Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of pectin lyase from Trichoderma reesei RF6199 in various foods.
Pectin lyase from Aspergillus niger Rung373 is already permitted for use in Canada in various standardized and unstandardized foods at a level consistent with Good Manufacturing Practice. However, the source organism T. reesei RF6199 was not a permitted source for any food enzyme in Canada.
The results of the premarket assessment support the safety of pectin lyase from T. reesei RF6199 for its requested uses. Consequently, Health Canada has enabled the use of Pectin lyase from T. reesei RF6199 described in the information document below by modifying the List of Permitted Food Enzymes, effective September 23, 2022.
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