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Chymosin B included in the list of enzymes authorized for foods


Mar 28, 2024

Health Canada's Food Directorate received a food additive submission seeking authorization for the use of chymosin B from Trichoderma reesei GICC03546 in the manufacture of sour cream and various cheeses. The requested maximum level of use for this food enzyme is according to Good Manufacturing Practice.

At the time of the petitioner's submission, chymosin B from other sources was already permitted for use in the manufacture of the requested foods. However, the new source organism, T. reesei GICC03546, was not a permitted source for any food enzyme in Canada.

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

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