Health Canada approves new enzyme for use in green coffee beans
Canada
Mar 10, 2025
Health Canada received a food additive submission seeking approval for the use of the enzyme asparaginase, obtained from Aspergillus oryzae (pCaHj621/BECh2#10), at a maximum level of use consistent with Good Manufacturing Practice (GMP) in green coffee beans.
Asparaginase obtained from Aspergillus oryzae (pCaHj621/BECh2#10) is already permitted for use as an enzyme in bread, flour, whole wheat flour and unstandardized foods.
The results of Health Canada's evaluation of available scientific data support the safety and efficacy of asparaginase from this source organism when used as described in green coffee. Therefore, Health Canada has modified the List of Permitted Food Enzymes to extend the use of asparaginase obtained from Aspergillus oryzae (pCaHj621/BECh2#10) to green coffee.
For further information (in English), click on the Link
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