Regulation on types of food enzymes and conditions for their use in foodstuff.

This Regulation determines the types of food enzymes that can/may be used in foodstuff (during processing period), including necessary conditions for their use, marking and manner and conditions for placing on the market. As defined by this text, food enzyme is a product obtained from plants, animals or microorganisms, including the product obtained by fermentation process using microorganisms containing one or more enzymes that can catalyze the specific biochemical reaction and the addition of food for technological use at any stage of production, processing, preparation, packaging, transport and/or storage.
This Regulation contains the provisions adopted by Regulation (EC) No. 1332/2008 of the European Parliament and of the Council 16 December 2008 on food enzymes and amending Council Directive 83/417 /EEC, Council Regulation (EC) 1493/1999, Directive 2000/13/EC, Council Directive 2001/112/EC and Regulation (EC) no. 258/97; Directive (EU) 2015/2203 of the European Parliament and Council of 25 November 2015 harmonization of the laws of the Member States concerning caseins and caseinates intended for human consumption and for the exclusion of the Council Directive 83/417/EEC07.
The Annex is an integral part of this publication.