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 – Reference Number: NOM/ADM-0159

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. The results of the premarket assessment support the safety of xylanase from Aspergillus acidus RF7398 for its requested uses. Consequently, Health Canada has enabled the food additive uses described in the information document below by modifying the List of Permitted Food Enzymes, effective February 01, 2021. View original article here Source

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