Notice of Modification to the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the Use of Yeast Mannoproteins to Inhibit Crystal Formation in Wine
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of yeast mannoproteins at a maximum level of use of 0.04% (400 parts per million) to inhibit the formation of potassium bitartrate crystals in wine.
The results of Health Canada’s evaluation of available scientific data support the safety and efficacy of yeast mannoproteins when used as proposed. Since this is a food additive that was not previously permitted for use in Canada, Health Canada published a Notice of Proposal to Enable the Use of a New Food Additive, Yeast Mannoproteins, to Inhibit Crystal Formation in Wine on January 6, 2015, requesting comments. The comment period was open for 75 days, during which no new scientific information about this additive was submitted to the Department as a result of this publication. Since the conclusions of the evaluation remain as described in the Notice of Proposal, Health Canada has modified the List of Permitted Food Additives with Other Generally Accepted Uses, effective July 15 2015.
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 Notice of Modification to the List of Permitted Food Additives with Other Generally Accepted Uses to Enable the Use of Yeast Mannoproteins to Inhibit Crystal Formation in Wine - Document Reference number: NOM/ADM-0054, please contact our publications office or send an e-mail to email@example.com with the subject heading "hpfb BCS nom-adm-0054-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including yeast mannoproteins. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words “yeast mannoproteins" in the subject line of your e-mail.
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