Health Claims

The enzyme that helps milk turn into cheese works best at body temperature and stops working when it gets too hot, so it doesn’t stick around in the cheese you eat.

If we make food enzymes from animal parts like calf stomach that people have safely eaten for a long time, we don’t need to run extra safety tests because the starting material is already safe and the process doesn’t add anything dangerous.

Eating foods with certain calf stomach enzymes (like chymosin and pepsin) probably won’t cause an allergic reaction, even if someone’s been exposed to them through breathing, because there’s no record of people getting sick from eating them.

Cheese made with traditional calf stomach enzymes is considered safe to eat because it's been used for a long time without causing problems, comes from healthy animals, and doesn't leave harmful stuff behind.

A custom test for spotting leftover bacteria bits in certain medicines might work better than off-the-shelf tests, helping make these drugs safer and more reliable.

A special DNA test called ddPCR can count tiny amounts of leftover bacteria DNA in medicine made from cells much more accurately than another test called qPCR, which struggles to tell the difference when the DNA gets really diluted.

There's a new test that's really good at spotting tiny amounts of leftover bacteria in lab-made medicines, and it finds a lot of stuff that other tests miss — so it might help make these medicines safer and more reliable.

Chymosin, an enzyme used in cheese-making, has a protein structure similar to some known allergens, so people who are already allergic might react to it if they eat it.

A cheese-making enzyme from a modified fungus has been tested, and even at the highest likely intake, it’s thousands of times below the level where any harm might happen — so it’s considered very safe.

Toddlers in Europe might be exposed to up to a tiny amount—0.013 milligrams per kilogram of their body weight—of a cheese-making enzyme called chymosin each day, based on how much cheese they eat and how it's made.

A study in rats found that even the highest amount of a certain enzyme they tested didn’t cause any harmful effects over 90 days.

This enzyme from a modified fungus doesn't seem to damage human immune cell DNA in lab tests, even at high doses and with or without liver-like processing.

This lab test shows that a certain enzyme from a modified fungus doesn't cause DNA changes in bacteria, even at high doses.

The enzyme used in making cheese, made by a modified fungus, doesn't have any live fungus or genetic material left in it after processing — tests show it's all been cleaned out.

This protein doesn't look much like any known allergens, so it's unlikely to trigger allergic reactions in people.

Even if someone eats a lot of food with 6-Phytase, the amount they’d get is thousands of times lower than the highest dose that didn’t harm rats — so it’s likely very safe.

Toddlers in Europe might be exposed to up to a tiny amount — 0.071 milligrams per kilogram of body weight — of an enzyme called 6-Phytase each day from foods like bread, cereals, and plant-based milks, especially if it's added at the highest allowed levels. Older kids and adults likely get much less.

A rat study found that even the highest dose of 6-Phytase tested didn’t cause any real harm, even though there were tiny changes in blood tests that scientists didn’t think mattered.

This lab-made enzyme in food doesn't seem to damage DNA or cause genetic changes, based on standard lab tests using bacteria and animal cells.

When mice are exposed to a toxin called Ochratoxin A, their liver and kidney cells show changes that suggest a specific kind of cell damage called ferroptosis might be happening — and the more toxin they get or the longer they're exposed, the stronger these changes become.

A toxin called Ochratoxin A might mess up the energy factories in liver and kidney cells of mice, which could lead to those organs not working properly.

When mice are exposed to a toxin called Ochratoxin A, the more they get and the longer they're exposed, the more their liver and kidney cells start to self-destruct in a controlled way — and this process seems to be a major reason the toxin harms these organs.

In mice, getting a certain amount of a toxin called Ochratoxin A every day for a week seems to trigger a specific kind of harmful cell death in the liver and kidneys.

When mice are given a toxin called ochratoxin A by mouth for up to a week, the higher the dose, the more damage we see in their liver and kidneys from oxidative stress — kind of like rust building up in the organs.