TABLE 2.

Comparison of the regulatory systems on food enzymes in the US, EU, and Turkey.

	US	EU	Turkey
Regulatory body	USDA (FDA]	EFSA	Ministry of Agriculture and Forestry
Regulation	Code of Federal Regulations (CFR) Title 21 (Part 170)	Regulation (EC) No 1332/2008	Turkish Food Codex Food Enzymes Regulation
Date of the Regulation	15 March 1977 (Revised annually)	16 December 2008	24 February 2017
Definition of food enzyme	Food additives which are used to improve food processing and the quality of the finished food	A product obtained from plants, animals or microorganisms or products there of including a product obtained by a fermentation process using microorganisms: (i) containing one or more enzymes capable of catalyzing a specific biochemical reaction; and (ii) added to food for a technological purpose at any stage of the manufacturing, processing, preparation, treatment, packaging, transport or storage of foods.	A product obtained from plants, animals or microorganisms or a product containing one or more enzymes capable of catalyzing a specific biochemical reaction and obtained by a fermentation process using microorganisms; or, a product obtained by fermentation using various microorganisms and added to food for a technological purpose at any stage of the production, processing, preparation, treatment, packaging, transport or storage of foods.
Assumption safety on the basis of general use/reasonable evidence	GRAS	QPS	Simplified Procedure