Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Trichoderma reesei (LOVxlnA#568.4) in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products – Reference Number: NOM/ADM-0141

Health Canada’s Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use Xylanase from Trichoderma reesei (LOVxlnA#568.4) in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products. As no safety concerns were raised through Health Canada’s assessment, the Department has enabled the use of Xylanase from Trichoderma reesei (LOVxlnA#568.4) described in the information document below by modifying the List of Permitted Food Enzymes, effective November 21, 2019. View original article here Source

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