EFSA has just published the Food Enzyme Intake Model (FEIM), a tool for estimating chronic dietary exposure to food enzymes used in different food processes.
FEIM follows the methodology recommended in 2016 by EFSA’s Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF). It has been developed on the basis of actual food consumption data collected by Member States and stored in the EFSA Comprehensive European Food Consumption Database.
The tool allows applicants, risk assessors and risk managers to estimate dietary exposure of food enzymes used in individual food manufacturing processes, such as baking or brewing.