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.
In this post, we break down the most important regulatory developments reshaping food safety and labeling in Canada.
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.
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.
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
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.
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.
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.
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
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.
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.
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
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.
Food manufacturers can now legally incorporate lipase (from A. niger PLR) into the following categories:
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.
Health Canada’s approval follows a comprehensive safety evaluation that addressed:
The conclusion: the enzyme is safe and effective for food processing purposes, with no identified public health risks when used as intended.
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
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.
The new guidance applies to a wide range of seafood exports, including:
Only approved species are eligible for export, and some salmonid products require heat treatment and may necessitate a valid import permit from Australian authorities.
To qualify for export, products must meet the following criteria:
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
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.
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.
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
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.
This proposal applies exclusively to imported products, with the following limits suggested:
The updated MRLs ensure that imported produce complies with Canadian regulations without imposing changes on domestic pesticide use.
Health Canada conducted a robust four-part dietary risk assessment, evaluating:
The result: No health risks were identified for the general population at the proposed residue levels.
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.
Canadian importers of citrus oil and oranges should:
Announcement Date: September 26, 2024
Link to Regulation
Food & Ingredients Impacted: Imported oranges, citrus oil
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.
The updated MRLs would apply equally to imported and domestically produced crops, preserving Canada’s regulatory alignment with international trade partners.
Health Canada’s dietary risk evaluation confirms consumer safety at the proposed limits:
These figures indicate no health risks from either short- or long-term consumption of Pyridate-treated food products.
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
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.
The food additive is now authorized for use in a broader range of products, including:
The modification also revises allowable concentration limits for existing and new uses:
These new thresholds enable greater flexibility in formulation, particularly where stability and emulsification are critical to product quality.
Health Canada’s decision was based on a thorough review encompassing:
The conclusion: No health or safety concerns were identified, confirming the additive’s suitability for broader application in Canadian food products.
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
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.
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.
To support industry adaptation:
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
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.
This proposal applies only to plant-based products marketed as alternatives to eggs. It does not cover:
The CFIA outlines clear expectations to prevent misleading claims and ensure truthful communication to consumers:
The draft guidance features practical examples that distinguish between:
These examples are intended to help manufacturers develop packaging and marketing materials that meet CFIA enforcement standards.
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
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.
Sucralose is now permitted for use in:
These products are not designed for general consumer use but rather serve individuals requiring clinically supervised nutritional support.
Health Canada approved this change following a review of safety data submitted by stakeholders, confirming:
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:
Announcement Date: July 11, 2024
Link to Regulation
Food & Ingredients Impacted: Liquid protein supplements for medically supervised adult use
Effective Date: July 11, 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.
The proposed MRLs apply to a broad range of fruits, vegetables, and tea, including:
These changes support global market alignment while ensuring consumer safety.
Health Canada’s dietary exposure analysis determined:
The safety evaluation supports the continued use of Abamectin under controlled conditions, helping protect food supply integrity without compromising public health.
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
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.
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 Canada’s dietary risk evaluation concluded:
These findings confirm that the proposed MRL is safe for human consumption and scientifically justified.
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
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.
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.
Health Canada’s review of each enzyme included:
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
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.
Maltotetraohydrolase is now permitted for use in:
This enzyme facilitates improved starch modification and texture enhancement, supporting dough performance and finished product quality in commercial baking.
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 Canada’s scientific evaluation included:
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
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.
Health Canada’s scientific evaluation confirmed that:
The colorant must be used in accordance with Good Manufacturing Practices (GMP) and properly labeled, as required under Canadian food and beverage regulations.
This update is effective immediately and applies to:
Announcement Date: December 12, 2023
Link to Regulation
Food & Ingredients Impacted: Fruit-flavoured beer
Effective Date: December 12, 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.
Health Canada conducted a full safety review addressing:
The outcome: No health risks were identified when cellulase is used under the approved conditions, confirming its suitability for food processing.
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
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.
These enzymes are now permitted for use in:
Their function supports pectin breakdown, aiding in juice clarification, viscosity control, and improved extraction yields.
Both enzymes are approved for use in accordance with Good Manufacturing Practice (GMP) standards. This ensures:
Health Canada’s evaluation included:
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
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.
Iodine can now be added to eligible supplemented foods as defined in the List of Permitted Supplemented Foods, with specific serving limits:
These limits are based on comprehensive exposure assessments and are designed to support nutritional adequacy without exceeding tolerable intake thresholds.
Manufacturers must ensure iodine is:
Health Canada’s decision followed a rigorous assessment of:
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
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.
Xylanase from T. reesei RF5427 is now permitted for use in:
The enzyme functions to break down hemicellulose, improving dough handling, texture, and fermentation performance.
Xylanase must be used according to Good Manufacturing Practice (GMP) standards, ensuring:
Health Canada conducted a comprehensive assessment of:
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
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.
This change would accommodate updated residue data and align with global tolerances, making import compliance more practical for international trade partners.
Health Canada’s dietary risk assessment concluded that:
This evaluation supports the continued import of sugar beet-derived products with confidence in consumer safety.
The PMRA is accepting comments from industry stakeholders, including:
Announcement Date: July 20, 2023
Link to Regulation
Food & Ingredients Impacted: Imported sugar beets
Deadline for Public Comment: October 3, 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.
This update extends the previously approved use of gold flakes, already permitted in unstandardized alcoholic beverages and liqueurs, to a specific seafood product category.
Health Canada’s amendment confirms that:
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
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.
Alpha-amylase from B. subtilis AR-651 is now permitted for use in:
The enzyme supports starch breakdown to improve dough performance, fermentation, and texture in a range of cereal-based foods.
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
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.
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.
Health Canada’s evaluation confirmed:
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
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.
Acetic acid is now permitted as a:
in the manufacturing of 2'-FL, which is added to infant formulas to mimic components of human breast milk.
Acetic acid continues to be approved as a pH-adjusting agent and preservative in various standardized and unstandardized foods.
Health Canada’s scientific review determined that:
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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