Safety evaluation of an extension of use of the food enzyme α‐amylase from the genetically modified Bacillus licheniformis strain NZYM‐BC

strain NZYM-BC by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in six food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes and to extend, for one intended use, the range of raw materials to which the food enzyme may be added. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of eight food manufacturing processes. As the food enzyme-Total Organic Solids (TOS) are removed from the final foods in two processes, the dietary exposure to the food enzyme-TOS was estimated for the remaining six food manufacturing processes. It was estimated to be up to 0.108 mg TOS/kg body weight per day in European populations. Based on the new data, the revised dietary exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.