Food Enzymes Regulation (EC) No 1332/2008 establishes a Union list of authorised food enzymes and the conditions for their use in food processing, based on safety assessment by the European Food Safety Authority.
In trade practice
Processors using enzymes in production, for example pectinases in fruit juice clarification or amylases in starch processing, must verify that each enzyme appears on the Union list and is used within the specified conditions. Enzyme preparations are typically documented in processing aids records rather than on finished product labels, since enzymes that are not technologically active in the final product are generally exempt from labelling. Suppliers should nonetheless be able to provide technical documentation confirming the regulatory status of any enzyme used. Buyers auditing processing facilities should include enzyme use in their ingredient review.
In a specification
Where enzymes are used in production, a processing specification should list each enzyme by its Union list reference and confirm that its use complies with the conditions set out in Regulation (EC) No 1332/2008.