EU evaluates the safety of a 1, 4-alpha-glucan branching enzyme

"The European Union Food Safety Authority published an opinion on the 1, 4-alpha-glucan branching enzyme's safety assessment on February 22, 2023. It is believed that the non-genetically modified Geobacillus thermorificans strain TRBE14 produces the food enzyme, which is used in baking, meat and fish preparation, and cereal processing. The panel evaluated the food enzyme and found that it includes lysozyme, a known allergen. Sensitization cannot be entirely thrown out as a result. The Panel came to the conclusion that the food enzyme did not pose any safety issues when used as intended based on the information given."