Canada Extends Use of Thermolysin to Bakery Products
On March 24, Health Canada’s Food Directorate published the “Notification of Modification to the List of Permitted Food Enzymes to Extend the Use of Thermolysin from Anoxybacillus proteolyticus TP7 to Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products”. The regulation amends the use of permitted food enzymes. Thermolysin is a type of protease already permitted as an enzyme that is being extended for use in bakery products when used in accordance with Good Manufacturing Practice (GMP). The regulation became effective on March 24, 2022.
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Posted on 7 April 2022