[Updated] Canada Food Additives in 2023: Health Canada Extends the Use of a Coloring Agent

(3.1) Allura Red

(1) Lumpfish caviar

(1) 1300 p.p.m. used singly

(2) Fruit flavoured beer

(2) 10 p.p.m.

C.3

Chitosan from Agaricus bisporus (average molecular weight 90 to 120 kDa and degree of deacetylation not less than 80%)

(1) Apricot nectar; Concentrated (naming the fruit) juice; Concentrates for unstandardized beverages containing fruit juice; Fruit-based or dairy-based smoothie beverages; Fruit-flavoured drinks; (naming the fruit) Juice; (naming the fruits) Juice; Peach nectar; Pear nectar; Unstandardized beverages containing fruit juice

(1) 600 p.p.m.

(2) Bread; Unstandardized bakery products

(2) 1,000 p.p.m.

(3) Caffeinated energy drinks; Unstandardized alcoholic beverages; Unstandardized fermented tea beverages; Unstandardized non-alcoholic water-based beverages; Unstandardized tea beverages; Unstandardized vegetable juices; Water-based beverages with vitamin and mineral nutrients added, except beverages with vitamins added in accordance with Part D of the Food and Drug Regulations

(3) 400 p.p.m.

(4) Cheddar cheese; (naming the variety) Cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack (naming the variety) cheese with (naming the added ingredients); Cold-pack cheese food with (naming the added ingredients); Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed (naming the variety) cheese with (naming the added ingredients); Unstandardized cheese-based sauces; Unstandardized processed cheese products; Unstandardized shredded cheese products

(4) 1,500 p.p.m.

(5) Egg-based desserts; Fruit-based desserts

(5) 800 p.p.m.

(6) Fillings; Toppings; Unstandardized table syrups

(6) 1,000 p.p.m.

(7) Fresh pasta; Fresh noodles

(7) 200 p.p.m.

(8) Frostings; Icings

(8) 400 p.p.m.

(9) Liquid plant protein isolate-based products that resemble egg products

(9) 1,500 p.p.m.

(10) Liquid soup bases; Liquid soup mixes; Soups

(10) 400 p.p.m.

(11) Liquid table-top sweeteners

(11) 1,000 p.p.m.

(12) Meal replacement bars; Nutritional supplement bars

(12) 200 p.p.m.

(13) Plant-based products that resemble cheese

(13) 1,500 p.p.m.

(14) Relishes

(14) 800 p.p.m.

(15) Simulated meat products; Simulated poultry products

(15) 1,500 p.p.m.

(16) Unstandardized coffee beverages

(16) 150 p.p.m.

(17) Unstandardized confectionery coatings

(17) 1,000 p.p.m.

(18) Unstandardized fruit spreads

(18) 1,000 p.p.m.

(19) Unstandardized salad dressings

(19) 1,000 p.p.m.

(20) Unstandardized sauces

(20) 1,000 p.p.m.

(21) Unstandardized snack bars

(21) 200 p.p.m.

(22) Unstandardized vegetable purées

(22) 400 p.p.m.

(23) Yogurt

(23) 1,000 p.p.m.

3.2.1 Amaranth

(1) Apple (or rhubarb) and (naming the fruit) jam; Fig marmalade with pectin; (Naming the fruit) jam with pectin; (Naming the fruit) jelly with pectin; Pineapple marmalade with pectin

(1) If used singly, the amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 300 p.p.m.

(2) Concentrates for unstandardized non-carbonated fruit   flavoured beverages; Mixes for unstandardized non-carbonated fruit flavoured beverages

(2) If used singly, the amount not to exceed 90 p.p.m. in the beverage as consumed in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in the beverage as consumed in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 90 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the beverage as consumed not to exceed 90 p.p.m.

(3) Cream soda; Grape soda; Unstandardized non-carbonated fruit-flavoured beverages

(3) If used singly, the amount not to exceed 90 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 90 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 90 p.p.m.

(4) Eggnog; Yogurt

(4) If used singly, the amount not to exceed 15 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 15 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 15 p.p.m.

(5) Hard candies

(5) If used singly, the amount not to exceed 50 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 50 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 50 p.p.m.

(6) Ice cream mix

(6) If used singly, the amount not to exceed 55 p.p.m. in the ice cream in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in the ice cream in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 55 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the ice cream not to exceed 55 p.p.m.

(7) Ice milk mix

(7) If used singly, the amount not to exceed 55 p.p.m. in the ice milk in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in the ice milk in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 55 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the ice milk not to exceed 55 p.p.m.

(8) Liqueur; Unstandardized alcoholic beverages

(8) If used singly, the amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 300 p.p.m.

(9) (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; Unstandardized dairy beverages, except eggnog

(9) If used singly, the amount not to exceed 50 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 50 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 50 p.p.m.

(10) Sherbet

(10) If used singly, the amount not to exceed 55 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 55 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 55 p.p.m.

(11) Smoked fish

(11) If used singly, the amount not to exceed 50 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 50 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 50 p.p.m.

(12) Snack foods

(12) If used singly, the amount not to exceed 250 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 250 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 250 p.p.m.

(13) Unstandardized bakery products

(13) If used singly, the amount not to exceed 40 p.p.m. in the food as consumed in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in the food as consumed in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 40 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food as consumed not to exceed 40 p.p.m.

(14) Unstandardized confectionery for use in the manufacture of ice cream and ice milk; Unstandardized foods for use in the manufacture of foods set out in this item

(14) Good Manufacturing Practice

(15) Unstandardized desserts, except unstandardized frozen desserts; Unstandardized dessert toppings

(15) If used singly, the amount not to exceed 100 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 100 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 100 p.p.m.

(16) Unstandardized dessert mixes

(16) If used singly, the amount not to exceed 100 p.p.m. in the food as consumed in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in the food as consumed in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 100 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food as consumed not to exceed 100 p.p.m.

(17) Unstandardized dressings for salads

(17) If used singly, the total amount not to exceed 150 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 150 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 150 p.p.m.

(18) Unstandardized frozen desserts

(18) If used singly, the amount not to exceed 55 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 55 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 55 p.p.m.

(19) Unstandardized fruit spreads; Unstandardized sauces for   dipping

(19) If used singly, the amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 300 p.p.m.

(20) Unstandardized seasonings

(20) If used singly, the amount not to exceed 200 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations. If used in any combination with allura red, brilliant blue FCF, erythrosine, fast green FCF, indigotine, sunset yellow FCF or tartrazine, the total combined amount not to exceed 300 p.p.m. in accordance with section B.06.002 of the Food and Drug Regulations, provided that the amount of amaranth does not exceed 200 p.p.m. and the amount of brilliant blue FCF or fast green FCF, or both, does not exceed 100 p.p.m. In any case, including where amaranth is added pursuant to subitem 3.2.1(14), the total amount of amaranth in the food not to exceed 200 p.p.m.

(P.3) (ii) Pectinesterase

Aspergillus oryzae AR-962

(1) Single-strength fruit juices

(1) Good Manufacturing Practice

(2) Unstandardized fruit and vegetable products

(2) Good Manufacturing Practice

(3) Wine

(3) Good Manufacturing Practice

(P.3) (iii) Polygalacturonase

Aspergillus oryzae AR-183

(1) Single-strength fruit juices

(1) Good Manufacturing Practice

(2) Unstandardized fruit and vegetable products

(2) Good Manufacturing Practice

(3) Wine

(3) Good Manufacturing Practice

(X.1) Xylanase

Trichoderma reesei RF5427

(1) Bread; Flour; Whole wheat flour

(1) Good Manufacturing Practice

(2) Brewers' mash

(2) Good Manufacturing Practice

(3) Distillers' mash

(3) Good Manufacturing Practice

(4) Unstandardized bakery products

(4) Good Manufacturing Practice

(C.2) Cellulase;

(G.2) (i) β-Glucanase;

(X.1) Xylanase

Rasamsonia emersonii (previous name: Talaromyces   emersonii)

(1) Bread; Flour; Whole wheat flour

(1) Good Manufacturing Practice

(2) Breakfast cereals

(2) Good Manufacturing Practice

(3) Brewers' mash

(3) Good Manufacturing Practice

(4) Malt extract

(4) Good Manufacturing Practice

(5) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products

(5) Good Manufacturing Practice

(6) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products

(6) Good Manufacturing Practice

(7) Unstandardized bakery products

(7) Good Manufacturing Practice

C.19

α-Cyclodextrin

(1) Beverage whiteners

(1) 1%

(2) Icings; Unstandardized dips; Unstandardized emulsified sauces except unstandardized dressings for salads

(2) 3%

(3) Unstandardized bakery products

(3) 2%

(4) Unstandardized dressings for salads

(4) 5%

(5) Yogurt

(5) 2.5%

7.

Gold

(1) Unstandardized alcoholic beverages; Liqueur

(1) Good Manufacturing Practice

(2) Ready-to-eat cold-smoked salmon

(2) Good Manufacturing Practice. To decorate the surface.

C.01

(i) Aspergillus oryzae AT1727

Bacillus licheniformis PP6107

(1) Bread; Flour; Whole wheat flour

(1) Good Manufacturing Practice

(2) Colby cheese

(2) Good Manufacturing Practice

(3) Dairy-based flavouring preparations

(3) Good Manufacturing Practice

(4) Hydrolyzed animal, milk and vegetable protein; Hydrolyzed yeast  

(4) Good Manufacturing Practice

(5) Spray-dried cheese powder

(5) Good Manufacturing Practice

(6) Meat tenderizing preparations

(6) Good Manufacturing Practice

(7) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products; Plant-based products that resemble egg products; Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products

(7) Good Manufacturing Practice

(8) Pre-cooked (instant) breakfast cereals

(8) Good Manufacturing Practice

(9) Unstandardized bakery products

(9) Good Manufacturing Practice

(10) Yeast extract

(10) Good Manufacturing Practice

Sodium Aluminum Silicate

Salt

1.0% (2.0% for fine grained salt)

5,000 p.p.m

Garlic salt; Onion salt

2.0%

5,000 p.p.m

Aluminum Metal

Unstandardized confectionery, except chewing gum

Good Manufacturing Practice

670 p.p.m

Potassium aluminum silicate-based iron oxide, potassium aluminum silicate-based titanium dioxide and potassium aluminum silicate-based titanium dioxide and iron oxide

Unstandardized confectionery

1.25%

2,500 ppm

Unstandardized alcoholic beverages

0.5%

1,000 ppm

Gelatin desserts and unstandardized bakery products

0.15%

260 ppm

Chocolate

0.15%

300 ppm

Ammonium aluminum sulphate

Baking powder

Good Manufacturing Practice

3.5%, calculated as aluminum

Aluminum sulphate

Starch used in the manufacture of modified starch for use in confectionery

Good Manufacturing Practice

330 p.p.m., calculated as aluminum

T.01

Transglutaminase

Bacillus licheniformis PP6107

(1) Blend of prepared fish and prepared meat referred to in paragraph B.21.006(n)

(1) Good Manufacturing Practice

(2) Brawn; Headcheese; Meat loaf or meat by-product loaf; Meat lunch; Meat roll; Prepared meat or prepared meat by-product (Division 14); Preserved meat or preserved meat by-product (Division 14); Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product; Sausage; (naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients)

(2) Good Manufacturing Practice

(3) Bread, Flour; Whole wheat flour

(3) Good Manufacturing Practice

(4) Pasta

(4) Good Manufacturing Practice

(5) Plant-based products that resemble dairy products; Plant-based products that resemble egg products; Plant-based products that resemble meat products, including simulated meat products; Plant-based products that resemble poultry meat products, including simulated poultry products

(5) Good Manufacturing Practice

(6) Plant protein concentrates; Plant protein isolates

(6) Good Manufacturing Practice

(7) Prepared poultry meat or prepared poultry meat by-product; Preserved poultry meat or preserved poultry meat by-product

(7) Good Manufacturing Practice

(8) Tofu; Tempeh

(8) Good Manufacturing Practice

(9) Unstandardized bakery products

(9) Good Manufacturing Practice

(10) Unstandardized cheese products

(10) Good Manufacturing Practice

(11) Unstandardized cream cheese products

(11) Good Manufacturing Practice

(12) Unstandardized frozen dairy desserts

(12) Good Manufacturing Practice

(13) Unstandardized prepared fish products

(13) Good Manufacturing Practice

(14) Unstandardized processed cheese products

(14) Good Manufacturing Practice

(15) Yogurt

(15) Good Manufacturing Practice

A.02

Acetic acid

2'-Fucosyllactose, including 2'-fucosyllactose for use in infant formula

Crystallization aid and washing agent

Good Manufacturing Practice. Residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose. In the case of infant formula, residue of acetic acid not to exceed 1.0% in 2'-fucosyllactose and 12 ppm in the food as consumed.

P.6

(iii) Subtilisin

Bacillus licheniformis PP6107

(1) Hydrolyzed animal, milk and vegetable protein

(1) Good Manufacturing Practice

(2) Hydrolysed yeast

(2) Good Manufacturing Practice

(3) Plant-based products that resemble dairy products; Plant-based products that resemble dairy-based products

(3) Good Manufacturing Practice

(4) Plant-based products that resemble egg products

(4) Good Manufacturing Practice

(5) Plant-based products that resemble meat products including simulated meat products; Plant-based products that resemble poultry meat products including simulated poultry products

(5) Good Manufacturing Practice

L.1

Lactase

Bacillus subtilis DH617

(1) Lactose-reducing enzyme preparations

(1) Good Manufacturing Practice

(2) (naming the flavour) Malted milk; (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) Skimmed milk with added milk solids

(2) Good Manufacturing Practice

(3) Milk destined for use in ice cream mix

(3) Good Manufacturing Practice

(4) Whey

(4) Good Manufacturing Practice

E.1

Erythritol

(22) Coatings for ready-to-eat breakfast cereals; Ready-to-eat breakfast cereals

(22) 30% in the coating. The amount of erythritol in the finished cereals not to exceed 11.6%.