Popular Indigenous cafe closing in Kensington Market — but there are still ways to taste its food

Health Canada's Food and Nutrition Directorate intends to set out specific permitted uses of food colours and preservatives in "(Naming the flavour) extract" and "(Naming the flavour) essence" and of food colours, preservatives and emulsifying agents in "(Naming the flavour) flavour" in the Lists of Permitted Food Additives. The specific uses are based on the functional class food additive provisions currently set out in the food compositional standards for these tw

Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of leucyl aminopeptidase from Aspergillus oryzae AT1088 in various foods. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”.The results of the premarket assessment support the safety of leucyl aminopeptidase from A. oryzae AT1088 for its requested uses. Consequently, Health Canada has authorized the use o

Health Canada’s Food and Nutrition Directorate has modified the Table of Reference Amounts for Food to address certain areas requiring revision and/or clarity including items related to very high fibre cereals, nutritional yeast, and fondue cooking broth.Health Canada's Food and Nutrition Directorate has modified the Table of Reference Amounts for Food. This modification provides: new serving size instructions for very high fibre cereals that contain an amount of fibre typically consumed in on

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of polyglycerol esters of interesterified castor oil fatty acids as an emulsifying agent in unstandardized mayonnaise-type dressings, unstandardized spreads, unstandardized sauces and unstandardized condiments at a maximum level of 0.8%, and for an increase in the maximum level of use of this food additive as an emulsifying agent in unstandardized chocolate fla

Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltogenic alpha-amylase (α-amylase) from Saccharomyces cerevisiae LALL-MA+ in bread, flour, whole wheat flour, and unstandardized bakery products. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”. The results of the premarket assessment support the safety of maltogenic α-amylase from S. cerevisiae

Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of lipase from Rhizopus arrhizus AE-TL in the manufacture modified fats and oils. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”. The results of the premarket assessment support the safety of lipase from R. arrhizus AE-TL for its requested uses. Consequently, Health Canada has authorized the use of lip

The Food and Nutrition Directorate reviews the safety of permitted food additives when the Department receives a submission requesting an extension of use of an already-permitted food additive or when there is an emerging scientific development about the safety of an already-permitted food additive. The outcome of the updated safety assessment of brominated vegetable oil does not support brominated vegetable oil continuing to be permitted for use as a food additive. Therefore, Health Canada has

Health Canada’s Food and Nutrition Directorate has modified the Directory of Nutrition Symbol Specifications and Directory of Supplemented Food Caution Identifier Specifications to permit the minimum buffer zone between a front-of-package (FOP) nutrition symbol and a supplemented food caution identifier (SFCI), and between nutrition symbols, that are labelled contiguous to be 0 mm.Health Canada's Food and Nutrition Directorate has modified the Directory of Nutrition Symbol Specifications and t

Health Canada’s Food and Nutrition Directorate has modified the French version of the List of Permitted Supplemental Ingredients for green tea extract (EGCG/catechins) to better align with text used in similar entries in the list. Health Canada’s Food and Nutrition Directorate identified inconsistencies in the translation of the green tea extract entry published in the French version of the List of Permitted Supplemental Ingredients on January 11, 2024. Therefore, Health Canada has modified

Health Canada's Food and Nutrition Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of sucralose in a ready-to-serve liquid protein modular supplement intended for use by adults. The requested maximum level of use for this food additive is 0.08% in the ready-to-serve protein modular supplement. The results of the premarket assessment support the safety of sucralose for its requested use. Consequently, Health Canada has extended t

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of nisin in egg-white wraps.The results of the premarket assessment support the safety and efficacy of nisin for use as a preservative in egg-white wraps. Consequently, Health Canada has extended the use of nisin as described in the information document above by modifying the List of Permitted Preservatives, effective May 30, 2024.

Health Canada's Food Directorate completed a premarket safety and efficacy assessment of natamycin for use as a preservative in unstandardized processed cheese products, standardized and unstandardized cream cheese products, ranch-flavoured dressings for salads and ranch-flavoured dips.The results of the premarket assessment support the safety and efficacy of natamycin as a preservative in the requested foods. Consequently, Health Canada is authorizing the use of natamycin as described in the in

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of chitosan from white button mushrooms (Agaricus bisporus) as a preservative in numerous foods. Chitosan is a new food additive in Canada.The results of the premarket assessment support the safety and efficacy of chitosan from white button mushrooms (A. bisporus) as a preservative in numerous foods. Consequently, Health Canada is authorizing the use ofchitosan

Health Canada reviews the safety of permitted food additives when the Department receives a submission requesting an extension of use of an already-permitted food additive or when there is an emerging scientific development about the safety of an already-permitted food additive. The outcome of the updated safety assessment of brominated vegetable oil (BVO) does not support BVO continuing to be permitted for use as a food additive. Consequently, Health Canada proposes to remove BVO from the List

Health Canada’s Food Directorate completed a safety assessment of phosphatidylserine (soy) for use as a supplemental ingredient in supplemented foods. The results of the assessment support the safety of phosphatidylserine produced from food grade soy lecithin when used as a supplemental ingredient in supplemented foods, provided levels do not exceed intakes of 300 mg per day, do not exceed 300 mg per serving, and that certain other compositional and labelling requirements are met. Consequently

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of glucose oxidase from Saccharomyces cerevisiae LALL-GO in bread, flour, whole wheat flour and unstandardized bakery products. The requested maximum level of use for this food enzyme is "Good Manufacturing Practice". The results of the premarket assessment support the safety of glucose oxidase from S. cerevisiae LALL-GO for its requested uses. Conseq

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of chymosin B from Trichoderma reesei GICC03546 in sour cream and various cheeses. The requested maximum level of use for this food enzyme is "Good Manufacturing Practice". The results of the premarket assessment support the safety of chymosin B from T. reesei GICC03546 for its requested uses. Consequently, Health Canada has authorized the use of chym

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of maltotetraohydrolase from Bacillus licheniformis GICC03548 in bread, flour, whole wheat flour and unstandardized bakery products. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”.The results of the premarket assessment support the safety of maltotetraohydrolase from B. licheniformis GICC03548 for its requested uses

Health Canada’s Food Directorate completed a safety assessment of green tea extract for use as a supplemental ingredient in supplemented foods, under the Supplemented Foods regulatory framework. The results of the assessment support the safety of standardized green tea extracts based, in part, on the content of epigallocatechin gallate (EGCG) and total catechins. Consequently, Health Canada has permitted the use of green tea extract (EGCG/catechins) as a supplemental ingredient by modifying th

Health Canada’s Food Directorate completed a detailed premarket safety assessment of a food additive submission seeking approval for the use of chitosan from white button mushrooms (Agaricus bisporus) as a preservative in various foods. The results of the premarket assessment support the safety and efficacy of chitosan from white button mushrooms (A. bisporus) for its requested uses as an antibacterial and an antifungal agent. Consequently, Health Canada intends to enable the use of chitosan f

Health Canada's Food Directorate completed a re-evaluation of the permitted uses of the food colour amaranth as described in the notice of Health Canada's Proposal to Modify the Currently Permitted Uses of the Colouring Agent Amaranth in Various Foods that was published on January 4, 2017, and open to the public for comments for 75 days. Health Canada has updated the permitted uses for amaranth to reduce the possibility of excessive dietary exposure to this food colour, while continuing to allow

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of cellulase from Trichoderma reesei RF11412 in brewers’ mash and distillers’ mash. The requested maximum level of use for this food enzyme is “Good Manufacturing Practice”. The results of the premarket assessment support the safety of cellulase from T. reesei RF11412 for its requested uses. Consequently, Health Canada has enabled the use of cellulase f

Health Canada's Food Directorate completed the premarket safety assessments of two food additive submissions seeking authorization for the use of two types of pectinase, pectinesterase from Aspergillus oryzae AR-962 and polygalacturonase from Aspergillus oryzae AR-183, in fruit and vegetable processing and wine production. The results of the premarket assessments support the safety of pectinesterase from A. oryzae AR-962 and polygalacturonase from A. oryzae AR-183 for their requested uses. Conse

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of lipase from Saccharomyces cerevisiae LALL-LI in bread, flour, whole wheat flour and unstandardized bakery products. The results of the premarket assessment support the safety of lipase from S. cerevisiae LALL-LI for its requested uses. Consequently, Health Canada has enabled the use of lipase from S. cerevisiae LALL-LI as described in the information document by

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking authorization for the use of xylanase from Trichoderma reesei RF5427 in various foods. The requested maximum level of use for this food enzyme is Good Manufacturing Practice. The results of the premarket assessment support the safety of xylanase from T. reesei RF5427 for its requested uses. Consequently, Health Canada has enabled the use of xylanase from this source as described in the

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of beta-(β)-glucanase, cellulase and xylanase from Rasamsonia emersonii in various foods. The results of the premarket assessment support the safety of β-glucanase, cellulase and xylanase from R. emersonii for its requested uses. Consequently, Health Canada has enabled the use of β-glucanase, cellulase and xylanase from this source as described in the information