Update to the List of Permitted Food Enzymes to Enable the Use of Xylanase Obtained from Bacillus licheniformis strain HyGe329 as a Food Enzyme in Grain and Unstandardized Bakery Products

Background

Health Canada's Food Directorate completed a detailed safety assessment of the use of xylanase from Bacillus licheniformis strain HyGe329 as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products.

Xylanase from various sources is already permitted for use in Canada as a food enzyme in bread, flour, whole wheat flour, and unstandardized bakery products.

As no safety concerns were raised through this assessment, the Department has enabled the food additive use described in the information document by updating the List of Permitted Food Enzymes, effective August 01, 2014. 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.

Information Document

To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase Obtained from Bacillus licheniformis strain HyGe329 as a Food Enzyme in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products - Document Reference number: NOM/ADM-0030, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0030-eng".

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including xylanase. Anyone wishing to submit new scientific information on the use of this 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 "Xylanase from Bacillus licheniformis strain HyGe329" in the subject line of your e-mail.

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