Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Glucose Oxidase from Saccharomyces cerevisiae LALL-GO 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 authorization for the use of glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour and unstandardized bakery products. The requested maximum level of use for this food enzyme is "Good Manufacturing Practice". The results of the premarket assessment support the safety of glucose oxidase from S. cerevisiae LALL-GO for its requested uses. Conseq