9. List of Permitted Sweeteners (Lists of Permitted Food Additives)
This List of Permitted Sweeteners sets out authorized food additives that are used to impart a sweet taste to a food. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Sweeteners.
Note: A transition guide has been created to provide stakeholders with further information on the Lists of Permitted Food Additives as well as guidance on how to interpret and use these lists.
- Supersedes: 2023-11-03
- Date issued: 2024-07-11
Access archived versions of this list.
| Item No. | Column 1 - Additive | Column 2 - Permitted in or Upon | Column 3 - Maximum Level of Use and Other Conditions |
|---|---|---|---|
| A.02 | Advantame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Unstandardized bakery products | (2) 18 p.p.m. in the food as consumed | ||
| (3) Breakfast cereals; Nut spreads; Peanut spreads; Unstandardized fruit spreads; Unstandardized purées; Unstandardized table syrups | (3) 10 p.p.m. | ||
| (4) Unstandardized beverages except unstandardized coffee beverages and unstandardized tea beverages; Unstandardized beverage concentrates except unstandardized coffee beverage concentrates and unstandardized tea beverage concentrates; Unstandardized beverage mixes except unstandardized coffee beverage mixes and unstandardized tea beverage mixes; Unstandardized desserts; Unstandardized dessert mixes | (4) 10 p.p.m. in products as consumed | ||
| (5) Unstandardized coffee beverages; Unstandardized coffee beverage concentrates; Unstandardized coffee beverage mixes; Unstandardized tea beverages; Unstandardized tea beverage concentrates; Unstandardized tea beverage mixes | (5) 3 p.p.m. in beverages as consumed | ||
| (6) Breath freshener products; Chewing gum | (6) 400 p.p.m. | ||
| (7) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings | (7) 20 p.p.m. | ||
| (8) Fillings; Filling mixes; Toppings; Topping mixes | (8) 20 p.p.m. in products as consumed | ||
| (9) Marinades | (9) 3 p.p.m. | ||
| (10) Unstandardized salad dressings | (10) 5 p.p.m. | ||
| (11) Unstandardized condiments; Unstandardized sauces | (11) 4 p.p.m. | ||
| (12) Broths; Soups; Soup mixes | (12) 2 p.p.m. in products as consumed | ||
| (13) Dietetic confectionery; Dietetic confectionery coatings | (13) 60 p.p.m. | ||
| (14) Yogurt | (14) 6 p.p.m. | ||
| A.01 | Acesulfame potassium | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Unstandardized carbonated beverages | (2) 0.025% in beverages as consumed | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages | (3) 0.05% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.1% in products as consumed | ||
| (5) Breath freshener products (except chewing gum) | (5) 0.35% | ||
| (6) Unstandardized fruit spreads | (6) 0.1% | ||
| (7) Unstandardized salad dressings | (7) 0.05% | ||
| (8) Unstandardized confectionery | (8) 0.25% | ||
| (9) Unstandardized bakery products | (9) 0.1% in the food as consumed | ||
| (10) Canned (naming the fruit); Unstandardized canned fruit | (10) 0.007% | ||
| (11) Chewing gum | (11) 0.5% | ||
| (12) (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids | (12) 0.05% | ||
| (13) Barbeque sauces; Chili sauces; Soup bases; Soybean sauces | (13) 500 p.p.m. | ||
| A.1 | Aspartame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.5% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages | (3) 0.1% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.3% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 1.0% | ||
| (6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups | (6) 0.2% | ||
| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings | (7) 0.05% | ||
| (8) Unstandardized condiments | (8) 0.2% | ||
| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods | (9) 0.1% | ||
| (10) Unstandardized confectionery; Unstandardized confectionery coatings | (10) 0.3% | ||
| A.2 | Aspartame, encapsulated to prevent degradation during baking | Unstandardized bakery products | 0.4% in the food as consumed |
| C.1 | Calcium saccharin | Same foods as listed for Saccharin | Same levels and conditions as prescribed for saccharin |
| E.1 | Erythritol | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Dietetic beverages | (2) 3.5% | ||
| (3) Fat-based cream fillings and toppings | (3) 60% | ||
| (4) Dietetic cookies and wafers | (4) 7% | ||
| (5) Soft candies | (5) 40% | ||
| (6) Hard candies | (6) 99% | ||
| (7) Chewing gum | (7) 75% | ||
| (8) Unstandardized bakery products | (8) 10% | ||
| (9) Unstandardized fruit spreads | (9) 14% | ||
| (10) Unstandardized dairy-based beverages | (10) 2.5% | ||
| (11) Unstandardized frozen desserts | (11) 5% | ||
| (12) Cream fillings; Custard fillings; Fruit fillings; Puddings | (12) 10% | ||
| (13) Syrups; Toppings | (13) 15% | ||
| (14) Fruit-based smoothie beverages; Yogurt | (14) 7% | ||
| (15) Unstandardized alcoholic beverages | (15) 3.5% | ||
| (16) Non-alcoholic carbonated water-based fruit-flavoured and sweetened beverages other than cola type beverages | (16) 1.5% | ||
| (17) Meal replacement dry beverage mixes | (17) 0.51% in beverages as consumed | ||
| (18) Nutritional supplement bars; Nutritional supplement pre-cooked (instant) breakfast cereals | (18) 0.03% | ||
| (19) Nutritional supplement dry beverage mixes | (19) 0.03% in beverages as consumed | ||
| (20) Food thickener products | (20) 2.0% | ||
| (21) Coatings for ready-to-eat breakfast cereals; Ready-to-eat breakfast cereals | (21) 30% in the coating. The amount of erythritol in the finished cereals not to exceed 11.6%. | ||
| H.1 | Hydrogenated starch hydrolysates | Unstandardized foods | Good Manufacturing Practice |
| I.1 | Isomalt | Unstandardized foods | Good Manufacturing Practice |
| L.1 | Lactitol | Unstandardized foods | Good Manufacturing Practice |
| M.1 | Maltitol | Unstandardized foods | Good Manufacturing Practice |
| M.2 | Maltitol syrup | Unstandardized foods | Good Manufacturing Practice |
| M.3 | Mannitol | Unstandardized foods | Good Manufacturing Practice |
| M.4 | Monk fruit extract | Table-top sweeteners | 0.8% calculated as mogroside V |
| N.1 | Neotame | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.016% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages | (3) 0.003% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.01% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 0.032% | ||
| (6) Unstandardized fruit spreads; Unstandardized purées; Unstandardized sauces; Unstandardized table syrups | (6) 0.007% | ||
| (7) Nut spreads; Peanut spreads; Unstandardized salad dressings | (7) 0.002% | ||
| (8) Unstandardized condiments | (8) 0.007% | ||
| (9) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods | (9) 0.0032% | ||
| (10) Unstandardized confectionery; Unstandardized confectionery coatings | (10) 0.01% | ||
| (11) Unstandardized bakery products | (11) 0.013% in the food as consumed | ||
| P.1 | Potassium saccharin | Same foods as listed for Saccharin | Same levels and conditions as prescribed for saccharin |
| S.1 | Sorbitol | (1) A blend of prepared fish and prepared meat referred to in paragraph B.21.006 (n) | (1) 6.0% |
| (2) Unstandardized foods | (2) Good Manufacturing Practice | ||
| S.01 | Saccharin | (1) Breath freshener products | (1) 0.15% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.15%, calculated as saccharin. |
| (2) Unstandardized canned fruit | (2) 0.01% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.01%, calculated as saccharin. | ||
| (3) Chewing gum | (3) 0.25% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.25%, calculated as saccharin. | ||
| (4) Unstandardized frozen desserts | (4) 0.0025% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.0025%, calculated as saccharin. | ||
| (5) Toppings; Topping Mixes | (5) 0.09% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.09%, calculated as saccharin. | ||
| (6) Unstandardized alcoholic liqueurs | (6) 0.12% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.12%, calculated as saccharin. | ||
| (7) Unstandardized carbonated non-alcoholic beverages | (7) 0.03% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.03%, calculated as saccharin. | ||
| (8) Unstandardized fruit spreads | (8) 0.02% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.02%, calculated as saccharin. | ||
| (9) Preoperative beverages | (9) 0.03% calculated as saccharin. If any combination of saccharin, calcium saccharin, potassium saccharin or sodium saccharin is used, the total amount not to exceed 0.03%, calculated as saccharin. | ||
| (10) Table-top sweeteners | (10) Good Manufacturing Practice | ||
| S.01.1 | Sodium Saccharin | Same foods as listed for saccharin | Same levels and conditions as prescribed for saccharin |
| S.1.1 | Sorbitol syrup | Unstandardized foods | Good Manufacturing Practice |
| S.1.2 | Steviol glycosides from: Stevia rebaudiana Bertoni; Saccharomyces cerevisiae CD15380; Saccharomyces cerevisiae CD15407; Saccharomyces cerevisiae Y63348; Yarrowia lipolytica VRM |
(1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals; Confectionery glazes for snack foods; Nut spreads; Peanut spreads; Sweetened seasonings or coating mixes for snack foods; Unstandardized chocolate confectionery; Unstandardized chocolate flavoured confectionery coatings; Unstandardized fruit spreads; Unstandardized purées; Unstandardized salad dressings; Unstandardized sauces; Unstandardized table syrups | (2) 0.035% (calculated as steviol equivalents) | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverages; Unstandardized beverages mixes | (3) 0.02% (calculated as steviol equivalents) in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized bakery products; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.035% (calculated as steviol equivalents) in the food as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 0.35% (calculated as steviol equivalents) | ||
| (6) Unstandardized condiments | (6) 0.013% (calculated as steviol equivalents) | ||
| (7) Unstandardized confectionery (except unstandardized chocolate confectionery); Unstandardized confectionery coatings (except unstandardized chocolate flavoured confectionery coatings) | (7) 0.07% (calculated as steviol equivalents) | ||
| (8) Meal replacement bars; Nutritional supplement bars | (8) 0.02% (calculated as steviol equivalents) | ||
| (9) Unstandardized snack bars | (9) 0.04% (calculated as steviol equivalents) | ||
| (10) Canned (naming the fruit); Unstandardized canned fruit | (10) 0.012% (calculated as steviol equivalents) | ||
| (11) (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids | (11) 0.02% (calculated as steviol equivalents) | ||
| S.2 | Sucralose | (1) Table-top sweeteners | (1) Good Manufacturing Practice |
| (2) Breakfast cereals | (2) 0.1% | ||
| (3) Unstandardized beverage concentrates; Unstandardized beverage mixes; Unstandardized beverages; Unstandardized dairy beverages | (3) 0.025% in beverages as consumed | ||
| (4) Filling mixes; Fillings; Topping mixes; Toppings; Unstandardized dessert mixes; Unstandardized desserts; Yogurt | (4) 0.025% in products as consumed | ||
| (5) Breath freshener products; Chewing gum | (5) 2.5% | ||
| (6) Unstandardized fruit spreads | (6) 0.045% | ||
| (7) Unstandardized condiments; Unstandardized salad dressings | (7) 0.04% | ||
| (8) Confectionery glazes for snack foods; Sweetened seasonings or coating mixes for snack foods; Unstandardized confectionery; Unstandardized confectionery coatings | (8) 0.07% | ||
| (9) Unstandardized bakery products | (9) 0.065% in the food as consumed | ||
| (10) Unstandardized processed fruit and vegetable products, except unstandardized canned fruit | (10) 0.015% | ||
| (11) Unstandardized alcoholic beverages | (11) 0.07% | ||
| (12) Pudding mixes; Puddings | (12) 0.04% in products as consumed | ||
| (13) Unstandardized table syrups | (13) 0.15% | ||
| (14) Canned (naming the fruit); Unstandardized canned fruit | (14) 0.025% | ||
| (15) Pickles; Relishes | (15) 0.015% | ||
| (16) Protein isolate- and uncooked cornstarch-based snack bars | (16) 0.2% | ||
| (17) Nutritional supplement bars | (17) 0.045% | ||
| (18) Nutritional supplement dry soup mixes | (18) 0.03% in soups as consumed | ||
| (19) (naming the flavour) Milk; (naming the flavour) Partly skimmed milk; (naming the flavour) Partly skimmed milk with added milk solids; (naming the flavour) Skim milk; (naming the flavour) Skim milk with added milk solids | (19) 0.025% | ||
| (20) Liquid protein preparations represented for use under medical supervision and by individuals 18 years of age or older | (20) 0.08% | ||
| T.1 | Thaumatin | (1) Breath freshener products; Chewing gum | (1) 500 p.p.m. |
| (2) Salt substitutes | (2) 400 p.p.m. | ||
| (3) (naming the flavour) Flavour referred to in section B.10.005; Unstandardized flavouring preparations | (3) 100 p.p.m. | ||
| X.1 | Xylitol | Unstandardized foods | Good Manufacturing Practice |
Document Reference Number: M-FAA-24-07; NOM/ADM-0210; NOM/ADM-0194; NOM/ADM-0185; NOM/ADM-0169; NOM/ADM-0151; NOM/ADM-0133; NOM/ADM-0132; NOM/ADM-0131; NOM/ADM-0122; NOM/ADM-0111; NOM/ADM-0102; NOM/ADM-0098; NOM/ADM-0093; NOM/ADM-0092; NOM/ADM-0082; NOM/ADM-0072; NOM/ADM-0067; NOM/ADM-0066; NOM/ADM-0065; NOM/ADM-0058; NOM/ADM-0026; NOM/ADM-0022, NOM/ADM-0019; NOM/ADM-0006; NOM/ADM-0002
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