EU evaluates the safety of α-amylase produced by the transgenic Bacillus subtilis strain AR-651

The European Food Safety Authority published an opinion on the safety assessment of an amylase on February 21, 2023.
This food enzyme, which is used in baking, is known to be made by the genetically altered Bacillus subtilis strain AR-651.
After consideration, the Panel came to the conclusion that, while it was unlikely, there was a small chance that dietary exposure could cause allergic and induced responses. The Panel came to the conclusion that this food enzyme does not present a safety issue when used as intended based on the information given.