Notice of Proposal to Enable the Use of a New Food Additive, Ice Structuring Protein, to Modify the Texture of Unstandardized Edible Ices and Unstandardized Frozen Desserts
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of ice structuring protein, to modify the texture of unstandardized edible ices and unstandardized frozen desserts.
Ice structuring protein is not currently permitted for use as an additive in foods sold in Canada.
As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable the food additive use of ice structuring protein, as described in the information document below. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
Consultation Document on Health Canada's Proposal to Enable the Use of a New Food Additive, Ice Structuring Protein, to Modify the Texture of Unstandardized Edible Ices and Unstandardized Frozen Desserts
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including ice structuring protein. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "ice structuring protein" in the subject line of your e-mail. Health Canada is able to consider information received by March 18, 2014, 75 days from the date of this posting.
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