Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Pectinase from Aspergillus niger in Unstandardized Fruit and Vegetable Products - Reference Number: NOM/ADM-0157 [2021-01-05]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of pectinase from Aspergillus niger in unstandardized fruit and vegetable products.

Pectinase from A. niger is already permitted for use in Canada as a food enzyme in several foods, including certain unstandardized fruit and vegetable products at a level consistent with Good Manufacturing Practice. Pectinase from sources other than A. niger is also permitted for such use in all unstandardized fruit and vegetable products but pectinase from A. niger is not permitted more broadly in this same manner.

The results of the premarket assessment support the safety of pectinase from A. niger for its requested use. Consequently, Health Canada has enabled the use of pectinase described in the information document below by modifying the List of Permitted Food Enzymes, effective January 05, 2021.

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 Pectinase from Aspergillus niger in Unstandardized Fruit and Vegetable Products - Reference Number: NOM/ADM-0157 [2021-01-05], please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0157-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any permitted food additive, including pectinase from A. niger. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries on this modification may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "Pectinase (NOM-0157)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9
E-mail: hc.bcs-bipc.sc@canada.ca

Supporting Information

Food Additives