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| EFSA Releases Scientific Opinion on Food Additive with GM Komagataella phaffii |
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The European Food Safety Authority (EFSA) Panel on Food Additive and Flavourings (FAF) released a scientific opinion on the proposed food additive called LegH Prep which contains soy leghemoglobin derived from genetically modified (GM) Komagataella phaffii. The amount of haem iron from soy leghemoglobin in the proposed uses is comparable to similar amounts of different types of meat.
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The European Food Safety Authority (EFSA) Panel on Food Additive and Flavourings (FAF) released a scientific opinion on the proposed food additive called LegH Prep which contains soy leghemoglobin derived from genetically modified (GM) Komagataella phaffii.
The amount of haem iron from soy leghemoglobin in the proposed uses is comparable to similar amounts of different types of meat. Based on the EFSA Nutrition, Novel Foods, and Food Allergens (NDA) Panel, iron exposure from the proposed food additive will be below safe intake levels for all population groups. No genotoxicity and adverse effects have been reported at the highest dose tested in the available toxicological studies.
The EFSA Panel concluded that the food additive is deemed safe for its proposed use and establishing an acceptable daily intake (ADI) is not needed. The Panel also suggests that soy leghemoglobin products are unlikely to cause allergic reactions when consumed. This safety evaluation of the proposed food additive remains provisional and dependent on the ongoing assessment by the GMO Panel (EFSA-GMO-NL-2019-162).
For more information, read the article from EFSA Journal. See https://www.isaaa.org/kc/cropbiotechupdate/article/default.asp?ID=20914
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