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 cereals and other grains
Production of baked products	Flour	0.1
Production of cereal‐based products other than baked	Cereals	0.3
Production of brewed products	Cereals	0.03
Production of glucose syrups and other starch hydrolysates	Starch slurry	0.3	79
Production of distilled alcohol	Cereals, potato, tapioca etc.	11.7
Processing of fruits and vegetables
Production of non‐wine vinegar	Cereals	0.3
Processing of plant and fungal derived products
Production of coffee substitutes	Barley	0.3
Production of plant‐based analogues of milk and milk products	Cereals, legumes, oilseeds, nuts etc.	0.3

^a The name has been harmonised by EFSA 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‐2015‐00451.