Editor's Note: This article tracks and collects the regulatory updates on food additives in 2024, as per the latest developments. Previous contents can be seen at the bottom of the article.
In Canada, food additive is defined as any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects the food's characteristics for achieving a particular technical effect.
All permitted food additives and their conditions of use are listed in the Lists of Permitted Food Additives, which contains 15 classes of food additives, such as anticaking agents, bleaching, colouring agents, sweeteners, and etc. It is noteworthy that processing aids, food ingredients, vitamins/minerals/amino acids, spices/seasonings/flavouring preparations, agricultural chemicals, veterinary drugs, and food packaging materials are excluded from the scope of food additives.
November 8, 2024 [Food additives]
On November 8, 2024, Health Canada unveiled M-FAA-24-14 with immediate effect, modifying the Lists of Permitted Food Additives to set out the use of certain food colors, emulsifying agents and preservatives in two types of standardized flavoring preparations. Details are as follows:
The List of Permitted Food Colors that will be incorporated by reference directly into the FDR to set out the permitted use of 17 food colors in "(Naming the flavor) extract", "(Naming the flavor) essence" and "(Naming the flavor) flavor" at a maximum level consistent with Good Manufacturing Practice (GMP);
The List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents that will be incorporated by reference directly into the FDR to set out the permitted use of 28 emulsifying agents in "(Naming the flavor) flavor" at a maximum level consistent with GMP and the permitted use of acacia gum modified with octenyl succinic anhydride (OSA) in "(Naming the flavor) flavor" at a maximum level of 500 ppm; and
The List of Permitted Preservatives that will be incorporated by reference directly into the FDR to set out the permitted use of 15 preservatives in "(Naming the flavor) extract", "(Naming the flavor) essence" and "(Naming the flavor) flavor" at a maximum level consistent with GMP.
October 30, 2024 [Food enzymes]
On October 30, 2024, Health Canada unveiled M-FAA-24-13 with immediate effect, modifying the List of Permitted Food Enzymes to authorize the use of leucyl aminopeptidase from a new source, i.e., Aspergillus oryzae AT1088. Details are as follows:
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
L.1.1 | Leucyl Aminopeptidase | Aspergillus oryzae AT1088 | (1) Bread; Flour; Whole wheat flour
(2) Colby Cheese (3) Dairy-based flavouring preparations (4) Hydrolyzed animal, milk and vegetable proteins; Hydrolyzed yeast (5) Meat tenderizing preparations (6) 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 fish products; Plant-based products that resemble meat (as defined in section B.21.004 of the Food and Drug Regulations) 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) Pre-cooked (instant) breakfast cereals (8) Spray-dried cheese powder (9) Unstandardized bakery products (10) Yeast extract | Good Manufacturing Practice |
In addition, M-FAA-24-13 also introduces a corrective modification to the List of Permitted Food Enzymes. Changes are shown in bold as follows:
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
C.01 | (i) Carboxypeptidase D | Aspergillus oryzae AT1727 | (1) Bread; Flour; Whole wheat flour
(…) (5) Meat tenderizing preparations (6) 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 fish products; Plant-based products that resemble meat (as defined in section B.21.004 of the Food and Drug Regulations) 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) Pre-cooked (instant) breakfast cereals (8) Spray-dried cheese powder (9) Unstandardized bakery products (10) Yeast extract | Good Manufacturing Practice |
October 30, 2024 [Food enzymes]
On October 30, 2024, Health Canada unveiled M-FAA-24-12 with immediate effect, modifying the List of Permitted Food Enzymes to authorize the use of lipase from a new source, i.e., Aspergillus niger strain PLR. Details are as follows:
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
L.2 | Lipase | Ogataea polymorpha B14-CBSsynt (also referred to as: Hansenula polymorpha B14-CBSsynt and Pichia angusta B14-CBSsynt); Trichoderma reesei Morph Lip3; Aspergillus niger PLR | (1) Bread; Flour; Whole wheat flour
(2) Pasta (3) Unstandardized bakery products | Good Manufacturing Practice |
September 10, 2024 [Emulsifying, gelling, stabilizing or thickening agents]
On September 10, 2024, Health Canada unveiled M-FAA-24-11 with immediate effect, modifying the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to extend the use of polyglycerol esters of interesterified castor oil fatty acids.
This extension enables 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%. Besides, the maximum level of use of this food additive in unstandardized chocolate flavoured confectionery coatings is raised from 0.25% to 0.50%. Details are as follows:
No. Additive | Column 1 Additive | Column 2 Permitted in or Upon | Column 3 Maximum Level of Use and Other Conditions |
P.1B | Polyglycerol Esters of Interesterified Castor Oil Fatty Acids | (1) Chocolate products | (1) 0.5% in accordance with the requirements of sections B.04.006, B.04.007, B.04.008 and B.04.009 |
(2) Unstandardized chocolate flavoured confectionery coatings | (2) 0.5% |
(3) Edible vegetable oil-based pan coating emulsions for use on baking pans | (3) 2.0% |
(4) Unstandardized chocolate confectionery | (4) 0.5% |
(5) Unstandardized emulsified dips; Unstandardized emulsified sauces; Unstandardized emulsified spreads | (5) 0.8% |
September 6, 2024 [Food enzymes]
On September 6, 2024, Health Canada unveiled M-FAA-24-10 with immediate effect, modifying the List of Permitted Food Enzymes to authorize the use of maltogenic alpha-amylase from a new source, Saccharomyces cerevisiae LALL-MA+, in bread, flour, whole wheat flour, and unstandardized bakery products, with the requested maximum level as "Good Manufacturing Practice".
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
A.2 | (i) α-Amylase (maltogenic) | Bacillus licheniformis HyGe750n6; Bacillus licheniformis HyGe767n2; Bacillus subtilis BS154; Bacillus subtilis RF12029; Bacillus subtilis RF13018; Bacillus subtilis ROM; Saccharomyces cerevisiae LALL-MA+; Saccharomyces cerevisiae M17906 | (1)
Bread; Flour; Whole wheat flour
(2) Unstandardized bakery products | Good Manufacturing Practice |
September 6, 2024 [Food enzymes]
On September 6, 2024, Health Canada unveiled M-FAA-24-09 with immediate effect, modifying the List of Permitted Food Enzymes to authorize the use of lipase from a new source, Rhizopus arrhizus AE-TL, in the manufacture of modified fats and oils, with the requested maximum level as "Good Manufacturing Practice".
Notably, before this authorization, lipase was already permitted for use in modified fats and oils. However, the new source , Rhizopus arrhizus AE-TL, was not a permitted source for any food enzyme in Canada.
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
L.2 | Lipase | Aspergillus niger (pCaHj600/MBin118#11); Rhizopus arrhizus (syn. Rhizopus delemar var. multiplicisporus, Rhizopus oryzae) AE-TL | Modified fats and oils | Good Manufacturing Practice |
August 30, 2024 [Food additives with other accepted uses]
On August 30, 2024, Health Canada unveiled M-FAA-24-08 with immediate effect, modifying the List of Permitted Food Additives with Other Accepted Uses to remove brominated vegetable oil.
Health Canada allows impacted products to be reformulated and relabeled no later than August 30, 2025. All requirements related to the current permitted use of BVO as a food additive will continue to apply until the end of the transition period.
July 11, 2024 [Sweeteners]
On July 11, 2024, Health Canada unveiled M-FAA-24-07 with immediate effect, modifying the List of Permitted Sweeteners to extend the use of sucralose in liquid protein preparations. Details are as follows:
No. Additive | Column 1 Additive | Column 2 Permitted in or Upon | Column 3 Maximum Level of Use and Other Conditions |
S.2 | Sucralose | (20) Liquid protein preparations represented for use under medical supervision and by individuals 18 years of age or older | (20) 0.08%. |
May 30, 2024 [Preservatives]
On May 30, 2024, Health Canada announced to modify the List of Permitted Preservatives with immediate effect, extending the uses of three preservatives, namely, natamycin, chitosan, and nisin.
Modification to the List of Permitted Food Enzymes (Natamycin part)
No. Additive | Column 1 Additive | Column 2 Permitted in or Upon | Column 3 Maximum Level of Use and Other Conditions |
N.1 | Natamycin | (3) Cream cheese; Cream cheese spread; Cream cheese spread with (naming the added ingredients); Cream cheese with (naming the added ingredients); Unstandardized cream cheese products; Ranch-flavoured dips; Ranch-flavoured dressings for salads | (3) 10 p.p.m. |
(4) Unstandardized processed cheese products | (4) 20 p.p.m. |
Modification to the List of Permitted Food Enzymes (Chitosan part)
No. Additive | Column 1 Additive | Column 2 Permitted in or Upon | Column 3 Maximum Level of Use and Other Conditions |
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. |
Modification to the List of Permitted Food Enzymes (Nisin part)
No. Additive | Column 1 Additive | Column 2 Permitted in or Upon | Column 3 Maximum Level of Use and Other Conditions |
N.1 | Nisin | (8) Egg-white wraps | (8) 20 p.p.m. |
May 21, 2024 [Food additives with other accepted uses] [Proposal]
On May 21, 2024, Health Canada unveiled P-FAA-24-01, proposing to remove brominated vegetable oil (BVO) from the List of Permitted Food Additives with Other Accepted Uses.
Recently Health Canada completed an updated safety assessment of BVO, and the outcome of the assessment does not support BVO continuing to be permitted for use as a food additive.
Currently BVO is permitted for use as a density adjusting agent in "(Naming the flavour) Flavour for use in beverages containing citrus or spruce oils", at a maximum level of 15 ppm in beverages containing citrus or spruce oils, as consumed.
Once the removal of BVO takes effect, a one-year transtion period is expected.
March 22, 2024 [Food enzymes]
On March 22, 2024, Health Canada unveiled M-FAA-24-03 with immediate effect, modifying the List of Permitted Food Enzymes to enable the use of chymosin B from Trichoderma reesei GICC03546 in sour cream and various cheeses, with the requested maximum level as "Good Manufacturing Practice".
Notably, before this authorization, chymosin B from other sources had been already permitted for use in the manufacture of the requested foods. However, the new source organism, T. reesei GICC03546, was not a permitted source for any food enzyme in Canada.
Item No. Additive | Column 1 Additive | Column 2 Permitted Source | Column 3 Permitted in or Upon | Column 4 Maximum Level of Use and Other Conditions |
C.3 | (ii) Chymosin B | Trichoderma reesei GICC03546 | Cheddar cheese; (naming the variety) cheese; Cottage cheese; Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Sour cream | Good Manufacturing Practice |
March 22, 2024 [Food enzymes]
On March 22, 2024, Health Canada unveiled M-FAA-24-02 with immediate effect, modifying the List of Permitted Food Enzymes to enable the use of glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour and unstandardized bakery products, with the requested maximum level as "Good Manufacturing Practice".
February 28, 2024 [Food enzymes]
On February 28, 2024, Health Canada unveiled M-FAA-24-01 with immediate effect, modifying the List of Permitted Food Enzymes to enable the use of maltotetraohydrolase from Bacillus licheniformis GICC03548 in bread, flour, whole wheat flour and unstandardized bakery products, with the requested maximum level as "Good Manufacturing Practice".
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