Food news

Health 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. Consequent

Health 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 L

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of carboxypeptidase D, a type of protease, from Aspergillus oryzae AT1727 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 carboxypeptidase D from A. oryzae AT1727 for its requested uses. Consequently, Health Canada has enabled the use of carbox

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of alpha-amylase (α-amylase) from Bacillus subtilis AR-651 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 α-amylase from B. subtilis AR-651 for its requested uses. Consequently, Health C

Children are particularly vulnerable to advertising. Food advertising influences children's food attitudes, preferences, purchase requests, consumption patterns and, ultimately, overall health. Children in Canada are exposed to a high amount of advertising for foods that contain sodium, sugars, and saturated fat. Diets with excess intakes of sodium, sugars or saturated fat are a key risk factor for obesity and other diet-related chronic diseases, such as diabetes. To better protect the health of

Health Canada's Food Directorate completed a safety assessment of L-alpha-glycerylphosphorylcholine for use as a supplemental ingredient in foods, under the Supplemented Foods regulatory framework. The results of the assessment support the safety of L-alpha-glycerylphosphorylcholine. Consequently, Health Canada intends to enable the use of L-alpha-glycerylphosphorylcholine as a source of supplemental choline by modifying the List of Permitted Supplemental Ingredients as described in the Notice o

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of beta-amylase (β-amylase) from Bacillus flexus AE-BAF in mochi and dango, which are glutinous rice cakes. The requested maximum level of use for this food enzyme is Good Manufacturing Practice. The results of the premarket assessment support the safety of β-amylase for its requested use. Consequently, Health Canada has enabled the use of β-amylase from thi

Health Canada has completed a review of aluminum in foods in Canada and is proposing to revise certain permitted uses of aluminum-containing food additives. The proposed changes to the Lists of Permitted Food Additives are described in the information document referenced below. The purpose of this communication is to publicly announce the Department's intention in this regard and to provide the appropriate contact information for inquiries or for those wishing to submit new scientific informatio

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of acetic acid as a crystallization aid and washing agent in the manufacture of 2'-fucosyllactose (2'-FL), which is to be used as an ingredient in infant formula and nutritional supplements for children 1 to 3 years of age (12-47 months). The results of the premarket assessment support the safety of acetic acid for its described use in the manufacture of 2'-FL.

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of subtilisin from Bacillus licheniformis PP6107 in various foods. The results of the premarket assessment support the safety of subtilisin from B. licheniformis PP6107 for its requested uses. Consequently, Health Canada has enabled the use of subtilisin from this source as described in the information document below by modifying the List of Permitted Food Enzymes,