EFSA released the first version of the EU database of processing factors in 2018. Since then, the database has been updated a couple of times. The extended version now contains 2838 studies, 19384 individual and 4564 median processing factors, all having been evaluated according to up‐to‐date residue definitions and storage stability information and in accordance with the set of quality criteria applied to all processing studies in this database. Processing factors were derived, and their reliability judged. Oat flour and soya flour production were added to the compendium of representative processing techniques. All supporting documents have been updated.
