PWEHKING1 - Open Forum

Most commercial food enzymes are produced by fermentation with the help of selected micro-organisms. For the growth of such micro-organisms a variety of nutrients are used, which may include some of the ingredients listed below. In a letter to Amfep dated June 22, 2004 (see appendix) the European Commission confirms Amfep’s opinion that ingredients used in the fermentation of enzymes to be used as processing aids are outside the scope of the abovementioned Directive 2003/89.