Vietnam Sanitary and Phytosanitary Notification Authority and Enquiry Point

Health Canada's Food Directorate completed a detailed safety assessment  of  a  food  additive  submission  seeking  approval  for  the  use  of  maltogenic alpha-amylase from Bacillus licheniformis MDT06-221 in the manufacture of bread, flour, whole wheat flour, unstandardized bakery products, and pasta.
Amylase (maltogenic) from other source organisms is already permitted for use as a food enzyme in Canada in the  manufacture of all the foods of interest to the petitioner with the exception of pasta.
As  no  safety  concerns  were  identified  through  Health  Canada's  assessment,  the Department  has  enabled  the  use  of  the  food  additive  maltogenic  alpha-amylase  from B. licheniformis  MDT06-221  as  described  in  the  information  document  below,  by modifying the List of Permitted Food Enzymes, effective 26 February 2019.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.