Canada Modifies the List of Permitted Food Enzymes to Extend the Use of Thermolysin to Bakery Products

On March 24^th, 2022, Health Canada's Food Directorate published the “Notice of Modification to the List of Permitted Food Enzymes to Extend the Use of Thermolysin from Anoxybacillus caldiproteolyticus TP7 to Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products”. The regulation amends the list of permitted food enzymes.

The scope of the document highlights the following key points:

• Approves the safety of use of food enzyme Thermolysin from Anoxybacillus caldiproteolyticus TP7;
• Thermolysin is a type of protease already permitted as a food enzyme previously mentioned as “Protease from Geobacillus stearothermophilus TP7”;
• The additives are permitted for use in standardized products such as Bread, flour, whole wheat flour, and unstandardized bakery products;
• The requested maximum level of use of Thermolysin is intended to be used at a level consistent with Good Manufacturing Practice;
• Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of this food enzyme for its requested uses.
  

The regulation is effective from March 24^th, 2022.

To view the complete regulation, check out the Food News Monitoring System and stay up-to-date with the latest regulatory information.