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Modification to the list of permitted food enzymes to enable the use of milk published

Canada

Sep 23, 2021

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of milk coagulating enzyme from Rhizomucor miehei CBS 146319 in the manufacture of yogurt.

The results of the premarket assessment support the safety of milk coagulating enzyme from R. miehei CBS 146319 for its requested use in the manufacture of yogurt. Consequently, Health Canada has enabled the use of milk coagulating enzyme from R. miehei CBS 146319 described in the information document below by modifying theList of Permitted Food Enzymes, effective September 17, 2021.

For further information (in English), click on the Link

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