Call for input data for the Exposure Assessment of Food Enzymes - 22nd Call

22nd Call: Input data for the Exposure Assessment of Food Enzymes

Food manufacturing process

• Protein extracts processing

Animal is a source of many protein-rich food products. Several calls-for-data have already been launched for animal-based protein-rich materials that can be subject to enzymatic treatment: egg and fractions of egg^[1], milk^[2], whey^[3], meat and fish^[4]. This call concerns enzymatic treatments of collagen, an protein-rich extract from animal materials. This call also concerns protein-rich extract from plant materials, such as soy protein. The resulting protein hydrolysates are used as a common ingredient in many types of food-as-consumed.

Food products containing protein hydrolysates or gelatine as an ingredient could not be easily identified in the EFSA Raw Primary Commodity (RPC) model^[5]. The selection of food categories was aided by information available in databases such as Mintel’s Global New Products Database (http://www.mintel.com/global-new-products-database). Feedback is sought, therefore, particularly on what type of foods contain protein hydrolysates or gelatine as an ingredient.

Instruction for completing the attached MS Excel ® file

Sheet 1 contains a legend for the information given in Sheet 2.

EFSA is seeking your feedback on the information listed in the Excel file concerning the FoodEx categories (column B), and the associated technical factors for Protein processing (column D and F).

1. For FoodEx categories (column B), should any food group be excluded? Or are there any food groups missing from the list?

In column H, please indicate ‘Remove’ for food groups to be excluded, and list any additionally proposed food groups with the corresponding FoodEx category at the end of this column.

The FoodEx categories are available in the FoodEx list (Sheet 3).

2. In columns D and F, the average technical conversion factors (f1) and the average recipe fractions (f2) mainly derived from the EFSA RPC Model^[6] and open information sources are listed.

The average technical conversion factors (f1) of gelatine converts this product to the original collagen-containing tissue.

If you do not agree with any of the listed technical factors, keeping in mind that there can be some variation between foods in each category, please propose an alternative average factor for the respective FoodEx category in columns I-J.

For transparency purposes, please provide a short text using columns K-M to justify any feedback given. Any references should be provided in the last column.

Submission of data

Data should be submitted directly to EFSA using the dedicated e-mail address for this service: RAL [at] efsa.europa.eu (RAL[at]efsa[dot]europa[dot]eu). This mailbox is also the contact point for any technical support/advice you need for the reporting of this data.

Please, be informed that data should be submitted only via internet-based platforms (i.e. we-transfer). EFSA will no longer accept attachments.