Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of a food enzyme preparation containing cellulase, β-glucanase and xylanase from Rasamsonia emersonii (previous name: Talaromyces emersonii) in brewers' mash.
All three enzymes in this preparation (cellulase, β-glucanase and xylanase) are permitted for use as food enzymes in certain foods in Canada. Several other enzymes are already approved for use as food enzymes in brewers' mash, but neither cellulase, glucanase, nor xylanase are among them.
As no safety concerns were raised through this assessment, the Department has enabled the food additive uses described in the information document by modifying the List of Permitted Food Enzymes, effective December 3, 2014. 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 these food additives.
To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Cellulase, Glucanase and Xylanase Obtained from Rasamsonia emersonii (previous name: Talaromyces emersonii) as Food Enzymes in Brewers' Mash - Document Reference number: NOM/ADM-0042, please contact our publications office or send an e-mail to firstname.lastname@example.org with the subject heading "hpfb BCS nom-adm-0042-eng".
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including cellulase, β-glucanase and xylanase. 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 "cellulase, β-glucanase and xylanase" in the subject line of your e-mail.