Safety evaluation of a food enzyme containing carboxypeptidase C, oryzin and leucyl aminopeptidase activities from the non-genetically modified Aspergillus sp. strain FP 12-385

The food enzyme containing carboxypeptidase C (EC 3.4.16.5), oryzin (EC 3.4.21.63) and leucyl aminopeptidase (EC 3.4.11.1) activities is produced with the non‐genetically modified Aspergillus sp. strain FP 12‐385 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 14 food manufacturing processes. Since residual amounts of food enzyme–Total Organic Solids (TOS) are removed in one process, dietary exposure was calculated for the remaining 13 food manufacturing processes.