European Authority Approves Modified Enzyme for Food Use
The European Food Safety Authority cleared the genetically modified enzyme lysophospholipase for two additional manufacturing uses.
Updated on Oct. 30, 2026 in Nutrition
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The European Food Safety Authority has completed a safety assessment for the genetically modified Aspergillus niger strain NZYM-LP used to produce the food enzyme lysophospholipase. Regulators authorized an extension of the enzyme's use to include two additional food manufacturing processes.
Why it matters
This approval expands the technical applications of a specific food enzyme while ensuring that dietary exposure remains well within established safety limits for the European population. The assessment confirms the safety profile of the enzyme across a total of four manufacturing processes.
The assessment established a no observed adverse effect level of 1356 mg/kg per day, yielding a margin of exposure of 21,871. Dietary exposure to total organic solids from the enzyme is estimated at 0.062 mg/kg of body weight per day.
The players
European Food Safety Authority
This agency provides independent scientific advice and communication on risks associated with the food chain in the European Union.
The details
The evaluation involved reviewing the production of lysophospholipase using the Aspergillus niger strain NZYM-LP across four distinct manufacturing processes. In three of these processes, experts noted that total organic solids are effectively removed from the final product.
Timeline
October 30, 2026: The European Food Safety Authority published the safety assessment.
The Big Picture
This decision aligns with the European Food Safety Authority safety assessment protocols for evaluating the safety of food production additives. It marks a continuation of the agency's standardized approach to vetting genetically modified biological agents for commercial manufacturing.
Consumers are unlikely to notice direct changes to their daily health routines or diet as this enzyme is a processing aid rather than a direct food additive. The regulatory margin of exposure ensures that the enzyme usage remains safe for the general public.
The takeaway
Regulatory bodies conduct extensive margin-of-safety testing to ensure that industrial food enzymes do not pose health risks to consumers. Most processed food manufacturing uses these enzymes to improve efficiency without impacting the final nutritional content for the end user.
Further reading
For more information on the latest scientific evaluations of food ingredients, visit the Nutrition section.
Source note: This article includes information reported by Foodmate.
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