Last month, Canada modified its List of Permitted Food Enzymes to enable the use of maltogenic alpha-amylase from Bacillus lichenformis HyGe767n2 in certain cereal products. Health Canada’s Directorate published the notice amending the list of permitted food enzymes on January 19. Maltogenic alpha-amylase from other sources was already permitted in flour, bread, and unstandardized bakery products. However, the strain HyGe767n2 was not previously permitted prior to the regulatory modification. The maximum usage for enzymes in cereal and bakery applications from this strain is set at levels consistent with GMP (good manufacturing practice).

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Posted on 10 February 2022