Breaking News, Regulatory
Health Canada issues a Guide for the Preparation of Submission on Food Additives
The Food Directorate’s Bureau of Chemical Safety would like to advise you of the following update(s) on “Food Additives”. Please contact Susan Abel, Principal of FPCSC is you require any assistance – [email protected], our team of experts are at your service.
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Modification to the List of permitted food enzymes to authorize the use of chymosin B
Health Canada’s Food Directorate completed a premarket safety assessment of chymosin B from T. reesei GICC03546 for use as a milk clotting enzyme in the manufacture of sour cream and various cheeses. The results of the assessment support the safety of chymosin B from T. reesei GICC03546 for its requested…
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Helpful tips for allergy-friendly celebrations during Ramadan, Easter, and Passover
Check out Food Allergy Canada’s top tips for managing food allergy confidently during your celebrations.
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March is Nutrition Month
Nutrition Month is celebrated each March to remind us all of how essential good nutrition is to our health and well-being. This year’s theme “We Are Dietitians!”, and this month we celebrate the important role Dietitians play in helping us achieve good nutrition, as well as the benefits of making…
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CFIA Importer Risk Assessment (IRA-Food) model info sessions
The IRA-Food model is a quantitative, science-based risk assessment tool designed to evaluate the food safety risk associated with food importers licenced under the SFCR. The objective of this model is to help the agency better prioritize its inspection resources and inform the level of oversight for this sector. This…
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Notice of modification to the List of permitted enzymes to authorize the use of maltotetraohydrolase
Health Canada’s Food Directorate completed a premarket safety assessment of maltotetraohydrolase from B. licheniformis GICC03548 for use as a food enzyme in bread, flour, whole wheat flour and unstandardized bakery products. The Directorate considered allergenicity, chemistry, microbiology, molecular biology, nutrition, and toxicology in the assessment. The results of the assessment…
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Unveiling the essence of nature’s fragrance
While commonly referred to as essential oils, it can be a misunderstood term. Unlike essential nutrients, essential oils are not essential to health. “Essential” refers to the essence of the plant, rather than any health benefits. As we can be exposed to numerous essential oils in the products we use,…
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Updated guidance on section 61 of the SFCR – Separation of food
You must use physical or other effective means to separate food from anything that presents a risk of contamination to the food, including any food that does not meet the requirements of the Safe Food for Canadians Act and Regulations. This will include but not be limited to cleaning agents,…
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Canada and Mexico extended organic equivalency arrangement for organic products
The organic equivalency arrangement has been extended for another 3 years. The scope of the arrangement remains the same.
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Non-Alcoholic beverages – what are the rules?
We have a few clients who are making products that they want to call “non-alcoholic” and we have learned that they have been under the impression that the US standard of 0.5% meets a non-alcoholic claim in Canada – which is not correct – here the written response from CFIA…
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