Novozymes receives EFSA approval for glucose syrup enzymes

04 Sep 2017 --- Novozymes has received approval from The European Food Safety Authority (EFSA) for two new enzymes used to make glucose syrup. The two new food enzymes are being evaluated and authorized under the FIAP set of regulations.

The EFSA assessment was primarily about safety – but, EFSA also reviewed data showing that the two enzymes are used as processing aids. The definition of processing aids is set out in the FIAP package of regulations, which does not mention the notion of “clean label”. According to the EU definition, food enzymes used as processing aids are not labeled on final foods or food ingredients. This is the case for the two enzymes that are the object of the recent EFSA opinions.

How do these two enzymes improve the glucose syrup production process compared to what is currently used? “Both of them secure a more robust and stable production of syrups,” Hans Christian Lindstrøm Wegge, Global Marketing Manager at Novozymes, tells FoodIngredientsFirst.

“These products are already [on the] market where approved,” he explains. “The two food enzymes are already legally sold on the EU market, according to local legislation in the Member States. The EFSA safety assessments are only one step of the EU enzyme approval process (so-called FIAP), which will result in a first-ever European list of food enzymes, expected to be published at some point after 2022.”

“These solutions can be used for syrup production worldwide,” he adds. “The beta amylase is called Secura. The pullulanase is integrated into other products but we don't have a specific brand name.”

The approval of the new enzymes is good news for Novozymes as it continues to show its clear commitment to the food and beverage industry. “Food and beverages for Novozymes are clearly a critical part of our business – it’s more than a quarter of our revenues [and] it’s a very long-standing business to Novozymes,” Rasmus von Gottberg, Novozymes Vice President, Global Marketing, Food & Beverages, tells FoodIngredientsFirst.

The EFSA report on pullulanase can be found here, while the report on the beta amylase can be found here.

By Elizabeth Green