Canadian Health Department Releases Two Shocking Documents: Two New Enzymes Invade the Food Industry on September 6th - Consumers Should Be Cautious!

On September 6, 2024, Health Canada published two important documents, the main content of which is to update and revise the use list of food enzymes, and to approve some new enzyme substances can be used in the food production process. Specifically, the two documents are M-FAA-24-09 and M-FAA-24-10.

In document M-FAA-24-09, Health Canada has proposed a revised plan for the existing list of food enzymes. The main content of this revision is the approval of a lipase from Rhizopus oligoides AE-TL, which will be used to produce modified fats and oils. The change comes into effect on September 6, 2024, meaning that from that date food producers can legally use the lipase from Rhizopus paucus AE-TL to improve their products.

Also on September 6, 2024, the Ministry of Health issued document M-FAA-24-10, announcing another revision to the list of food enzymes. The amendment approves a maltogenic alpha-amylase from saccharsacchara cerevicae LALL-MA+, which will be allowed in breads, flours, whole wheat flours, and a variety of non-standardized baking products. The change, also effective from September 6, 2024, means that food producers can use this maltose alpha-amylase from saccharomycete saccharomyceae LALL-MA+ to improve the quality of their bakery products from this date.

With these two amendments, Health Canada has not only updated the list of enzymes used in food, but also introduced new enzyme substances to the food production industry, which will help improve the quality and safety of food products, while also providing food producers with more choice and room for innovation.