,"Health Canada has modified the List of Permitted Food Enzymes to authorize the use of phospholipase A1 from Trichoderma reesei strain GICC03613 in specific bakery-related foods. The enzyme is permitted for use in bread, white flour, whole wheat flour, and unstandardized bakery products at a maximum level consistent with Good Manufacturing Practice (GMP). This regulatory modification comes into force on December 22, 2025. The authorization follows a food additive submission requesting approval of this enzyme source, which had not previously been permitted in Canada. Health Canada conducted a comprehensive premarket safety assessment covering dietary exposure, allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology. The assessment concluded that the enzyme is safe for its intended use. Phospholipase A1 functions by hydrolyzing flour phospholipids into lysophospholipids, improving emulsification, dough handling, and stability during baking. Its use supports increased loaf volume and improved crumb structure, particularly in industrial bakery processing. The amendment formally adds a new entry (Item P.9.1) to the List of Permitted Food Enzymes, while enforcement of the updated requirements will be overseen by the Canadian Food Inspection Agency under the Food and Drugs Act."
Consult
