Health Canada permits use of new lipase enzyme

Health Canada authorizes the use of lipase from Komagataella phaffii (K. phaffii) LALL-LI2 in bread, white flour, whole wheat flour and unstandardized bakery products. This follows a pre-market premarket safety assessment of lipase from K. phaffii LALL-LI2 for use as a food enzyme upon receiving a petition.

The petitioner requested a maximum level of use for this food enzyme of “Good Manufacturing Practice”. At the time of the petitioner’s submission, lipase from other sources were already permitted for use in the foods of interest to the petitioner. However, K. phaffii LALL-LI2 was not a permitted source for any food enzyme in Canada.

Health Canada’s Food and Nutrition Directorate considered allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology in its assessment. The results of the assessment support the safety of lipase from K. phaffii LALL-LI2 for its requested use. Therefore, Health Canada has now included lipase from K. phaffii LALL-LI2 to the List of Permitted Food Enzymes.

This inclusion came into force February 18, 2025.

Print this page