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, commercial bakeries could start using this enzyme in bread, flour, and baked goods sold across Canada. It would be added to the official List of Permitted Food Enzymes with no maximum limit—just 'Good Manufacturing Practice' guidelines.
Key Issues
- Should this enzyme be approved for use in bread and baked goods?
- Are there safety concerns with allowing unlimited use under 'Good Manufacturing Practice'?
How to Participate
- Review the proposal details to understand what's being proposed and the safety assessment results.
- Email your comments to food.ibr-ipr.aliments@hc-sc.gc.ca with "exo-inulinase (P-FAA-25-01)" in the subject line by the deadline.