The European Food Safety Authority (EFSA) has concluded that the food enzyme phospholipase A1, produced from the genetically modified Aspergillus niger strain NZYM-FP by Novozymes A/S, does not pose safety concerns under revised intended uses covering five food manufacturing processes. In a scientific opinion adopted on 24 June 2026 and published on 15 July 2026, EFSA updated its previous 2020 evaluation, which had approved the enzyme for use in one process (degumming of fats and oils). The new assessment extends the enzyme's use to include production of cheese, fermented dairy products, specialty dairy products, and plant-based analogues of milk and milk products. The dietary exposure to the enzyme's total organic solids (TOS) was estimated at up to 0.406 mg TOS/kg body weight per day across European populations, yielding a margin of exposure of at least 3339 when compared to the no-observed-adverse-effect level of 1356 mg TOS/kg bw per day from earlier studies. The enzyme is inactivated in most processes except possibly in cheese, depending on heat treatment. The opinion follows a public consultation from 26 February to 19 March 2026, during which no comments were received. The assessment was carried out under Regulation (EC) No 1331/2008, which requires EFSA to evaluate all food enzymes intended for the EU market. The European Commission will now consider the opinion for potential authorisation of the extended uses. The decision balances technological benefits—such as improved yield, texture, and foam stability—against consumer safety, with EFSA concluding no health risks at proposed use levels.
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