Health Canada

Acrylamide is a chemical that can form from naturally present compounds in starchy foods during high-temperature processing or cooking (for example, baking, frying, roasting). Exposure to very high doses of acrylamide can cause cancer in experimental animals. There is no conclusive evidence that...

In 2014, Health Canada received a submission to allow the sale of Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods.

In Canada, the priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame seeds, milk, eggs, fish, crustaceans and molluscs, soy, wheat or triticale (a hybrid of wheat and rye grains), and...

With the emergence of several allergen detection methodologies, there was a need to adopt a consistent approach to evaluate/validate these methods, if they are to be used in enforcement/compliance activities. The reporting of results for the presence of allergen markers in investigated food...

Join Health Canada's Food Additives e-Notice, a free service to stay on top of issued advice as well as regulatory and scientific developments in the area of food additives in Canada. Consumers, health professionals, as well as the food industry, can subscribe to Food Additives e-Notice. You will...

Health Canada's policy for enhancing the protection of food-allergic consumers in Canada is based on two guiding principles: prevent the inadvertent consumption of undeclared allergens by sensitive consumers; and enable a variety of safe and nutritious food choices for the allergic consumer. The...

In Canada, the priority food allergens are peanuts, tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachio nuts and walnuts), sesame seeds, milk, eggs, fish, crustaceans and molluscs, soy, wheat or triticale (a hybrid of wheat and rye grains), and...

This section provides information on processing aids and their use in Canada.

Health Canada's Listeria policy is an important tool used to help prevent the introduction of the illness-causing bacteria, L. monocytogenes, into ready-to-eat foods that are sold in Canada. This policy sets out the department's recommendations for applying, implementing and verifying control...

The way in which Health Canada formally approves food additives once a scientific assessment has determined that a food is safe is changing. On April 26, 2012, as part of Bill C-38 - the Jobs, Growth and Long-term Prosperity Act - the Government of Canada introduced amendments to the Food and...

This List of Permitted pH Adjusting Agents, Acid-Reacting Materials and Water Correcting Agents sets out authorized food additives that are used to alter or control the acidity or alkalinity of a food or to prevent a food from drying out.

This List of Permitted Preservatives sets out authorized food additives used to control micro-organisms or oxidation in food.

This List of Permitted Sequestering Agents sets out authorized food additives that are used to control the availability of cations.

This List of Permitted Yeast Foods sets out authorized food additives that are used as nutrients to grow yeast.

This List of Permitted Carrier or Extraction Solvents sets out authorized food additives used to dissolve, dilute, extract, disperse, deliver or otherwise physically modify a component, ingredient, food additive or other food, without exerting any other effect on its own.

Tricks to not get sick: Food safety for kids (video)

Tricks to not get sick: Food safety for kids (described video)

The Lists of permitted food additives are Health Canada's official repository of substances that are permitted for use as additives in or on foods marketed in Canada.

This List of Permitted Anticaking Agents sets out authorized food additives that reduce adhesion of particles to maintain the texture of food. It is incorporated by reference in the Marketing Authorization for Food Additives That May Be Used as Anticaking Agents.

This List of Permitted Bleaching, Maturing or Dough Conditioning Agents sets out authorized food additives that act on flour or dough to improve dough handling properties or baking quality or colour of bakery products.