Canada proposed notice of modification to the List of Permitted Food Enzymes Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of maltogenic alpha-amylase from Bacillus licheniformis MDT06-221 in the manufacture of bread, flour, whole wheat flour, unstandardized bakery products, and pasta. Amylase (maltogenic) from other source organisms is already permitted for use as a food enzyme in Canada in the manufacture of all the foods of interest to the petitioner with the exception of pasta. As no safety concerns were identified through Health Canada's assessment, the Department has enabled the use of the food additive maltogenic alpha-amylase from B. licheniformis MDT06-221 as described in the information document below, by modifying the List of Permitted Food Enzymes, effective 26 February 2019. 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. Products covered: Bread, Flour, Whole Wheat Flour, Unstandardized Bakery Products, and Pasta HS code: 11, 1902, 1905 Proposed date of adoption: 26-02-2019 Proposed date of entry into force: 26-02-2019 Final date for comments: 11-05-2019 | 
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