Modification to the List of permitted food enzymes to authorize the use of chymosin B

Health Canada’s Food Directorate completed a premarket safety assessment of chymosin B from T. reesei GICC03546 for use as a milk clotting enzyme in the manufacture of sour cream and various cheeses. The results of the assessment support the safety of chymosin B from T. reesei GICC03546 for its requested use. The modification came into force on March 21, 2024.