Soy leghemoglobin (LegH) preparation as an ingredient in all simulated meat and poultry products
In 2020, Health Canada received a submission to allow the sale of a soy leghemoglobin (LegH) preparation for use as an ingredient in all simulated meat and poultry products, at a maximum soy leghemoglobin protein level of 0.8 %.
The LegH preparation is added to simulated meat and poultry products provide nutrition, and the flavour and aroma of traditional animal-derived products.
In order to determine whether the LegH preparation could be sold in Canada as an ingredient in all simulated meat and poultry products, the scientists at Health Canada conducted a scientific assessment that ensured it is safe for consumption. Our scientists also needed to assess how this GM maize variety was developed and whether this preparation can be toxic or cause allergic reactions.
Health Canada's assessment of the LegH preparation was conducted according to the "Guidelines for Safety Assessment of Novel Foods". Scientists with expertise in molecular biology, microbiology, toxicology, chemistry and nutrition conducted a thorough analysis of the data and the protocols provided by the applicant to ensure the validity of the results.
Following this assessment, it was determined that the LegH preparation did not pose a risk to human health when used as an ingredient in all simulated meat and poultry products at a maximum soy leghemoglobin protein level of 0.8 %.