Canada - Seeking approval for the use of peroxidase from Aspergillus niger MOX-54, in liquid whey treated with hydrogen peroxide, destined for the manufacture of dried whey products.

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of peroxidase from Aspergillus niger MOX-54, in liquid whey treated with hydrogen peroxide, destined for the manufacture of dried whey products.

As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable this food additive, as described in the information document. The purpose of this communication is to publically announce the Department's intention 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.

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including peroxidase from Aspergillus niger MOX-54. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "peroxidase from Aspergillus niger MOX-54" in the subject line of your e-mail. Health Canada is able to consider information received by 14 June 2016, 75 days from the date of this posting.

Proposed date of adoption: 14 June 2016

If the Proposal/Notification/Regulation will affect your International Business please send us your representation with facts and figures, so that these can be taken up suitably.