European Authority Approved Phospholipase A1 Enzyme
The European Food Safety Authority determined the enzyme produced by Fusarium commune poses no safety risks.
Updated on Oct. 14, 2026 in Nutrition
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The European Food Safety Authority has concluded that phospholipase A1 produced by the non-genetically modified strain Fusarium commune LFC is safe for food manufacturing. The safety assessment confirmed no genotoxicity concerns regarding the enzyme.
Why it matters
The findings support the use of this enzyme in various food processes without adverse health impacts, ensuring safety for the public. This verification provides clarity for manufacturers intending to use the enzyme in European food supply chains.
The enzyme showed an estimated daily dietary exposure of 0.432 mg total organic solids per kg of body weight. Testing included a 90-day oral toxicity study in rats that established a no observed adverse effect level of 1124 mg/kg bw.
The players
European Food Safety Authority
This agency provides scientific advice and communication on risks associated with the food chain in the European Union.
DSM Food Specialties B.V.
This company is the manufacturer responsible for producing the phospholipase A1 enzyme using the Fusarium commune strain.
The details
Produced by DSM Food Specialties B.V., the enzyme preparation is free from viable cells of the production organism. No homology was identified between the amino acid sequence of the enzyme and known food allergens, supporting the safety conclusion.
Timeline
The European Food Safety Authority published the safety assessment report on October 14, 2026.
Health Landscape
The assessment follows the rigorous safety protocols established by the European Union food enzyme safety regulation to ensure consumer health. This milestone reflects the ongoing shift toward standardized, data-driven verification for ingredients used in mass-market food manufacturing.
The approval confirms the safety of this enzyme, ensuring that its inclusion in food manufacturing does not pose risks to the general population. Consumers can remain confident that ingredients used in European food production meet stringent safety thresholds.
The takeaway
Scientific evaluations of enzymes ensure that manufacturing processes align with international health standards. These rigorous studies are essential for maintaining the integrity and safety of the global food supply.
Further reading
Learn more about the latest developments in food safety and health standards in the Nutrition section.
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