06-09-2024 21:20 via canada.ca

Modification to the List of permitted food enzymes to authorize the use of maltogenic alpha-amylase from a new source

Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Saccharomyces cerevisiae LALL-MA+ in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”. The results of the premarket assessment support the safety of maltogenic α-amylase from S. cerevisiae

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Modification to the List of permitted supplemental ingredients to enable the use of grape seed extract (oligomeric proanthocyanidins)

Modification to the Table of Permitted Nutrient Content Statements and Claims (Protein Claims and “No Added Fat”)

Modification to the Lists of Permitted Food Additives as part of the modernization of Part B of the Food and Drug Regulations

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Modification to the List of permitted emulsifying, gelling, stabilizing or thickening agents to extend the use of polyglycerol esters of interesterified castor oil fatty acids

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Modification to the List of permitted food enzymes to authorize the use of maltogenic alpha-amylase from a new source

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