Background

Health Canada received a food additive submission seeking approval for the use of peroxidase from Aspergillus niger MOX-54 in liquid whey treated with hydrogen peroxide, where the liquid whey is destined for the manufacture of dried whey products. The results of Health Canada's evaluation of available scientific data support the safety and efficacy of peroxidase when used as requested by the petitioner.

Since this is a food additive that was not previously permitted for use in Canada, Health Canada published a notice of the Department's proposal to enable this use of this food enzyme, titled Notice of Health Canada's Proposal to Enable the Use of Peroxidase from Aspergillus niger MOX-54 in Liquid Whey Destined for the Manufacture of Dried Whey Products - Reference Number: NOP/AVP-0014, on March 31, 2016. The proposal was open for public comment for 75 days. No new scientific information was submitted to the Department in response to the proposal. Since the conclusions of the evaluation remain as described in the proposal, Health Canada has modified the List of Permitted Food Enzymes, effective July 13, 2016.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.

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Information Document

To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Peroxidase from Aspergillus niger MOX-54 in Liquid Whey Destined for the Manufacture of Dried Whey Products - Document Reference Number: NOM/ADM-0076, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0076-eng".

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Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including peroxidase from Aspergillus niger MOX-54. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "peroxidase from Aspergillus niger MOX-54" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate

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Supporting Information

Food Additives

http://www.hc-sc.gc.ca/fn-an/consult/nom-adm-0076/index-eng.php