Enzymes: Bridging food technology and public health
While enzymes can speed up food and beverage operations, their use continues to raise questions about public health and safety.
Food additives and processing aids are areas of interest and ongoing development in the food and beverage sector. Their ability to support manufacturing innovation through enhanced shelf life, overall food quality and sustainability allows the industry to meet escalating demands.
Processing aids play a vital role in supporting the safe and efficient production of food and beverages. Used in small amounts, they perform technical functions during food processing. Once they have performed their role, they are no longer present or active in the final food.
In manufacturing, common examples of processing aids include antifoams, which are typically used to avoid equipment disruption, and clarifying agents, which are used to create clear products such as fruit juice.
Another common example is enzymes. The role of enzymes spans a wide range of food sectors, from baking to brewing. They are used to speed up natural reactions, extract proteins and oils from raw food ingredients, enhance flavour by producing food sweeteners, and act as antimicrobial agents.
While expediting processes is invaluable to time-sensitive manufacturing environments, food safety and compliance are factors that cannot be neglected. Sandra Cuthbert, chief executive officer at Food Standards Australia New Zealand (FSANZ), describes how FSANZ supports safer innovation through scientific analysis.
“Food additives and processing aids are areas of ongoing development, supporting manufacturing innovation and helping improve food quality, shelf life and sustainability,” said Cuthbert.
“At FSANZ, we rigorously evaluate each application using a science-based risk analysis process aligned with internationally accepted Codex principles.
“Our transparent, evidence-driven approach supports innovation while continuing to safeguard public health.”
Calling for comment on thermolysin enzyme
FSANZ recently evaluated an application to allow an enzyme, thermolysin, to be used in food processing.
“Thermolysin is an enzyme used in the manufacture and processing of foods such as dairy, eggs, meat, fish, yeast, protein products and flavourings,” said Cuthbert.
Thermolysin (EC 3.4.24.27) is produced by the Rokko strain of the microorganism Anoxybacillus caldiproteolyticus. The enzyme converts proteins and peptides in foods. It also improves functional properties such as foaming, emulsifying ability, heat stability and viscosity.
According to FSANZ’s safety assessment, the use of the enzyme has not raised any public health or safety concerns in the food and beverage manufacturing industries. Permitted by the Australia New Zealand Food Standards Code (the Code), FSANZ is now calling for public comment on the use of thermolysin as a processing aid.
“Our safety assessment found no public health or safety concerns with the proposed use of the enzyme,” said Cuthbert.
Having a say for public health and safety
While new food technologies benefit businesses in the food and beverage sector through increased efficiency, Sandra highlights how the industry must put the interests of public health and safety at the forefront of major health decisions.
“Food standards apply to all food businesses, helping ensure our food supply remains safe to protect public health,” said Cuthbert.
FSANZ’s economic modelling estimates that foodborne illnesses cost Australia $2.81 billion annually.
To safeguard the food and beverage industry, FSANZ considers public consultation an important step in its standard-setting process. FSANZ consultations target consumers, health professionals, industry representatives and government agencies.
Enabling feedback submissions from the public and various interested stakeholders helps identify emerging risks. This promotes food standards that protect public health and safety. FSANZ facilitates this process through science-based risk assessments that provide transparent and robust regulatory frameworks.
“We’re focused on keeping the food standards framework future-ready, responding to today’s challenges while supporting innovation for tomorrow,” said Cuthbert.
“We are actively working to prepare for change and disruption driven by global trends, including food security and sustainability, rapid advances in food and digital technologies, climate change, biosecurity and foodborne illness risks.”
Open dialogue and direct engagement with the food industry are key players in gathering intelligence on emerging risks. These risks can present opportunities and responses that will protect public health and strengthen the food system.
The risks include microbiological hazards, chemical contamination and pesticide residues, which can be avoided through consistent food supply surveillance.
Uplifting the future of food industry
Protection of the public is non-negotiable. Therefore, introducing new enzymes such as thermolysin as a processing aid should be subject to public monitoring and discussion before approval.
Such actions and processes are favourable to the future of food and beverage industries as they safeguard businesses in the long run. Sandra Cuthbert explains how thorough processes are required to provide safe innovations that protect the future of food businesses.
“FSANZ also helps manufacturing and retail businesses respond to food safety risk trends by collecting and publishing food recall data,” said Cuthbert.
“Our 2024 recall data show undeclared allergens, mainly from labelling errors, were the leading cause of recalls, with milk and gluten most frequently involved.”
In December 2023, FSANZ introduced a new food safety management system to strengthen food safety in the retail and food service sectors. By setting requirements for safe practices, staff training, and record-keeping, it helps food businesses prepare for recalls.
“FSANZ supports food businesses in being recall-ready,” said Cuthbert. “By providing guidance through our Food Industry Recall Protocol and other online resources, we equip businesses with the tools needed to plan for recalls and manage them effectively.”
The call for comment on the use of thermolysin as a processing aid is part of a mission for transparency. It sits alongside other applications related to genetically modified foods, plant-based alternatives and more. This approach allows the public and stakeholders to have their say on all proposed changes to the Code.
“We know that early and transparent engagement with stakeholders matters,” said Cuthbert.
“Our 2024 stakeholder satisfaction survey showed that over 80% of industry stakeholders trust our work and are satisfied with our processes. That’s why we encourage businesses of all sizes to engage with us, whether through formal engagement, public consultations or informal conversations.
“Insights and experiences are invaluable in shaping a regulatory framework that is both effective and practical.”
Reviewing new enzymes as processing aids helps maintain a safe food supply. This not only supports efficiency for food and beverage manufacturers but also contributes to broader public health outcomes.
