Health Canada RSS - Food and Nutritionhttps://www.canada.ca/content/dam/hc-sc/migration/hc-sc/rss/fn-an/fn-an-eng.xmlHealth Canadahttps://www.canada.ca2023-04-24T10:35:00-04:00https://www.canada.ca/en/health-canada.html/images/templates/wmms.gifhttps://www.canada.ca/en/health-canada.html/images/common/sm-rss.gifThe latest news releases, advisories, warnings and recalls from the homepage of Food and Nutrition subject of the Health Canada site.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Food Enzymes to Authorize the Use of Maltotetraohydrolase from Bacillus licheniformis GICC03548 in Bread, Flour, Whole Wheat Flour and Unstandardized Bakery Products https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-enzymes-authorize-use-maltotetraohydrolase-bacillus-licheniformis-gicc03548-bread-whole-wheat-flour-unstandardized-bakery-products.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2024-02-28T14:00:00-04:002024-02-28T14:00:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltotetraohydrolase from Bacillus licheniformis GICC03548 in bread, flour, whole wheat flour and unstandardized bakery products. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”.The results of the premarket assessment support the safety of maltotetraohydrolase from B. licheniformis GICC03548 for its requested uses. Consequently, Health Canada has authorized the use of maltotetraohydrolase from this source as described in this Notice by modifying the List of Permitted Food Enzymes, effective February 28, 2024.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Health Canada’s notice of modification to the List of Permitted Supplemental Ingredients to permit the use of green tea extract (EGCG/catechins) as a supplemental ingredient in foodshttps://www.canada.ca/content/dam/hc-sc/migration/hc-sc/rss/fn-an/fn-an-eng.xmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2024-01-12T16:00:00-04:002024-01-12T16:00:00-04:00Health Canada’s Food Directorate completed a safety assessment of green tea extract for use as a supplemental ingredient in supplemented foods, under the Supplemented Foods regulatory framework. The results of the assessment support the safety of standardized green tea extracts based, in part, on the content of epigallocatechin gallate (EGCG) and total catechins. Consequently, Health Canada has permitted the use of green tea extract (EGCG/catechins) as a supplemental ingredient by modifying the List of Permitted Supplemental Ingredients as described in the Notice of Modification information document.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Health Canada Updates the Lists of Foods That Have Received Temporary Marketing Authorizationshttps://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/acts-regulations/lists-foods-that-have-received-temporary-marketing-authorization-letters.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-12-22T11:20:00-04:002023-12-22T11:20:00-04:00The list of products that have received Temporary Marketing Authorization Letters has been updated with 0 Temporary Marketing Authorizations, 0 Notice Letters and 10 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of November 30, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Colouring Agents to Extend the Use of Allura Red to Fruit Flavoured Beerhttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-colouring-agents-extend-use-allura-red-fruit-flavoured-beer.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-12-12T12:30:00-04:002023-12-12T12:30:00-04:00Health Canada’s Food Directorate completed a premarket safety assessment of allura red for use as a colouring agent in fruit flavoured beer. The results of the assessment support the safety of allura red for its requested use. Therefore, Health Canada has modified the List of Permitted Colouring Agents, effective December 12, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Health Canada’s Proposal to Enable the Use of Chitosan from White Button Mushrooms (Agaricus bisporus) as a Preservative in Various Foods – Reference Number: NOP/ADP-0042https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-enable-use-chitosan-from-white-button-mushrooms.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-11-20T12:30:00-04:002023-11-20T12:30:00-04:00Health Canada’s Food Directorate completed a detailed premarket safety assessment of a food additive submission seeking approval for the use of chitosan from white button mushrooms (Agaricus bisporus) as a preservative in various foods. The results of the premarket assessment support the safety and efficacy of chitosan from white button mushrooms (A. bisporus) for its requested uses as an antibacterial and an antifungal agent. Consequently, Health Canada intends to enable the use of chitosan from white button mushrooms (A. bisporus) by modifying Part 2 and Part 3 of the List of Permitted Preservatives as described in the information document. The purpose of this communication is to publicly announce the Department's intention in this regard and to provide the appropriate contact information for those wishing to submit comments, inquiries or new scientific information relevant to the safety of this food additive.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Colouring Agents to Update the Permitted Uses of Amaranth in Foodshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-colouring-agents-update-uses-amaranth-foods.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-11-03T12:30:00-04:002023-11-03T12:30:00-04:00Health Canada's Food Directorate completed a re-evaluation of the permitted uses of the food colour amaranth as described in the notice of Health Canada's Proposal to Modify the Currently Permitted Uses of the Colouring Agent Amaranth in Various Foods that was published on January 4, 2017, and open to the public for comments for 75 days. Health Canada has updated the permitted uses for amaranth to reduce the possibility of excessive dietary exposure to this food colour, while continuing to allow uses of interest to the food industry. The update was done by modifying the List of Permitted Colouring Agents as described in the information document, effective November 3, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Cellulase from Trichoderma reesei RF11412 in Brewers’ mash and Distillers’ mashhttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-enable-use-cellulase-trichoderma-reesei-rf11412-brewers-distillers-mash.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-10-11T13:05:00-04:002023-10-11T13:10:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of cellulase from Trichoderma reesei RF11412 in brewers’ mash and distillers’ mash. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”. The results of the premarket assessment support the safety of cellulase from T. reesei RF11412 for its requested uses. Consequently, Health Canada has enabled the use of cellulase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective October 11, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Pectinesterase from Aspergillus oryzae AR-962 and Polygalacturonase from Aspergillus oryzae AR-183 in Certain Fruit and Vegetable Productshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-pectinesterase-aspergillus-polygalacturonase-fruit-vegetable-products.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-09-29T13:05:00-04:002023-09-29T13:10:00-04:00Health Canada's Food Directorate completed the premarket safety assessments of two food additive submissions seeking authorization for the use of two types of pectinase, pectinesterase from Aspergillus oryzae AR-962 and polygalacturonase from Aspergillus oryzae AR-183, in fruit and vegetable processing and wine production. The results of the premarket assessments support the safety of pectinesterase from A. oryzae AR-962 and polygalacturonase from A. oryzae AR-183 for their requested uses. Consequently, Health Canada has enabled the use of pectinesterase from A. oryzae AR-962 and polygalacturonase from A. oryzae AR-183 as described in the information document by modifying the List of Permitted Food Enzymes, effective 2023-09-28.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of modification to the List of Permitted Food Enzymes to enable the use of lipase from Saccharomyces cerevisiae LALL-LI in bread, flour, whole wheat flour and unstandardized bakery productshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-enable-use-lipase-saccharomyces-cerevisiae-lall-li-bread-flour-whole-wheat-unstandardized-bakery-products.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-09-13T15:00:00-04:002023-09-13T15:00:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of lipase from Saccharomyces cerevisiae LALL-LI in bread, flour, whole wheat flour and unstandardized bakery products. The results of the premarket assessment support the safety of lipase from S. cerevisiae LALL-LI for its requested uses. Consequently, Health Canada has enabled the use of lipase from S. cerevisiae LALL-LI as described in the information document by modifying the List of Permitted Food Enzymes, effective September 13, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Health Canada Updates the Lists of Foods That Have Received Temporary Marketing Authorizationshttps://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/acts-regulations/lists-foods-that-have-received-temporary-marketing-authorization-letters.htmlHealth Canadahttps://www.canada.ca/en/health-canada.html2023-09-13T13:45:00-04:002023-09-13T13:45:00-04:00The list of products that have received Temporary Marketing Authorization Letters has been updated with 2 Temporary Marketing Authorizations, 0 Notice Letters and 1 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of August 31, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of modification to the List of Permitted Food Enzymes to enable the use of xylanase from Trichoderma reesei RF5427 in various foodshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-enable-use-xylanase-trichoderma-reesei-rf5427-various-foods.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-08-03T09:35:00-04:002023-08-03T09:35:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of xylanase from Trichoderma reesei RF5427 in various foods. The requested maximum level of use for this food enzyme is Good Manufacturing Practice. The results of the premarket assessment support the safety of xylanase from T. reesei RF5427 for its requested uses. Consequently, Health Canada has enabled the use of xylanase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective August 3, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Health Canada Updates the Lists of Foods That Have Received Temporary Marketing Authorizations.https://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/acts-regulations/lists-foods-that-have-received-temporary-marketing-authorization-letters.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-07-19T08:00:00-04:002023-07-19T08:00:00-04:00The list of products that have received Temporary Marketing Authorization Letters has been updated with 1 Temporary Marketing Authorizations, 0 Notice Letters and 20 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of June 30, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of beta-Glucanase, Cellulase, and Xylanase from Rasamsonia emersonii in a Variety of Foodshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-enable-use-beta-glucanese-cellulase-xylanese-rasamsonia-emersonii-various-foods.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-06-30T10:25:00-04:002023-06-30T10:25:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of beta-(β)-glucanase, cellulase and xylanase from Rasamsonia emersonii in various foods. The results of the premarket assessment support the safety of β-glucanase, cellulase and xylanase from R. emersonii for its requested uses. Consequently, Health Canada has enabled the use of β-glucanase, cellulase and xylanase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective June 30, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of Modification to the List of Permitted Food Enzymes to Enable the Use of Maltogenic alpha-Amylase from Bacillus subtilis ROM in Bread, Flour, Whole Wheat Flour, and Unstandardized Bakery Productshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-food-enzymes-enable-use-maltogenic-alpha-amylase-bacillus-subtilis-rom-bread-flour-whole.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-06-09T13:10:00-04:002023-06-09T13:10:00-04:00Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Bacillus subtilis ROM in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is Good Manufacturing Practice. The results of the premarket assessment support the safety maltogenic α-amylase from B. subtilis ROM for its requested uses. Consequently, Health Canada has enabled the use of maltogenic α-amylase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective June 9, 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.Notice of modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the use of alpha-Cyclodextrin in various foodshttps://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/notice-modification-list-permitted-emulsifying-gelling-stabilizing-thickening-agents-enable-use-alpha-cyclodextrin-various-foods.htmlFood and Nutritionhttps://www.canada.ca/en/health-canada.html2023-06-02T11:20:00-04:002023-06-02T11:20:00-04:00Health Canada’s Food Directorate completed a premarket safety and efficacy assessment of a food additive submission seeking authorization for the use of alpha-(α)-cyclodextrin in various foods. α-Cyclodextrin is a new food additive in Canada. The results of the premarket assessment support the safety and efficacy of α-cyclodextrin for use as a food additive. Consequently, Health Canada is authorizing the use of α-cyclodextrin as described in the information document below by modifying the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective June 02 , 2023.The material on this website is covered by the provisions of the Copyright Act, by Canadian laws, policies, regulations and international agreements. Such provisions serve to identify the information source and, in specific instances, to prohibit reproduction of materials without copyright clearance.