Xylanase from Trichoderma reesei (LOVxlnA#568.4)
Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Trichoderma reesei (LOVxlnA#568.4) in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products - Reference Number: NOM/ADM-0141. Language(s): English and French. Number of pages: 3 et 4
Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of Xylanase from Trichoderma reesei (LOVxlnA#568.4) in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products.
The results of the Food Directorate's evaluation of available scientific data support the safety of xylanase from T. reesei (LOVxlnA#568.4) when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective 21 November 2019. The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.