This List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents sets out authorized food additives that are used to alter or control the acidity...
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The way in which Health Canada formally approves food additives once a scientific assessment has determined that a food is safe is changing. On April 26, 2012, as part of Bill...
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Health Canada's Listeria policy is an important tool used to help prevent the introduction of the illness-causing bacteria, L. monocytogenes, into ready-to-eat foods that are...
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In Canada, the priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame...
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Health Canada's policy for enhancing the protection of food-allergic consumers in Canada is based on two guiding principles: prevent the inadvertent consumption of undeclared...
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Join Health Canada's Food Additives e-Notice, a free service to stay on top of issued advice as well as regulatory and scientific developments in the area of food additives in...
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With the emergence of several allergen detection methodologies, there was a need to adopt a consistent approach to evaluate/validate these methods, if they are to be used in...
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In Canada, the priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame...
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In 2014, Health Canada received a submission to allow the sale of Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in...
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Acrylamide is a chemical that can form from naturally present compounds in starchy foods during high-temperature processing or cooking (for example, baking, frying, roasting)....
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Health Canada collects data on cannabis under the Cannabis Tracking System Ministerial Order. Data collected is for these types of cannabis in the legal industry: dried...
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