Canada Modifies the List of Permitted Anticaking Agents to Extend the Use of Cellulose and Microcrystalline Cellulose to Plant-based Products that Resemble Cheese

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Posted By: Sandhya Sashikumar

Selerant_canada-modifies-the-list-of-permitted-colouring-agents-to-enable-the-use-of-caramel-in-flavored-cheddar-cheeseOn March 01st, 2022, Health Canada's Food Directorate published the “NOM/ADM-0180 Notice of Modification to the List of Permitted Anticaking Agents to Extend the Use of Cellulose and Microcrystalline Cellulose to Cubed, Diced, Grated or Shredded Plant-based Products that Resemble Cheese”. The regulation amends the List of Permitted Anticaking agents.

 

The scope of the document outlines the following key points:

  • Approves the safety of cellulose and microcrystalline cellulose for use as anticaking agents in plant-based products that resemble cheese;
  • Cellulose and microcrystalline cellulose are already permitted as anticaking agents in cubed, diced, grated, or shredded cheddar cheese;
  • The additives are also permitted for use in other standardized varieties of cheese, as well as unstandardized cubed, diced, grated, or shredded cheese preparations;
  • The requested maximum level of use of cellulose is 2.0 % singly or in combination with microcrystalline cellulose and vice versa;
  • Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of this food enzyme for its requested uses.

The regulation is effective from March 01st, 2022.

To view the complete regulation, check out the Food News Monitoring System and stay up-to-date with the latest regulatory information.

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