The European Food Safety Authority (EFSA) has concluded that the food enzyme carboxypeptidase D, produced from a genetically modified Aspergillus oryzae strain, does not pose safety concerns when used in two additional food manufacturing processes: cheese production and production of flavouring preparations from dairy products. The opinion, adopted on 24 June 2026 and published on 13 July 2026, updates a previous evaluation from April 2024 that had already deemed the enzyme safe for five other processes. The extension brings the total intended uses to seven.
The enzyme, produced by Novozymes A/S, was originally assessed in April 2024 for use in processing of meat and fish, cereals and other grains, plant- and fungal-derived products, and yeast products. In the new evaluation, EFSA revised the dietary exposure assessment to include the two new processes. The highest estimated dietary exposure was 0.950 mg Total Organic Solids (TOS) per kg body weight per day in toddlers at the 95th percentile. Combined with the previously established no observed adverse effect level of 2220 mg TOS/kg bw per day, the margin of exposure is at least 2337, which the Panel considered sufficient to conclude no safety concerns.
The two new uses involve adding the enzyme to milk during cheese making to enhance flavour, and to dairy products such as cream and cheese for flavouring preparations. The enzyme is inactivated in most processes, but may remain active in cheese and baked products. The assessment followed EFSA's standard guidance and included a public consultation from 22 January to 12 February 2026, which received no comments. The opinion now supports the European Commission's decision on whether to update the Union list of authorised food enzymes.