Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Transglutaminase from Streptoverticillium mobaraense S-8112 in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Products - Document Reference Number: NOM/ADM-0071

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of transglutaminase from Streptoverticillium mobaraense S-8112 as a food enzyme in bread, flour, whole wheat flour, and unstandardized bakery products. The enzyme is also intended for use in manufacturing protein hydrolysates that are to be used in infant formula and foods for special dietary use (e.g., formulated liquid diet).
Transglutaminase from Streptoverticillium mobaraense S-8112 is already permitted for use in Canada as a food enzyme in unstandardized prepared fish products, simulated meat products, certain unstandardized dairy products, and certain standardized meat and poultry products.
The results of Health Canada's evaluation of available scientific data support the safety and efficacy of transglutaminase from Streptoverticillium mobaraense S-8112 when used as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Enzymes (http://hc-sc.gc.ca/fn-an/securit/addit/list/5-enzymes-eng.php), effective 11 April 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.