The following focal points are tackled and immediately implemented:
Caramel is added to the flavouring preparation to improve the visibility of swirls of the flavouring preparation in the finished cheese.
The caramel is not intended to impart colour to the entire cheese.
Food colour additive is already permitted for use in Canada as a colouring agent in various standardized and unstandardized foods.
The assessment report confirms the safety of caramel for its intended use.
To consider that caramel is only present in the preparation used to flavor the finished cheese, the requested maximum level of use of caramel is equivalent to 50 parts per million (ppm) on the basis of the entire finished cheese, as consumed.
The compositional standard for cheddar cheese prescribed by section B.08.034 of the Regulations provides for the use of flavouring preparations, other than cheese flavouring, in cheddar cheese.
The regulation is effective from January 22, 2021.