Food Standards Australia New Zealand (FSANZ) today called for submissions on an application to use glutaminase sourced from Bacillus amyloliquefaciens as a processing aid.
FSANZ Chief Executive Officer Steve McCutcheon said the application, from Amano Enzyme Inc., stated that the enzyme would be used in the production of certain ingredients or food products used as seasonings, for example yeast extract, soy sauce, miso, vinegar or fish sauce.
“Glutaminase catalyses the conversion of L-glutamine to glutamate, an important component of taste and quality in food, and it could be used as an alternative to other processes to produce high glutamate foods or ingredients,” Mr McCutcheon said.
“FSANZ found no public health and safety issues associated with the source microorganism or with using the enzyme preparation as a food processing aid.”
FSANZ welcomes comments from government agencies, public health professionals, industry and the community.
The closing date for submissions is 4 March 2016.
Reproduced with permission of Food Standards Australia New Zealand.