ARCHIVED - 5. List of Permitted Food Enzymes (Lists of Permitted Food Additives) 2021-08-09
This List of Permitted Food Enzymes sets out the authorized food enzymes that are capable of catalyzing a chemical reaction and that are used as a food additive. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Food Enzymes.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.
- Supersedes: 2021-04-27
- Date issued: 2021-07-22
Access archived versions of this list.
| Item No. | Column 1 Additive |
Column 2 Permitted Source |
Column 3 Permitted in or Upon |
Column 4 Maximum Level of Use and Other Conditions |
|---|---|---|---|---|
| A.01 | α-Acetolactate decarboxylase | Bacillus subtilis ToC46 (pUW235) | (1) Brewers' Mash |
(1) Good Manufacturing Practice |
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| A.02 | Aminopeptidase | Lactococcus lactis | (1) Cheddar cheese; (naming the variety) Cheese |
(1) Good Manufacturing Practice |
| (2) Dairy-based flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Hydrolyzed animal, milk and vegetable protein |
(3) Good Manufacturing Practice |
|||
| A.1 | Amylase | Aspergillus niger var.; Aspergillus oryzae var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var.; Rhizopus oryzae var.; Barley Malt | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Cider; Wine |
(3) Good Manufacturing Practice |
|||
| (4) Chocolate syrups |
(4) Good Manufacturing Practice |
|||
| (5) Distillers' Mash |
(5) Good Manufacturing Practice |
|||
| (6) Malt-flavoured dried breakfast cereals |
(6) Good Manufacturing Practice |
|||
| (7) Single-strength fruit juices |
(7) Good Manufacturing Practice |
|||
| (8) Pre-cooked (instant) breakfast cereals |
(8) Good Manufacturing Practice |
|||
| (9) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(9) Good Manufacturing Practice |
|||
| (10) Unstandardized bakery products |
(10) Good Manufacturing Practice |
|||
| (11) Plant-based beverages |
(11) Good Manufacturing Practice |
|||
| (12) Infant cereal products |
(12) Good Manufacturing Practice |
|||
| Aspergillus niger STz18-9 (pHUda7) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| Bacillus amyloliquefaciens EBA 20 (pUBH2); Bacillus licheniformis; Bacillus licheniformis BML 592 (pAmyAmp); Bacillus licheniformis BML 730 (pAmyAmp); Bacillus licheniformis LA 57 (pDN1981); Bacillus licheniformis LAT8 (pLAT3); Bacillus licheniformis LiH 1159 (pLiH1108); Bacillus licheniformis LiH 1464 (pLiH1346); Bacillus licheniformis MOL2083 (pCA164-LE399); Bacillus licheniformis PL 1303 (pPL1117) | (1) Distillers' Mash |
(1) Good Manufacturing Practice |
||
| (2) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(2) Good Manufacturing Practice |
|||
| (3) Brewers' mash |
(3) Good Manufacturing Practice |
|||
| Bacillus licheniformis 3253 (plCatH-3253); Bacillus licheniformis 3266 (plCatH-3266ori1); Bacillus stearothermophilus; Bacillus subtilis B1.109 (pCPC800) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Brewers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Bread; Flour; Whole wheat flour |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| Bacillus subtilis B1.109 (pCPC720) (ATCC 39, 705) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(1) Good Manufacturing Practice |
||
| Bacillus licheniformis MDT06-228 | (1) Bread |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Bacillus licheniformis JS1252 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Pseudomonas fluorescens DC88 | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose | (1) Good Manufacturing Practice | ||
| (2) Distillers' Mash | (2) Good Manufacturing Practice | |||
| Bacillus subtilis NBA (DS 68703) |
(1) Bread; Flour; Whole wheat flour | (1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products | (2) Good Manufacturing Practice | |||
| (i) β-Amylase | Bacillus flexus AE-BAF | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
|
| (2) Brewers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| A.2 | Amylase (maltogenic) | Bacillus licheniformis MDT06-221 | (1) Bread; Flour; Whole wheat flour | (1) Good manufacturing practice |
| (2) Pasta | (2) Good manufacturing practice | |||
| (3) Unstandardized bakery products | (3) Good manufacturing practice | |||
| Bacillus subtilis BRG-1 (pBRG1); Bacillus subtilis DN1413 (pDN1413); Bacillus subtilis LFA 63 (pLFA63); Bacillus subtilis RB-147 (pRB147) | (1) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(1) Good manufacturing practice |
||
| (2) Bread; Flour; Whole wheat flour |
(2) Good manufacturing practice |
|||
| (3) Unstandardized bakery products |
(3) Good manufacturing practice |
|||
| Bacillus subtilis BS154; Bacillus subtilis RF12029 | (1) Bread; Flour; Whole wheat flour |
(1) Good manufacturing practice |
||
| (2) Unstandardized bakery products |
(2) Good manufacturing practice |
|||
| A.3 | Asparaginase | Aspergillus niger AGN7-41 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Unstandardized foods | (2) Good Manufacturing Practice | |||
| Aspergillus niger ASP72 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
|||
(3) |
(3) Good Manufacturing Practice |
|||
(4) |
(4) Good Manufacturing Practice |
|||
|
(1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized foods |
(2) Good Manufacturing Practice |
|||
| (3) Green Coffee |
(3) |
|||
| B.1 | Bovine Rennet | Aqueous extracts from the fourth stomach of adult bovine animals, sheep and goats | Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese | Good Manufacturing Practice |
| B.2 | Bromelain | The pineapples Ananas comosus and Ananas bracteatus | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Sausage casings |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein |
(4) Good Manufacturing Practice |
|||
| (5) Cuts of prepared meat; Cuts of prepared poultry meat |
(5) Good Manufacturing Practice |
|||
| (6) Meat tenderizing preparations |
(6) Good Manufacturing Practice |
|||
| (7) Pumping pickle for the curing of beef cuts |
(7) Good Manufacturing Practice in accordance with paragraph B.14.009(g) |
|||
| (8) Sugar wafers, waffles, pancakes |
(8) Good Manufacturing Practice |
|||
| C.01 | Carboxypeptidase | Aspergillus niger PEG-1 | Cheddar cheese; Dairy-based flavouring preparations; Mascarpone; (naming the variety) Cheese; Preserved meat (Division 14); Sausage | Good Manufacturing Practice |
| C.1 | Catalase | Aspergillus niger var.; Micrococcus lysodeikticus; Bovine (Bos taurus) liver | (1) Soft drinks |
(1) Good Manufacturing Practice |
| (2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying |
(2) Good Manufacturing Practice in accordance with the requirements of B.22.034, B.22.035 and B.22.036 |
|||
| (3) Liquid whey treated with hydrogen peroxide in accordance with item H.1 of the List of Permitted Food Additives With Other Accepted Uses |
(3) Good Manufacturing Practice |
|||
| C.2 | Cellulase | Aspergillus niger var. | (1) Distillers' Mash |
(1) Good Manufacturing Practice |
| (2) Liquid coffee concentrate |
(2) Good Manufacturing Practice |
|||
| (3) Natural flavour and colour extractives; Spice extracts |
(3) Good Manufacturing Practice |
|||
| Rasamsonia emersonii (previous name: Talaromyces emersonii) | Brewers' Mash | Good Manufacturing Practice | ||
| Trichoderma reesei QM9414 | (1) Single-strength fruit juices |
(1) Good Manufacturing Practice |
||
| (2) Tea leaves for the production of tea solids |
(2) Good Manufacturing Practice |
|||
(3) |
(3) |
|||
(4) |
(4) |
|||
| Trichoderma reesei A83 | (1) Apple juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice |
(1) Good Manufacturing Practice |
||
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| C.3 | Chymosin (i) Chymosin A |
Escherichia coli K-12, GE81 (pPFZ87A) | (1) Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream |
(1) Good Manufacturing Practice |
| (2) Unstandardized milk-based dessert preparations |
(2) Good Manufacturing Practice |
|||
| (ii) Chymosin B | Aspergillus niger var. awamori, GCC0349 (pGAMpR); Kluyveromyces marxianus var. lactis, DS1182 (pKS105) | (1) Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized milk-based dessert preparations |
(2) Good Manufacturing Practice |
|||
| Kluyveromyces lactis CIN | (1) Cheddar cheese; (naming the variety) Cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized milk-based dessert preparations |
(2) Good Manufacturing Practice |
|||
| (3) Kefir; Quark; Yogurt |
(3) Good Manufacturing Practice |
|||
| (iii) Chymosin | Aspergillus niger var. awamori (pCCEx3) | (1) Cheddar cheese; (naming the variety) Cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Sour cream |
(1) Good Manufacturing Practice |
|
| (2) Unstandardized milk-based dessert preparations |
(2) Good Manufacturing Practice |
|||
| Aspergillus niger DSM 32805 | (1) Cheddar cheese; (naming the variety) Cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream |
(1) Good Manufacturing Practice |
||
| (2) Kefir; Quark; Yogurt |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized milk-based dessert preparations |
(3) Good Manufacturing Practice | |||
| C.4 | Cyprosin | Cynara cardunculus L. var. altilis DC. | Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); (naming the variety) Cheese | Good Manufacturing Practice |
| F.1 | Ficin | Latex of fig tree (Ficus sp.) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Sausage casings |
(2) Good Manufacturing Practice |
|||
| (3) Hydrolyzed animal, milk and vegetable protein |
(3) Good Manufacturing Practice |
|||
| (4) Cuts of prepared meat; Cuts of prepared poultry meat |
(4) Good Manufacturing Practice |
|||
| (5) Meat tenderizing preparations |
(5) Good Manufacturing Practice |
|||
| (6) Pumping pickle for the curing of beef cuts |
(6) Good Manufacturing Practice in accordance with paragraph B.14.009(g) |
|||
| G.1 | Glucoamylase (Amyloglucosidase; Acid maltase) | Aspergillus niger var.; Aspergillus oryzae var.; Rhizopus oryzae var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Chocolate syrups |
(3) Good Manufacturing Practice |
|||
| (4) Distillers' Mash |
(4) Good Manufacturing Practice |
|||
| (5) Pre-cooked (instant) breakfast cereals |
(5) Good Manufacturing Practice |
|||
| (6) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized bakery products |
(7) Good Manufacturing Practice |
|||
| Aspergillus niger 126-PE001-32 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (3) Breakfast cereals |
(3) Good Manufacturing Practice |
|||
| (4) Infant cereal products |
(4) Good Manufacturing Practice |
|||
| Aspergillus niger | (1) Apple juice; Banana juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice or lime fruit juice; Orange juice; Pear juice; Pineapple juice |
(1) Good Manufacturing Practice |
||
| (2) Infant cereal products |
(2) Good Manufacturing Practice |
|||
| Aspergillus niger STz18-9 (pHUda7) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| Aspergillus niger 41SAM2-54 |
(1) Ale; Beer; Light Beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
||
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Breakfast cereals |
(3) Good Manufacturing Practice |
|||
| (4) Brewers' mash |
(4) Good Manufacturing Practice |
|||
| (5) Distillers' mash |
(5) Good Manufacturing Practice |
|||
| (6) Infant cereal products |
(6) Good Manufacturing Practice |
|||
| (7) Single-strength fruit juices; Single-strength vegetable juices |
(7) Good Manufacturing Practice |
|||
| (8) Unstandardized bakery products |
(8) Good Manufacturing Practice | |||
| Rhizopus niveus var. | (1) Distillers' Mash |
(1) Good Manufacturing Practice |
||
| (2) Mash destined for vinegar manufacture |
(2) Good Manufacturing Practice |
|||
| Rhizopus delemar var. multiplicisporus | (1) Brewers' Mash |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Mash destined for vinegar manufacture |
(3) Good Manufacturing Practice |
|||
| (4) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(4) Good Manufacturing Practice |
|||
| G.2 | Glucanase | Aspergillus niger var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Corn for degermination |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Mash destined for vinegar manufacture |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| Disporotrichum dimorphosporum DXL-1; Rasamsonia emersonii (previous name: Talaromyces emersonii) | Brewers' Mash | Good Manufacturing Practice | ||
| Humicola insolens var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| Trichoderma reesei A83 | Apple Juice; Grape juice; Grapefruit juice; Lemon juice; Lime juice; (Naming the fruit) juice; Orange juice; Pineapple juice | Good Manufacturing Practice | ||
| G.3 | Glucose oxidase | Aspergillus niger J39 | (1) Bread; Flour; Whole Wheat Flour |
(1) Good Manufacturing Practice |
| (2) Pasta |
(2) Good Manufacturing Practice |
|||
| (3) The surface of shredded cheddar cheese; The surface of shredded (naming the variety) cheese |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| Aspergillus niger ZGL528-72 |
(1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Aspergillus niger var.; Aspergillus oryzae Mtl-72 (pHUda107) | (1) Soft drinks |
(1) Good Manufacturing Practice |
||
| (2) Liquid egg-white (liquid albumen), liquid whole egg or liquid yolk, destined for drying |
(2) Good Manufacturing Practice in accordance with paragraphs B.22.034(b), B.22.035(b) and B.22.036(b) |
|||
| (3) Bread; Flour; Whole wheat flour |
(3) Good manufacturing practice |
|||
| (4) Unstandardized bakery products |
(4) Good manufacturing practice |
|||
| Trichoderma reesei RF11400 |
(1) |
(1) |
||
(2) |
(2) Good Manufacturing Practice |
|||
(3) |
(3) Good Manufacturing Practice |
|||
(4) |
(4) Good Manufacturing Practice |
|||
| G.4 | Glucose Isomerase | Actinoplanes missouriensis var.; Bacillus coagulans var.; Microbacterium arborescens NRRL B-11022; Streptomyces murinus DSM 3252; Streptomyces olivaceus var.; Streptomyces olivochromogenes var.; Streptomyces rubiginosus ATCC No. 21,175; Streptomyces rubiginosus SYC 5406 (pSYC5239) | Glucose (glucose syrup) to be partially or completely isomerized to fructose | Good Manufacturing Practice |
| G.5 | Glutaminase | Bacillus amyloliquefaciens GT2 | (1) Dairy-based flavouring preparations |
(1) Good Manufacturing Practice |
| (2) Hydrolyzed animal, milk and vegetable protein |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized egg products |
(3) Good Manufacturing Practice |
|||
| (4) Yeast extract |
(4) Good Manufacturing Practice |
|||
| H.1 | Hemicellulase | Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Distillers' Mash |
(1) Good Manufacturing Practice |
| (2) Liquid coffee concentrate |
(2) Good Manufacturing Practice |
|||
| (3) Mash destined for vinegar manufacture |
(3) Good Manufacturing Practice |
|||
| H.2 | Hexose oxidase | Ogataea polymorpha B13-HOX4-Mut45 (previous name: Hansenula polymorpha (B13-HOX4-Mut45)) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (3) Milk, partly skimmed milk, skim milk and sterilized milk, heat-treated to at least 100°C |
(3) Good Manufacturing Practice |
|||
| (4) Part skim pizza mozzarella cheese; Pizza mozzarella cheese |
(4) Good Manufacturing Practice |
|||
| I.01 | Inulinase | Aspergillus niger var. Tieghem | Inulin | Good Manufacturing Practice |
| I.1 | Invertase | Aspergillus fijiensis; Aspergillus japonicus |
Sucrose used in the production of fructooligosaccharides | Good Manufacturing Practice |
| Saccharomyces sp. | (1) Unstandardized soft-centred and liquid-centred confectionery |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| L.1 | Lactase | Bacillus subtilis CB108 | (1) Lactose-reducing enzyme preparations | (1) Good Manufacturing Practice |
| (2) (naming the flavour) Malted milk; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skimmed milk with added milk solids | (2) Good Manufacturing Practice | |||
| (3) Milk destined for use in ice cream mix | (3) Good Manufacturing Practice | |||
| (4) Whey | (4) Good Manufacturing Practice | |||
| (5) Yogurt | (5) Good Manufacturing Practice | |||
| Bacillus licheniformis PP3930 | (1) |
(1) |
||
(2) |
(2) |
|||
(3) |
(3) |
|||
| Aspergillus niger var.; Aspergillus oryzae var.; Kluyveromyces fragilis(Kluyveromyces marxianus var. marxianus); Kluyveromyces lactis(Kluyveromyces marxianus var. lactis); Saccharomyces sp. | (1) Lactose-reducing enzyme preparations |
(1) Good Manufacturing Practice |
||
| (2) Milk destined for use in ice cream mix |
(2) Good Manufacturing Practice |
|||
| (3) Bread; Flour; Whole wheat flour |
(3) Good Manufacturing Practice |
|||
| (4) (naming the flavour) Malted milk; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skimmed milk with added milk solids |
(4) Good Manufacturing Practice |
|||
| Cell-free extracts from Candida pseudotropicalis | (1) Milk destined for use in ice cream mix |
(1) Good Manufacturing Practice |
||
| (2) Yogurt |
(2) Good Manufacturing Practice |
|||
| (3) Whey |
(3) Good Manufacturing Practice |
|||
| (4) (naming the flavour) Malted milk; (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skimmed milk with added milk solids |
(4) Good Manufacturing Practice |
|||
| L.2 | Lipase | Animal pancreatic tissue; Aspergillus niger var.; Aspergillus oryzae var.; Edible forestomach tissue of calves, kids or lambs; Rhizopus oryzae var. | (1) Dairy-based flavouring preparations |
(1) Good Manufacturing Practice |
| (2) Dried egg-white (dried albumen); Liquid egg-white ( liquid albumen) |
(2) Good Manufacturing Practice |
|||
| (3) Cheddar cheese; (naming the variety) Cheese; Processed cheddar cheese |
(3) Good Manufacturing Practice |
|||
| (4) Bread; Flour; Whole wheat flour |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| (6) Hydrolyzed animal, milk and vegetable protein |
(6) Good Manufacturing Practice |
|||
| Aspergillus niger (LFS-54) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Aspergillus niger (pCaHj600/MBin118#11) | Modified fats and oils | Good Manufacturing Practice | ||
| Aspergillus oryzae (MLT-2) (pRML 787) (p3SR2); Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)); Rhizopus niveus | (1) Modified fats and oils |
(1) Good Manufacturing Practice |
||
| (2) Cheddar cheese; (naming the variety) Cheese |
(2) Good Manufacturing Practice |
|||
| (3) Dairy-based flavouring preparations |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein |
(4) Good Manufacturing Practice |
|||
| Aspergillus oryzae AI-11 (pBoel 960) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (3) Modified fats and oils |
(3) Good Manufacturing Practice |
|||
| Aspergillus oryzae BECh2#3 (pCaHj559); Aspergillus oryzae (MStr115) (pMStr20) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (3) Modified lecithin |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized egg products |
(4) Good Manufacturing Practice |
|||
| Candida cylindracea AE-LAYH | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Dairy-based flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Modified fats and oils |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| Candida rugosa; Mucor circinelloides f. circinelloides (previous name: Mucor javanicus); Penicillium roquefortii | Dairy-based flavouring preparations | Good Manufacturing Practice | ||
| Penicillium camembertii | Edible fats and oils | Good Manufacturing Practice | ||
| Trichoderma reesei RF10625 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice | ||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice | |||
| Ogataea polymorpha B14-CBSsynt (also referred to as: Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt); Trichoderma reesei Morph Lip3 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Pasta |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| L.3 | Lipoxidase | Soyabean whey or meal | Bread; Flour; Whole wheat flour | Good Manufacturing Practice |
| L.4 | Lysozyme | Egg-white | Cheddar cheese; (naming the variety) Cheese | Good Manufacturing Practice |
| M.01 | Mannanase | Aspergillus niger AE-HCM |
Liquid coffee concentrate |
Good Manufacturing Practice |
| M.1 | Milk coagulating enzyme | Mucor pusillus Lindt by pure culture fermentation process or Aspergillus oryzae RET-1 (pBoel777) | (1) Cheddar cheese; Cottage cheese; (naming the variety) Cheese; Sour cream |
(1) Good Manufacturing Practice |
| (2) Dairy-based flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Hydrolyzed animal, milk and vegetable protein |
(3) Good Manufacturing Practice |
|||
| Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) | (1) Cheddar cheese; Cottage cheese; (naming the variety) Cheese; Sour cream |
(1) Good Manufacturing Practice |
||
| (2) Dairy-based flavouring preparations |
(2) Good Manufacturing Practice |
|||
| (3) Hydrolyzed animal, milk and vegetable protein |
(3) Good Manufacturing Practice |
|||
(4) |
(4) |
|||
| Endothia parasitica by pure culture fermentation processes | (1) Emmentaler (Emmental, Swiss) Cheese |
(1) Good Manufacturing Practice |
||
| (2) Parmesan Cheese |
(2) Good Manufacturing Practice |
|||
| (3) Romano Cheese |
(3) Good Manufacturing Practice |
|||
| (4) Mozzarella (Scamorza) Cheese |
(4) Good Manufacturing Practice |
|||
| (5) Part Skim Mozzarella (Part Skim Scamorza) Cheese |
(5) Good Manufacturing Practice |
|||
| P.1 | Pancreatin | Pancreas of the hog (Sus scrofa) or ox (Bos taurus) | (1) Dried egg-white (dried albumen); Liquid egg-white (liquid albumen) |
(1) Good Manufacturing Practice |
| (2) Pre-cooked (instant) breakfast cereals |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable proteins |
(4) Good Manufacturing Practice |
|||
| P.2 | Papain | Fruit of the papaya Carica papaya L. (Fam. Caricaceae) | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Beef before slaughter |
(2) Good Manufacturing Practice |
|||
| (3) Sausage casings; Water-soluble edible collagen films |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein |
(4) Good Manufacturing Practice |
|||
| (5) Cuts of prepared meat; Cuts of prepared poultry meat |
(5) Good Manufacturing Practice |
|||
| (6) Meat tenderizing preparations |
(6) Good Manufacturing Practice |
|||
| (7) Pre-cooked (instant) breakfast cereals |
(7) Good Manufacturing Practice |
|||
| (8) Pumping pickle for the curing of beef cuts |
(8) Good Manufacturing Practice |
|||
| (9) Unstandardized bakery products |
(9) Good Manufacturing Practice |
|||
| P.3 | Pectinase | Aspergillus niger var | (1) Cider; Wine |
(1) Good Manufacturing Practice |
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Single-strength fruit juices |
(3) Good Manufacturing Practice |
|||
| (4) Natural flavour and colour extractives |
(4) Good Manufacturing Practice |
|||
| (5) [Removed, 2021/01/05 , (See NOM/ADM-0157)] |
||||
| (6) [Removed, 2021/01/05 , (See NOM/ADM-0157)] |
||||
| (7) Tea leaves for the production of tea solids |
(7) Good Manufacturing Practice |
|||
| (8) Unstandardized fruit and vegetable products |
(8) Good Manufacturing Practice |
|||
| Rhizopus oryzae var. | (1) Cider; Wine |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Single-strength fruit juices |
(3) Good Manufacturing Practice |
|||
| (4) Natural flavour and colour extractives |
(4) Good Manufacturing Practice |
|||
| (5) Skins of citrus fruits destined for jam, marmalade and candied fruit production |
(5) Good Manufacturing Practice |
|||
| (6) Vegetable stock for use in soups |
(6) Good Manufacturing Practice |
|||
| (7) Tea leaves for the production of tea solids |
(7) Good Manufacturing Practice |
|||
| Aspergillus oryzae Km-1-1 (pA2PEI) | (1) Cider; Wine |
(1) Good Manufacturing Practice |
||
| (2) Single-strength fruit juices |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized fruit and vegetable products |
(3) Good Manufacturing Practice |
|||
| Trichoderma reesei RF6197; Trichoderma reesei RF6201 | (1) Single-strength fruit juices |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized fruit and vegetable products |
(2) Good Manufacturing Practice |
|||
| (3) Wine |
(3) Good Manufacturing Practice |
|||
| (i) Pectin lyase | Aspergillus niger Rung373 | (1) Apricot nectar; Peach nectar; Pear nectar |
(1) Good Manufacturing Practice |
|
| (2) Cider; Wine |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Natural flavour and colour extractives |
(4) Good Manufacturing Practice |
|||
| (5) Single-strength fruit juices |
(5) Good Manufacturing Practice |
|||
| (6) Tea leaves for the production of tea solids |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized fruit and vegetable products |
(7) Good Manufacturing Practice |
|||
| P.4 | Pentosanase | Aspergillus niger var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Corn for degermination |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Mash destined for vinegar manufacture |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| (6) Bread; Flour; Whole wheat flour |
(6) Good Manufacturing Practice |
|||
| Trichoderma reesei(QM9414) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Distiller's Mash |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| P.5 | Pepsin | Glandular layer of porcine stomach | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
| (2) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese |
(2) Good Manufacturing Practice |
|||
| (3) Defatted soya flour |
(3) Good Manufacturing Practice |
|||
| (4) Pre-cooked (instant) breakfast cereals |
(4) Good Manufacturing Practice |
|||
| (5) Hydrolyzed animal, milk and vegetable proteins |
(5) Good Manufacturing Practice |
|||
| P.5.1 | Peroxidase | Aspergillus niger MOX-54 | Liquid whey treated with hydrogen peroxide in accordance with item H.1 of the List of Permitted Food Additives With Other Accepted Uses | Good Manufacturing Practice |
| P.5.2 | Phospholipase | Streptomyces violaceoruber | (1) Modified lecithin |
(1) Good Manufacturing Practice |
| (2) Unstandardized egg products |
(2) Good Manufacturing Practice |
|||
| Aspergillus oryzae AT969 | (1) |
(1) |
||
(2) |
(2) |
|||
| Aspergillus oryzae (pPFJo142) | Cheddar cheese; (naming the variety) Cheese | Good Manufacturing Practice | ||
| Aspergillus niger (PLA-54) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized egg yolk; Unstandardized whole egg |
(3) Good Manufacturing Practice |
|||
| (4) Modified lecithin |
(4) Good Manufacturing Practice |
|||
| P.6 | Protease | Trichoderma reesei RF8963 | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice |
| Geobacillus stearothermophilus TP7 | (1) Hydrolyzed animal, milk and vegetable protein |
(1) Good Manufacturing Practice |
||
| (2) Hydrolyzed yeast |
(2) Good Manufacturing Practice |
|||
| Fusarium venenatum WTY939-8-3 | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice | ||
| Aspergillus niger var.; Aspergillus oryzae var.; Bacillus amyloliquefaciens var.; Bacillus subtilis var. | (1) Ale; Beer; Light beer; Malt liquor; Porter; Stout |
(1) Good Manufacturing Practice |
||
| (2) Bread; Flour; Whole wheat flour |
(2) Good Manufacturing Practice |
|||
| (3) Dairy-based flavouring preparations |
(3) Good Manufacturing Practice |
|||
| (4) Distillers' Mash |
(4) Good Manufacturing Practice |
|||
| (5) Sausage casings |
(5) Good Manufacturing Practice |
|||
| (6) Hydrolyzed animal, milk and vegetable protein |
(6) Good Manufacturing Practice |
|||
| (7) Industrial spray-dried cheese powder |
(7) Good Manufacturing Practice |
|||
| (8) Cuts of prepared meat; Cuts of prepared poultry meat |
(8) Good Manufacturing Practice |
|||
| (9) Meat tenderizing preparations |
(9) Good Manufacturing Practice |
|||
| (10) Pre-cooked (instant) breakfast cereals |
(10) Good Manufacturing Practice |
|||
| (11) Unstandardized bakery products |
(11) Good Manufacturing Practice |
|||
| (12) Colby cheese |
(12) Good Manufacturing Practice |
|||
| (13) Plant-based beverages |
(13) Good Manufacturing Practice |
|||
| Micrococcus caseolyticus var. | (naming the variety) Cheese | Good Manufacturing Practice | ||
| Bacillus licheniformis (Cx) | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice | ||
| Bacillus licheniformis S10-34zEK4 | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice | ||
| Aspergillus melleus | Hydrolyzed animal, milk and vegetable protein | Good Manufacturing Practice | ||
| Aspergillus oryzae var. | Cheddar cheese; Cheddar cheese for processing (granular curd cheese; Stirred curd cheese; Washed curd cheese) | Good Manufacturing Practice | ||
| Bacillus subtilis Raa1102 | (1) Bread; Flour; Whole Wheat Flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| (i) Acid prolyl endopeptidase | Aspergillus niger GEP | (1) Beer |
(1) Good Manufacturing Practice |
|
| (2) Brewers' mash |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' mash |
(3) Good Manufacturing Practice |
|||
| (4) Hydrolyzed animal, milk and vegetable protein |
(4) Good Manufacturing Practice |
|||
| (5) Plant-based beverages |
(5) Good Manufacturing Practice |
|||
| P.6.1 | Protein-glutaminase | Chryseobacterium proteolyticum AE-PG | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Hydrolyzed animal, milk and vegetable protein |
(2) Good Manufacturing Practice |
|||
| (3) Pasta |
(3) Good Manufacturing Practice |
|||
| (4) Plant-based beverages |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| (6) Unstandardized dairy products |
(6) Good Manufacturing Practice |
|||
| (7) Yeast extract |
(7) Good Manufacturing Practice |
|||
| P.7 | Pullulanase | Bacillus acidopullulyticus NCIB 11647; Bacillus licheniformis SE2-Pul-int211 (pUBCDEBR A11DNSI) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| Bacillus licheniformis BMP 139 (pR11Amp) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Brewers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized bakery products |
(4) Good Manufacturing Practice |
|||
| Bacillus subtilis B1-163 (pEB301) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Brewers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Distillers' Mash |
(3) Good Manufacturing Practice |
|||
| (4) Starch used in the production of dextrins, dextrose, fructose syrups and solids, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized bakery products |
(5) Good Manufacturing Practice |
|||
| Bacillus subtilis RB121 (pDG268) | (1) Brewers' Mash |
(1) Good Manufacturing Practice |
||
| (2) Distillers' Mash |
(2) Good Manufacturing Practice |
|||
| (3) Starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose |
(3) Good Manufacturing Practice |
|||
| R.1 | Rennet | Aqueous extracts from the fourth stomach of calves, kids or lambs | (1) Cheddar cheese; Cottage cheese; Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); (naming the variety) Cheese; Sour cream |
(1) Good Manufacturing Practice |
| (2) Unstandardized milk based dessert preparations |
(2) Good Manufacturing Practice |
|||
| T.01 | Transglutaminase | Streptomyces mobaraensis S-8112 (previous name: Streptoverticillium mobaraense S-8112) | (1) Unstandardized prepared fish products |
(1) Good Manufacturing Practice |
| (2) Simulated meat products |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized cheese products |
(3) Good Manufacturing Practice |
|||
| (4) Unstandardized processed cheese products |
(4) Good Manufacturing Practice |
|||
| (5) Unstandardized cream cheese products |
(5) Good Manufacturing Practice |
|||
| (6) Yogurt |
(6) Good Manufacturing Practice |
|||
| (7) Unstandardized frozen dairy desserts |
(7) Good Manufacturing Practice |
|||
| (8) [Removed, 2017-02-15, (See NOM/ADM-0086)] | ||||
| (9) Bread; Flour; Whole wheat flour |
(9) Good Manufacturing Practice |
|||
| (10) Unstandardized bakery products |
(10) Good Manufacturing Practice |
|||
| (11) Brawn; Headcheese; Meat by-product loaf; Meat loaf; (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients); Prepared meat (Division 14); Prepared meat by-product; Preserved meat (Division 14); Preserved meat by-product; Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sausage |
(11) Good Manufacturing Practice |
|||
| (12) Prepared poultry meat; Prepared poultry meat by-product; Preserved poultry meat; Preserved poultry meat by-product |
(12) Good Manufacturing Practice |
|||
| (13) Liquid or solid plant protein isolate-based products that resemble egg products |
(13) Good Manufacturing Practice |
|||
| T.1 | Trypsin | Pancreas of the hog (Sus scrofa) | Hydrolyzed animal, milk and vegetable proteins | Good Manufacturing Practice |
| U.1 | Urease | Lactobacillus fermentum | Sake; Wine | Good Manufacturing Practice |
| X.1 | Xylanase | Aspergillus acidus RF7398 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
| (2) Pasta |
(2) Good Manufacturing Practice |
|||
| (3) Unstandardized bakery products |
(3) Good Manufacturing Practice |
|||
| Aspergillus oryzae Fa 1-1 (pA2X1TI) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Aspergillus oryzae JaL 339 (pJaL537); Bacillus subtilis DIDK 0115 (pUB110 OIS2) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Aspergillus niger (XYL-2)(pXYL3); Bacillus subtilis (XAS); Trichoderma reesei A83 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Bacillus licheniformis strain HyGe329 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Bacillus subtilis CF 307 (pJHPaprE-xynAss-BS3xylanase#1) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Bacillus subtilis Gizα3508 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Bacillus subtilis RH 6000 | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
| Disporotrichum dimorphosporum DXL-1; Rasamsonia emersonii (previous name: Talaromyces emersonii) | Brewers' Mash | Good Manufacturing Practice | ||
| Trichoderma reesei (LOVxlnA#568.4) | (1) Bread; Flour; Whole wheat flour |
(1) Good Manufacturing Practice |
||
| (2) Unstandardized bakery products |
(2) Good Manufacturing Practice |
|||
Document Reference Numbers: NOM/ADM-0168; NOM/ADM-0165; NOM/ADM-0161;NOM/ADM-0159; NOM/ADM-0157; NOM/ADM-0156; NOM/ADM-0155; NOM/ADM-0154; NOM/ADM-0150; NOM/ADM-0146; NOM/ADM-0144; NOM/ADM-0142; NOM/ADM-0141; NOM/ADM-0139; NOM/ADM-0134; NOM/ADM-0130; NOM/ADM-0127; NOM/ADM-0126; NOM/ADM-0125; NOM/ADM-0123; NOM/ADM-0122; NOM/ADM-0120; NOM/ADM-0118; NOM/ADM-0116; NOM/ADM-0109; NOM/ADM-0105; NOM/ADM-0103; NOM/ADM-0100; NOM/ADM-0091; NOM/ADM-0090; NOM/ADM-0089; NOM/ADM-0087; NOM/ADM-0086; NOM/ADM-0077; NOM/ADM-0076; NOM/ADM-0071; NOM/ADM-0070; NOM/ADM-0068; NOM/ADM-0063; NOM/ADM-0062; NOM/ADM-0057; NOM/ADM-0056; NOM/ADM-0055; NOM/ADM-0053; NOM/ADM-0052; NOM/ADM-0050; NOM/ADM-0049; NOM/ADM-0042; NOM/ADM-0038; NOM/ADM-0030; NOM/ADM-0029; NOM/ADM-0024; NOM/ADM-0023; NOM/ADM-0020; NOM/ADM-0016; NOM/ADM-0011; NOM/ADM-0010; NOM/ADM-0007; NOM/ADM-0003