The Australian New Zealand Food Standards Authority (FSANZ) recently issued an application No. 1195 to allow a α- alpha-amylase (alpha-amylase) as a processing aid.
It is understood that the α-amylase is derived from a selected non-pathogenic, non-toxinic strain of Trichoderma reesei. The strain was genetically modified to express the α-amylase gene of Aspergillus kawachii. This processing aid is intended for use in the production of brewed beverages and drinking alcohol.
(Heartwarming)
![Salivary amylase can actually affect human evolution[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)