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FEIM_brewing

EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP); Lambré, Claude; Barat Baviera, José Manuel; Bolognesi, Claudia; Cocconcelli, Pier Sandro; Crebelli, Riccardo; Gott, David Michael; Grob, Konrad; Lampi, Evgenia; Mengelers, Marcel; Mortensen, Alicja; Rivière, Gilles; Steffensen, Inger-Lise; Tlustos, Christina; van Loveren, Henk; Vernis, Laurence; Zorn, Holger; Arcella, Davide; Cavanna, Daniele; Di Piazza, Giulio; Ferreira de Sousa, Rita; Liu, Yi; Chesson, Andrew

Food Enzyme Intake Model for brewing processes. 

FEIM_brewing 2022 updates the FEIM_brewing 2020. The updated calculator uses more recent consumption data from the EFSA Comprehensive Consumption database.

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 Scientific Guidance for the submission of dossiers on Food Enzymes It has been developed on the basis of summary statistics of food consumption data collected from Member States (stored in the EFSA Comprehensive European Food Consumption Database). Each release uses the most recent consumption data from the Comprehensive Database.

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 six population groups (e.g. infants, toddlers, adults, etc.) in different countries.

 

EU; xls; fip@efsa.europa.eu
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FEIM_brewing 2020.xls
md5:91a02ffbf3853502bff2d6cd093677bb 		332.8 kB Download
FEIM_brewing 2022.xls
md5:5c469337206d18ca9a885be9fe000c48 		128.5 kB Download
FEIM_brewing.xls
md5:ec97ec2d7f11d1fc982e4ba0422f61b6 		319.0 kB Download

  • EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes and Processing Aids), Lambre C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, GrobK, Lampi E, Mengelers M, Mortensen A, Riviere G, Steffensen I-L, Tlustos C, Van Loveren H, Vernis L,Zorn H, Glandorf B, Herman L, Aguilera J, Andryszkiewicz M, Gomes A, Kovalkovicova N, Liu Y, RainieriS and Chesson A, 2021. Scientific Guidance for the submission of dossiers on Food Enzymes. EFSAJournal 2021;19(10):6851, 37 pp.https://doi.org/10.2903/j.efsa.2021.6851

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Publication date:
June 28, 2022
DOI:
10.5281/zenodo.6673681

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Keyword(s):
dietary exposure food enzyme
Subject(s):
dietary exposure
exposure assessment
enzyme preparations
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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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