FEIM_Baking
Creators
- EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP)1
- Lambré, Claude2
- Barat Baviera, José Manuel3
- Bolognesi, Claudia4
- Cocconcelli, Pier Sandro5
- Crebelli, Riccardo6
- Gott, David Michael7
- Grob, Konrad8
- Lampi, Evgenia9
- Mengelers, Marcel10
- Mortensen, Alicja11
- Rivière, Gilles12
- Steffensen, Inger-Lise13
- Tlustos, Christina14
- van Loveren, Henk15
- Vernis, Laurence16
- Zorn, Holger17
- Arcella, Davide1
- Cavanna, Daniele1
- Di Piazza, Giulio1
- Ferreira de Sousa, Rita1
- Liu, Yi1
- Chesson, Andrew18
- 1. EFSA
- 2. DGS/MASPRAS
- 3. Universitat Politècnica de València
- 4. National Cancer Research Institute
- 5. Università Cattolica del Sacro Cuore
- 6. Istituto Superiore di Sanità
- 7. Food Standards Agency
- 8. Kantonales Labor Zürich
- 9. General Chemical State Laboratory
- 10. National Institute for Public Health and the Environment
- 11. National Food Institute, DTU, Denmark (Dep. of Tox. and risk Assessment)
- 12. ANSES
- 13. Norwegian Institute of Public Health
- 14. Food Safety Authority of Ireland
- 15. Maastricht University
- 16. INSERM
- 17. Justus Liebig University Giessen
- 18. University of Aberdeen
Description
Food Enzyme Intake Model for production of baked products.
FEIM_baking 2022 updates the FEIM_baking 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.
Notes
Files
Files
(2.0 MB)
| Name | Size | Download all |
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md5:b4ffca39a128dcb2dcc347b65a2593b0
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694.8 kB | Download |
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md5:3d934c411a29cd38803ffaa0b350c7eb
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665.1 kB | Download |
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md5:7f9b6e5a2f5af6e0503796741b1dd2fe
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618.5 kB | Download |
Additional details
References
- 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
Subjects
- enzyme preparations
- http://id.agrisemantics.org/gacs/C11713
- dietary exposure
- http://id.agrisemantics.org/gacs/C8394
- exposure assessment
- http://id.agrisemantics.org/gacs/C29232