Canada approves glucose oxidase from brewing yeast LALL-GO for use in foods such as bread

Canada approves glucose oxidase from brewing Yeast LALL-GO for use in foods such as bread

Source: Food Partner Network, March 26, 2024

On March 22, 2024, the Canadian Department of Health issued document M-FAA-24-02, proposing to revise the list of allowed food enzymes and approving them from brewing enzymes

The glucose oxidase of mother LALL-GO is used in bread, flour, whole wheat flour, and non-standard baked goods.

This revision will take effect from March 21, 2024. After the implementation of this regulation, imported products will be strictly inspected in accordance with relevant inspection and quarantine procedures and policies. Therefore, in order to avoid export discovery, relevant enterprises are required to strictly follow the laws and regulations of the importing country for production, processing, packaging, distribution, and confirm samples with the importer in strict accordance with local requirements. Production will be carried out strictly according to the confirmed samples to avoid the risk of goods being returned

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