Pectin lyase from Trichoderma reesei RF6199 in various foods (ICS code: 67.220.20)

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Pectin Lyase from Trichoderma reesei RF6199 in Various Foods.

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of pectin lyase from Trichoderma reesei RF6199 in various foods.

Pectin lyase from Aspergillus niger Rung373 is already permitted for use in Canada in various standardized and unstandardized foods at a level consistent with Good Manufacturing Practice. However, the source organism T. reesei RF6199 was not a permitted source for any food enzyme in Canada.

The results of the premarket assessment support the safety of pectin lyase from T. reesei RF6199 for its requested uses. Consequently, Health Canada has enabled the use of Pectin lyase from T. reesei RF6199 described in the information document by modifying the List of Permitted Food Enzymes, effective 23 September 2022. The purpose of this communication is to publically 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.