Background

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of glucose oxidase from Trichoderma reesei RF11400 in the manufacture of bread, flour, certain liquid egg products (whole, yolk and egg-white) that are destined for drying, pasta, unstandardized bakery products, and whole wheat flour. 

Glucose oxidase from other source organisms is already specifically permitted for use as a food enzyme in Canada in the manufacture of all the foods of interest to the petitioner other than pasta.

As no safety concerns were raised through Health Canada’s assessment, the Department has enabled the use of the food additive glucose oxidase from Trichoderma reesei RF11400 described in the information document below by updating the List of Permitted Food Enzymes, effective July 18, 2018.

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 Glucose Oxidase from Trichoderma reeseiRF11400 in Certain Grain and Bakery Products, Certain Liquid Egg Products, and Pasta - Reference Number: NOM/ADM-0120, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the subject heading "hpfb BCS nom-adm-0120-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 glucose oxidase from Trichoderma reesei RF11400. Anyone wishing to submit new scientific information on the use of this 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 "glucose oxidase (NOM-0120)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

Supporting Information

Food Additives