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Found 10 records similar to Oils Authenticity Summary Data

Federal

​Canadian Food Inspection Agency collects samples of spices to verify accurate representation. The samples of spices are tested for the presence of fillers (such as wheat (gluten) and nut shells (peanut and almond)) and undeclared additives used to enhance their apparent value (such as colouring agents (colours, dyes and lead chromate)).

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Last Updated: May 12, 2022
Date Published: May 12, 2022
Organization: Canadian Food Inspection Agency
Formats: CSV TXT
Keywords:  spices, composition, fraud, authenticity, misrepresentation
Federal

The Canadian Food Inspection Agency (CFIA) collects samples of honey from across Canada to test for adulteration with foreign sugars. Testing is done using two techniques. Samples in the datasets below were tested by the CFIA for the addition of C4 sugars using Stable Isotope Ratio Analysis (SIRA), and Nuclear Magnetic Resonance (NMR). Analyses were conducted by a contracted laboratory to detect these and other added foreign sugars, including C3 types.

Last Updated: May 12, 2022
Date Published: Jul. 9, 2019
Organization: Canadian Food Inspection Agency
Formats: CSV TXT
Keywords:  Honey, Composition, fraud
Federal

Health Canada is proposing to prohibit the use of partially hydrogenated oils (PHOs), the main source of industrially produced trans fatty acids (trans fats), in foods sold in Canada.

Last Updated: Sep. 24, 2020
Date Published: Aug. 20, 2019
Organization: Health Canada
Formats: HTML
Keywords:  Partially Hydrogenated Oils, Canadian Food Supply, trans fatty acids (trans fats).
Federal

The Canadian Food Inspection Agency (CFIA) conducted surveillance of fish products to verify the accurate representation of their common name, and whether species substitution had occurred. Samples were tested using DNA-based fish species identification (ID) testing.

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Last Updated: May 12, 2022
Date Published: Mar. 23, 2021
Organization: Canadian Food Inspection Agency
Formats: CSV TXT
Keywords:  fish, composition, fraud, authenticity, misrepresentation
Federal

Health Canada has notified Nature's Crops International that it has no objection to the sale of Ahiflower® oil as an ingredient for use in foods and beverages sold in Canada at a level providing up to 375 mg stearidonic acid per serving of food. The Department conducted a comprehensive assessment of the product according to its Guidelines for the Safety Assessment of Novel Foods.

Last Updated: Oct. 12, 2021
Date Published: May 11, 2021
Organization: Health Canada
Formats: HTML
Keywords:  Novel food, Ahiflower Oil, Ahiflower® oil as an ingredient, Nature's Crops International, food safety assessment
Federal

The main objective of this targeted survey was to generate information on the presence and levels of non-permitted colours in red palm oils available on the Canadian retail market. Colours are added to foods to compensate for the natural colour loss due to processing, to achieve a uniform product colour and to make food appear more appealing. This targeted survey is focused on non-permitted colours, Sudan III and IV, in red palm oils because they are potentially toxic and carcinogenic. Sudan III and IV are red dyes used for industrial products such as textiles, polish and paints and are banned for use in food.

Last Updated: Apr. 21, 2022
Date Published: Apr. 20, 2022
Organization: Canadian Food Inspection Agency
Formats: CSV
Keywords:  Food safety, chemistry, chemical residues, palm oil, food colours
Federal

The main objective of this targeted survey was to generate information on the presence and levels of non-permitted colours in red palm oils available on the Canadian retail market. Colours are added to foods to compensate for the natural colour loss due to processing, to achieve a uniform product colour and to make food appear more appealing. This targeted survey is focused on non-permitted colours, Sudan III and IV, in red palm oils because they are potentially toxic and carcinogenic. Sudan III and IV are red dyes used for industrial products such as textiles, polish and paints and are banned for use in food.

Last Updated: Aug. 18, 2022
Date Published: Aug. 17, 2022
Organization: Canadian Food Inspection Agency
Formats: CSV
Keywords:  food safety, chemistry, chemical residues, palm oil, food colours
Federal

The purpose of this notice is to inform consumers and interested stakeholders of Health Canada’s intent to implement a prohibition on the use of partially hydrogenated oils (PHOs) in foods by adding PHOs to Part 1 of the List of Contaminants and Other Adulterating Substances in Foods.

Last Updated: Oct. 15, 2021
Date Published: Aug. 3, 2017
Organization: Health Canada
Formats: HTML
Keywords:  prohibiting, partially hydrogenated oils, PHOs, contaminants in foods, adulterating substances
Federal

Environment and Climate Change Canada provides a petroleum product database to be used in oil spill research and response. This database includes the physical properties, chemical composition, and environmental behavior of various types of oils and petroleum products.

Original publication: Jokuty, Paula, et al., A Catalogue of Crude Oil and Oil Product Properties, Report EE-165, Environment and Climate Change Canada, 1999.

Recommended citation: Environment and Climate Change Canada, A Catalogue of Crude Oil and Oil Product Properties (1999)- Revised 2022, Environment and Climate Change Canada, 2022.

Last Updated: Jun. 15, 2022
Date Published: Dec. 1, 1999
Organization: Environment and Climate Change Canada
Formats: HTML
Keywords:  Emergency preparedness
Federal

Health Canada has notified Monsanto Canada Inc. that it has no objection to the food use of Improved Fatty Acid Profile Soybean MON 87705. The Department conducted a comprehensive assessment of this variety according to its Guidelines for the Safety Assessment of Novel Foods.

Last Updated: Oct. 6, 2021
Date Published: May 18, 2017
Organization: Health Canada
Formats: HTML
Keywords:  Novel Food, Improved Fatty Acid Profile Soybean, MON 87705, use of MON 87705, Monsanto Canada Inc., food safety assessment
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