2025年7月14日，欧盟食品安全局就一种天冬酰胺酶（asparaginase）的安全性评价发布意见。
据了解，这种食品酶是由非转基因酿酒酵母菌株ARY-1生产的，旨在通过水解天冬酰胺来减少高温低湿条件下食品加工过程中丙烯酰胺的形成。
经过评估，专家小组认为，在预期的使用条件下，不能排除通过饮食接触引起过敏反应的风险。根据所提供的数据，小组得出结论，该食品酶在预期的使用条件下不会引起安全问题。部分原文报道如下：
The asparaginase (l-asparagine amidohydrolase, EC 3.5.1.1) is produced by the non-genetically modified Saccharomyces cerevisiae strain ARY-1 by Renaissance BioScience Corporation. The food enzyme is not separated from the yeast cells during the enzyme production. The food enzyme is intended to be used to reduce acrylamide formation during food processing at high temperature and low moisture conditions by hydrolysing asparagine. Dietary exposure was estimated to be up to 32.646 mg TOS/kg body weight per day in European populations. Toxicity tests were considered unnecessary by the Panel because the production strain was considered safe and no issues of concern resulting from the food enzyme manufacturing process were identified. A search for the homology of the amino acid sequence of the asparaginase to known allergens was made and no match was found. The Panel considered that a risk of allergic reactions upon dietary exposure to the food enzyme cannot be excluded. based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns under the intended conditions of use.
