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 would be added to Canada's list of permitted food enzymes.
Why This Matters
This is a technical food additive approval that most Canadians won't notice. If you're curious about what goes into your bread or have concerns about food additives, this is 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—manufacturers can use as much as needed under 'Good Manufacturing Practice' standards.
Key Issues
- Should exo-inulinase from Trichoderma reesei AR-577 be permitted as a food enzyme in Canada?
- Are the proposed food categories (bread, flour, baked goods) appropriate for this enzyme?
How to Participate
- Email your comments to food.ibr-ipr.aliments@hc-sc.gc.ca with "exo-inulinase (P-FAA-25-01)" in the subject line.