Canada Modifies List of Permitted Food Enzymes to Enable the Use of Chymosin in Dairy-based Foods

On April 26, 2021, Health Canada’s Food Directorate approved an existing food additive enzyme to determine whether the scientific data support the safety under specified conditions by publishing the regulation “Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Chymosin from Aspergillus niger DSM 32805 in Certain Dairy-based Foods.”

The scientific document is related to the use of Enzyme Chymosin from A.niger DSM 32805 as below:

• Application in production of various cheese varieties, sour cream, unstandardized milk-based dessert preparations (e.g. custards, puddings, frozen yogurt, and flan), kefir, quark, and yogurt etc.
• Approval at a level consistent with Good Manufacturing Practice.
• Assessment related to allergenicity, chemistry, microbiology and molecular biology, nutrition, and toxicology supports the safety of chymosin from A. niger DSM 32805 for its requested uses.

The above regulation is effective from April 26, 2021 and List of Permitted Food Enzyme is effective from April 27, 2021 respectively.

To view the complete regulation, check out the Food News Monitoring System.