On November 29, 2024, Japan's Consumer Agency announced that genetically modified corn DP915635 and a genetically modified transglutaminase passed a food safety review.

The transgenic maize DP915635, developed by Cordova, combines resistance to Coleoptera insects and glufosinate ammonium tolerance through the introduction of the IPD079Ea protein derived from banded bottlebrush, the PAT protein derived from Streptomyces glaucosus, and the PMI protein derived from Escherichia coli. The transgenic corn is currently approved for food use in Australia and New Zealand, for food and feed in the United States, the European Union and South Korea, and for food, feed and cultivation in Canada.

The transgenic transglutaminase, developed by Amano Enzyme in Japan, was prepared by introducing the transglutaminase gene from S. mobaraensis BTG-5 into Streptomyces mobaraensis TTG-1, which has the ability to catalyze the cross-linking reaction between glutamine residues and lysine residues in proteins. It catalyzes the cross-linking reaction between glutamine and lysine residues in proteins.