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Canada Food Regulation Updates

| Food News
Posted By: Srindhi Jayagopal

Canada’s regulatory landscape is shifting as consumer expectations around food safety, sustainability, and transparency continue to rise. With new Health Canada and CFIA-led updates impacting everything from allergen disclosures and ingredient approvals to chemical residue thresholds, food businesses must keep pace to remain compliant. These changes affect how products are developed, labeled, and brought to market, and the cost of falling behind can be high.

Manual tracking is no longer enough. To stay competitive and audit-ready, Canadian food brands are turning to regulatory compliance software to streamline updates, reduce risk, and strengthen consumer and regulator trust.

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In this post, we break down the most important regulatory developments reshaping food safety and labeling in Canada.

 

 

Canada Proposes New Ethyl Carbamate Limits for Alcohol - February 19, 2025

Health Canada has proposed a significant regulatory shift concerning ethyl carbamate in alcoholic beverages. On February 19, 2025, the agency announced its intention to transfer ethyl carbamate limits from the List of Maximum Levels for Various Chemical Contaminants in Foods to the List of Contaminants and Other Adulterating Substances in Foods. This move brings the limits under the enforceable scope of Division 15 of the Food and Drug Regulations.

Key Regulatory Changes

  • Regulatory Reclassification: Ethyl carbamate limits will now fall under a formal regulatory list, enabling enforcement by the Canadian Food Inspection Agency (CFIA).
  • Updated Beverage Categories:
    • "Table wine" renamed to “wines”
    • “Fruit brandies and liqueurs” now categorized as “distilled spirits from fruit”
  • Revised Maximum Levels:
    • Sweet wines (over 60 g/L sugar): Limit increased from 30 ppb to 100 ppb
    • Pre-1995 vintage wines: Permitted up to 100 ppb
    • Fortified wines: Permitted up to 400 ppb, acknowledging historically higher contamination levels

These changes aim to modernize classifications and ensure more enforceable, science-based safety thresholds. The CFIA will begin enforcement upon the regulation’s publication in the Canada Gazette, Part II.

Why It Matters

Ethyl carbamate is a naturally occurring contaminant found in fermented foods and beverages. The reclassification enhances consumer protection and regulatory consistency by aligning ethyl carbamate limits with enforceable standards.

Announcement Date: February 19, 2025
Link to Regulation
Food & Ingredients Impacted: Wines, distilled spirits from fruit, sweet wines, vintage and fortified wines

 

 

Canada Proposes Significant Reduction to Tebuconazole Residue Limit in Grapes - January 28, 2025

Health Canada has proposed a substantial reduction to the permitted pesticide residue level for Tebuconazole in grapes.

Announced on January 28, 2025, Proposed Maximum Residue Limit PMRL2025-02 was published under the Food and Drug Regulations, triggering a public consultation period through April 13, 2025.

What’s Changing?

Under the current regulation, the maximum residue limit (MRL) for Tebuconazole in grapes is 5.0 parts per million (ppm). The proposal would revoke this limit and replace it with a new, much lower MRL of 0.1 ppm, as per subsection B.15.002(1) of the Food and Drug Regulations.

This adjustment is based on updated dietary risk assessments that indicate grapes remain safe for consumption at lower pesticide levels, further aligning with Canada's ongoing efforts to tighten pesticide regulations and enhance public health safeguards.

International Alignment and Trade Implications

Although the proposed MRL diverges from existing standards set by the U.S. Environmental Protection Agency (EPA) and the Codex Alimentarius, Health Canada notes the change is consistent with international trade obligations and adheres to the Canadian pesticide regulatory framework. The goal is to ensure both domestic food safety and fair global trade practices.

Public Participation

Stakeholders, including food producers, importers, and health professionals, are invited to submit feedback on the proposal during the public comment period, which remains open until April 13, 2025.

Announcement Date: January 28, 2025
Link to Regulation
Food & Ingredients Impacted: Grapes
Deadline for Public Comments: April 13, 2025

 

 

Canada Proposes New Spinosad Residue Limit for Cranberries - November 7, 2024

Health Canada has proposed a significant increase to the maximum residue limit (MRL) for Spinosad in cranberries, reflecting evolving agricultural practices and the agency’s science-based approach to food safety.

Published under PMRL2024-23 on November 7, 2024, the proposed amendment opens a public consultation on revising the current MRL from 0.01 ppm to 0.7 ppm.

Why the Increase?

The proposed change stems from updated field trial data originally generated for strawberries, which has been deemed scientifically relevant to cranberry production. The revised preharvest interval and associated data support the elevated limit without compromising consumer safety.

Health Canada’s dietary risk assessment confirms that Spinosad residues at 0.7 ppm pose no health risk, even with long-term consumption. This decision aligns with the country’s risk-based regulatory framework under the Food and Drug Regulations, ensuring safety while supporting practical, modern farming techniques.

Global Trade Considerations

Although the proposed MRL is not aligned with current U.S. or Codex standards, Health Canada affirms that it remains compliant with international trade obligations. The proposal emphasizes Canada's commitment to setting science-driven, context-specific food safety thresholds.
Public Feedback Invited

Stakeholders across the food supply chain, including growers, exporters, and food safety professionals, are encouraged to participate in the public consultation, which runs until January 21, 2025.

Announcement Date: November 7, 2024
Link to Regulation
Food & Ingredients Impacted: Cranberries
Deadline for Public Comments: January 21, 2025

 

 

Lipase from Aspergillus niger PLR Now Authorized for Use in Baked Goods – October 30, 2024

Health Canada has amended the List of Permitted Food Enzymes to allow the use of lipase derived from Aspergillus niger strain PLR in a variety of food applications. This regulatory update, effective as of October 30, 2024, broadens the enzymatic tools available to food manufacturers while maintaining safety and compliance standards.

What's New

Food manufacturers can now legally incorporate lipase (from A. niger PLR) into the following categories:

  • Bread
  • Flour
  • Pasta
  • Other bakery products

This enzyme must be used in accordance with Good Manufacturing Practice (GMP) principles. That means its quantity must not exceed the amount required to achieve the intended technological effect in the final food product.

Regulatory and Safety Background

Health Canada’s approval follows a comprehensive safety evaluation that addressed:

  • Allergenicity
  • Chemistry and purity of the enzyme preparation
  • Microbiological profile
  • Toxicological risks

The conclusion: the enzyme is safe and effective for food processing purposes, with no identified public health risks when used as intended.

What It Means for Food Businesses

This authorization supports innovation in baked goods formulation, particularly where enzymatic processing can improve texture, shelf life, or manufacturing efficiency. However, food businesses must ensure strict adherence to GMP and clearly document enzyme use during production audits.

Announcement Date: October 30, 2024
Link to Regulation
Food & Ingredients Impacted: Bread, flour, pasta, bakery products
Effective Date: October 30, 2024

 

 

Canada Issues Updated Export Requirements for Fish and Seafood to Australia - October 23, 2024

On October 23, 2024, the Canadian Food Inspection Agency (CFIA) issued updated export guidance for fish and seafood products shipped to Australia, aligning Canadian practices with Australia’s stringent food safety and import standards.

Scope of the Update

The new guidance applies to a wide range of seafood exports, including:

  • Non-salmonid fish oil
  • Fresh or frozen salmonid products
  • Designated prawn categories (uncooked, cooked, or processed)

Only approved species are eligible for export, and some salmonid products require heat treatment and may necessitate a valid import permit from Australian authorities.

Key Compliance Requirements

To qualify for export, products must meet the following criteria:

  • Conformance with the Australia New Zealand Food Standards Code, particularly in the areas of:
    • Contaminant limits
    • Therapeutant residues
    • Microbiological safety
  • Labeling Rules: All products must carry clear English-language labels identifying the product content and country of origin.
  • Certification Obligations: Specific products, such as prawns, must be accompanied by an official Health Certificate or other relevant documentation.
  • Facility Licensing: Exporters must operate under a valid Safe Food for Canadians (SFCR) license and meet all applicable Canadian food safety standards.

Industry Takeaways

These changes underscore the need for rigorous documentation and quality assurance for Canadian seafood exporters targeting the Australian market. Businesses must review species eligibility, apply appropriate processing protocols, and ensure that both labeling and certification are fully compliant before shipment.

Announcement Date: October 23, 2024
Link to Regulation
Food & Ingredients Impacted: Non-salmonid fish oil, salmonid products, prawns
Effective Date: October 23, 2024

 

 

Canada Proposes New Flupyradifurone Residue Limit for Mustard Seeds - October 10, 2024

On October 10, 2024, Health Canada published a draft regulation (PMRL2024-22) proposing a new maximum residue limit (MRL) for Flupyradifurone on condiment-type mustard seeds. This proposal aims to harmonize domestic MRLs with international standards while ensuring consumer safety.

Key Proposal Details

  • Proposed MRL: 0.03 parts per million (ppm) for condiment-type mustard seeds
  • This level aligns with the existing MRL for oilseed-type mustard seeds, promoting consistency across product categories
  • The proposed MRL is also harmonized with U.S. tolerances and Codex MRLs, supporting international trade and regulatory alignment

Safety and Risk Assessment

Health Canada’s dietary risk assessment concluded that the proposed residue level presents no health risks, acute or chronic, to the general population, including vulnerable groups. This evaluation is based on established models and toxicological data.

Stakeholder Engagement

The proposal is now open for public consultation, allowing stakeholders in agriculture, food manufacturing, and consumer safety to provide input.mInterested parties are encouraged to review the full draft and submit comments to ensure a transparent and informed regulatory process.

Announcement Date: October 10, 2024
Link to Regulation
Food & Ingredients Impacted: Condiment-type mustard seeds
Deadline for Public Comments: December 24, 2024

 

 

Canada Proposes MRLs for Spiromesifen in Citrus Imports - September 26, 2024

On September 26, 2024, Health Canada’s Pest Management Regulatory Agency (PMRA) released a draft regulation proposing new maximum residue limits (MRLs) for the pesticide spiromesifen in imported oranges and citrus oil. This move aligns Canada’s import standards with international safety thresholds, supporting both food safety and global trade.

What's Covered

This proposal applies exclusively to imported products, with the following limits suggested:

  • Citrus oil: 30 ppm
  • Oranges: 0.15 ppm

The updated MRLs ensure that imported produce complies with Canadian regulations without imposing changes on domestic pesticide use.

Safety Assessment: No Risk to Consumers

Health Canada conducted a robust four-part dietary risk assessment, evaluating:

  • Toxicity of spiromesifen
  • Acceptable daily intake
  • Estimated dietary exposure
  • Risk comparison to health-based safety thresholds

The result: No health risks were identified for the general population at the proposed residue levels.

International Alignment and Trade Impacts

The MRLs align with those of the U.S. Environmental Protection Agency (EPA) and Codex Alimentarius, reinforcing harmonized international standards and facilitating the import of compliant citrus products into Canada.

Implications for Importers

Canadian importers of citrus oil and oranges should:

  • Verify supplier compliance with the proposed MRLs
  • Prepare for potential label updates or documentation reviews once the MRLs are finalized

Announcement Date: September 26, 2024
Link to Regulation
Food & Ingredients Impacted: Imported oranges, citrus oil

 

Canada Sets Proposed Pyridate Residue Limits - September 17, 2024

On September 17, 2024, Health Canada released draft regulation PMRL2024-18, introducing new maximum residue limits (MRLs) for Pyridate on various food commodities. This proposed action supports food safety while maintaining consistency with global standards for both domestic and imported goods.

Proposed Residue Limits

  • Dry soybeans and pulses (excluding lentils): 0.05 ppm
    • Includes dried shelled peas (Crop Subgroup 6-21F)
  • Meat byproducts (various livestock): 0.6 ppm (increased from prior level)

The updated MRLs would apply equally to imported and domestically produced crops, preserving Canada’s regulatory alignment with international trade partners.

Safety Assessment Findings

Health Canada’s dietary risk evaluation confirms consumer safety at the proposed limits:

  • Acute exposure to Pyridate was below 21% of the Acceptable Acute Reference Dose (ARfD) across all age groups
  • Chronic intake remains under 43% of the Acceptable Daily Intake (ADI)

These figures indicate no health risks from either short- or long-term consumption of Pyridate-treated food products.

Public Consultation Open

Stakeholders, including agricultural producers, food processors, and importers, are invited to provide feedback on the draft regulation as consultation closes on December 1, 2024.

Your input can influence the final regulation, particularly if your operations are impacted by crop group classifications or residue thresholds.

Announcement Date: September 17, 2024
Link to Regulation
Food & Ingredients Impacted: Dry soybeans, pulses (except lentils), dried peas, meat byproducts
Deadline for Public Comments: December 1, 2024

 

 

Canada Expands Use of Polyglycerol Esters of Interesterified Castor Oil Fatty Acids in Multiple Food Categories - September 10, 2024

On September 10, 2024, Health Canada updated the List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, officially expanding the approved use of polyglycerol esters of interesterified castor oil fatty acids across new food categories. This regulatory change supports evolving formulation needs in food processing, backed by a full safety assessment.

What’s Changed

The food additive is now authorized for use in a broader range of products, including:

  • Mayonnaise-type dressings
  • Sauces
  • Spreads
  • Condiments

Updated Maximum Concentrations

The modification also revises allowable concentration limits for existing and new uses:

  • Chocolate-flavoured coatings: Increased from 0.2% to 0.5%
  • Mayonnaise-style products: Permitted up to 0.8%

These new thresholds enable greater flexibility in formulation, particularly where stability and emulsification are critical to product quality.

Safety and Evaluation

Health Canada’s decision was based on a thorough review encompassing:

  • Allergenicity
  • Chemical composition
  • Functional efficacy
  • Nutritional impact
  • Toxicological safety

The conclusion: No health or safety concerns were identified, confirming the additive’s suitability for broader application in Canadian food products.

Industry Implications

Food manufacturers may now incorporate polyglycerol esters into a wider array of product formulations, provided concentrations remain within approved limits. This change enables innovation while maintaining consumer safety and regulatory compliance.

Announcement Date: September 10, 2024
Link to Regulation
Food & Ingredients Impacted: Mayonnaise-type dressings, sauces, spreads, condiments, chocolate-flavoured coatings
Effective Date: September 10, 2024

 

 

Canada Eliminates Use of Brominated Vegetable Oil (BVO) as a Food Additive - August 30, 2024

On August 30, 2024, Health Canada officially amended the List of Permitted Food Additives with Other Accepted Uses, removing brominated vegetable oil (BVO) from the list of authorized additives in Canada. This regulatory action eliminates the use of BVO in food products and initiates a structured phase-out process for industry stakeholders.

Key Regulatory Changes

  • BVO is no longer permitted for use in any food or beverage sold in Canada
  • Previously, BVO was allowed at levels up to 15 ppm in citrus- or spruce-flavored beverages, where it functioned as an emulsifier

Rationale Behind the Removal

Although Health Canada’s latest safety evaluation did not identify a health risk at the approved use level, the agency has opted to revoke authorization based on international regulatory shifts and the application of the precautionary principle. The move aligns Canada with other jurisdictions phasing out BVO due to long-term health and consumer preference considerations.

Transition Period and Enforcement

To support industry adaptation:

  • A one-year transition period is in effect
  • Manufacturers have until August 30, 2025, to reformulate and relabel any products currently containing BVO

This approach balances public health protection with practical supply chain and product reformulation needs.

Announcement Date: August 30, 2024
Link to Regulation
Food & Ingredients Impacted: Citrus- or spruce-flavored beverages previously using BVO
Effective Date: August 30, 2024

 

 

CFIA Proposes Guidance on Labeling of Plant-Based Alternatives to Egg Products - July 29, 2024

On July 29, 2024, the Canadian Food Inspection Agency (CFIA) issued proposed guidance aimed at standardizing the labeling and representation of plant-based alternatives to egg products. The initiative supports both regulatory compliance and consumer transparency in a growing segment of the food market.

Scope of the Guidance

This proposal applies only to plant-based products marketed as alternatives to eggs. It does not cover:

  • Conventional shell eggs or liquid eggs
  • Other plant-based food categories
  • Processed foods containing egg as an ingredient

Key Labeling Requirements

The CFIA outlines clear expectations to prevent misleading claims and ensure truthful communication to consumers:

  • No implied equivalency to real eggs unless substantiated
  • Labels must clearly state that the product is not an egg
  • Accurate product names must be used (e.g., “plant-based egg alternative”)
  • Allergen declarations must be truthful and prominent
  • Use of imagery or claims that could confuse consumers is restricted

Illustrative Examples Included

The draft guidance features practical examples that distinguish between:

  • Compliant terminology (e.g., “plant-based scramble mix”)
  • Non-compliant language (e.g., simply calling it “eggs” or mimicking regulated egg product names)

These examples are intended to help manufacturers develop packaging and marketing materials that meet CFIA enforcement standards.

Public Consultation Open

Stakeholders can provide input on the draft guidance during the open consultation period ending on October 28, 2024.

Industry participants, food brands, and consumer advocacy groups are encouraged to submit feedback that may shape the final version of the guidance.

Announcement Date: July 29, 2024
Link to Regulation
Food & Ingredients Impacted: Plant-based alternatives to egg products
Deadline for Public Comments: October 28, 2024

 

 

Canada Expands Approved Use of Sucralose in Liquid Protein Supplements - July 11, 2024

On July 11, 2024, Health Canada published a regulatory amendment titled “Modification to the List of Permitted Sweeteners to Expand Sucralose Usage,” authorizing a new application for sucralose within Canada's food additive framework.

Key Regulatory Update

Sucralose is now permitted for use in:

  • Liquid protein preparations intended for adults (18 years or older)
  • Products administered under medical supervision
  • Maximum concentration: 0.08%

These products are not designed for general consumer use but rather serve individuals requiring clinically supervised nutritional support.

Safety Evaluation and Standards

Health Canada approved this change following a review of safety data submitted by stakeholders, confirming:

  • No safety concerns at the approved usage level
  • Sucralose must meet either food-grade specifications or equivalent international purity standards outlined in the regulation

Implications for Product Formulation

This update enables manufacturers to sweeten adult medical nutrition beverages with sucralose, providing a low-calorie alternative without compromising safety or compliance. Eligible products must:

  • Clearly target adult use under supervision
  • Adhere to concentration limits
  • Use verified sucralose sources meeting regulatory specifications

Announcement Date: July 11, 2024
Link to Regulation
Food & Ingredients Impacted: Liquid protein supplements for medically supervised adult use
Effective Date: July 11, 2024

 

 

Canada Proposes Maximum Residue Limits for Abamectin Across Multiple Crops - June 26, 2024

On June 26, 2024, Health Canada’s Pest Management Regulatory Agency (PMRA) issued Proposed Maximum Residue Limit PMRL2024-13, detailing updated maximum residue limits (MRLs) for Abamectin across multiple food commodities. This proposal aims to harmonize Canadian standards with international benchmarks, including those set by the United States and Japan.

Affected Food Commodities

The proposed MRLs apply to a broad range of fruits, vegetables, and tea, including:

  • Tea leaves: 1 ppm
  • Guavas and pineapples: 0.015 ppm
  • Tropical and subtropical fruits: 0.01 ppm
  • Carrots, sweet corn, lychees, dried chive leaves, and others

These changes support global market alignment while ensuring consumer safety.

Safety Assessment Results

Health Canada’s dietary exposure analysis determined:

  • Acute and chronic intake levels of Abamectin residues are within acceptable limits
  • The proposed MRLs pose no health risks to any population subgroup

The safety evaluation supports the continued use of Abamectin under controlled conditions, helping protect food supply integrity without compromising public health.

Public Consultation Period

Stakeholders can review and comment on the proposal during the 75-day public consultation window ending on September 9, 2024.

Announcement Date: June 26, 2024
Link to Regulation
Food & Ingredients Impacted: Tea, carrots, sweet corn, guavas, pineapples, lychees, dried chives, tropical fruits
Deadline for Public Comments: September 9, 2024

 

 

Canada Proposes Maximum Residue Limit for Trifloxystrobin on Dried Beans and Peas - May 7, 2024

On May 7, 2024, Health Canada’s Pest Management Regulatory Agency (PMRA) initiated a public consultation on a proposed maximum residue limit (MRL) for Trifloxystrobin in dried shelled beans and peas (excluding soybeans). This proposal is part of Canada’s ongoing effort to align food safety standards with key trading partners while ensuring public health.

Proposed Residue Limits

  • Commodity: Dried shelled beans and peas (excluding soybeans)
  • Proposed MRL for Trifloxystrobin: 0.06 ppm
  • Comparison Benchmarks:
    • U.S. tolerance: 0.06 ppm (aligned)
    • Codex MRL: 0.01 ppm (lower)

This proposal is specific to use cases involving Delaro technical grade, which includes Trifloxystrobin, Fluopyram, and Prothioconazole, and is applied for fungal disease control in legume crops.

Health Risk Assessment

Health Canada’s dietary risk evaluation concluded:

  • No health concerns for any population subgroup, including vulnerable groups such as children or pregnant individuals
  • Acceptable dietary intake levels when Trifloxystrobin is applied according to the approved label instructions

These findings confirm that the proposed MRL is safe for human consumption and scientifically justified.

Consultation Period

Industry stakeholders, agricultural producers, and consumer advocates can submit comments on the proposed regulation through July 21, 2024. Feedback during this window may influence the final decision and future regulatory alignment with international standards.

Announcement Date: May 7, 2024
Link to Regulation
Food & Ingredients Impacted: Dried shelled beans and peas (excluding soybeans)
Deadline for Public Comments: July 21, 2024

 

 

Canada Approves Chymosin B and Glucose Oxidase for Use in Multiple Food Categories - March 22, 2024

On March 22, 2024, Health Canada’s Food Directorate issued a notice of modification to the List of Permitted Food Enzymes, authorizing the use of two new enzymes — Chymosin B and Glucose oxidase — across select food categories. This regulatory update enables broader enzymatic processing options in Canadian dairy and bakery sectors.

Approved Enzymes and Uses

  1. Chymosin B
    • Source: Trichoderma reesei GICC03546
    • Approved Uses:
      • Sour cream
      • Various cheeses
    • Function: Supports enzyme-driven coagulation and curd formation in dairy manufacturing
  1. Glucose Oxidase
    • Source: Saccharomyces cerevisiae LALL-GO
    • Approved Uses:
      • Bread
      • Flour and whole wheat flour
      • Unstandardized bakery products
    • Function: Enhances dough stability and oxidative strength during baking

Both enzymes must be used in accordance with Good Manufacturing Practices (GMP), meaning they should be added only at the minimum level required to achieve their intended function in food processing.

Safety and Risk Evaluation

Health Canada’s review of each enzyme included:

  • Toxicological studies
  • Allergenicity profiles
  • Microbial source assessments
  • Chemical purity evaluations

The conclusion: no safety concerns were identified under the specified conditions of use, allowing both enzymes to be legally incorporated into Canadian food manufacturing.

Announcement Date: March 22, 2024
Link to Regulation: Chymosin B & Glucose Oxidase
Food & Ingredients Impacted: Cheese, sour cream, bread, flour, whole wheat flour, bakery products
Effective Date: March 22, 2024

 

 

Canada Authorizes Use of Maltotetraohydrolase from Bacillus licheniformis in Bakery Products - February 28, 2024

On February 28, 2024, Health Canada’s Food Directorate issued a regulatory amendment authorizing the use of Maltotetraohydrolase from Bacillus licheniformis strain GICC03548 in Canadian food manufacturing. This update officially adds the enzyme to the List of Permitted Food Enzymes, broadening innovation possibilities in bakery applications.

Approved Uses and Applications

Maltotetraohydrolase is now permitted for use in:

  • Bread
  • Flour and whole wheat flour
  • Unstandardized bakery products

This enzyme facilitates improved starch modification and texture enhancement, supporting dough performance and finished product quality in commercial baking.

Source and Safety Profile

  • Production Organism: Bacillus licheniformis GICC03548
  • The strain has been thoroughly evaluated and classified as a safe production organism for enzyme applications

The enzyme must be used in accordance with Good Manufacturing Practices (GMP), ensuring that it is applied only at levels necessary to achieve its technological function.

Health Risk Assessment

Health Canada’s scientific evaluation included:

  • Microbiological and genetic stability checks
  • Toxicological data review
  • Functional performance validation

The conclusion: no health or safety concerns were identified when the enzyme is used under approved conditions, enabling its adoption in regulated food processing.

Announcement Date: February 28, 2024
Link to Regulation
Food & Ingredients Impacted: Bread, flour, and unstandardized bakery products
Effective Date: February 28, 2024

 

 

Canada Approves Allura Red for Use in Fruit-Flavoured Beer - December 12, 2023

On December 12, 2023, Health Canada’s Food Directorate issued a regulatory amendment to the List of Permitted Coloring Agents, formally authorizing the use of Allura Red in fruit-flavored beer. This expansion reflects Health Canada’s continuing efforts to align additive use with evolving beverage innovation and formulation practices.

Key Regulatory Details

  • Permitted Use: Fruit-flavored beer
  • Maximum Level: 10 parts per million (ppm)
  • Context: Allura Red was already approved for use in unstandardized foods at levels up to 300 ppm. This change extends its authorization to include a specific category of alcoholic beverages.

Safety and Compliance Review

Health Canada’s scientific evaluation confirmed that:

  • Allura Red is safe at the proposed 10 ppm level in fruit-flavored beer
  • No health risks were identified for consumers, including vulnerable populations
  • The regulatory amendment aligns with modern beverage manufacturing needs

The colorant must be used in accordance with Good Manufacturing Practices (GMP) and properly labeled, as required under Canadian food and beverage regulations.

Applicability

This update is effective immediately and applies to:

  • All manufacturers and importers producing fruit-flavored beer products in Canada
  • Products must comply with the newly defined usage limits and labeling standards

Announcement Date: December 12, 2023
Link to Regulation
Food & Ingredients Impacted: Fruit-flavoured beer
Effective Date: December 12, 2023

 

 

Canada Approves Use of Cellulase from Trichoderma reesei in Brewing and Distilling - October 11, 2023

On October 11, 2023, Health Canada’s Food Directorate amended the List of Permitted Food Enzymes, officially authorizing the use of cellulase derived from Trichoderma reesei strain RF11412. This update supports enzyme-assisted mash processing in both brewing and distilling operations.

Approved Uses and Applications

  • Target Applications:
    • Brewer’s mash
    • Distillers’ mash
  • Function: The enzyme facilitates the breakdown of cellulose in grain-based mash, improving yield and processing efficiency in alcoholic beverage production.
  • Use Level: Based on Good Manufacturing Practice (GMP), allowing flexible and safe application in accordance with operational needs.

Safety Evaluation and Findings

Health Canada conducted a full safety review addressing:

  • Source organism safety: Trichoderma reesei RF11412
  • Toxicological and allergenicity data
  • Functional integrity and processing purpose

The outcome: No health risks were identified when cellulase is used under the approved conditions, confirming its suitability for food processing.

Regulatory Implications

This authorization is now in force across Canada and applies to all licensed manufacturers engaged in brewing or distilling processes involving mash preparation.

Announcement Date: October 11, 2023
Link to Regulation
Food & Ingredients Impacted: Brewer's and distillers' mash
Effective Date: October 11, 2023

 

 

Canada Authorizes Pectinesterase and Polygalacturonase for Use in Fruit and Vegetable Products - September 28, 2023

On September 28, 2023, Health Canada’s Food Directorate issued a regulatory amendment to the List of Permitted Food Enzymes, authorizing the use of two specific enzymes, pectinesterase and polygalacturonase, in the processing of various fruit and vegetable-based products.

Approved Enzymes and Applications

  • Pectinesterase
    • Source: Aspergillus oryzae strain AR-962  
  • Polygalacturonase
    • Source: Aspergillus oryzae strain AR-183

These enzymes are now permitted for use in:

  • Fruit juices
  • Vegetable purées
  • Wine
  • Similar processed fruit and vegetable products

Their function supports pectin breakdown, aiding in juice clarification, viscosity control, and improved extraction yields.

Usage Limits and Manufacturing Flexibility

Both enzymes are approved for use in accordance with Good Manufacturing Practice (GMP) standards. This ensures:

  • Controlled, safe enzyme usage
  • Flexibility based on specific processing needs
  • Compliance with Canadian food safety frameworks

Safety and Scientific Review

Health Canada’s evaluation included:

  • Toxicology and allergenicity reviews
  • Enzyme functionality in food matrices
  • Microbial source and production process integrity

The conclusion: the enzymes are safe for human consumption when used under the specified conditions, and no public health risks were identified.

Announcement Date: September 28, 2023
Link to Regulation
Food & Ingredients Impacted: Pectinesterase and polygalacturonase in specific fruit and vegetable products

 

 

Canada Approves Use of Iodine as a Supplemental Ingredient in Foods - September 8, 2023

On September 8, 2023, Health Canada’s Food Directorate issued a regulatory amendment to the List of Permitted Supplemental Ingredients, officially authorizing the use of iodine in a variety of supplemented food products. This update expands formulating options for manufacturers while ensuring safe intake levels across consumer categories.

Authorized Uses and Serving Limits

Iodine can now be added to eligible supplemented foods as defined in the List of Permitted Supplemented Foods, with specific serving limits:

  • Caffeinated beverages: Up to 76 micrograms (µg) per serving
  • Other eligible foods: Up to 189 micrograms (µg) per serving

These limits are based on comprehensive exposure assessments and are designed to support nutritional adequacy without exceeding tolerable intake thresholds.

Labeling Requirements

Manufacturers must ensure iodine is:

  • Declared on product labels according to supplemental and nutritional labeling regulations
  • Accurately represented to avoid misleading health claims or dosage confusion

Safety and Scientific Review

Health Canada’s decision followed a rigorous assessment of:

  • Nutritional intake data
  • Iodine bioavailability and daily intake patterns
  • Population risk factors for deficiency or overconsumption

The conclusion: the approved levels are safe for human consumption, contributing to national public health goals around micronutrient sufficiency.

Announcement Date: September 8, 2023
Link to Regulation
Food & Ingredients Impacted: Supplemented caffeinated beverages and other supplemented foods
Effective Date: September 8, 2023

 

 

Canada Expands Approved Use of Xylanase in Bread, Beer, and Whole Wheat Products - August 3, 2023

On August 3, 2023, Health Canada’s Food Directorate issued a regulatory amendment to the List of Permitted Food Enzymes, authorizing broader application of xylanase derived from Trichoderma reesei strain RF5427 in Canadian food processing. This update supports more flexible enzyme use across key grain-based and fermentation categories.

Expanded Approved Uses

Xylanase from T. reesei RF5427 is now permitted for use in:

  • Bread
  • Whole wheat flour
  • Brewer’s mash
  • Similar grain-based or fermented products

The enzyme functions to break down hemicellulose, improving dough handling, texture, and fermentation performance.

Usage Guidelines

Xylanase must be used according to Good Manufacturing Practice (GMP) standards, ensuring:

  • Controlled enzyme application
  • Safe integration into existing formulations
  • Compliance with Canadian food processing regulations

Safety Evaluation

Health Canada conducted a comprehensive assessment of:

  • Microbial source and genetic stability
  • Toxicological and allergenicity profiles
  • Functional performance in food matrices

The conclusion: no safety concerns were identified under proposed usage conditions, supporting its expanded role in food manufacturing.

Announcement Date: August 3, 2023
Link to Regulation
Food & Ingredients Impacted: Bread, whole wheat flour, brewer’s mash, and related grain-based foods
Effective Date: August 3, 2023

 

 

Canada Proposes Increased Azoxystrobin Residue Limit for Imported Sugar Beets - July 20, 2023

On July 20, 2023, Health Canada’s Pest Management Regulatory Agency (PMRA) released a draft regulation under the Pest Control Products Act, proposing a significant increase in the maximum residue limit (MRL) for Azoxystrobin on imported sugar beets. This proposal is designed to harmonize Canadian import standards with international residue data and trade practices.

Scope and Application

  • Proposed MRL: Increase from 0.5 ppm to 5.0 ppm
  • Applies to: Imported sugar beets only
  • No changes are being made to domestic crop uses or product labels in Canada

This change would accommodate updated residue data and align with global tolerances, making import compliance more practical for international trade partners.

Safety and Scientific Justification

Health Canada’s dietary risk assessment concluded that:

  • Azoxystrobin residues at the proposed level are safe for human consumption
  • The revised MRL does not pose any health risks, even for vulnerable population groups

This evaluation supports the continued import of sugar beet-derived products with confidence in consumer safety.

Public Consultation Open

The PMRA is accepting comments from industry stakeholders, including:

  • Agricultural importers
  • Food processors
  • International trade representatives
  • With a deadline for public input on October 3, 2023

Announcement Date: July 20, 2023
Link to Regulation
Food & Ingredients Impacted: Imported sugar beets
Deadline for Public Comment: October 3, 2023

 

 

Canada Approves Use of Gold Flakes for Cold-Smoked Salmon Products - May 24, 2023

On May 24, 2023, Health Canada’s Food Directorate published a regulatory amendment to the List of Permitted Colouring Agents, officially authorizing the use of gold flakes as a decorative coloring agent on cold-smoked, ready-to-eat salmon products. This change supports premium product presentation while maintaining safety and regulatory compliance.

Authorized Use and Scope

  • Food Category: Cold-smoked, ready-to-eat salmon
  • Use Case: Gold flakes may be applied as a surface garnish for aesthetic purposes
  • Application Standard: Must be used in accordance with Good Manufacturing Practice (GMP)

This update extends the previously approved use of gold flakes, already permitted in unstandardized alcoholic beverages and liqueurs, to a specific seafood product category.

Regulatory and Safety Considerations

Health Canada’s amendment confirms that:

  • Gold flakes are safe for consumption when used as directed
  • Their use as a food coloring agent must remain strictly decorative and within GMP limits
  • This extension reflects Canada's ongoing modernization of food additive permissions in line with evolving product innovation

Applicability

This regulatory change is now in effect for all eligible food manufacturers and processors, enabling the compliant use of gold as a visual enhancement for high-end smoked seafood offerings.

Announcement Date: May 24, 2023
Link to Regulation
Food & Ingredients Impacted: Cold-smoked, ready-to-eat salmon
Effective Date: May 24, 2023

 

 

Canada Approves Use of Alpha-Amylase from Bacillus subtilis AR-651 in Cereal-Based Products - April 27, 2023

On April 27, 2023, Health Canada’s Food Directorate amended the List of Permitted Food Enzymes, authorizing the use of alpha-amylase derived from Bacillus subtilis strain AR-651. This decision introduces a new microbial source to Canada's regulatory framework for enzyme-assisted food processing.

Approved Applications

Alpha-amylase from B. subtilis AR-651 is now permitted for use in:

  • Bread
  • Flour
  • Whole wheat flour
  • Unstandardized bakery products

The enzyme supports starch breakdown to improve dough performance, fermentation, and texture in a range of cereal-based foods.

Regulatory and Safety Highlights

  • First approval of Bacillus subtilis AR-651 as a source organism for food enzymes in Canada
  • Use must comply with Good Manufacturing Practice (GMP) to ensure controlled and safe application
  • Health Canada’s review confirmed no health or safety concerns, based on assessments of microbial purity, toxicology, and enzyme functionality

This regulatory action expands the enzyme toolkit available to Canadian food processors, enabling enhanced formulation flexibility and improved baking performance.

Announcement Date: April 27, 2023
Link to Regulation
Food & Ingredients Impacted: Bread, flour, whole wheat flour, unstandardized bakery products
Effective Date: April 27, 2023

 

 

Canada Approves Use of Beta-Amylase in Glutinous Rice-Based Cakes - March 28, 2023

On March 28, 2023, Health Canada’s Food Directorate published a regulatory amendment to the List of Permitted Food Enzymes, officially authorizing the use of beta-amylase from Priestia flexa strain AE-BAF in glutinous rice-based cakes, including Mochi and Dango. This move supports modern enzyme-assisted processing in culturally significant foods.

Approved Use and Scope

  • Target Products: Mochi, Dango, and similar glutinous rice-based cakes
  • Function: Facilitates starch breakdown and enhances texture development
  • Application Standard: Use must comply with Good Manufacturing Practice (GMP) for safe, controlled processing

This is the first time beta-amylase from Priestia flexa AE-BAF (formerly Bacillus flexus AE-BAF) has been authorized in Canada, following taxonomic reclassification of the source organism.

Safety and Scientific Review

Health Canada’s evaluation confirmed:

  • The enzyme poses no health risks under the proposed conditions of use
  • Toxicological, microbiological, and functional performance criteria were met
  • The decision supports technological innovation in traditional rice-based food formats

This regulatory update offers new tools for food processors seeking to maintain product quality while enhancing production efficiency in heritage foods.

Announcement Date: March 28, 2023
Link to Regulation
Food & Ingredients Impacted: Mochi, Dango, and other glutinous rice-based cakes
Effective Date: March 28, 2023

 

 

Canada Expands Approved Use of Acetic Acid in the Production of 2'-Fucosyllactose - February 27, 2023

On February 27, 2023, Health Canada’s Food Directorate published a regulatory amendment to the List of Permitted Food Additives with Other Accepted Uses, extending the authorized functions of acetic acid in food processing, specifically in the production of 2'-fucosyllactose (2'-FL), a key human milk oligosaccharide used in infant formula.

New Approved Functions

Acetic acid is now permitted as a:

  • Crystallization aid
  • Washing agent

in the manufacturing of 2'-FL, which is added to infant formulas to mimic components of human breast milk.

Use Conditions and Safety Limits

  • Maximum allowable acetic acid concentration in 2'-FL: 1.0%
  • This application is subject to Good Manufacturing Practice (GMP), ensuring safe and controlled use

Acetic acid continues to be approved as a pH-adjusting agent and preservative in various standardized and unstandardized foods.

Regulatory and Safety Assessment

Health Canada’s scientific review determined that:

  • Acetic acid use in 2'-FL processing poses no safety concerns at the approved level
  • This extension supports ingredient innovation in infant nutrition while ensuring product safety and regulatory compliance

The amendment aligns with Canada’s ongoing updates to additive permissions, reflecting the evolving needs of specialty ingredient manufacturers and infant formula developers.

Announcement Date: February 27, 2023
Link to Regulation
Food & Ingredients Impacted: 2'-fucosyllactose (2'-FL) used in infant formula
Effective Date: February 27, 2023

 

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