Health Canada, after assessing the safety of the additives proposed, established some changes in the following lists of additives:
Amendments to the List of Permitted Food Enzymes
The first allowed the usage of a specific lactase coming from Bacillus licheniformis PP 3930 in certain unstandardized and standardized dairy products. This lactose-reducing enzymes permits the dairy manufacturers to produce lactose-reduced dairy foods. Other lactase are permitted for this purpose in Canada.
The second is also affecting dairy industry, because enable the use of chymosin B from the yeast Kluyveromyces lactis CIN for products such as cheese, quark and some fermented milk products like yogurt, kefir and sour cream. This enzyme was already permitted from other sources (Kluyveromyces marxianus var. lactis (DS1182) (pKS105) for various dairy products.
Amendments to the list of Permitted Sweeteners
The first finally introduces the usage of the Advantame as sweetener in several unstandardized foods including certain beverages (i.e unstandardized tea beverages, coffee beverages). Comments received from stakeholders during the Consultation say that enabling this new sweetener open new prospective for product innovation and would facilitate trade in other jurisdiction where is permitted.
The second allowed the usage of Erythrol in meal replacement dry beverage mixes with a permitted amount of 0.51% in beverages as consumed; nutritional supplement bars, nutritional supplement pre-cooked (instant) breakfast cereals at 0.03%; and nutritional supplement dry beverage mixes at 0.03% in beverages as consumed.
Amendments to the List of Permitted Food Additives with Other Generally Accepted Uses
All of these modifications will affect meat producers. The first approved the usage of calcium lactate as a source in alginate gels. These are formed mixing also sodium alginate and monoglycerides to create a binding and texturixing agent in formed meat, poultry and fish product sold raw, frozen or precooked.
The second allowed the usage of Lactococcus lactis DSM 11037 as an oxygen scavenger in certain modified atmosphere- packaged (MAP) or vacuum-packaged preserved meat products. This helps to maintain low oxygen levels in the package, with the results of preventing or slowing the fading of the preserved meat.
The third one allowed the adding of calcium chloride solution to cuts of prepared meat, which will result in the meat retaining water.
Calcium chloride has a stimulating effect on calpain, an enzyme which breaks down structural meat protein, which results in tenderizing the meat.To stay up-to-date with the changes in additive legislation and be ready to implement them, subscribe to RegData®.