Possible new method for reducing lactose in dairy foods

by Rachelle Williams / Monday, 03 May 2021 / Published in News

The following is a media release about an application about a processing aid from a genetically modified source from Food Standards Australia New Zealand and is included here with permission. It is also interesting because the purpose of the new processing aid is to reduce lactose content in dairy products, so that those who have lactose intolerance may be able to consume these products.

Call for comment: Processing aid from a new source

Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow an already approved processing aid to be produced from a new genetically modified (GM) source.

FSANZ CEO Mark Booth said the enzyme β-galactosidase is already approved in the Food Standards Code and has a long history of safe use.

“This application is looking to produce the same enzyme from a GM strain of Bacillus subtilis.

“If approved, it will be used to reduce the lactose content in dairy products such as milk, yogurt and cheese.

“FSANZ review of the technical, toxicological and dietary exposure data found no health and safety concerns for Australian and New Zealand consumers,” Mr Booth said.

To have your say, see our call for comment page. Submissions close 6pm (Canberra time) 4 June 2021.

What happens with my feedback?

All public submissions are published to our website as soon as possible after the end of the public comment period.

We will consider all feedback received through this public consultation process before making a decision on whether to approve the application.

FSANZ’s decision will be notified to ministers responsible for food regulation who can ask for a review or agree that the standard should become law.

More information

How to make a submission
Read the assessment documents: A1218 β Galactosidase from Bacillus subtilis (Enzyme)
Additives and processing aids

Media contact:

0401 714 265 (Australia)
+61 401 714 265 (New Zealand)