The European Food Safety Authority (EFSA) has published a scientific opinion on 5 June 2026 revising the safety evaluation of the food enzyme catalase produced from the non-genetically modified Aspergillus niger strain CTS2093. The opinion concludes that this food enzyme does not raise safety concerns under the intended conditions of use, updating a previous assessment that had identified data gaps.
The document, prepared by EFSA's Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), provides a revised safety evaluation following the submission of additional data by the applicant. The catalase enzyme is used in food processing to break down hydrogen peroxide, primarily in the production of certain dairy products and egg-based preparations. The opinion confirms that the enzyme does not give rise to toxicological concerns and that the dietary exposure is within acceptable limits.
This scientific opinion is a mandatory step in the EU's authorization process for food enzymes. The European Commission and Member States will now consider EFSA's assessment when deciding whether to update the Union list of authorized food enzymes under Regulation (EC) No 1332/2008. The opinion is non-binding but carries significant weight in the regulatory process.
Food enzyme manufacturers and users in the dairy and egg processing sectors will benefit from regulatory clarity, as the positive opinion supports continued or expanded use of this catalase preparation. Consumers are indirectly affected through the assurance of safety in processed foods. National food safety authorities gain a science-based reference for market surveillance. The opinion also sets a precedent for the evaluation of similar enzyme products, potentially streamlining future applications.