Canada Modifies the List of Permitted Anticaking Agents to Extend the Use of Cellulose and Microcrystalline Cellulose to Plant-based Products that Resemble Cheese

On March 01^st, 2022, Health Canada's Food Directorate published the “NOM/ADM-0180 Notice of Modification to the List of Permitted Anticaking Agents to Extend the Use of Cellulose and Microcrystalline Cellulose to Cubed, Diced, Grated or Shredded Plant-based Products that Resemble Cheese”. The regulation amends the List of Permitted Anticaking agents.

The scope of the document outlines the following key points:

• Approves the safety of cellulose and microcrystalline cellulose for use as anticaking agents in plant-based products that resemble cheese;
• Cellulose and microcrystalline cellulose are already permitted as anticaking agents in cubed, diced, grated, or shredded cheddar cheese;
• The additives are also permitted for use in other standardized varieties of cheese, as well as unstandardized cubed, diced, grated, or shredded cheese preparations;
• The requested maximum level of use of cellulose is 2.0 % singly or in combination with microcrystalline cellulose and vice versa;
• Information related to allergenicity, chemistry, microbiology, nutrition, and toxicology supports the safety of this food enzyme for its requested uses.
  

The regulation is effective from March 01^st, 2022.

To view the complete regulation, check out the Food News Monitoring System and stay up-to-date with the latest regulatory information.