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Health 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 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updated with 2 Temporary Marketing Authorizations, 0 Notice Letters and 1 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of August 31, 2023.

Health 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 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updated with 1 Temporary Marketing Authorizations, 0 Notice Letters and 20 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of June 30, 2023.

Health 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.

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. 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, […]

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 List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective June 02 , 2023.

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 List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective May 31 , 2023.

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 carboxypeptidase D from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective May 23, 2023.

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 Canada has enabled the use of α-amylase from this source as described in the information document by modifying the List of Permitted Food Enzymes, effective April 27, 2023.

The list of products that have received Temporary Marketing Authorization Letters has been updated with 1 Temporary Marketing Authorizations, 16 Notice Letters and 1 Temporary Marketing Authorizations that have been revoked, withdrawn or expired, as of March 31, 2023.

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 this vulnerable population, we are working to introduce restrictions on the advertising of certain foods to children. Our regulatory approach will be guided by Health Canada's policy update […]

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 of Proposal information document.

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 this source as described in the information document below by modifying the List of Permitted Food Enzymes, effective March 28, 2023.