Safety evaluation of an extension of use of the food enzyme non-reducing end α-l-arabinofuranosidase from the genetically modified Trichoderma reesei strain NZYM-GV.

The food enzyme non-reducing end α-l-arabinofuranosidase (α-l-arabinofuranoside non-reducing end α-l-arabinofuranosidase; EC 3.2.1.55) is produced with the genetically modified Trichoderma reesei strain NZYM-GV by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing process. Subsequently, the applicant has requested to extend its use to include one additional process. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of two food manufacturing processes. As the food enzyme-Total Organic Solids (TOS) are removed in one process, the dietary exposure to the food enzyme-TOS was estimated for the remaining food manufacturing process. It was calculated to be up to 0.009 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1116 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure (MOE) of at least 124,000. Based on the new data, the revised MOE and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.