EFSA Concludes Cellulase Enzyme Safe for Extended Use in Cereal-Based Products and Food Processing Applications

The European Food Safety Authority (EFSA) has reaffirmed the safety of the food enzyme cellulase (EC 3.2.1.4) following an updated assessment covering additional food manufacturing processes and revised use levels. The enzyme, produced by a genetically modified strain of Trichoderma reesei AR-852, is mainly used in dough preparation for cereal-based products to improve handling and reduce stiffness, with total organic solids (TOS) remaining in the final product in most cases.
EFSA estimated the highest dietary exposure at 0.494 mg TOS/kg body weight per day, which is well below the established NOAEL of 1000 mg TOS/kg body weight per day, resulting in a margin of exposure of at least 2024. Based on this assessment and previous toxicological data, EFSA concluded that cellulase is safe under the updated conditions of use, supporting its continued and expanded application in food processing.