Canada Approves the Use of Permitted Enzymes Chymosin B and Glucose oxidase in Various Foods

On March 22^nd, 2024, Health Canada's Food Directorate published a regulation on the Notice of modification to the List of permitted food enzymes to authorize the “Chymosin B from Trichoderma reesei GICC03546” and the “Use of Glucose oxidase from Saccharomyces cerevisiae LALL-GO”.

The scope of the document highlights the following key points:

• Allows the use of enzyme Chymosin B from Trichoderma reesei GICC03546 in sour cream and various cheeses;
• Approves the use of Glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour, and unstandardized bakery products;
• The maximum use level of the enzymes in the given food categories is GMP;
• The results of the risk assessment support the safety of the food enzyme for its intended use;
• The regulation amends the List of Permitted Food Enzymes.

The stated regulations are effective from March 22^nd, 2024.

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