Chymosin B from Trichoderma reesei GICC03546 (ICS codes: 67.220.20)

Notice of Modification to the List of Permitted Food Enzymes to Authorize the Use of Chymosin B from Trichoderma reesei GICC03546 in Sour Cream and Various Cheeses. 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 chymosin B from Trichoderma reesei GICC03546 as a milk clotting enzyme in the manufacture of sour cream and various cheeses.

The results of the premarket assessment support the safety of chymosin B from T. reesei GICC03546 for its requested use. Consequently, Health Canada has authorized the use of chymosin B from T. reesei GICC03546 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.