Reference Number: NOM/ADM-0141 [2019-11-21]
Health Canada’s Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of Xylanase from Trichoderma reesei (LOVxlnA#568.4) in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products.
The results of the Food Directorate’s evaluation of available scientific data support the safety of xylanase from T. reesei (LOVxlnA#568.4) when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective November 21, 2019.
The purpose of this communication is to publically announce the Department’s decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
To obtain an electronic copy of the Health Canada’s 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, please contact our publications office or send an e-mail to firstname.lastname@example.org with the words “hpfb BCS nom-adm-0141-eng” in the subject line of your e-mail.
Health Canada’s Food Directorate is committed to reviewing any new scientific information on the safety in use of any permitted food additive, including Xylanase from Trichoderma reesei (LOVxlnA#568.4). Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries on this modification may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words “Xylanase (NOM-0141)” in the subject line of your e-mail.
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