This looks pretty good. I put a lot of stock on whatever White Labs says. When it comes to enzymes, the two questions that come to mind are 'what are optimum temperature and pH?' I didn't see any info on this on the links. I also wonder if it work best in the fermenter, or in the mash during protein rest.
Some of their other enzymes interest me as well. I like the taste of rye and wheat, but I also like a crystal-clear beer.
Edit: btw, one of the White brothers (the other one, I think) talks about this in a 7/24/2010 episode of the Sunday Session on the BN.