On April 14, 2026, Health Canada issued a Notice of Modification (MFAA-2602) to its List of Permitted Food Enzymes, formally approving the expanded use of transglutaminase derived from Bacillus licheniformis as a food enzyme. This amendment, which took immediate effect upon publication, significantly broadens the scope of application of transglutaminase across multiple food categories under conditions consistent with Good Manufacturing Practice (GMP). Transglutaminase is widely recognized for its protein cross-linking functionality, improving texture, binding, and structural integrity in various food matrices.
The updated authorization permits the use of this enzyme in an extensive range of food products. These include brewing applications such as beer and brewers mash, as well as a wide spectrum of meat and poultry products including sausages, meat loaves, meat rolls, cured meats, and mixed fish-meat preparations. The enzyme is also approved for use in cereal-based products such as bread, white flour, whole wheat flour, pasta, and other non-standardized bakery products.
In the dairy sector, the permitted uses now extend to both standardized and non-standardized products, including processed cheeses, cream cheese, cheese spreads, yogurt, and frozen dairy desserts.
Furthermore, the amendment explicitly supports the application of transglutaminase in plant-based and alternative protein products, such as dairy analogues, egg substitutes, meat and poultry analogues, tofu, tempeh, and plant protein concentrates and isolates, reflecting evolving trends in food innovation.This regulatory update builds upon earlier approvals of transglutaminase derived from other microbial sources, including Streptoverticillium mobaraense and Streptomyces mobaraensis, which are already permitted for use in various food categories under GMP conditions. The inclusion of the Bacillus licheniformis NZYM-TR strain aligns with ongoing efforts to harmonize enzyme sources and expand technological flexibility for food manufacturers.
Importantly, Health Canada conducted a comprehensive pre-market safety assessment prior to approval. This evaluation covered multiple scientific domains, including dietary exposure, allergenicity, microbiological and chemical safety, molecular biology, nutritional impact, and toxicology. Based on this rigorous review, the authority concluded that the enzyme is safe for its intended uses when applied in accordance with GMP.