EFSA Evaluates New Food Enzyme Safety
The European food safety panel assessed a new enzyme derived from Trichoderma reesei for use in food production.
Updated on Oct. 16, 2026 in Nutrition
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The European Food Safety Authority (EFSA) panel has completed a safety evaluation for a food enzyme derived from the non-genetically modified Trichoderma reesei strain DP-Nzc104. The assessment highlighted potential allergy risks for individuals sensitive to salmon or eggs.
Why it matters
Determining the safety profile of novel food additives is essential to protect public health and manage potential allergic reactions. While the enzyme showed no signs of genotoxicity, the identification of allergen matches necessitates cautious use in food processing.
A 90-day oral toxicity study on Wistar rats showed a 27% decrease in creatine kinase levels and a 24% increase in relative thymus weight at mid-dose levels. Amino acid sequence comparisons against the AllergenOnline database used a 35% identity threshold.
The players
European Food Safety Authority
The European Food Safety Authority is the agency of the European Union that provides independent scientific advice and communication on risks associated with the food chain.
The details
The safety assessment of the enzyme derived from Trichoderma reesei strain DP-Nzc104 utilized 10 male and 10 female Wistar rats receiving daily gavage doses. Researchers found sequence matches for allergens Sal s 6, Gal d 6, and Asp n 14, though no actual cases of human sensitization to this enzyme have been reported to date.
Timeline
October 2026: The EFSA panel completed the safety evaluation.
2018: Publication date of the OECD Test Guideline 408.
2010: Publication date of the EFSA GMO Scientific Opinion.
The Big Picture
This safety evaluation for a food enzyme follows the rigorous framework established by the EFSA scientific safety opinion document to ensure consumer protection. It highlights the agency's commitment to maintaining strict standards for additives entering the European Union food chain.
For most consumers, this enzyme evaluation confirms the standard precautionary measures taken by food safety regulators to prevent allergic reactions. Individuals with known salmon or egg allergies should remain vigilant regarding ingredient labels as regulatory oversight continues to evolve.
The takeaway
The study underscores the necessity of allergen screening when introducing new enzymes into the food supply chain. Regulators use these toxicity and homology assessments to ensure that even non-genetically modified additives meet strict safety benchmarks before widespread use.
Further reading
For more information on food safety standards, visit the Nutrition section.
More information
Review the complete EFSA scientific safety opinion document for technical findings.
Source note: This article includes information reported by EFSA.
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Do you trust current safety standards to identify allergic risks in new food production enzymes?
