date:May 15, 2014
hey are used to perform technological functions in food production, such as converting starch into sugar during beer production or contributing to curd formation in the production of cheese.
Why is EFSA only now beginning a systematic evaluation of food enzymes?
F.T.: New legislation came into force in 2009 to harmonise the use of food enzymes across the EU. Before then, food enzymes, other than those used as food additives, were not regulated at EU level. France and Denmark were the exception