Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Potassium Polyaspartate in Wine – Reference Number: NOM/ADM-0162

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of potassium polyaspartate in wine. As no safety concerns were raised through Health Canada’s assessment, the Department has enabled the food...

Health Canada Updates the Lists of Foods That Have Received Temporary Marketing Authorizations.

The list of products that have received Temporary Marketing Authorization Letters has been updated with 17 products, and 7 Temporary Marketing Authorizations have been revoked, withdrawn or expired, as of December 31, 2020. View original article here Source

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of â-amylase from Bacillus flexus AE-BAF in Various Foods – Reference Number: NOM/ADM-0161

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of β-amylase from Bacillus flexus AE-BAF as a food enzyme in various foods. The results of the premarket assessment support the...

Notice of Modification to the List of Permitted Colouring Agents to Extend the Use of Spirulina Extract to Certain Unstandardized Foods – Reference Number: NOM/ADM-0160

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of Spirulina extract in various foods. As no safety concerns were identified through Health Canada’s assessment, the Department has enabled the...

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Xylanase from Aspergillus acidus RF7398 in Specified Flour and Flour Bakery Products – Reference Number: NOM/ADM-0159

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of xylanase from Aspergillus acidus RF7398 in bread, flour, whole wheat flour, pasta, and unstandardized bakery products. The results of the...

Notice of Modification to the List of Permitted Colouring Agents to Enable the Use of Caramel in Flavoured Cheddar Cheese – Reference Number: NOM/ADM-0158

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of caramel as a colouring agent in a flavouring preparation used in the manufacture of flavoured cheddar cheese. As no safety...

Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Pectinase from Aspergillus niger in Unstandardized Fruit and Vegetable Products – Reference Number: NOM/ADM-0157

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of pectinase from Aspergillus niger in unstandardized fruit and vegetable products. The results of the premarket assessment support the safety of...

Notice of Health Canada’s Proposal to Enable the Use of Modified Vinegar as a Preservative in Certain Meat and Poultry Products and Preparations – Reference Number: NOP/ADP-0036

Health Canada’s Food Directorate completed a detailed premarket safety assessment of modified vinegar for use as a preservative in the same meat and poultry products and preparations that are already permitted to be made with potassium acetate, potassium diacetate, sodium...

Updates to the list of non-novel food products and ingredients

The purpose of this notice is to inform Canadians and interested stakeholders that Health Canada has published additional historical items on the list of non-novel determinations for foods and ingredients that are not considered to fall within the definition of...

Consultation- Health Canada’s policy on Listeria monocytogenes in ready-to-eat foods

Health Canada is seeking input to help inform the periodic review of Health Canada's "Policy on Listeria monocytogenes in Ready-to-Eat Foods" (2011). View original article here Source
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