EFSA Safety evaluation of food enzyme β-amylase from Bacillus flexus
Jun 30, 2021
The European Food Safety Authority published the âSafety evaluation of food enzyme β-amylase from Bacillus flexus strain AE-BAFâ in accordance with regulation 1332/2008 on food enzymes.
The scope of the scientific document is summarized herein:
The food enzyme β-amylase (4-α-d-glucan maltohydrolase, EC 3.2.1.2) is produced with the non-genetically modified Bacillus flexusstrain AE-BAF
Enzyme intended to be used in baking and brewing processes, and in starch processing for the production of glucose syrups and other starch hydrolysates.
For further information (in English), click on the Link
"Story Supplied courtesy of Selerant".
Lead in categories of processed baby foods
USA
Jan 30, 2023
Evaluation of 4 new ingredients
China
Jan 19, 2023
Indonesia - Supervision of the safety of processed food from the perspective of consumer protection law
Indonesia
Jan 11, 2023
Health Certificate for imported food consignments
India
Jan 10, 2023
Global perspective on food fraud with special emphasis on the prevalence of food fraud practices and policies in Pakistan
Pakistan
Jan 05, 2023
Warnings for acrylamide
USA
Jan 04, 2023
The FASTER Act
USA
Jan 04, 2023
Amendments to technical Regulations on food safety
Eurasian Economic Commission
Jan 03, 2023
New dietary guidelines
Chile
Dec 26, 2022
Best Practices for convening a GRAS Panel
USA
Dec 21, 2022
Amendment on green tea extracts
European Union
Dec 21, 2022
Perfluoroalkyl substances in certain foodstuffs
European Union
Dec 19, 2022
Methods for analysis for the control of the levels of trace elements and processing
European Union
Dec 19, 2022
Sesame as a major food allergen
USA
Dec 19, 2022
Enzymes allowed as technology adjuvants
Argentina
Dec 12, 2022
