Food additives – Canada

Health Canada's Food and Nutrition Directorate completed premarket assessments of a number of food additive submissions seeking authorization for the use of: fruit and vegetable cellulose isolate as a stabilizing or thickening agent in cream for whipping at a maximum level of use of 2,000 ppm and as a bodying and texturizing agent or filler in various foods at maximum levels of use that vary according to the food; nuclease P1 from Penicillium citrinum NP 11-15 be authorized for use as a food enzyme in nucleotide-rich fish hydrolysate and nucleotide-rich yeast extract at a maximum level of 'Good Manufacturing Practice' (GMP); and; 3-phytase from Aspergillus niger NPH in plant-based products that resemble dairy products, as well as in plant-based products that resemble dairy-based products at a maximum level of 'Good Manufacturing Practice' (GMP). The results of these premarket assessments support authorizing these additives for their requested uses. Consequently, Health Canada intends to enable the use of these food additives by modifying a number of the List of Permitted Food Additives, as described in this notice. The purpose of the information document is to publicly announce the Department's intention in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of this food additive.