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Food Additive Regulations amended


Mar 11, 2022

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of cellulose as an anticaking agent in non-dairy (i.e., plant-based) cheese flavoured preparations that are grated, shredded, cubed or diced. Both cellulose and microcrystalline cellulose are already permitted as anticaking agents in cubed, diced, grated or shredded cheddar cheese and other standardized varieties of cheese, as well as unstandardized cubed, diced, grated or shredded cheese preparations.

Consequently, Health Canada has extended the use of cellulose and microcrystalline cellulose as described in the information document below by modifying the List of Permitted Anticaking Agents, effective March 1, 2022.


For further information (in English), click on the Link


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