Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Aspergillus acidus RF7398 in Specified Flour and Flour Bakery Products
Reference Number: NOM/ADM-0159
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of xylanase from Aspergillus acidus RF7398 in bread, flour, whole wheat flour, pasta, and unstandardized bakery products.
Xylanase from other sources is already permitted for use in Canada as a food enzyme in the manufacture of all the foods of interest to the petitioner, other than pasta.
The results of the premarket assessment support the safety of xylanase from Aspergillus acidus RF7398 for its requested uses. Consequently, Health Canada has enabled the use of xylanase from this source described in the information document below by modifying the List of Permitted Food Enzymes, effective February 1, 2021.
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 Enzymes to Enable the Use of Xylanase from Aspergillus acidus RF7398 in Specified Flour and Flour Bakery Products - Reference Number: NOM/ADM-0159, please contact our publications office or send an e-mail to firstname.lastname@example.org with the words "hpfb BCS nom-adm-0159-eng" in the subject line of your e-mail.
Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including xylanase from A. acidus RF7398. 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-0159)" in the subject line of your e‑mail.
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