TABLE 1.

Updated intended uses and use levels of the food enzyme. ⁷

Food manufacturing process a	Raw material (RM)	Maximum recommended use level (mg TOS/kg RM)
		Current evaluation b		Previous evaluation b , c
Processing of dairy products
Production of modified milk proteins d	Milk proteins	375.4	Infant formulae	375.4	Infant formulae
				72.6	Other uses
Processing of cereals and other grains
Production of baked products	Flour	6.3
Processing of meat and fish products
Production of modified meat and fish products 8	Raw meat and fish	6.3		1.3
Production of protein hydrolysates from meat and fish proteins	Meat and fish proteins	250.3		62.6
Processing of plant‐ and fungal‐derived products
Production of plant‐based analogues of milk and milk products	Plant materials	250.3		0.3
Production of protein hydrolysates from plants and fungi	Soybean, pea and cereal	375.4	Infant formulae	375.4	Infant formulae
		375.4	Other uses	72.6	Other uses
Processing of yeast and yeast products	Dried yeast	125.1		1.3

^a The name has been harmonised according to the ‘Food manufacturing processes and technical data used in the exposure assessment of food enzymes’ (EFSA CEP Panel, 2023).

^b The numbers in bold were used for calculation.

^c The previous evaluation is made for the food enzyme application EFSA‐Q‐2016‐00083.

^d This thermolysin is used only in the production of protein hydrolysates for use in infant formulae. ⁹