Health Canada’s Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of alpha-amylase (α-amylase) from Bacillus subtilis AR-651 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 α-amylase from B. subtilis AR-651 for its requested uses. Consequently, Health Canada has enabled the use of α-amylase from this source as described in the information document below by modifying the List of Permitted Food Enzymes, effective April 27, 2023.
The purpose of this information document is to publicly announce the Department’s decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food additive.