FSANZ Wants Public Comment on New Processing Aids
The applications are for two enzymes for use as processing aids in the food industry: phospholipase A2 derived from a genetically modified source and a cellulose enzyme preparation produced by fermentation from a non-genetically modified source.
28/10/08 Food Standards Australia New Zealand (FSANZ) invited individuals and organisations with an interest in the regulation of food to provide information and comment on two applications to amend the Australia New Zealand Food Standards Code.
The applications are for two enzymes for use as processing aids in the food industry: phospholipase A2 derived from a genetically modified source and a cellulose enzyme preparation produced by fermentation from a non-genetically modified source.
Submissions should be in FSANZ’s hands byTuesday 9 December 2008.
(Application A1004 – Assessment) Phospholipase A 2 as a processing aid (enzyme)
DSM Food Specialties Pty Ltd has applied to FSANZ for approval for a new microbial source for phospholipase A2, produced from a genetically modified strain of Aspergillus niger, for use as an emulsifier in bakery products, sauces and dressings. All processing aids must undergo a pre-market safety assessment before they can be sold in Australia and New Zealand. FSANZ has not identified any toxicological or hazard-related concerns with phospholipase A2 derived from this source and intends to recommend approval. Comments from interested parties are welcome.
(Application A1011 – Assessment) Cellulase from Penicillium funiculosum as a processing aid (enzyme)
Danisco A/S is seeking to amend the Food Standards Code to allow the use of a cellulase enzyme preparation (EC number 3.2.1.4), produced by fermentation from a non-toxigenic and non-pathogenic strain of Penicillium funiculosum as a processing aid. The applicant wants to use this cellulase enzyme preparation in the brewing and distilling industries to enable more efficient processing and to improve product quality. FSANZ has concluded that the use of the enzyme does not raise any public health and safety concerns, and provides a technological benefit to food manufacturers. FSANZ intends to approve its use and invites comments from interested parties.
