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21. Safety assessment of the substance phosphorous acid, mixed 2, 4‐bis(1, 1‐dimethylpropyl)phenyl and 4‐(1, 1‐dimethylpropyl)phenyl triesters for use in food contact materials. (24th May 2017)

22. Safety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.). (10th May 2017)

23. Safety evaluation of food enzyme glucan 1, 4‐α‐maltohydrolase produced with a genetically modified Bacillus subtilis (strain MAM). (2nd May 2018)

24. Safety evaluation of food enzyme xylanase from a genetically modified Bacillus subtilis (strain LMG S‐27588). (2nd May 2018)

25. Safety evaluation of the food enzyme acetolactate decarboxylase from a genetically modified Bacillus licheniformis (strain NZYM‐JB). (14th November 2018)

26. Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus subtilis (strain NBA). (14th May 2019)

27. Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Bacillus licheniformis (strain NZYM‐AN). (6th July 2018)

28. Safety evaluation of the food enzyme alpha‐amylase from a genetically modified Trichoderma reesei (strain DP‐Nzb48). (9th January 2019)

29. Safety evaluation of the food enzyme alpha‐amylase from non‐genetically modified Aspergillus niger strain (strain DP‐Azb60). (8th May 2019)

30. Safety evaluation of the food enzyme alternansucrase from Leuconostoc citreum strain NRRL B‐30894. (19th January 2021)