BRIEFING

 Baker's Yeast Protein. Because there is no existing FCC monograph for this food ingredient, a new monograph is being proposed based on the information and data received. To support the proper identification of Baker's Yeast Protein ingredients, stakeholders are specifically invited to provide comments and data regarding the following:

1. The proposed amino acid composition ranges and tryptophan content ranges in Identification A and Identification B, respectively.

2. An additional identification test, other than amino acid composition, to verify the ingredient.

 This proposal is targeted for publication in the Second Supplement to FCC 15.

 (FI: J. Kong)

 Case ID—SUB-1954, SUB-2322