The Mold In Your Muffin Is There On Purpose
A deep dive into cellulase, the fungus-derived enzyme that's secretly improving your favorite foods. Learn why European regulators say it's safe and how it's ch
By Foodie Pundit Newsroom - Published - Updated - Section: Policy Regulation
Key points
- A specific food enzyme called cellulase, derived from the non-GM fungus Aspergillus niger, has been re-confirmed as safe by European regulators, even for expanded use in more foods.
- Cellulase acts as a 'molecular scissors' to break down tough plant fibers, which improves food texture, increases juice yields, and extends the shelf life of baked goods.
- The safety assessment found a 'margin of exposure' of at least 265, meaning the safe-tested dose is 265 times higher than the maximum estimated amount a person would consume.
- This enzyme is a key tool in food technology, helping manufacturers improve product quality, reduce waste, and enhance the appeal of plant-based foods.
- The approval is part of a larger trend of using biotechnology and fermentation to create efficient, safe, and nature-derived ingredients for the food supply.
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Sources and methodology
Reported from primary records. Open any source to verify a claim.
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