Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of β-amylase from Bacillus flexus AE-BAF as a food enzyme in various foods: brewers' mash used in the production of ale, beer, light beer, malt liquor, porter, stout; bread, flour, whole wheat flour; starch used in the production of dextrins, dextrose, glucose (glucose syrup), glucose solids (dried glucose syrup) or maltose; and unstandardized bakery products.
β-amylase from barley malt is already permitted for use in Canada as a food enzyme in the manufacture of all the foods of interest to the petitioner other than brewers' mash.
The results of the premarket assessment support the safety of β-amylase from B. flexus AE-BAF for its requested uses. Consequently, Health Canada has enabled the use of β-amylase from this source described in the information document by modifying the List of Permitted Food Enzymes, effective 9 February 2021.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.