Food Enzyme Intake Model for production of baked products. FEIM_baking 2023 updates the FEIM_baking 2022. The updated calculator uses more recent technical factors and consumption data from the EFSA Comprehensive Consumption database. The Food Enzyme Intake Model (FEIM) is a tool for estimating chronic dietary exposure to food enzymes used in food processes. FEIM follows the methodology recommended in the Scientific Guidance for the submission of dossiers on Food Enzymes. It has been developed on the basis of summary statistics of food consumption data collected from Member States (stored in the EFSA Comprehensive European Food Consumption Database). Each release uses the most recent consumption data from the Comprehensive Database. FEIM comprises process-specific calculators, such as FEIM-baking or FEIM-brewing, which allow estimation of dietary exposure to food enzymes used in individual food manufacturing processes. Exposure results are reported at mean and high level for six population groups (e.g. infants, toddlers, adults, etc.) in different countries.

{"references": ["EFSA CEP Panel (EFSA Panel on Food Contact Materials, Enzymes and Processing Aids), Lambre C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, GrobK, Lampi E, Mengelers M, Mortensen A, Riviere G, Steffensen I-L, Tlustos C, Van Loveren H, Vernis L,Zorn H, Glandorf B, Herman L, Aguilera J, Andryszkiewicz M, Gomes A, Kovalkovicova N, Liu Y, RainieriS and Chesson A, 2021. Scientific Guidance for the submission of dossiers on Food Enzymes. EFSAJournal 2021;19(10):6851, 37 pp.https://doi.org/10.2903/j.efsa.2021.6851"]}

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