Health Canada's Food Directorate completed a premarket safety assessment of subtilisin from Bacillus licheniformis PP6107 in various foods like plant-based products, Hydrolyzed yeast and Hydrolyzed animal, milk and vegetable protein at GMP.
Health Canada proposed maximum residue limits for pesticides like Carfentrazone-ethyl, Benzovindiflupyr, Acetic acid, Abametin, Cyantraniliprole, Pyrethrins, Piperonyl butoxide for different product categories.
Health Canada's Pest Management Regulatory Agency (PMRA) proposes MRLs for fluopyram and clethodim.|The proposed MRLs are as follows:|1.
Under the authority of the Pest Control Products Act, Health Canada’s Pest Management Regulatory Agency (PMRA) is proposing acceptability of the uses requested to register the technical grade florpyrauxifen-benzyl.
The Pest Management Regulatory Agency of Health Canada's proposed maximum residue limits (MRLs) for pyrifluquinazon are the subject of consultation in the notified document (PMRL 2022-22).
Health Canada has proposed to allow the usage of iodine as supplemental ingredients in food.
- Canada released Notice of Health Canada’s Proposal to Enable the Use of alpha-Cyclodextrin as an Emulsifying, Stabilizing or Thickening Agent in Various Foods
Health Canada on completion of premarket safety assessment seeks approval for the use of alpha-cyclodextrin in List of permitted Emulsifying, Gelling, Stabilizing or Thickening Agents in different food catogeries at maximum usage limits.
Health Canada decided to permit the us of Malic acid as pH adjusting agent in Honey wine at GMP level. |This was decided after the Health Canada's Food Directorate completed a premarket safety assessment of food additive.
- Canada releases the notice on the use of pectin lyase from Trichoderma reesei RF6199 in various foods
A premarket assessment in Canada supported the safety of pectin lyasr from T.reesei RF6199. |Consequently, Health Canada has enabled the use of Pectin lyase from T.
Health Canada must decide if consuming the maximum amount of residues that are anticipated to stay on food products poses a risk to human health.