Update to the List of Permitted Food Enzymes to Enable the Use of Protease from Bacillus licheniformis S10-34zEK4 in the Manufacture of Hydrolyzed Animal, Milk and Vegetable Protein – NOM/ADM-0068

Background

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of protease from Bacillus licheniformis S10-34zEK4 in the manufacture of hydrolyzed animal, milk and vegetable protein.

Protease from B licheniformis (Cx) is already permitted for use in the manufacture of hydrolyzed animal, milk and vegetable protein. However, B licheniformis S10-34zEK4, which is a strain of B. licheniformis that was developed to be a high yielding protease production strain, has not yet been approved as a permitted source of any food enzyme.

The results of Health Canada's evaluation of available scientific data support the safety and efficacy of protease obtained from B licheniformis S10-34zEK4 when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes, effective February 26, 2016.

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.

Information Document

To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Protease from Bacillus licheniformis S10-34zEK4 in the Manufacture of Hydrolyzed Animal, Milk and Vegetable Protein – Document Reference number: NOM/ADM-0068, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0068-eng".

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including protease. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the word "protease" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information

Food Additives