The European Food Safety Authority (EFSA) has published a scientific opinion on 5 June 2026 concluding that the food enzyme β-glucosidase produced from the genetically modified Trichoderma reesei strain DP-Nyk114 is safe under the intended conditions of use. The opinion, issued by EFSA's Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), evaluated the enzyme's safety for use in food processing, specifically for the production of modified milk proteins and flavourings.
EFSA's assessment found no safety concerns regarding the production strain, which is genetically modified but does not raise any toxicological or allergenicity risks. The enzyme is intended to be used in a limited number of food processes, and the panel determined that the dietary exposure estimates are within safe limits. The opinion is based on a comprehensive review of data submitted by the applicant, including genetic modification analysis, production process, compositional data, and toxicological studies.
Stakeholder impact
For food enzyme manufacturers, the positive opinion opens the door for market authorisation, though the final decision rests with the European Commission and Member States. Food producers using β-glucosidase can expect continued access to this processing aid, which is used to modify flavour profiles and protein structures. Consumer groups may note that EFSA's opinion reaffirms the safety assessment framework for enzymes from genetically modified microorganisms, though some NGOs have previously called for stricter labelling of such enzymes in final food products. The opinion does not address labelling requirements, which are governed by separate EU legislation.
Institutional follow-up
EFSA's opinion will now be transmitted to the European Commission, which will draft a regulation authorising the enzyme's use, subject to a vote by the Standing Committee on Plants, Animals, Food and Feed. The authorisation, if granted, will be valid for a limited period and require the enzyme to comply with specific purity criteria.