Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of milk coagulating enzyme from Rhizomucor miehei CBS 146319 in the manufacture of yogurt.

Milk coagulating enzyme from wild-type R. miehei (Cooney and Emerson) is already permitted for use in Canada in the manufacture of various standardized cheeses, sour cream, dairy-based flavouring preparations, and hydrolyzed animal, milk and vegetable protein. Milk coagulating enzyme from other microbial sources is already permitted for certain uses. However, milk coagulating enzyme from any source has not been permitted in the manufacture of yogurt.

The results of the premarket assessment support the safety of milk coagulating enzyme from R. miehei CBS 146319 for its requested use in the manufacture of yogurt. Consequently, Health Canada has enabled the use of milk coagulating enzyme from R. miehei CBS 146319 described in the information document below by modifying theList of Permitted Food Enzymes, effective September 17, 2021.

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 new scientific information relevant to the safety of this food additive.