From March 21 to May 21, 2025, our Animal Feed Program (AFP) conducted a 60‑day public consultation on proposed new single ingredient feed (SIF) descriptions for phytase and xylanase enzymes to be added to the Canadian Feed Ingredients Table (CFIT) and on associated fermentation product type terms for inclusion in the CFIT glossary.
The objective of the consultation was to gather stakeholder input on the following proposed changes:
- addition of phytase and xylanase descriptions to part 1 of the CFIT under subclass 6.18 (Enzymes) of class 6 (Non-nutritive ingredients), including their intended purpose(s), approved production organisms, target livestock species, and key labelling elements
- addition of new glossary definitions for fermentation product types (for example, fermentation product liquid, fermentation solubles condensed, fermentation extract dehydrated) to support consistent classification and labelling of fermentation‑derived enzyme products
During the consultation period, we received 7 sets of comments and feedback from stakeholders, including animal feed companies, agricultural/industry associations, and other interested parties.
The feedback received from stakeholders during the 60-day consultation period was organized into the following key themes:
1. Inclusion of production organism and species-level specificity in the SIF name and description
Stakeholder feedback summary
- many respondents supported including the species of production organism in the ingredient name to improve clarity and traceability
- others were concerned that species-level naming could reveal confidential business information and create barriers in some export markets
- some were worried the species name could be misread as the genetic source of the enzyme rather than the production organism used in the fermentation process
- stakeholders asked for flexibility in how the production organisms appear on labels (for example, using the registration number(s) for the SIF or enzyme names only)
- a stakeholder identified that Penicillium funiculosum underwent taxonomic reclassification to Talaromyces funiculosus and as such this production organism should be included in the list of species of approved production organisms to produce xylanase
- stakeholders also requested that additional species (Trichoderma reesei, Pichia pastoris, Komagataella phaffii, and Schizosaccharomyces pombe) be added to the list of approved production organisms for phytase and xylanase
Our response and rationale
We will keep the species of the production organism in the SIF name to support transparency, traceability, and compliance. This is consistent with existing SIF descriptions in subclass 6.21 (Fermentation products non viable) of the CFIT and does not increase the amount of information that must appear on labels.
To improve clarity and address stakeholder concerns, we will:
- update SIF names to:
- "Phytase produced by__________ (name of approved species of production organism)"
- "Xylanase produced by__________ (name of approved species of production organism)"
- For example, "Phytase produced by Aspergillus niger"
- This makes it clear that the species listed is the production organism used in fermentation process, and not the genetic source of the enzyme.
- clarify the role of the species name by revising the descriptions so that the listed species are explicitly described as approved production organisms. This includes changing the heading above the lists of species to:
"The following species are approved production organisms to produce (enzyme):"
This improves consistency in terminology and supports clarity when applying the feed regulatory framework for determining novelty. Further, the genetic source of the enzyme does not need to be identified on the label. Proprietary details, such as strain identity or genetic constructs, continue not to be required.
- confirm confidentiality is maintained. Under the previous naming approach in subclass 6.21 (Fermentation products non viable), the species of the production organism was already part of the ingredient name and the enzyme could be identified through the guarantees. The revised naming is therefore reformatting for clarity, not an increase in disclosure. For enzyme-bearing products (that is, specialty feeds) that contain the SIF, production organism information would typically appear in the list of ingredients rather than as part of the feed name.
- add Trichoderma reesei to part 1 SIF descriptions for both phytase and xylanase. This species has been used historically in approved fermentation products in Schedule IV, part I (Feeds Regulations, 1983), including products with phytase or xylanase activity. Its inclusion in the list of approved production organism species in the new descriptions is therefore supported by historical approvals and existing data.
- revise Penicillum funiculosum to "Talaromyces funiculosus (formerly Penicillium funiculosum)" in the list of species of approved production organisms to produce xylanase in the xylanase description
- maintain other suggested species in part 2 of the CFIT. Komagataella phaffii, Pichia pastoris, and Schizosaccharomyces pombe are currently used as production organisms for SIFs listed in part 2 of the CFIT, where each source requires registration and strains are typically genetically modified. These species will not be added to the part 1 descriptions for phytase and xylanase at this time. Instead, we intend to develop new SIF descriptions for enzymes produced by these production organisms in part 2 of the CFIT at a later date, following public consultation.
- set out a clear pathway to add new production organisms. Stakeholders who wish to add a new species to the approved production organism list must submit an application for feed approval or registration with supporting data for pre-market evaluation. If the evaluation supports adding the species to the applicable enzyme description, we will hold a public consultation on the amended SIF description before adding the amended description to the CFIT.
2. Target livestock species
Stakeholder feedback summary:
- several respondents recommended expanding the proposed descriptions beyond swine and poultry to include all livestock species, such as ruminants, aquatic animals, and pets
- stakeholders were concerned that limiting the descriptions to swine and poultry might not reflect existing approvals or registrations in Canada or other jurisdictions
Our response and rationale
We reviewed existing approvals and registrations and confirmed that the SIF descriptions can be broadened to cover all regulated livestock species under the Feeds Act and the Feeds Regulations, 2024. Pets are not designated as livestock under this regulatory framework, so they are not included in the revised scope.
The SIF descriptions will be updated to refer to "livestock species" within the description.
3. Fermentation product type classification and glossary definitions
Stakeholder feedback summary
- respondents supported adding fermentation product type definitions to the CFIT glossary and appreciated the flexibility in the proposed wording
- several stakeholders asked for clearer terminology, including what "removal of a considerable portion of the liquid" means, whether centrifugation counts as a separation method, and how to interpret enzyme activity and solids content
Our response and rationale
The fermentation product type definitions will be kept as proposed and added to the CFIT glossary without changes. They are based on manufacturing processes described in historical and current pre-market submissions, as well as existing SIF descriptions in subclass 6.21 (Fermentation products non viable) of the CFIT.
The definitions are intentionally general and flexible so they can cover a range of manufacturing approaches without being overly prescriptive. This flexibility supports innovation while still providing enough clarity for ingredient classification and labelling.
Specific values (for example, dry matter percentage) have not been provided so we do not unintentionally restrict the range of acceptable practices.
Common techniques such as centrifugation are included under "other separation methods." Proponents who need more detail are encouraged to contact us.
The glossary terms do not replace or override mandatory label guarantees (such as, enzyme activity), which must still appear as required by the SIF description and labelling requirements.
4. Novelty determination and novel trait guidance
Stakeholder feedback summary
- some respondents asked for clarity of how the concept of a novel trait applies to microbial enzymes
- there was confusion about whether using recombinant or genome-edited organisms automatically makes an ingredient a novel feed
- stakeholders suggested refining the wording to better distinguish between "recombinant" and "novel"
- questions were raised about how the terms "novel" and "novelty" are used in the My CFIA application form for feed approval or registration
Our response and rationale
The concept of novelty is defined in the Feeds Regulations, 2024 and applies in the same way to feeds derived from organisms, including enzymes. The presence of a novel trait in the production organism is a key criterion used to determine whether an ingredient is considered a novel feed. This concept is not unique to the new enzyme SIF descriptions and appears in existing descriptions under subclass 6.21 (Fermentation products non viable).
Using genetic modification techniques does not automatically mean that an ingredient has a novel trait. It depends on whether the change results in a characteristic that is not substantially equivalent in terms of safety and/or use/efficacy to a SIF already listed and described in the CFIT. Proponents who need support with novelty determinations for enzyme ingredients can contact us or submit an application for a novelty determination through the data review pathway.
Guidance documents RG-1 Chapter 2.7 (Guidelines for the assessment of novel feeds: microbial sources) and RG-1 Chapter 3.6 (Enzyme supplements and mixed feeds containing registered enzyme supplements) remain the main references for data requirements.
Stakeholders also noted that the My CFIA application form is confusing because section 12 refers explicitly to novel feeds from plant and animal sources, while sections 9 to 11 link to microbial guidance. To address this, we will update the application form.
Accordingly:
- the current wording on "novel trait" in the SIF descriptions will remain unchanged, as it aligns with the Feeds Regulations, 2024 and promotes regulatory compliance
- additional guidance on novel traits, especially for ingredients derived from microbial sources (including enzymes), will be developed and added to the introduction of RG-1 to help clarify how novelty is assessed
- extra explanatory text will be added to sections 9 to 11 of the Application for Feed Approval or Registration form to clearly state that data for feeds from microbial sources are captured under these sections
5. Enzyme complexes and ingredients with multiple enzyme activities guaranteed
Stakeholder feedback summary
Stakeholders stated that enzyme complexes and ingredients with multiple enzyme activities guaranteed are common in the marketplace and may not be well represented by SIF descriptions for single enzymes.
Our response and rationale
At this time, we have not approved enzyme complexes as distinct SIFs and they are not listed in the CFIT. Individual SIFs must align with the current CFIT structure and evaluation practices. Each enzyme's activity must be supported by data showing safety and efficacy for the intended livestock species and approved use. The phytase and xylanase SIF descriptions are limited to SIFs where only phytase or only xylanase activity is guaranteed, respectively.
The topic of enzyme complexes is outside the scope of this consultation. However, the framework used for the phytase and xylanase descriptions may support future development of SIF descriptions and/or policy for ingredients where multiple enzyme activities are guaranteed.
We will continue to review and gather information on options for naming and labelling SIFs that guarantee more than 1 enzyme activity. This could include approaches such as separate SIF names or referencing multiple enzymes within a single SIF name. Any proposal to add new SIF descriptions covering enzyme complexes or ingredients with multiple enzyme activities guaranteed, to the CFIT would be subject to public consultation before being finalized.
In the interim, manufacturers can continue to use the broader fermentation product SIF descriptions in subclass 6.21 (Fermentation products non viable) of the CFIT to accommodate ingredients where multiple enzyme activities are guaranteed.
6. Labelling statements
Stakeholder feedback summary
Some stakeholders questioned the requirement to include worker safety statements about eye and skin sensitization, noting that certain enzymes are classified only as respiratory sensitizers.
Our response and rationale
Standardized worker safety statements on eye, skin and respiratory sensitization will remain in the SIF descriptions and are required on labels for these SIFs. These worker safety statements are based on the general risk profile of enzymes produced by fermentation processes and help protect workers who handle these products.
Proponents who have source-specific toxicological data showing that eye or skin sensitization is not a concern for a particular SIF may submit this evidence with their application. Requests to remove or adjust the worker safety statements will be assessed case by case through the feed approval and registration process.
7. Good manufacturing practices (GMPs) statements within the ingredient description
Stakeholder feedback summary
Some stakeholders felt that referencing Good Manufacturing Practices (GMPs) in the SIF descriptions are unnecessary because GMPs are already a baseline regulatory expectation.
Our response and rationale
GMPs are fundamental to feed safety and referencing them in the SIF descriptions reinforces this expectation and aligns with other SIF descriptions in the CFIT. The phrase "in accordance with good manufacturing practices" is not a new requirement, does not add regulatory burden, and is not a mandatory labelling statement that is to appear on the SIF label. It simply confirms that SIF preparations must be produced according to established production and manufacturing standards.
The phrase "in accordance with good manufacturing practices" will therefore remain in the SIF descriptions.
8. Exemption from registration of specialty feeds via the permissible claims pathway
Stakeholder feedback summary
- stakeholders asked that the Tables of Permissible Claims for Feed Labels be updated to reflect the new enzyme descriptions and to clarify when enzyme-bearing products require registration
- a stakeholder requested adding a standardized statement for carriers to the SIF descriptions (for example, if a carrier is used, it must be approved for use in livestock feeds, used at the approved rate, and identified by its common name on the label)
Our response and rationale
We will address registration and claim conditions for enzyme-bearing products through a separate consultation on proposed changes to the Tables of Permissible Claims for Feed Labels. That consultation will include updates for specialty feeds making claims about phytase activity or xylanase activity. Until those changes are finalized, existing registration requirements remain in effect.
A carrier statement has not been added to these SIF descriptions. When an enzyme ingredient is mixed with 1 or more carriers, the resulting product is a specialty feed (mixed feed), not a stand-alone SIF. Exemptions from registration for specialty feeds are managed through the Tables of Permissible Claims for Feed Labels, not through SIF descriptions.
Accordingly:
- enzymes formulated on 1 or more carriers are treated as specialty feeds
- specialty feeds may be eligible for exemption from registration via Table 3 of the Tables of Permissible Claims for Feed Labels, provided all conditions are met
- any additions or changes to the Tables of Permissible Claims for Feed Labels will be subject to public consultation before being implemented
9. Innovation and market impact
Stakeholder feedback summary
Stakeholders were concerned that removing generic fermentation product descriptions from the CFIT could limit innovation, reduce international competitiveness and market access, and create economic impacts (for example, lost sales and challenges obtaining free sale certificates).
Our response and rationale
We recognize that fermentation-derived products are important for feed innovation and international trade. All SIFs listed in the CFIT must, however, have a clearly defined purpose. Some existing SIFs in subclass 6.21 (Fermentation products non viable) do not clearly identify their purpose, which is why we began reviewing and updating these descriptions, including developing the new "Phytase produced by ___" and "Xylanase produced by ___" descriptions.
To support continuity and market access while this review is underway:
- the generic fermentation product listings in subclass 6.21 (Fermentation products non viable) will remain in the CFIT for now, so companies can continue to use them while transitioning to more purpose-specific SIFs
- any future changes to these SIFs (including possible removal or repurposing) will be subject to public consultation, giving stakeholders an opportunity to provide input before decisions are finalized
- we are open to considering new purposes for existing SIFs under subclass 6.21 (Fermentation products non viable) (for example, source of protein) where applications and supporting data show that this SIF is efficacious and fit for that purpose
- proponents interested in a new purpose must submit an application for feed approval or registration for pre-market evaluation
10. Regulatory alignment and harmonization
Stakeholder feedback summary
Stakeholders supported harmonizing the terminology found in the SIF descriptions as well as the CFIT glossary with the Association of American Feed Control Officials (AAFCO) and other international regulatory frameworks, particularly for the fermentation product type definitions.
Our response and rationale
We reviewed relevant AAFCO and international definitions and aligned with them where appropriate, taking into account the format of the CFIT and the need for consistent SIF descriptions. Because the CFIT is purpose-based (SIFs are listed by their intended purpose), not all elements of current AAFCO enzyme definitions can be adopted directly.
The proposed glossary terms and definitions for the fermentation product types are consistent with previously approved SIFs in the CFIT, support compatibility with other jurisdictions where feasible, and maintain a clear link between each SIF and its intended purpose.
We will proceed with the proposed approach to naming and listing these SIFs, using the updated glossary terms and definitions to support both regulatory clarity and international alignment.
Outcome and next steps
Following our consultation for the phytase and xylanase descriptions, we will be including the following finalized descriptions within the CFIT at the next update.
Phytase produced by__________ (name of approved species of production organism)
is an enzyme which has the activity to hydrolyze phytate and increase the digestibility of phytin-bound phosphorus in complete feeds for livestock species. The enzyme is produced from a fermentation process conducted in accordance with good manufacturing practices. This fermentation shall be conducted using a non-pathogenic strain of a microorganism, which does not contain a novel trait. The medium in which the microorganism is grown shall not be fortified with levels of substances, such as minerals and vitamins, above those required for optimal growth of the microorganism in the fermentation process. The enzyme preparation shall not contain other extraneous materials except in such amounts as may occur unavoidably during good manufacturing practices. The enzyme can only be obtained from an approved source of phytase as listed below.
The approved source of the phytase (that is, the approved species of the production organism) must be part of the name of the feed; for example, phytase produced by Aspergillus niger.
The following species are approved production organisms to produce phytase:
- Aspergillus niger
- Aspergillus oryzae
- Bacillus subtilis
- Pseudomonas fluorescens
- Trichoderma longibrachiatum
- Trichoderma reesei
The fermentation product type (for example, fermentation product dehydrated) of the enzyme preparation shall be indicated on the label and may follow the enzyme name (for example, phytase produced by Aspergillus niger fermentation product dehydrated). The fermentation product type does not need to be part of the name of the feed as long as the information appears on the label. In addition, the type of phytase may also be included on the label (for example, phytase (6-phytase) produced by Aspergillus niger fermentation product dehydrated).
The enzyme unit definition and the enzymatic assay conditions shall also be stated on the label.
It shall be labelled with the following statements:
"This ingredient is free of antimicrobial activity and is not a source of viable microbial cells."
"This ingredient is approved as a source of phytase for use as a component of specialty feeds for livestock species."
To address worker safety concerns, it shall be labelled with the following statement:
"This ingredient may cause eye, skin and respiratory irritation and/or sensitization. Appropriate protective equipment must be worn during handling. / Cet ingrédient peut causer une irritation et/ou une sensibilisation des yeux, de la peau et des voies respiratoires. Un équipement de protection approprié doit être porté lors de la manipulation."
It shall be labelled with guarantees for minimum phytase activity, and maximum percent moisture when the enzyme is presented in a dry form.
Xylanase produced by __________ (name of approved species of production organism)
is an enzyme which has the activity to hydrolyze the polysaccharide xylan into simple monosaccharides and xylooligosaccharides in complete feeds for livestock species. The enzyme is produced from a fermentation process conducted in accordance with good manufacturing practices. This fermentation shall be conducted using a non-pathogenic strain of a microorganism, which does not contain a novel trait. The medium in which the microorganism is grown shall not be fortified with levels of substances, such as minerals and vitamins, above those required for optimal growth of the microorganism in the fermentation process. The enzyme preparation shall not contain other extraneous materials except in such amounts as may occur unavoidably during good manufacturing practices. The enzyme can only be obtained from an approved source of xylanase as listed below.
The approved source of the xylanase (that is, the approved species of the production organism) must be part of the name of the feed; for example, xylanase produced by Bacillus subtilis.
The following species are approved production organisms to produce xylanase:
- Aspergillus niger
- Aspergillus oryzae
- Bacillus subtilis
- Humicola insolens
- Talaromyces funiculosus (formerly Penicillium funiculosum)
- Trichoderma longibrachiatum
- Trichoderma reesei
- Trichoderma viridae
The fermentation product type (for example, fermentation extract dehydrated) of the enzyme preparation shall be indicated on the label and may follow the enzyme name (for example, xylanase produced by Bacillus subtilis fermentation extract dehydrated). The fermentation product type does not need to be part of the name of the feed as long as the information appears on the label. In addition, the type of xylanase may also be included in the label (for example, xylanase (endo-xylanase) produced by Bacillus subtilis fermentation extract dehydrated).
The enzyme unit definition and the enzymatic assay conditions shall also be stated on the label.
It shall be labelled with the following statements:
"This ingredient is free of antimicrobial activity and is not a source of viable microbial cells."
"This ingredient is approved as a source of xylanase for use as a component of specialty feeds for livestock species."
To address worker safety concerns, it shall be labelled with the following statement:
"This ingredient may cause eye, skin and respiratory irritation and/or sensitization. Appropriate protective equipment must be worn during handling. / Cet ingrédient peut causer une irritation et/ou une sensibilisation des yeux, de la peau et des voies respiratoires. Un équipement de protection approprié doit être porté lors de la manipulation."
It shall be labelled with guarantees for minimum xylanase activity, and maximum percent moisture when the enzyme is presented in a dry form.
The finalized descriptions for phytase and xylanase and the new glossary terms and definitions for fermentation product types will be incorporated into the CFIT at the next update.
We are committed to reviewing any new scientific information on the safety of any SIF. Anyone who becomes aware of new scientific information regarding the safety of these SIFs are encouraged to contact us. Stakeholders wishing to add production organisms or request exemptions (for example, labelling of required worker safety statements) should submit applications for feed approval or registration via My CFIA with supporting data. These requests will be reviewed and if the existing SIF descriptions are modified, these will be subject to a public consultation.
Future consultations will address proposed descriptions for additional enzymes (for example, amylase, glucanase), and updates to the Tables of Permissible Claims for Feed Labels. Existing fermentation product descriptions will remain in the CFIT under subclass 6.21 (Fermentation products non viable) for now to support feed industry transition.
Related information
- Feeds Act
- Consultations on proposed regulatory and policy changes
- Proposed new livestock feed ingredients – Phytase and xylanase enzymes
Contact us
Animal Feed Program (AFP)
Canadian Food Inspection Agency
Email: cfia.afp-paa.acia@inspection.gc.ca