| Amine agarose ion exchange resin | Removal of specific proteins and polyphenols from beer | GMP |
| Aminopeptidase Y (EC 3.4.11.15) sourced from Trichoderma reesei containing the aminopeptidase Y gene from Aspergillus clavatus | For use in protein processing, yeast processing,and flavour production | GMP |
| Ammonium bisulphite | For use in the manufacture of wine, sparkling wine and fortified wine as a microbial nutrient and microbial nutrient adjunct. | GMP |
| Ammonium persulphate | Yeast washing agent | GMP |
| Ammonium sulphate | Decalcification agent for edible casings | GMP |
| α-Amylase (EC 3.2.1.1) sourced from Aspergillus niger containing the α-Amylase gene from Rhizomucor pusillus | For use in starch processing and the production of potable alcohol | GMP |
| α-Amylase (EC 3.2.1.1) sourced from Bacillus licheniformis containing the α-amylase gene from Cytophaga species | For use in:(a) brewing;(b) the production of potable alcohol; and(c) starch processing. | GMP |
| α-Amylase (EC 3.2.1.1) sourced from Bacillus subtilis containing the α-amylase gene from Thermoactinomyces vulgaris | For use in the manufacture of bakery products | GMP |
| α-Amylase (EC 3.2.1.1) sourced from Trichoderma reesei containing the α-Amylase gene from Aspergillus kawachii | For use in brewing and the production of potable alcohol. | GMP |
| β-Amylase (EC 3.2.1.2) sourced from soybean (Glycine max) | For use in starch processing to manufacture maltose syrup | GMP |
| β-Amylase (EC 3.2.1.2) sourced from Bacillus licheniformis containing the β-amylase gene from Priestia flexa (basionym Bacillus flexus) | For use in starch processing to manufacture maltose syrup | GMP |
| α-Arabinofuranosidase (EC 3.2.1.55) sourced from Trichoderma reesei containing the α-arabinofuranosidase gene from Talaromyces pinophilus | For use in:grain processing; andthe production of potable alcohol. | GMP |
| Aqualysin 1 (EC 3.4.21.111) sourced from Bacillus subtilis containing the aqualysin 1 gene from Thermus aquaticus | For use in the manufacture of bakery products | GMP |
| Aspergillopepsin I (EC 3.4.23.18) sourced from Trichoderma reesei containing the gene for aspergillopepsin I isolated from Trichoderma reesei | For use in the manufacture of potable alcohol and of animal and vegetable protein products. | GMP |
| Butanol | Suspension agent for sugar crystals | 10 |
| Carbonic acid | Bleached tripe washing agent | GMP |
| Carboxypeptidase (EC 3.4.16.6) sourced from Aspergillus oryzae containing the carboxypeptidase gene from Aspergillus oryzae | For use inbrewing; andthe manufacture of bakery products; andthe manufacture and/or processing of the following types of food:flavourings; andproteins; andyeast. | GMP |
| Cellulase (EC 3.2.1.4) sourced from Aspergillus niger containing the cellulase gene from Trichoderma reesei | For use in brewing and the production of potable alcohol | GMP |
| Cetyl alcohol | Coating agent on meat carcasses and primal cuts to prevent desiccation | 1.0 |
| Chitin-glucan | For use in the manufacture of wine, sparkling wine and fortified wine as a decolourant, clarifying, filtration and absorbent agent. | GMP |
| Chitosan sourced from Aspergillus niger | Manufacture of wine, beer, cider, spirits and food grade ethanol | GMP |
| Chymosin (EC 3.4.23.4) sourced from Trichoderma reesei containing the chymosin gene from Bos taurus | For use in the manufacture of cheese, cheese products, fermented milk products and rennetted milk products. | GMP |
| A colouring that is an additive permitted at GMP, a colouring permitted at GMP, or a colouring permitted to a maximum level | Applied to the outer surface of meat as a brand for the purposes of inspection or identification | GMP |
| Cupric citrate | Removal of sulphide compounds from wine | GMP |
| β-Cyclodextrin | Used to extract cholesterol from eggs | GMP |
| β-Galactosidase (EC 3.2.1.23) from Papiliotrema terrestris strain AE‑BLC | For use in the production of *galacto‑oligosaccharides from lactose. | GMP |
| β-Galactosidase (EC 3.2.1.23) sourced from Bacillus subtilis containing the gene for β-galactosidase isolated from Bifidobacterium bifidum. | For use in the production of lactose reduced dairy foods and for the production of galacto-oligosaccharides. | GMP |
| β-Galactosidase (EC 3.2.1.23) sourced from Bacillus subtilis containing the β-galactosidase gene from Lactobacillus delbrueckii subsp. bulgaricus | For use in the production of lactose reduced dairy foods. | GMP |
| L-Cysteine (or HCl salt) | Dough conditioner | 75 |
| Endo-1,4-beta-xylanase (EC 3.2.1.8) from Bacillus subtilis, containing the gene for Endo-1,4-beta-xylanase isolated from Pseudoalteromonas haloplanktis. | For use in the manufacture of bakery and other cereal-based products. | GMP |
| Endo-1,4-ß-xylanase (EC 3.2.1.8) from Trichoderma reesei, containing the gene for endo-1,4-ß-xylanase isolated from Thermopolyspora flexuosa | For depolymerisation of arabinoxylans during the manufacture and/or processing of the following types of food:(a) bakery products;(b) cereal products;(c) grain;(d) cereal based beverages (including beer); and(e) potable alcohol | GMP |
| Endo-1,4-beta-xylanase (EC 3.2.1.8) sourced from Trichoderma reesei containing the endo-1,4-beta-xylanase gene from Aspergillus niger. | For use in the manufacture of bakery and other cereal-based products, including cereal-based beverages | GMP |
| Endo-1,4-β-xylanase (EC 3.2.1.8) sourced from Trichoderma reesei, containing the endo-1,4-ß-xylanase gene from Fusarium verticillioides | For use in starch processing and the production of potable alcohol | GMP |
| Endo-1,4-beta-xylanase (EC 3.2.1.8) sourced from Trichoderma reesei containing the endo-1,4-beta-xylanase gene from Talaromyces leycettanus | For use in:brewing; andfats and oils processing; andgrain processing; andthe production of potable alcohol. | GMP |
| Enzyme that:(a) contains both of the following components -(i) UDP‑glucosyltransferase; and(ii) sucrose synthase (EC 2.4.1.13); and(b) is sourced from Pichia pastoris strain UGT-A. | For the conversion of purified stevia leaf extract to produce rebaudioside E. | GMP |
| Enzyme that: contains both UDP‑glucosyltransferase and sucrose synthase (EC 2.4.1.13) components; and is sourced from Pichia pastoris strain UGT-A. | For the conversion of purified stevia leaf extract to produce rebaudioside D. | GMP |
| Enzymes that: contain both UDP-glucosyltransferase and sucrose synthase (EC 2.4.1.13) components; and are sourced from both of the following; a Pichia pastoris strain expressing UGT-A, and a Pichia pastoris strain expressing both UGT-B1 and UGT-B2. | For the conversion of purified stevia leaf extract to produce rebaudioside M | GMP |
| Ethyl acetate | Cell disruption of yeast | GMP |
| Ethylene diamine tetraacetic acid | Metal sequestrant for edible fats and oils and related products | GMP |
| Fructan β-fructosidase (EC 3.2.1.80) sourced from Trichoderma reesei containing the fructan β-fructosidase gene from Lactobacillus crispatus | For use in the manufacture of bakery products | GMP |
| β-Fructofuranosidase (EC 3.2.1.26) sourced from Trichoderma reesei containing the β-fructofuranosidase gene from Aspergillus niger | For use in the production of short-chain fructooligosaccharides; and to produce a reduction in sugar levels in treated fruit and vegetable products | GMP |
| Fructosyltransferase, immobilised, (EC 2.4.1.9) derived from Aspergillus oryzae | For use in the manufacture of short-chain fructooligosaccharides from sucrose | GMP |
| Gibberellic acid | Barley germination | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Aspergillus niger containing the glucoamylase gene from Gloeophyllum sepiarium | For use in:baking;brewing;the production of distilled alcohol; and(d) starch processing for the production of glucose syrups and other starch hydrolysates. | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Aspergillus niger containing the glucoamylase gene from Penicillium oxalicum | For use in:(a) the manufacture of bakery products;(b) brewing; and(c) starch processing for the production of starch hydrolysates, including glucose syrups. | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Aspergillus niger containing the gene for glucoamylase isolated from Talaromyces emersonii | To hydrolyse starch in the manufacture of syrups, beverages, cereal-based products, fruit products and vegetable products | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Aspergillus niger containing the glucoamylase gene from Trametes cingulata | For use in starch processing and the production of potable alcohol | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Trichoderma reesei containing the glucoamylase gene from Trichoderma reesei | For use in:(a) brewing;(b) the manufacture of bakery products;(c) the production of potable alcohol; and(d) starch processing. | GMP |
| Glucoamylase (EC 3.2.1.3) sourced from Aspergillus niger containing the glucoamylase gene from Gloeophyllum trabeum | For use in starch processing and the production of potable alcohol | GMP |
| α-Glucosidase (EC 3.2.1.20) sourced from Trichoderma reesei containing the α‑glucosidase gene from Aspergillus niger | For use in the manufacture and/or processing of the following types of food:potable alcohol;lysine;organic acids;monosodium glutamate and other biochemicals; andisomalto-oligosaccharides and other sweeteners andbeer. | GMP |
| Glucose oxidase (EC 1.1.3.4) sourced from Trichoderma reesei containing the glucose oxidase gene from Penicillium amagasakiense | For use in:the manufacture of bakery and other cereal-based products; andegg processing. | GMP |
| Glucose oxidase (EC 1.1.3.4) sourced from Penicillium rubens | For use in the manufacture of:(a) cooked products made from a dough including bread;(b) pasta;(c) noodles; and(d) dried egg powder. | GMP |
| Gluteral | Manufacture of edible collagen casings | GMP |
| Hydrogen peroxide | Control of lactic acid producing microorganisms to stabilise the pH during the manufacture of:(a) fermented milk;(b) fermented milk products;(c) cheese made using lactic acid producing microorganisms; or(d) cheese products made using lactic acid producing microorganisms | 5 |
| Inhibiting agent for dried vine fruits, fruit and vegetable juices, sugar, vinegar and yeast autolysate | 5 |
| Removal of glucose from egg | 5 |
| Removal of sulphur dioxide | 5 |
| 1-Hydroxyethylidene-1, 1-diphosphonic acid | Metal sequestrant for use with antimicrobial agents for meat, fruit and vegetables | GMP |
| Ice Structuring Protein type III HPLC 12 | Manufacture of ice cream and edible ices | 100 |
| Indole acetic acid | Barley germination | GMP |
| Inulinase (EC 3.2.1.7) sourced from Aspergillus oryzae containing the inulinase gene from Aspergillus ficuum | Hydrolysing inulin to produce fructo‑oligosaccharides | GMP |
| Lactoperoxidase from bovine milk EC 1.11.1.7 | Reduce the bacterial population or inhibit bacterial growth on meat surfaces | GMP |
| Lipase, triacylglycerol (EC 3.1.1.3) sourced from Candida cylindracea | For use in the manufacture of bakery products and dairy products and in the processing of fats and oils. | GMP |
| Lipase, triacylglycerol (EC 3.1.1.3) sourced from Komagataella phaffii containing the lipase, triacylglycerol gene from Fusarium oxysporum | For use in the manufacture of bread and bakery products. | GMP |
| Lipase, triacylglycerol (EC 3.1.1.3) sourced from Trichoderma reesei containing the gene for lipase, triacylglycerol isolated from Aspergillus tubingensis | For use in the production of bakery products, and cereal-based beverages and foods. | GMP |
| Lipase, triacylglycerol (EC 3.1.1.3) sourced from Trichoderma reesei containing the gene for lipase, triacylglycerol isolated from Fusarium oxysporum | For use in the manufacture of bakery and other cereal-based products | GMP |
| Listeria phage P100 | Listericidal treatment for use on approved food for use of phage | GMP |
| Lysophospholipase (EC 3.1.1.5) sourced from Trichoderma reesei containing the gene for lysophospholipase isolated from Aspergillus nishimurae | For use in starch processing, including the production of syrups | GMP |
| Maltogenic α-Amylase (EC 3.2.1.133) sourced from Escherichia coli containing the maltogenic α-Amylase gene from Geobacillus stearothermophilus | For use in baking, brewing and starch processing | GMP |
| Lipase, triacylglycerol (EC 3.1.1.3) sourced from Trichoderma reesei containing the lipase, triacylglycerol gene from Thermomyces lanuginosus | For use in the manufacture of bakery and other cereal-based products | GMP |
| Maltogenic α-amylase (EC 3.2.1.133) sourced from Saccharomyces cerevisiae containing the gene for maltogenic α-amylase from Geobacillus stearothermophilus | For use in the manufacture of bakery products | GMP |
| Maltogenic α-amylase (EC 3.2.1.133) sourced from Bacillus licheniformis containing the gene for maltogenic α-amylase from Geobacillus stearothermophilus. | For use in:brewing;the manufacture of bakery products;the production of potable alcohol; and;starch processing. | GMP |
| Morpholine | Solubilising agent for coating mixtures on fruits | GMP |
| Oak | For use in the manufacture of wine | GMP |
| Octanoic acid | Antimicrobial agent for meat, fruit and vegetables | GMP |
| Paraffin | Coatings for cheese and cheese products | GMP |
| Pectinesterase (EC 3.1.1.11) sourced from Aspergillus oryzae containing the pectinesterase gene from Aspergillus tubingensis | For use during the manufacture and/or processing of the following types of food:coffee;fruit and vegetable juices;fruit and vegetable products;wine; andflavouring substances. | GMP |
| Phosphoinositide phospholipase C (EC 3.1.4.11) sourced from Bacillus licheniformis containing the phosphoinositide phospholipase C gene from Pseudomonas sp. 62186 | For use in degumming vegetable fats and oils | GMP |
| Phospholipase A1 (EC 3.1.1.32) sourced from Aspergillus oryzae containing the phospholipase A1 gene from Valsaria rubricosa | For use in the manufacture of bakery products | GMP |
| Phospholipase A1 (EC 3.1.1.32) sourced from Aspergillus niger containing the phospholipase A1 gene from Evansstolkia leycettana (basionym Talaromyces leycettanus) | For use in the degumming of vegetable oils | GMP |
| Phospholipase C (EC 3.1.4.3) sourced from Bacillus licheniformis containing the gene for phospholipase C from Bacillus thuringiensis | For use in degumming vegetable fats and oils | GMP |
| Polygalacturonase (EC 3.2.1.15) sourced from Aspergillus oryzae containing the polygalacturonase gene from Aspergillus tubingensi | For use during the manufacture and/or processing of the following types of food:(a) coffee;(b) fruit and vegetable juices;(c) fruit and vegetable products;(d) wine; and(e) flavouring substances. | GMP |
| Polyvinyl acetate | Preparation of waxes for use in cheese and cheese products | GMP |
| Polyvinylimidazole-polyvinylpyrrolidone co-polymers | For use in the manufacture of wine, sparkling wine and fortified wine as a decolourant, clarifying, filtration and absorbent agent. | GMP |
| Potassium bromate | Germination control in malting | Limit of determination of bromate |
| Prolyl oligopeptidase (EC 3.4.21.26) sourced from Trichoderma reesei containing the prolyl oligopeptidase gene from Aspergillus niger | For use in brewing | GMP |
| Protein glutaminase (EC 3.5.1.44) sourced from Chryseobacterium proteolyticum strain AE-PG | To deamidate proteins during the manufacture and/or processing of the following types of food:baked products;pasta;noodles;milk;other dairy products;meat;fish;grains;yeast; andegg based products. | GMP |
| D-psicose 3-epimerase (EC 5.1.3.30) from Microbacterium foliorum | For use in the manufacture of D-allulose | GMP |
| Pullulanase (EC 3.2.1.41) sourced from Bacillus licheniformis containing the pullulanase gene from Bacillus deramificans. | For use in brewing and in starch processing. | GMP |
| Pullulanase (EC 3.2.1.41) sourced from Bacillus subtilis containing the pullulanase gene from Bacillus deramificans | For use in starch processing for production of glucose syrups and other starch hydrolysates | GMP |
| Salmonella phage preparation (S16 and FO1a) | Reduce population of Salmonella species on the surface of raw meat and raw poultry meat during processing. | GMP |
| Silver chloride | For use in the manufacture of wine, sparkling wine and fortified wine to remove fermentation and storage-related odours. | GMP |
| Sodium bromate | Germination control in malting | Limit of determination of bromate |
| Sodium chlorite | Antimicrobial agent for meat, fish, fruit and vegetables | Limit of determination of chlorite, chlorate, chlorous acid and chlorine dioxide |
| Sodium gluconate | Denuding, bleaching & neutralising tripe | GMP |
| Sodium glycerophosphate | Cryoprotectant for starter culture | GMP |
| Sodium metabisulphite | Dough conditioner | 60 |
| Removal of excess chlorine | 60 |
| Softening of corn kernels for starch manufacture | 60 (in the starch) |
| Treatment of hides for use in gelatine and collagen manufacture | GMP |
| Sodium sulphide | Treatment of hides for use in gelatine and collagen manufacture | GMP |
| Sodium sulphite | Dough conditioner | 60 |
| Sodium thiocyanate | Reduce and/or inhibit bacterial population on meat surfaces | GMP |
| Stearyl alcohol | Coating agent on meat carcasses and primal cuts to prevent desiccation | GMP |
| Subtilisin (EC 3.4.21.62) sourced from Bacillus licheniformis containing the gene for subtilisin from Pyrococcus furiosus | For use in the production of potable alcohol. | GMP |
| Subtilisin (EC 3.4.21.62) sourced from Bacillus subtilis containing the gene for subtilisin from Bacillus clausii | For use in hydrolysing proteins in foods containing proteins. | GMP |
| Sucrose synthase (EC 2.4.1.13) sourced from Escherichia coli BL21 containing the gene for sucrose synthase from Arabidopsis thaliana | For the conversion of purified stevia leaf extract to produce rebaudioside M | GMP |
| Sucrose synthase (EC 2.4.1.13) sourced from Escherichia coli K-12 containing the gene for sucrose synthase from Arabidopsis thaliana | For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside D, rebaudioside M; and rebaudioside AM | GMP |
| Sucrose synthase (EC 2.4.1.13) sourced from Escherichia coli K-12 containing the gene for sucrose synthase from Glycine max | For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside I and rebaudioside M | GMP |
| Sulphonate agarose ion exchange resin | Production of lactoferrin from bovine milk and milk-related products | GMP |
| Sulphur dioxide | Control of nitrosodimethylamine in malting | 750 |
| Treatment of hides for use in gelatine and collagen manufacture | 750 |
| Sulphurous acid | Softening of corn kernels | GMP |
| Treatment of hides for use in gelatine and collagen manufacture | GMP |
| Thermolysin (EC 3.4.24.27) sourced from Anoxybacillus caldiproteolyticus Rokko | For protein hydrolysis during:(a) beer brewing; and(b) the manufacture and/or processing of the following types of food:(i) dairy;(ii) eggs;(iii) meat;(iv) fish;(v) protein concentrates and isolates; and(vi) yeast. | GMP |
| Thermolysin (EC 3.4.24.27) sourced from Anoxybacillus caldiproteolyticus strain TP-7 | To catalyse the hydrolysis of peptide bonds during the manufacture and/or processing of the following types of food:dairy;egg;meat;fish;protein;yeast; andflavouring | GMP |
| Thermomycolin (EC 3.4.21.65) sourced from Trichoderma reesei containing the thermomycolin gene from Malbranchea cinnamomea | To catalyse the hydrolysis of peptide bonds during the manufacture and/or processing of the following types of food:meat products;vegetable products; andseafood products. | GMP |
| Transglutaminase (EC 2.3.2.13) sourced from Bacillus licheniformis containing the transglutaminase gene from Streptomyces mobaraensis | For use inbrewing; andin the manufacture and/or processing of the following types of food:bakery and other cereal-based products, including pasta and noodles;cheese;meat products;fish products;fermented dairy products;egg substitutes;dairy analogues;meat analogues; andfish analogues | GMP |
| Triethanolamine | Solubilising agent for coating mixtures for fruits | GMP |
| Urea | Manufacture of concentrated gelatine solutions | 1.5 times the mass of the gelatine present |
| Microbial nutrient and microbial nutrient adjunct for the manufacture of all foods, except alcoholic beverages | GMP |
| Uridine diphosphate (UDP) glucosyltransferases sourced from Escherichia coli BL21 containing the UDP glucosyltransferase gene from Stevia rebaudiana | For the conversion of purified stevia leaf extract to produce rebaudioside M | GMP |
| Uridine diphosphate (UDP)- glucosyltransferase sourced from Escherichia coli K-12 containing the UDP-glucosyltransferase gene from Oryza sativa | For the conversion of purified stevia leaf extract to produce rebaudioside M | GMP |
| Uridine diphosphate (UDP) glucosyltransferase sourced from Escherichia coli K-12 containing the UDP glucosyltransferase gene from Solanum lycopersicum | For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside D, rebaudioside M; and rebaudioside AM | GMP |
| Uridine diphosphate (UDP) glucosyltransferase sourced from Escherichia coli K-12 containing the UDP glucosyltransferase gene from Stevia rebaudiana | For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside D, rebaudioside M; and rebaudioside AM | GMP |
| Uridine triphosphate (UTP)-glucose-1-phosphate uridylyltransferase (EC 2.7.7.9) sourced from Escherichia coli K-12, containing the gene for UTP-glucose-1-phosphate uridylyltransferase from Bifidobacterium bifidum | For the conversion of purified stevia leaf extract to produce one or more of the following: rebaudioside I and rebaudioside M | GMP |
| Woodflour from untreated Pinus radiata | Gripping agent used in the treatment of hides | GMP |