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Health Canada has notified Cargill Inc. that it has no objection to the sale of sucromalt as a food ingredient that can be used as a partial or complete substitute for sweetening agents available in the Canadian market, e.g. sucrose, corn syrup, high fructose corn syrup (HFCS), brown rice syrup and malt syrup. The Department has reviewed the information provided by Cargill Inc. in support of the acceptability and safety of sucromalt as a food ingredient.

We're making improvements to the nutrition facts table and list of ingredients on food labels based on feedback from Canadians and stakeholders. The food industry has a transition period of 5 years to make these changes. This means that you might start seeing new food labels as early as 2017.

In Canada, common allergens and gluten sources must always be clearly declared on food labels when present as ingredients or components of ingredients. They will appear in the ingredient list or in a “Contains” statement located immediately after the ingredient list.

Food labels, nutrition facts tables, serving size, ingredients, % daily value, nutrition claims.

This List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents sets out authorized food additives used to form or maintain a uniform emulsion of two or more phases in a food, impart a particular food texture through the formation of a gel, maintain a uniform dispersion of two or more ingredients in a food, or modify the viscosity of a food.

Health Canada has notified Fugeia NV that it has no objection to the addition of wheat bran extract (WBE) as a novel food ingredient. The Department has reviewed the information provided by Fugeia NV and conducted the safety assessment which included evaluation of the manufacturing process of WBE, the composition and the nutritional safety of WBE, and the potential for WBE to be toxic or cause an allergic reaction.

This List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents sets out authorized food additives used to form or maintain a uniform emulsion of two or more phases in a food, impart a particular food texture through the formation of a gel, maintain a uniform dispersion of two or more ingredients in a food, or modify the viscosity of a food.

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.

This guide was developed to help users search and navigate the Natural Health Products Ingredients Database using the online Web application.

A targeted survey on bacterial pathogens in a variety of refrigerated, multi-ingredient, ready-to-eat processed foods analyzed 4,851 samples for generic Escherichia coli (E. coli), Listeria monocytogenes (L. monocytogenes) and Salmonella species (spp.). Additionally, of the 4,851 samples, 3,282 samples were analyzed for Bacillus cereus (B. cereus), Clostridium perfringens (C. perfringens) and Staphylococcus aureus (S. aureus). No C. perfringens, Salmonella spp. and generic E. coli were found in any of the samples.