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Guidelines on the Safe Handling of Enzymes in the Bakery Supply Chain

We have the pleasure to announce that the joint AMFEP-FEDIMA Safety Working Group (AFES) have developed a guidance document for the safe handling of raw materials and ingredients that contain enzymes, entitled: “Guidelines on the Safe Handling of Enzymes in the Bakery Supply Chain”



Amfep thanks EFSA for meeting on exposure assessment

AMFEP met with European Food Safety Authority panel experts on 18 August 2016 to discuss EFSA new approach on exposure assessment for food enzymes, with a focus on the development of appropriate tools and technical factors. In respect to this please find EFSA minutes and other information here:

AMFEP thanks the EFSA for their time and hard work and looks forward to working closely together on food enzyme related issues in the future.


The recently published study “Sensitising effects of genetically modified enzymes used in flavour, fragrance, detergence and pharmaceutical production: cross-sectional study” addresses enzyme use in the workplace and has been reported in media. 

The authors refer to the well-known fact that enzymes (naturally occurring and industrially produced) may cause allergies for people working with enzymes in industrial processes. As with many other allergies resulting from flour, pollen and other proteins, there are ways of preventing them.

Hazard classification of industrial enzymes

ECHA made this factsheet for CLP classification of mixtures that contain enzymes. It was also provided to national REACH Helpdesks as well as enforcement authorities for reference.

Hazard classification of industrial enzymes

EFSA Info Session on Applications – Food Enzymes – Technical meeting with stakeholders on refinement of exposure estimates on 24 November in Brussels

In the context of the evaluations of the Food Enzymes Dossiers, EFSA is currently reviewing the exposure measurements with a view to a refinement of the currently used “Budget Method”. To this end, EFSA is inviting technical experts from the industry for a technical meeting with stakeholders on the refinement of exposure estimates. The revised Guidance Documents from EFSA to be discussed at the meeting can be found here. For more information and registrations – by 13 November – please see here.

AMFEP members eager to comply with food enzyme regulation

Brussels – 23 March 2015, Under the EU regulatory framework, the Food Improvement Agents Package (FIAP) - a harmonized regulatory system for food additives, flavourings and  enzymes across the European Union - has been set up in 2008. A key milestone occurred on March 11, 2015, which was the deadline for food enzyme manufacturers to submit dossiers for all food enzymes currently sold or used in Europe. AMFEP members, world leaders of the enzyme business, were the largest contributors in the submission process of what will become the first EU list of approved food enzymes.

AMFEP members have

Joint Food Enzymes Dossiers: first two dossiers submitted

On 3 October 2014 AMFEP has submitted the first two Joint Food Enzymes Dossiers to the European Commission:

  • Cellulase, incl. Beta-glucanase and Xylanase from Trichoderma reesei
  • Beta-glucanase, incl. Cellulase and Xylanase from Talaromyces emersonii

The dossiers have been submitted for the applications listed on our page on Active Working Groups.

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Thank you for your interest in Amfep. We are presently updating some pages and we apologise for any inconvenience this might cause you.  

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Kind regards,

Secretariat of Amfep

The Association of Manufacturers and Formulators of Enzyme Products  - Amfep - is a non-profit European industry association created in 1977.

Our mission is to contribute to a comprehensible and workable regulatory environment for enzymes, which provides legal certainty to our members and our customers.

Amfep serves