The European Food Safety Authority (EFSA) has concluded that the food enzyme glucose oxidase produced with the genetically modified Aspergillus oryzae strain NZYM-KP does not pose safety concerns under revised intended conditions of use, including three additional food manufacturing processes. In a scientific opinion adopted on 24 June 2026 and published on 9 July 2026, EFSA updated its safety evaluation following an application from Novozymes A/S to extend the enzyme's use to the production of cereal-based products other than baked, brewed products, and plant-based analogues of milk and milk products. The dietary exposure was estimated at up to 0.197 mg Total Organic Solids (TOS) per kg body weight per day for European populations, yielding a margin of exposure of at least 1731 based on the previously reported no observed adverse effect level of 341 mg TOS/kg bw per day. The enzyme, which catalyzes the oxidation of glucose to gluconic acid and hydrogen peroxide, is used to reinforce gluten networks in cereal products and improve sensory properties in brewed and plant-based products. EFSA noted that the enzyme may remain active in baked and brewed products depending on heat treatment, but this does not affect the safety conclusion. The opinion updates a previous 2018 evaluation that covered only one food manufacturing process. The assessment follows a public consultation from 22 January to 12 February 2026, during which no comments were received. The food enzyme is subject to EU authorisation under Regulation (EC) No 1332/2008, and the European Commission requested the safety evaluation as part of the procedure for inclusion in the Union list of food enzymes. The opinion provides a positive safety assessment for the extended uses, which could benefit food manufacturers seeking to improve product quality, while consumers face negligible dietary exposure. No safety concerns were identified for any population group.
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