إجراء مقترح من كندا: الإضافات الغذائية

Health Canada's Food and Nutrition Directorate completed a premarket safety and efficacy assessment of a food additive submission seeking authorization for the use of exo-inulinase from Trichoderma reesei strain AR-577 to be used as a food enzyme in the manufacture of bread, flour, whole wheat flour, unstandardized flours (rye flour), unstandardized bakery products, and unstandardized mixes and batters. The results of the premarket assessment support the safety and efficacy of exo-inulinase from T. reesei AR-577 for its requested uses. Consequently, Health Canada intends to enable the use of exo-inulinase from T. reesei AR-577 by modifying the List of Permitted Food Enzymes as described in the information document referenced above. The purpose of this document is to publicly announce Health Canada’s intention in this regard and to provide the appropriate contact information for those wishing to submit comments, inquiries or new scientific information relevant to the safety of this food additive.