Back to Article List

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Aspergillus acidus RF7398 in Specified Flour and Flour Bakery Products


Mar 07, 2021

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of xylanase from Aspergillus acidus RF7398 in bread, flour, whole wheat flour, pasta, and unstandardized bakery products.

Xylanase from other sources is already permitted for use in Canada as a food enzyme in the manufacture of all the foods of interest to the petitioner, other than pasta.

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

Related Articles
See All News
Subscribe to our newsletter

The best industry insight in your mailbox