Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of glucose oxidase from Aspergillus niger J39 in bread, flour, whole wheat flour, pasta, unstandardized bakery products, and in certain shredded cheeses just prior to their packaging.
The results of the premarket assessment support the safety of glucose oxidase from A. niger J39 for its requested uses and its efficacy for use in shredded cheeses (a new type of food for this food enzyme). Consequently, Health Canada has enabled the use of glucose oxidase from this source described in the information document below by modifying the List of Permitted Food Enzymes, effective January 21, 2020.
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