— ETA NEWS —

The Enzyme Technical Association (ETA) recently contributed an article titled “The Generally Recognized As Safe (GRAS) Process for Industrial Microbial Enzymes” to Industrial Biotechnology, a peer-reviewed journal that provides news on bio-based industries. The article discusses the process for how the GRAS designation is determined for industrial microbial enzymes. GRAS is a regulatory designation by the U.S. Food and Drug Administration (FDA) that exempts a food substance from FDA premarket review if it is commonly known throughout the scientific community as safe under the conditions of its intended use. The article also discusses how the GRAS designation is particularly well suited for industrial microbial enzymes, which have a long history of safe [...]

The Enzyme Technical Association took part in a panel presentation discussing the generally recognized as safe (GRAS) concept during the IFT16 meeting in Chicago, Illinois. The Panel consisted of Tony Pavel (Cargill), Lori Gregg (Novozymes), Diane Shanahan (BASF), Vince Sewalt (DuPont Industrial Biosciences), and James La Marta (DSM). The panel discussed the enzyme industry’s model approach for a scientifically sound, rigorous, and transparent application of the GRAS concept. Topics covered included: GRAS definition; Enzymes, a History of Safety in Use and Manufacture; Manufacture process & Enzyme Characterization; Production Strain Construction & Safe Strain Lineage; Toxicology & Margin of Safety; GRAS framework, Track record of enzymes. Click here to access the presentation slides.

On September 21, several media articles referred to a recent study published in Occupational & Environmental Medicine on "genetically modified (GM)-enzymes". It is important to note that the allergy risk discussed in these articles and the research publication refers to individuals working with enzymes in industrial processes and not to consumers. Manufacturers have safely produced and used enzymes for decades following workplace procedures put in place to protect their workforce. The risk of work-related enzyme allergy is controlled when proper workplace practices, engineering controls, and protective equipment are used. Enzymes are large proteins and, like other proteins, they are produced in living cells of humans, plants, animals and microorganisms. All living organisms [...]

The ETA was established in 1970 to represent the interests of the enzyme industry across North America. In recent years, however, a need for consistent, globally-harmonized support for the enzyme industry led the ETA to expand its membership to Central and South American companies in 2016. "As enzymes grow in popularity and use in various industries, more companies engage the ETA for support in promoting education, health, safety and regulatory considerations for enzyme products," said John Sedivy, Chair of ETA. "It’s our goal to provide an international collaborative forum for these activities to take place. The close business relationships between many North-, Central-, and South American enzyme companies provided the catalyst for [...]

Our organization has undergone positive growth over the past year, and with growth often comes change.  Since it began, the Enzyme Technical Association (ETA) has represented enzyme producers and marketers in the ever-changing regulatory and policy environment of the industry. A recent expansion into Central and South America, however, sparked the opportunity to present the ETA in a new light with a fresh, contemporary logo leading the way. "This was really an opportunity for the ETA to update its identity and tell a story about the impact enzymes have for a better world," stated Gary Hayen, Chair of the Website/Public Relations/Communications Committee at the ETA. "The expansion into Central and South America [...]

The Best Practices Guide was developed and published jointly by the Council for Responsible Nutrition and the Enzyme Technical Association to help promote the safe production and use of enzyme-containing dietary supplements and to facilitate transparency and uniformity in the dietary supplement and enzyme industries.  The Best Practices Guide was prepared with input from the dietary supplement and enzyme industries and takes into account the current U.S. laws and government regulatory requirements.  It reflects the most up-to-date science and industry thinking with regard to the safe handling of enzyme-containing dietary supplements and will be updated as best practices evolve. The Best Practices Guide is not intended to be a substitute for consultation with legal and [...]

The use of asparaginase to reduce acrylamide in certain food processing applications is included in both the U.S. Food and Drug Administration's  Draft Guidance for Industry: Acrylamide in Foods, as well as FoodDrinkEurope's Acrylamide Toolbox.

http://youtu.be/4TTYCf_oEc8

Designed metalloenzymes made by modifying a native protein scaffold have shown unusually high levels of efficiency and longevity and have revealed new details about the way oxidases, the natural enzymes they mimic, may work. The study is an important step in efforts to design customized enzymes for a variety of potential biological and alternative-energy applications. Full article here.