Notice of Health Canada's Proposal to Enable the Use of Peroxidase from Aspergillus niger MOX-54 in Liquid Whey Destined for the Manufacture of Dried Whey Products - Reference Number: NOP/AVP-0014

March 31, 2016

Background

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of peroxidase from Aspergillus niger MOX-54, in liquid whey treated with hydrogen peroxide, destined for the manufacture of dried whey products.

As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention 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

Health Canada's Proposal to Enable the Use of Peroxidase from Aspergillus niger MOX-54 in Liquid Whey Destined for the Manufacture of Dried Whey Products

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 peroxidase from Aspergillus niger MOX-54. 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 words "peroxidase from Aspergillus niger MOX-54" in the subject line of your e-mail. Health Canada is able to consider information received by June 13, 2016, 75 days from the date of this posting.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney's Pasture, PL: 2202C
Ottawa, Ontario K1A 0L2
E-mail: bcs-bipc@hc-sc.gc.ca

Supporting Information

Food Additives