Notice of Proposal to Enable the Use of Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Some Cheeses and Meats
March 4, 2015
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of the food enzyme carboxypeptidase obtained from Aspergillus niger PEG-1 in dairy-based flavouring preparations, mascarpone, and certain standardized cheeses and meats.
As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention 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.
Health Canada's Proposal to Enable the Use of Carboxypeptidase Obtained from Aspergillus niger PEG-1 as a Food Enzyme in Dairy-based Flavouring Preparations, Mascarpone, and Certain Standardized Cheeses and Meats
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including carboxypeptidase obtained from Aspergillus niger PEG-1. 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 word "carboxypeptidase" in the subject line of your e-mail. Health Canada is able to consider information received by May 17, 2015, 75 days from the date of this posting.
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