Back to Article List

Notice of modification to the list of permitted food enzymes to enable the use of phospholipase from Aspergillus oryzae AT969 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products

Canada

Apr 29, 2020

Health Canada’s Food Directorate received a food additive submission seeking approval for the use of phospholipase A1 from Aspergillus oryzae AT969, as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. The food enzyme is intended to be used at a level consistent with Good Manufacturing Practice.

Phospholipase from other sources is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. A. oryzae AT969, which expresses phospholipase A1 from Valsaria rubicosa, is not a permitted source organism for any food enzyme in Canada.

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

Check the full text of the documents (in English), click on the  Link

Related Articles
See All News
Subscribe to our newsletter

The best industry insight in your mailbox