Through Joint Resolution 40/2025, the Secretariat of Health Management and the Secretariat of Agriculture, Livestock, and Fisheries have approved the addition of six new enzymes to the Argentine Food Code (CAA), a measure that directly affects the food industry and the development of new processing technologies.

The newly incorporated enzymes — sourced from Bacillus licheniformis, Pichia pastoris, Aspergillus niger, and Trichoderma reesei — will be utilized as technological aids in industrial processes, particularly in enhancing textures, flavors, and food preservation.

The incorporated enzymes and their origins

The resolution specifies the enzymes that will be included in Article 1263 of the CAA:

- Phospholipase C (Bacillus licheniformis).
- Phosphoinositide phospholipase C (Bacillus licheniformis).
- Acid prolyl endopeptidase (Pichia pastoris).
- Triacylglycerol lipase (Pichia pastoris).
- Prolyl oligopeptidase (Aspergillus niger expressed in Trichoderma reesei).
- Prolyl oligopeptidase (Aspergillus niger expressed in Aspergillus niger).

These enzymes perform functions such as the hydrolysis of proteins and lipids, the enhancement of organoleptic properties, and the optimization of industrial processes in baked goods, dairy products, oils, and beverages.