opinion concludes that the enzyme does not raise safety concerns under the intended conditions of use, paving the way for potential EU market authorisation.
The document, issued by EFSA's Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), assesses the enzyme's production, composition, and toxicological profile. Amidase is used in food processing to hydrolyse amide bonds, with applications in dairy, baking, and protein hydrolysates. The evaluation found no genotoxicity or adverse effects in animal studies, and the production strain's genetic modification was deemed safe.
As a scientific opinion, this document is not binding but serves as a risk assessment basis for the European Commission and Member States in deciding whether to authorise the enzyme under the EU's novel food and food enzyme regulations. The opinion is part of EFSA's ongoing work to evaluate food enzymes submitted for market approval.
Stakeholder impact: For enzyme manufacturers and food producers, a positive safety opinion reduces regulatory uncertainty and supports market access. For consumers and NGOs, the opinion provides reassurance on safety but may raise scrutiny over the use of genetically modified organisms (GMOs) in food production. The trade-off involves enabling innovation in food processing versus addressing public concerns about GMO-derived ingredients.
Expected follow-up: The European Commission will now consider EFSA's opinion in drafting an authorisation decision, which will be voted on by Member States in the Standing Committee on Plants, Animals, Food and Feed (PAFF Committee). If approved, the enzyme will be added to the EU list of authorised food enzymes.