,"On 20 November 2025, Health Canada published a Notice of Proposal (Reference P-FAA-25-01) to modify its List of Permitted Food Enzymes, aiming to authorize the use of exo-inulinase derived from the fungal strain Trichoderma reesei AR-577.
The proposal would permit exo-inulinase to be used in food manufacturing for several categories: bread, white flour, whole wheat flour, rye flour, unstandardized bakery products, and batters/mixes, under the condition of Good Manufacturing Practice (GMP).
Health Canada conducted a detailed pre-market assessment considering multiple safety aspects — including allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology.
The assessment concluded that exo-inulinase from this source is safe and effective for the proposed use: the enzyme breaks down inulin into short-chain oligosaccharides, fructose, and glucose, thereby increasing fermentable sugars in the dough. This enhances yeast fermentation and may improve dough water absorption and texture.
The public consultation is open until 3 February 2026. Interested parties can submit their feedback via email to food.ibr-ipr.aliments@hc-sc.gc.ca
, using “exo-inulinase (P-FAA-25-01)” in the subject line.
If approved, Health Canada will add a new entry (E.1) to its List of Permitted Food Enzymes to include this enzyme source. Enforcement will be carried out by the Canadian Food Inspection Agency under the Food and Drugs Act. "