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Modification to the list of permitted food enzymes


Mar 25, 2022

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of the thermolysin (a type of protease) from Anoxybacillus caldiproteolyticus TP7 in bread, flour, whole wheat flour and unstandardized bakery products.

Thermolysin from A. caldiproteolyticus TP7 was already permitted for use in certain hydrolyzed foods, but it previously appeared in the List of Permitted Food Enzymes as "Protease from Geobacillus stearothermophilus TP7". Protease from other sources is already permitted for use in the same foods as those requested by the petitioner.


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

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