Glucose oxidase from Saccharomyces cerevisiae LALL-GO (ICS codes: 67.220.20; 67.060)

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Glucose Oxidase from Saccharomyces cerevisiae LALL-GO in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products. Language(s): English and French. Number of pages:

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of glucose oxidase from Saccharomyces cerevisiae LALL-GO as a food enzyme in bread, flour, whole wheat flour, and unstandardized bakery products.

The results of the premarket assessment support the safety of glucose oxidase from S. cerevisiae LALL-GO for its requested use. Consequently, Health Canada has extended the use of glucose oxidase from S. cerevisiae LALL-GO as described in the information document referenced above by modifying the List of Permitted Food Enzymes, effective 22 March 2024. The purpose of the information document is to publicly announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food additive.