FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM)

A draft version of Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2021, was released under sub-section (1) in section 92, Food Safety and Standards Act in 2006 and the notification was issued by the Food Safety and Standards Authority of India as notification number F.No. STD/FA/A-1.30/No.1/2020-FSSAI(P-I), dated 27th December 2021, in the Gazette of India, Extraordinary, Part III, section 4.

The copy of the Gazette was made accessible to the general public on the 4th of January 2022. The apex food safety body has now weighed in on the objections and suggestions made by the public.

Now, in the exerciseof the power granted under clause (e) of sub-section (2) in section 92, Food Safety and Standard Act 2006 and the Food Safety and Standards Authority of India is hereby implementing the following regulations to modify the Food Safety and Standards (Food Products standards and food additives) Regulations, 2011.

1. (i). The regulations could be referred to as “the Food Safety and Standards (Food Products Standards and Food Additives) Second Amendment Regulations, 2022”.

(ii). They shall come into effect at the time of their announcement within the Official Gazette.

1. The amendment concerns the inclusion of information about “Enzymes derived from Genetically Modified Microorganisms (for treatment or processing of raw materials, foods, or ingredients)” in Appendix C under the heading “Use of Processing Aids in Food products”.

The Food Safety and Standard (Food Standards for Products and food additives) Regulations, 2011 in Appendix C under the heading “II. Processing AIDS in food products” following TABLE 11 concerning “ENZYMES (for processing or treatment of food raw materials, ingredients or other ingredients)” In the next Table (Table 11A) is to be added in the form of:

 

TABLE 11 A: Enzymes derived from Genetically Modified Microorganisms (GMM)

 

S. No.	Enzyme Name	Production Organism	Donor Organism or Source	Functional and technological purpose	Indicative food uses	Residual level (mg/ kg) (Not more than)
1	Glucose oxidase (EC No. 1.1.3.4)	Aspergillus oryzae	Aspergillus niger	Dough stabilizer	Baking and other cereal-based processes (bread, pasta, noodles, snacks)	GMP
		Aspergillus niger	Penicillium chrysogenum	Dough stabilizer, food preservative, color stabilizer, and for reduced alcohol wine production	Bakery products as well as other products made from cereal (e.g., noodles, pasta, and snacks) Egg processing of fruits, and vegetables; Beer production and other cereal-based beverages	GMP
		Aspergillus niger	Aspergillus niger	To convertglucose into gluconic acids in the presence of dissolved oxygen	Used in the food processing process to eliminate oxygen and glucose, and also in bakery applications	GMP
2	Hexose oxidase (EC No. 1.1.3.5)	Hansenula polymorpha	Chondrus crispus	To catalyse the oxidation process of C6 sugars into the equivalent lactones, and hydrogen peroxide	In the food processing industry, a wide selection of ingredients for the strengthening of dough, oxygen-scavenging curd formation, and limiting the occurrence of excessive Maillard reactions	GMP
3	Catalase (EC No. 1.11.1.6)	Aspergillus niger	Aspergillus niger	Catalyzes the decomposition of hydrogen peroxide into oxygen and water	In food processing, for an enzyme-based production of gluconic acids as well as elimination of hydrogen peroxide, or oxygen production in food and beverages	GMP
		Trichoderma reesei	Aspergillus niger	Catalyzes the decomposition of hydrogen peroxide into oxygen and water.	For egg processing	GMP
4	Peroxidase (EC No. 1.11.1.7)	Aspergillus niger	Marasmiusscorodonius	raw milk, yogurt, and cheese preservation	Processing of dairy products (whey process) and production of bakery products	GMP
5	Phosphatidylcholine-sterol O-acyltransferase ( EC No. 2.3.1.43)	Bacillus licheniformis	Aeromonas salmonicida	Modification of phospholipids in cholesterol esters and lysophospholipids	Baking, dairy, egg processing, fats, and oils Processing, meat processing	GMP
6	1,4-alpha-glucan branching (EC No. 2.4.1.18)	Bacillus subtilis	Rhodothermus obamensis	Converts amylose into amylopectin	Starch processing	GMP
7	4-α-glucanotransferase (amylomaltase) ( EC No. 2.4.1.25)	Bacillus amyloliquefaciens	Thermus thermophilus	Modification of structural characteristics of starch to mimic fat.	Starch processing	GMP
8	Triacylglycerol Lipase (EC No. 3.1.1.3)	Aspergillus niger	Fusarium culmorum	Improved texture of the fat in bakery products, flavor change, and interesterification of fats removal of fats and oils	Production of bakery products dairy processing oils and fats processing	GMP
		Kluyveromyces lactis	Calf, goat, lamb	Improved texture of bakery products, alteration of flavour as well as interesterification of fats. removal of fats and oils	Production of bakery products dairy processing oils and fats processing	GMP
		Hansenula polymorpha	Fusarium  heterosporum	Enhanced texture of bakery products, altering egg yolks to be used in the cake-making process and remove of fats and oils	Production of Bakery products, egg processing, fats and oils processing	GMP
		Aspergillus niger	Candida antarctica	Degumming of oils and Fats	Oils and Fats processing	GMP
		Aspergillus oryzae	Humicolalanuginosa and Fusarium oxysporum	Enhancement of the texture and appearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils	Bakery and other cereal-based products(bread pasta, noodles, and snacks) brewing and other beverages that are based on cereal eggs processing oils and processing of fats	GMP
		Aspergillus oryzae	Fusarium oxysporum	Enhancement of the texture andappearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils	Bakery and other cereal-based products (bread, pasta, noodles, snacks) Egg processing, brewing, and other cereal-based beverages	GMP
		Aspergillus oryzae	Thermomyceslanuginosus	Enhancement of the texture and appearance of baked goods, flavour modification, altering egg yolks for use in the cake preparation process, the interesterification process of fats removal of fats and oils	Bakery and other cereal-based products (bread, pasta, noodles, snacks), brewing and other cereal-based beverages egg processing oils and fats processing	GMP
		Aspergillus oryzae	Rhizomucormiehei	Interesterification of fats, degumming of oils and fats	oils and fats processing	GMP
		Trichoderma reesei	Aspergillus niger	Processing aids in food manufacturing, it catalyzes the hydrolysis process of ester bonds in triglycerides. Mostly in the 1 and 3 places of fatty acids in triglycerides, releasing fatty acids and Glycerol	Used in the baking and brewing processes to produce cereal beverages as well as in the production of pasta and the production of potable alcohol.	GMP
9	Phospholipase A2 (EC No. 3.1.1.4)	Aspergillus niger	Porcine pancreas	Oil degumming	Bakery products production, egg processing, oils, and fats processing	GMP
10	Lysophospholipase (EC No. 3.1.1.5)	Aspergillus niger	Aspergillus niger	Dough stabilizer, improvement of its texture in bakery items, improved filtering rate of syrups De-gumming fats and oils.	Bakery and related cereal-based products(bread noodles, pasta, and snacks) products derived from starch-processing oils and fats	GMP
11	Pectin esterase (EC No. 3.1.1.11)	Aspergillus niger	Aspergillus niger	Juice extraction as well as concentration and clarification of juices from fruits as well as gelation of fruits and to alter the texture and rheology of fruits and vegetable-based products	Fruit and vegetable products, flavouring production	GMP
		Aspergillus oryzae	Aspergillus aculeatus	Juice extraction as well as concentration and clarification of juices from fruits as well as gelation of fruits and to alter the texture and rheology of fruits and vegetable-based products	Fruit and vegetable products	GMP
12	Phospholipase A1 (EC No. 3.1.1.32)	Aspergillus oryzae	Fusarium venenatum	Modifying the functionality of dairy products as well as their ingredients	Milk and dairy-based products	GMP
		Aspergillus niger	Aspergillus niger	De-gumming of oils and fats	Oils and fats processing	GMP
		Aspergillus niger	Talaromyces leycettanus	De-gumming of oils and fats	Oils and fats processing	GMP
13	3-phytase (EC No. 3.1.3.8)	Aspergillus niger	Aspergillus niger (A. niger also include A. tubingensis)	The reduction of phytate in cereals and legumes	Bakery items and other legume and cereal-based products (e.g. pasta, noodles, snacks), soy sauce	GMP
14	Phytase (EC No. 3.1.3.26)	Trichoderma reesei	Buttiauxella sp.	Hydrolysis of phytic acid	In potable alcohol Production and in animal feed	GMP
15	Phospholipase C (EC No. 3.1.4.3)	Pichia pastoris (now renamed as Komagataellapha ffiï)	Soil	De-gumming of oils and fats	Oils and fats processing	GMP
		Bacillus licheniformis	Bacillus thuringiensis	De-gumming of oils and fats	Oils and fats processing	GMP
16	Phosphoinositide phospholipase C (EC No. 3.1.4.11)	Pseudomonas fluorescens	Soil	De-gumming of oils and fats	Oils and fats processing	GMP
		Bacillus licheniformis	Pseudomonas sp-62186	De-gumming of oils and fats	Oils and fats processing	GMP
17	Alpha –amylase (EC No. 3.2.1.1)	Bacillus subtilis	Alicyclobacillus pohliae	Antistaling agent that is combined with lipase	Bakery products	GMP
		Bacillus licheniformis	Bacillus licheniformis	Starch thinning and liquefaction, fermentation, processing starch into dextrins and Oligosaccharides. The production of high DE-maltodextrin	Brewing, production of potable alcohol, Grain or Carbohydrate, beverages that are not alcoholic, as well as bakery products, the processing of starch for different reasons	GMP
		Bacillus licheniformis	Geobacillus Stearothermophilus	Starch thinning and liquefaction, fermentation, processing starch into dextrins and Oligosaccharides. The production of high DE-maltodextrin	Processing of starch for baking, brewing, and fermentation	GMP
		Bacillus licheniformis	Cytophaga sp.	Liquefaction and thinning of starch, fermentation	Starch processing for baking and brewing process	GMP
		Pseudomonas fluorescens	Thermococcales	Processing starch into dextrins, oligosaccharide, and high DE-maltodextrin	Process starch for baking, brewing, and, fermentation	GMP
		Aspergillus niger	Rhizomucorpusillus	Process starch into dextrins, oligosaccharide, and high DE-maltodextrin	Starch processing for baking, brewing,fermentation, and other processes	GMP
		Trichoderma reesei	Aspergillus clavatus	Process starch into dextrins, oligosaccharides, and high DE-maltodextrin	In the processing of starch or carbohydrate in brewing, potable alcohol and brewing production	GMP
		Trichoderma reesei	Aspergillus kawachii	Process starch into dextrins, oligosaccharides, and high DE-maltodextrin	In the processing of starch or carbohydrate in brewing, potable alcohol and brewing production	GMP
		Bacillus amyloliquefaciens	Bacillus Amyloliquefaciens	Used as processing aids in food manufacturing to hydrolyze polysaccharides	Processing of grain or carbohydrate, production of potable alcohol, brewing, processing cereal, non-alcoholic beverages	GMP
		Trichoderma reesei	Aspergillus terreus	Process starch into dextrins, oligosaccharides, and high DE-maltodextrin	Brewing, production of potable alcohol, grains or carbohydrates, non-alcoholic beverages, cereal processes	GMP
18	Beta-amylase (EC No. 3.2.1.2)	Bacillus licheniformis	Bacillus flexus	Starch processing into maltose	Starch processing for maltose-based syrups	GMP
19	Glucoamylase (Glucan 1,4- alpha-glucosidase or Acid maltase or Amyloglucosidase) (EC No. 3.2.1.3)	Trichoderma reesei	Trichoderma reesei	Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction	Brewing, fermentation, and starch liquefaction and saccharification	GMP
		Aspergillus niger	Gloeophyllumtrabeum	Processing of oligosaccharides and polysaccharides to provide better brewing fermentation Clarification and starch liquefaction saccharification and liquefaction	Brewing, fermentation, starch liquefaction, and saccharification	GMP
		Aspergillus niger	Aspergillus niger	Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction	Brewing, fermentation, starch liquefaction, and saccharification	GMP
		Aspergillus niger	Talaromycesemersonii	Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction	Brewing, fermentation, starch liquefaction, and saccharification process	GMP
		Aspergillus niger	Trametescingulata	Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction and saccharification	Brewing, fermentation, starch liquefaction, and saccharification processes	GMP
		Aspergillus niger	Penicillumoxalicum	Processing of oligosaccharides and polysaccharides to provide improved fermentation of brewing, clarification, and starch liquefaction and saccharification	Brewing, fermentation, starch liquefaction, and saccharification	GMP
		Trichoderma reesei	Aspergillus fumigatus	Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction	Processing of grains or carbohydrates as well as potable alcohol production	GMP
		Trichoderma reesei	Fusarium verticillioides	Processing of polysaccharides and oligosaccharides to ensure better fermentation and liquefaction	Processing of grains or carbohydrates as well as potable alcohol production	GMP
20	Cellulase (EC No. 3.2.1.4)	Trichoderma reesei	Aspergillus fumigatus	Hydrolysis of amorphous cellulose	Brewing	GMP
		Trichoderma reesei	Penicillium emersonii	Hydrolysis of amorphous cellulose saccharification	Brewing	GMP
		Trichoderma reesei	Trichoderma reesei	Processing aid in the food industry or for the breakdown of cellulose	Processing of carbohydrates and production of potable alcohol, maceration during vegetable and fruit processing, brewing, and wine production, as well as in food processing, among a wide assortment of products, such as coffee	GMP
21	Beta-glucanase (endo-beta glucanase or endo-1, 3-beta glucanase) (EC No. 3.2.1.6)	Bacillus subtilis	Bacillus subtilis	Hydrolysis of beta-glucans, to enhance the brewing properties of beer	Brewing processes	GMP
22	Xylanase(Endo-1,4-betaxylanase) (EC No.3.2.1.8)	Aspergillus niger	Aspergillus niger	Hydrolysis of plant carbohydrates to enhance the quality of bakery products (firmness, rigidity, consistency, etc.)	Bakery and other cereal-based products	GMP
		Aspergillus oryzae	Humicolalanuginosus	Dough stabilizer, increases loaf volume, improves crumb structure, and enhances the bloom	Bakery products	GMP
		Bacillus subtilis	Bacillus subtilis	Dough stabilizer, increasing volume of loaf, enhancing crumb structure, softening of loaf, digestion of the plant carbohydrate to enhance the quality of bakery products (firmness rigidity, stiffness, uniformity, and many more)	Bakery products, carbohydrate or processing of starch, brewing, production of potable alcohol, non-alcoholic beverage processing	GMP
		Trichoderma reesei	Talaromyces leycettanus	Improve filtration of the brewing process, starch liquefaction, and increase oil extraction from the grain	Baking and brewing and oil extraction	GMP
		Aspergillus niger	Rasamsoniaemersonii	Dough stabilizer, increasing the volume of the loaf, crumb structure, softening and bloom of loaf, improves filtration process in brewing, and starch liquefaction	Bakery products production of beer and other cereal-based beverages	GMP
		Trichoderma reesei	Aspergillus niger	Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch	Brewing and baking products potable alcohol production, non-alcoholic beverages	GMP
		Aspergillus oryzae	Aspergillus aculeatus	Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch	Baking brewing, other beverages made from cereals, and starch processing	GMP
		Bacillus licheniformis	Bacillus licheniformis	Dough stabilizer, improving loaf volume, crumb structure, bloom, and loaf softening, to enhance filtration in brewing, liquefaction of starch	Baking and brewing processes for grain treatment	GMP
		Trichoderma reesei	Fusarium verticillioides	Hydrolysis of plant carbohydrates can improve the quality of bakery items (firmness, rigidity, consistency, and others)	Processing aid in carbohydrate or starch processing and potable alcohol production	GMP
23	Endo-Polygalacturonase (Pectinase) (EC No 3.2.1.15)	Aspergillus niger	Aspergillus niger	Extraction and clarification of juice from fruits, and vegetables, extraction of flavours	Processing fruit and vegetable, flavouring production	GMP
24	Alpha-glucosidase (EC No 3.2.1.20)	Trichoderma reesei	Aspergillus niger	Aids in the fermentation process, hydrolysis of terminal, non-reducing (1~4)Alpha-D-glucose residues linked by releasing alpha-D-glucose	Brewing and starch processing	GMP
25	Lactase (Betagalactosidase) (EC No 3.2.1.23)	Kluyveromyces lactis	Kluyveromyces lactis	Hydrolysis of lactose content of whey or milk	Dairy products and processing	GMP
		Bacillus subtilis	Bifidobacterium bifidum	Hydrolysis of lactose content of whey or milk	Dairy products and, production of GOS (galactooligosaccharide)	GMP
		Aspergillus niger	Aspergillus oryzae	Hydrolysis of lactose content of whey or milk	Dairy products and their processing	GMP
		Bacillus licheniformis	Bifidobacterium bifidum	Hydrolysis of lactose content of whey or milk	Dairy products and their processing	GMP
		Bacillus subtilis	Lactobacillus Delbrueckii subsp. bulgaricus	Hydrolysis of lactose content of whey or milk	Dairy processing,GOS (galacto-oligosaccharide), and   low lactose products production	GMP
		Aspergillus oryzae	Aspergillus oryzae	Hydrolysis of lactose content of whey or milk	Dairy processing,GOS (galacto-oligosaccharide), and   low lactose products production	GMP
26	Trehalase (EC No 3.2.1.28)	Trichoderma reesei	Trichoderma reesei	Processing starch for fermentation	Brewing process	GMP
		Aspergillus niger	Myceliophthorasepedonium	Processing starch for fermentation	Brewing process	GMP
27	Pullulanase (EC No 3.2.1.41)	Bacillus licheniformi	Bacillus deramificans	Hydrolysis of the pullulan component of starch processing, aids in efficient starch hydrolysis and saccharification	Brewing processes and sweeteners production, starch processing, and carbohydrate processing	GMP
		Bacillus subtilis	Bacillus acidopullulyticus	Hydrolysis of the pullulan component of starch processing	Brewing processes and sweeteners production	GMP
		Bacillus subtilis	Bacillus deramificans	Pullulan hydrolysis in processing grain	Processing starch and brewing	GMP
28	Alpha arabinofuranosidase (EC No. 3.2.1.55)	Trichoderma reesei	Talaromyces pinophilus	Starch and soluble separation or gluten fractions	Potable alcohol production	GMP
29	Maltotetraohydrolase or glucan 1,4-alpha-maltotetraohydrolase  (EC No. 3.2.1.60)	Bacillus licheniformis	Pseudomonas stutzeri (saccharophila)	Dough stabilizer, anti-staling agent in baking, and anti-retrogradation agent to improve the bakery products’ quality attributes	Baking, carbohydrate or grain processing	GMP
30	Mannan endo-1, 4-beta-mannosidase (β-mannanase) (EC No. 3.2.1.78)	Aspergillus niger	Talaromyces leycettanus	Hydrolysis of mannan is used to block the formation of gels during freeze-drying instant coffee	Coffee processing	GMP
31	Glucan 1,4-alpha-maltohydrolase (Maltogenic alpha-amylase) (EC No 3.2.1.133)	Bacillus subtilis	Geobacillus stearothermophilus	Anti-staling agent that avoids retro degradation of starch in baking, industry. Manufacturing of custom-made sweetener syrups that have low viscosity and high maltose content	Bakery products and Sweetener syrups	GMP
		Bacillus licheniformis	Geobacillus stearothermophilus	Anti-staling agent that avoids retro degradation of starch in baking, industry. Manufacturing of custom-made sweetener syrups that have low viscosity and high maltose content	For use as a bakery aid making, starch processing, making and brewing potable alcohol	GMP
32	Carboxypeptidase (EC No. 3.4.16.5)	Aspergillus niger	Aspergillus niger	Utilized to speed up flavour development and the de-bittering process during the ripening process for cheese. Debittering agent is used in the cheese manufacturing process.	Cheese, enzyme-modified cheese, cheese powders, and fermented meat	GMP
33	Chymotrypsin (EC No. 3.4.21.1)	Bacillus licheniformis	Nocardiopsisprasina	Improved digestibility of protein and decreased allergenicity	Protein hydrolysis and yeast processing	GMP
34	Serine protease with trypsin specificity Or (Trypsin) (EC No. 3.4.21.4)	Fusarium venenatum	Fusarium oxysporum	Enhanceddigestibility ofprotein and diminished allergenicity	Dairy processing and protein hydrolysis	GMP
35	Acid Prolyl-endopeptidase (EC No. 3.4.21.26)	Aspergillus niger	Aspergillus niger	Degradation of the cereal storage protein into smaller peptides to ensure optimal stability of fermentation beer and prevention of chill haze without losing foaming properties	Beer and other cereal-based beverages	GMP
36	Serine protease (Subtilisin) (EC No. 3.4.21.62)	Bacillus subtilis	Bacillus amyloliquefaciens	Aid proteinhydrolysis during processing	Protein processing	GMP
		Bacillus licheniformis	Pyrococcusfuriosus	Hydrolysis of proteins	Protein hydrolysis and protein hydrolysates	GMP
		Bacillus subtilis	Bacillus lentus	To catalyze protein hydrolysis	Facilitates in processing of plant protein, fish and seafood protein, yeast, animal protein, xanthan gum, and microalgae	GMP
37	Chymosin (EC No. 3.4.23.4	Trichoderma reesei	Bos taurus (bovine)	Milk Coagulant, a processing aid in cheese production. Chymosin aids in the coagulation of milk by hydrolyzing the protein in milk.	Milk or dairy processing, production of cheese, whey, and lactose	GMP
		Kluyveromyces lactis	Bovine pro-chymosin	Milk Coagulant	Milk processing	GMP
38	Aspergillopepsin I, aspartic protease) (EC No. 3.4.23.18)	Trichoderma reesei	Trichoderma reesei	Catalyses hydrolysis of proteins with broad specificity	Processing of proteins Clarification of juices from vegetables, fruits, and alcoholic beverages; modification of the wheat gluten content in baking products	GMP
39	Mucorpepsin (Mucor rennin) (EC No. 3.4.23.23)	Aspergillus oryzae	Rhizomucor miehei	Milk coagulation in cheese making	Dairy processing	GMP
40	Bacillolysin (Bacillus Metallo endopeptidase) (EC No. 3.4.24.28)	Bacillus amyloliquefaciens	Bacillus amyloliquefaciens	Processing proteins into peptides and hydrolysate	Production of bakery products, other cereal-based products (e.g. noodles, pasta, snacks), beer, other cereal-based beverages, and cereal-based distilled alcoholic beverages; the processing of flavours, dairy products, proteins, and yeast	GMP
		Bacillus subtilis	Bacillus amyloliquefaciens	Processing proteins into peptides and hydrolysate	Production of bakery products, other cereal-based products (e.g. noodles, pasta, snacks), beer, other cereal-based beverages, and cereal-based distilled alcoholic beverages; the processing of flavours, dairy products, proteins, and yeast	GMP
41	Asparaginase (EC No 3.5.1.1)	Aspergillus niger	Aspergillus niger	Reduce acrylamide levels	Manufacturing of bakery products and cereal-based products such as pasta, noodles, and snacks, processing of potato and coffee	GMP
		Aspergillus oryzae	Aspergillus oryzae	Reduce acrylamide levels	Bakery products and cereal-based products processes such as bread, noodles, and snacks; the processing of potato and coffee	GMP
		Bacillus subtilis	Pyrococcusfuriosus	Reduce acrylamide levels	Process of baking products and other cereal-based products (bread, pasta, noodles, snacks); the processing of coffee and cocoa products; fruit and vegetable processing	GMP
42	Glutaminase (EC No. 3.5.1.2)	Bacillus licheniformis	Bacillus licheniformis	Controlling the flavor and taste of fermented food products containing ingredients like – casein protein, Whey Protein, wheat, and soy protein	Processing of dairy products, eggs, proteins, and yeast	GMP
43	Acetolactate decarboxylase (Alpha – acetolactate decarboxylase) (EC No. 4.1.1.5)	Bacillus licheniformis	Bacillus brevis	In the brewing process of beverages as well as beverages alcohol (distilling) processes – 1) Reduces the formation of diacetyl in fermentation, and consequently a decrease in off-flavours 2) Improves the maturation process and, consequently, reduces the time to produce	Brewing and other production of cereal-based alcoholic beverages	GMP
		Bacillus subtilis	Brevibacillus brevis	Butanoate  metabolism and C-5 branched dibasic acid metabolism	Brewing and potable alcohol production	GMP
44	Pectin lyase (EC No. 4.2.2.10)	Aspergillus niger	Aspergillus niger	Improves juiceextraction fromvegetables andfruits; juice clarification	Processing of fruits, vegetables, coffee, and wine production;flavoring production	GMP
45	Glucose isomerase (EC No. 5.3.1.5)	Streptomyces rubiginosus	Streptomyces rubiginosus	Reversible isomerization of glucose to fructose	High fructose corn syrup production	GMP

 

Meta Title – FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM)

Meta Description – FSSAI Second Amendment Regulation, 2022 – Inclusion of Enzymes derived from Genetically Modified Microorganisms (GMM). FSSAI Gazette Notification Related to Addition of Appendix C Related to Processing Aids

 

Summary – 

The Food Safety and Standard Authority of India (FSSAI) on October 27, 2022, issued The Food Safety and Standards (Food Products standards and food additives) Second Amendment Regulations, 2022 to further amend Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. These Amendments are as they are: The following section is added to Table 11 which includes “ENZYMES (for treatment or processing of raw materials, foods, or ingredients)”. This is Table 11A which identifies “Enzymes derived from Genetically Modified Microorganisms (GMM)”.

 

Reference Link: https://www.fssai.gov.in/upload/notifications/2022/10/635f6a08b7c16Gazette_Notification_Processing_Aids_31_10_2022.pdf