Notice of Modification - Lists of Permitted Food Additives

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
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 (http://www.hc-sc.gc.ca/fn-an/consult/nop-avp-0014/index-eng.php) on 31 March 2016 (G/SPS/N/CAN/1006). 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 (http://www.hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php), effective 13 July 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.
http://members.wto.org/crnattachments/2016/SPS/CAN/16_2853_00_e.pdf
http://members.wto.org/crnattachments/2016/SPS/CAN/16_2853_00_f.pdf