New baking enzyme being mulled by the Australia-NZ regulator

By RJ Whitehead

- Last updated on GMT

Related tags Antipodean food regulator Fsanz

New baking enzyme being mulled by the Australia-NZ regulator
The antipodean food regulator has sought public consultation on an application to allow the use of a new enzyme as a processing aid.

Steve McCutcheon, chief executive of Fsanz, said that Amano Enzyme had submitted the application to allow an enzyme, known as Oryzin, to be added to the Food Standards Code as an approved processing aid.  

The enzyme is derived from A. melleus​, which has a long history of safe use overseas as the production organism for a number of processing aids.

Oryzin is intended for use in baking and aids in the processing of dairy, egg, meat and fish products. It can also be used for processing yeast and proteins and may result in improved flavour and digestive properties​” McCutcheon said. 

"After reviewing the available data, Fsanz has determined that there are no public health or safety issues associated with the use of Oryzin and that its use is technologically justified​.”

Any decision by Fsanz on an application referred to public consultation is notified to Australian and New Zealand ministers responsible for food regulation, who can then decide to ask for a review or agree that the standard should become law.

Submissions must be received by Fsanz by November 2 for consideration. 

Related topics Formulation Oceania Bakery

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