Health Canada authorizes new lipase source

Health Canada authorizes the use of lipase derived from Aspergillus niger strain PLR in the manufacture of bread, flour, whole wheat flour, pasta, and a range of unstandardized bakery items such as cakes, cookies, and tortillas.

This decision comes after Health Canada received a request to include this strain in the List of permitted food enzymes at the maximum use level of “Good Manufacturing Practice”.

In response to the petition, Health Canada’s Food and Nutrition Directorate conducted a premarket safety assessment of lipase from the Aspergillus niger strain PLR. This assessment considered various factors, including allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology.

According to a statement from Health Canada, “The assessment supports the safety of lipase from Aspergillus niger strain PLR for use in bread, flour, whole wheat flour, pasta, and other unstandardized bakery products.”

The addition came into effect on October 30, 2024.