Should a New Enzyme for Bread-Making Be Approved?
Official title: Proposal to modify the List of Permitted Food Enzymes to authorize the use of exo-inulinase
Health Canada wants to approve a new enzyme called exo-inulinase for use in bread, flour, and baked goods. The enzyme helps dough rise better by breaking down a plant fiber into sugars that yeast can use. It's already been assessed for safety and the department is ready to add it to the approved list.
Why This Matters
Buy bread at the grocery store? This enzyme could end up in it. Health Canada says it's safe, but if you have concerns about food additives or allergies, now's your chance to weigh in before it's approved.
What Could Change
If approved, food manufacturers could use this enzyme in bread, white flour, whole wheat flour, and other baked goods. There's no maximum limit—companies can use as much as needed under 'Good Manufacturing Practice' rules.
Key Issues
- Should exo-inulinase be added to the list of permitted food enzymes in Canada?
- Are there safety concerns with using this enzyme in bread and flour products?
How to Participate
- Review the proposal details to understand what's being proposed and why.
- Email your comments to food.ibr-ipr.aliments@hc-sc.gc.ca by February 3, 2026. Use "exo-inulinase (P-FAA-25-01)" in the subject line.