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FEIM_brewing

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Silano, Vittorio; Bolognesi, Claudia; Castle, Laurence; Chipman, Kevin; Cravedi, Jean-Pierre; Fowler, Paul; Franz, Roland; Grob, Konrad; Gürtler, Rainer; Husøy, Trine; Kärenlampi, Sirpa; Mennes, Wim; Rosaria Milana, Maria; Pfaff, Karla; Riviere, Gilles; Srinivasan, Jannavi; Tavares Poças, Maria de Fátima; Tlustos, Christina; Wölfle, Detlef; Zorn, Holger; Chesson, Andrew; Glandorf, Boet; Herman, Lieve; Jany, Klaus-Dieter; van Loveren, Henk; Marcon, Francesca; Penninks, André; Smith, Andrew; Želježić, Davor; Arcella, Davide; Horn, Christine; Liu, Yi; Engel, Karl-Heinz

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    <subfield code="a">&lt;p&gt;The Food Enzyme Intake Model (FEIM) is a tool for estimating chronic dietary exposure to food enzymes used in food processes. FEIM follows the methodology recommended in the Statement of the CEF Panel on exposure assessment of food enzymes. It has been developed on the basis of summary statistics of food consumption data collected from Member States (stored in the&amp;nbsp;EFSA Comprehensive European Food Consumption Database). Each release uses the most recent consumption data from the Comprehensive Database.&lt;/p&gt;

&lt;p&gt;FEIM comprises process-specific calculators, such as FEIM-baking or FEIM-brewing, which allow estimation of dietary exposure to food enzymes used in individual food manufacturing processes. Exposure results are reported at mean and high level for different population groups (e.g. infants, toddlers, adults, etc.) in different countries.&lt;/p&gt;</subfield>
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Publication date:
June 5, 2018
DOI:
10.5281/zenodo.1299219

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Keyword(s):
dietary exposure food enzyme
Subject(s):
dietary exposure
exposure assessment
enzyme preparations
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Supplementary material
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License (for files):
Creative Commons Attribution 4.0 International

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Version 3 10.5281/zenodo.6673681 Jun 28, 2022
Version 2 10.5281/zenodo.4382046 Dec 23, 2020
Version 1 10.5281/zenodo.1299219 Jun 5, 2018
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