Health Canada's Food and Nutrition Directorate has authorized the use of lipase derived from Komagataella phaffii LALL-LI2 as a food enzyme in bread, white flour, whole wheat flour, and unstandardized bakery products. This decision, effective February 18, 2025, follows a comprehensive safety assessment evaluating allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology. The assessment concluded that lipase from this source is safe for the intended uses. Consequently, K. phaffii LALL-LI2 has been added to the List of Permitted Food Enzymes, allowing its use under Good Manufacturing Practice conditions.

News Region:
North America
News Market:
Canada
News Tags:
Health Canada
Food enzyme
lipase