Notice of Modification to the List of Permitted Food Enzymes to Authorize the Use of Chymosin B from Trichoderma reesei GICC03546 in Sour cream and Various Cheeses

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of chymosin B from Trichoderma reesei GICC03546 in sour cream and various cheeses. The requested maximum level of use for this food enzyme is "Good Manufacturing Practice". The results of the premarket assessment support the safety of chymosin B from T. reesei GICC03546 for its requested uses. Consequently, Health Canada has authorized the use of chym