Item
MARZYME SUPREME LIQUID DS 5 GAL (Dairy Connection: EZ-5023-DN; Danisco: 90670)
Composition:
Water
Sodium chloride
Protease (origin Rhizomucor miehei)
Sodium benzoate (E211)
Enzymes
Attributes
- Gluten-free
- Halal
- Ingredient declaration
- Kosher
- PHO-free
- Ready-to-Eat (RTE)
- Non-GMO
Locations
| Location name | Address |
|---|---|
| Danisco France SAS - Vinay, France | 2 Avenue Brun Faulquier Vinay, - 38470 FRA |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| CoA Sample | Danisco France SAS - Vinay, France | 90804_4494120799_COA.pdf | 3/17/2025 | 3/17/2027 |
| Allergens | Danisco France SAS - Vinay, France | Allergens.pdf | 2/20/2025 | 2/20/2027 |
| Country of Origin | Danisco France SAS - Vinay, France | Country of Origin.pdf | 10/20/2023 | 10/19/2026 |
| HACCP Process Flow Diagram | Danisco France SAS - Vinay, France | FLOWCHART-VINAY MARZYME_DANISCO_8_17_2022.pdf | 3/19/2025 | 3/19/2027 |
| Item Questionnaire | Danisco France SAS - Vinay, France | Item Questionnaire.pdf | 10/10/2023 | 10/9/2026 |
| Lot Code | Danisco France SAS - Vinay, France | LOT NUMBER SYSTEM_DANISCO_2_4_2021.pdf | 3/19/2025 | 3/18/2028 |
| Label Sample | Danisco France SAS - Vinay, France | Marzyme Supreme 5 GAL.jpg | 3/19/2025 | 3/19/2026 |
| Product Specification Sheet | Danisco France SAS - Vinay, France | MARZYME SUPREME LIQUID DS 5 GAL_7_5_2021_PDS.pdf | 3/20/2025 | 3/19/2028 |
| National Bioengineered Food Disclosure Standard (Simplified) | Danisco France SAS - Vinay, France | National Bioengineered Food Disclosure Standard (Simplified).pdf | 3/17/2025 | 3/16/2028 |
| Organic | Danisco France SAS - Vinay, France | ORGANIC MARZYME STATEMENT_DANISCO_8_5_2022.pdf | 3/17/2025 | 3/17/2027 |
| Suitability Requirements | Danisco France SAS - Vinay, France | Suitability Requirements.pdf | 3/19/2025 | 3/18/2028 |
| Halal | Danisco France SAS - Vinay, France | VINAY-ENZYME_6_30_2025_HAL.pdf | 1/7/2024 | 6/30/2025 |
| Kosher | Danisco France SAS - Vinay, France | VINAY-ENZYMES_2_28_2026_KSHR.pdf | 3/6/2025 | 2/28/2026 |
