Canada Modifies the List of Permitted Food and Allows Xylanase from Aspergillus acidus in Specified Flour and Flour Bakery Products

On February 01, 2021, Health Canada’s Food Directorate completed the safety assessment of food additive and published “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.”

The scientific document provides the following information to the Food Business Operators for immediate implementation:

• Use of xylanase from Aspergillus acidus RF7398 in following food applications such as bread, flour, whole wheat flour, pasta, and unstandardized bakery products.
• The food enzyme is intended to be used at a level consistent with Good Manufacturing Practice.
• The assessment concluded that information related to allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology supports the safety of xylanase from A.acidus RF7398 for its requested uses.

The regulation is effective from February 01, 2021.

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