Notice of Modification to the List of Permitted  Food Additives with Other Generally Accepted Uses  to Enable  
the Use of Yeast Mannoproteins to Inhibit Crystal Formation in Wine   
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch     1 
  
Notice of Modification to the List of Permitted Food 
Additives with Other Generally Accepted Uses  to Enable 
the Use of Yeast Mannoproteins to Inhibit Crystal 
Formation in Wine  
 
Notice of Modification – Lists of Permitted Food Additives  
Reference Number: [NOM/ADM -0054] 
 
 
 July 15, 2015   
Notice of Modification to the List of Permitted  Food Additives with Other Generally Accepted Uses  to Enable  
the Use of Yeast Mannoproteins to Inhibit Crystal Formation in Wine   
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch     2 Summary  
 
Food additives are regulated in Canada under Marketing Authorizations  (MAs) issued by the 
Minister of Health and the Food and Drug Regulations.  Approved food additives and their 
permitted conditions of use are set out in the Lists of Permitted Food Additives  that are 
incorporated by reference in the MA’s and publis hed on Health Canada’s website.  A petitioner 
can request that Health Canada approve a new additive or a new condition of use for an already 
approved food additive by filing a food additive submission with the  Department's Food 
Directorate.  Health Canada uses this premarket approval proc ess to determine whether the 
scientific data support the safety of food additives when used under specified conditions in foods 
sold in Canada.  
 
Health Canada received a food additive submission seeking approval for the use of yeast 
mannoproteins at a maxi mum level of use of 0.04% (400 parts per million) to inhibit the 
formation of potassium bitartrate crystals in wine.  
 
The results of Health Canada’s evaluation of available scientific data support the safety and 
efficacy of yeast mannoproteins when used a s proposed. Since this is a food additive that was not 
previously permitted for use in Canada, Health Canada published a Notice of Proposal to Enabl e 
the Use of a New Food Additive, Yeast Mannoproteins, to Inhibit Crystal Formation in Wine  on 
January 6, 2015, requesting comments. The comment period was open for 75 days, during which 
no new scientific information about this additive was submitted to th e Department as a result of 
this publication. Since the conclusions of the evaluation remain as described in the Notice of 
Proposal, Health Canada has modified the List of Pe rmitted Food Additives with Other Generally 
Accepted Uses  as indicated below.   
 
Modification to the List of Permitted Food Additives with Other Generally Accepted Uses  
 
Item 
No. Column 1  
Additive  Column 2  
Permitted in 
or upon  Column 3  
Purpose of Use  Column 4  
Maximum Level of Use 
and Other Conditions  
Y.1 Yeast 
Mannoproteins  Wine  
 To inhibit crystal 
formation  0.04%  
 
Rationale  
 
Health Canada’s Food Directorate completed a pre -market safety and efficacy assessment of 
yeast mannoproteins  when used as described in the table above. The assessment considered 
toxicological, chemical, microbiological and technical aspects of the proposal.  
 
Mannoproteins are a natural constituent of foods such as wine, beer, breads, and pastries due to 
the use of yeast in making make these foods. Mannoproteins  are also in yeast extract that is used 
as a food ingredient. As a result, yeast mannoproteins are already part of the Canadian diet.  No  
Notice of Modification to the List of Permitted  Food Additives with Other Generally Accepted Uses  to Enable  
the Use of Yeast Mannoproteins to Inhibit Crystal Formation in Wine   
Bureau of Chemical Safety, Food Directorate, Health Products and Food Branch     3 toxicological, microbiological or allergenic food safety concerns a bout the additional use of 
mannoproteins, extracted from baker’s yeast, in wine to prevent crystal formation were identified 
by Health Canada’s safety assessment.    
 
Based on the results of the safety assessment, Health Canada’s Food Directorate considers  that 
the data support the safety of yeast mannoproteins when used under the conditions set out in the 
table above.  The Department has therefore enabled the use of yeast mannoproteins as described 
in the table.  
 
Notification – Summary of Comments  
 
In response to the Notice of Proposal to Enable the Use of a New Food Additive, Yeast 
Mannoproteins, to Inhibit Crystal Formation in Wine , published  on January 6, 2015, Health 
Canada received no comments during the 75 -day comment period.  Support for the proposal was 
expressed by industry associations in response to a parallel World Trade Organization (WTO) 
notification, issued on January 13, 2015, on  the proposal.  
 
Implementation and Enforcement  
 
The above modification came into force June 15, 2015 , the day it was published in  the List of 
Permitted Food Additives with Other Generally Accepted Uses . 
 
The Canadian Food Inspection Agency is responsible for the enforcement of the Food and Drugs 
Act and its associated regulations with respect to foods.  
 
Contact Information  
 
Health Canada's Food Directorate is committed to reviewing any new scientific information on 
the safety in use of any permitted food additive , including yeast mannoproteins . Anyone wishing 
to submit new scientific information on the use of this additive or to submit any inquiries may do 
so in writing, by  regular mail or electronically.  If you wish to contact the Food Directorate 
electronically, please use the word s “yeast mannoproteins " in the subject line of your e -mail.  
 
Bureau of Chemical Safety , Food Directorate  
251 Sir Frederick Banting Driveway  
Tunney’s Pasture, PL: 2202C  
Ottawa, Ontario K1A 0L2  
E-mail:  bcs-bipc@hc -sc.gc.ca