Modification to the List of permitted emulsifying, gelling, stabilizing or thickening agents to extend the use of polyglycerol esters of interesterified castor oil fatty acids

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of polyglycerol esters of interesterified castor oil fatty acids as an emulsifying agent in unstandardized mayonnaise-type dressings, unstandardized spreads, unstandardized sauces and unstandardized condiments at a maximum level of 0.8%, and for an increase in the maximum level of use of this food additive as an emulsifying agent in unstandardized chocolate fla

Proposal to modify the use of caffeine as a supplemental ingredient

Proposal to transfer the maximum levels for ethyl carbamate in alcoholic beverages to the List of Contaminants and Other Adulterating Substances in Foods

Modification to the List of Permitted Supplemental Ingredients to enable the use of milk thistle seed extract (silymarin)

Proposal to modify the Table of Permitted Nutrient Content Statements and Claims (free of sugars)

Modification to the List of permitted supplemental ingredients to enable the use of grape seed extract (oligomeric proanthocyanidins)

Modification to the Table of Permitted Nutrient Content Statements and Claims (Protein Claims and “No Added Fat”)

Modification to the Lists of Permitted Food Additives as part of the modernization of Part B of the Food and Drug Regulations

Modification to the List of Contaminants and other Adulterating Substances in Foods as part of the modernization of Part B of the Food and Drug Regulations

Modifications to the Lists of Permitted Food Additives to set out the use of certain food colours, emulsifying agents and preservatives in two types of standardized flavouring preparations

Modification to the list of permitted food enzymes to authorize the use of leucyl aminopeptidase from a new source

Modification to the Table of reference amounts for food (very high fibre cereal, nutritional yeast, fondue cooking broth)

Modification to the List of permitted food enzymes to authorize the use of maltogenic alpha-amylase from a new source

Modification to the List of Permitted Food Enzymes to authorize the use of lipase from a new source

Modification to the List of permitted food additives with other accepted uses to remove brominated vegetable oil

Modification to the List of permitted emulsifying, gelling, stabilizing or thickening agents to extend the use of polyglycerol esters of interesterified castor oil fatty acids

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