Canada proposes modification to the list of permitted food enzymes to enable the use of Phospholipase from Aspergillus oryzae AT969 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of phospholipase from Aspergillus oryzae AT969 in bread, flour, whole wheat flour and unstandardized bakery products. Phospholipase from Aspergillus niger (PLA-54) is already permitted in bread, flour, whole wheat flour and unstandardized bakery products, though A. oryzae AT969, which expresses phospholipase A1 from Valsaria rubicosa, is not a permitted source organism for any food enzyme in Canada. The results of the premarket assessment support the safety of phospholipase from A. oryzae AT969 for its requested uses. Consequently, Health Canada has enabled the use of phospholipase from A. oryzae AT969 described in the information document below by modifying the List of Permitted Food Enzymes, effective 15 April 2020. 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: Phospholipase A1 from Aspergillus oryzae AT969 HS code: 3507 Proposed date of adoption: 15 April 2020 Proposed date of entry into force: 15 April 2020 Last date for comments: 14 June 2020 | 
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