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 Reference Number: NOM/ADM-0180 [2022-03-01]

Background

Health Canada's Food Directorate completed a premarket safety assessment of a food additive submission seeking approval for the use of cellulose as an anticaking agent in non-dairy (i.e., plant-based) cheese flavoured preparations that are grated, shredded, cubed or diced.

Both cellulose and microcrystalline cellulose are already permitted as anticaking agents in cubed, diced, grated or shredded cheddar cheese and other standardized varieties of cheese, as well as unstandardized cubed, diced, grated or shredded cheese preparations.

The results of the premarket assessment support the safety of cellulose and microcrystalline cellulose for use as anticaking agents in plant-based products that resemble cheese that are cubed, diced, grated or shredded. Consequently, Health Canada has extended the use of cellulose and microcrystalline cellulose as described in the information document below by modifying the List of Permitted Anticaking Agents, effective March 1, 2022.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for those wishing to submit an inquiry or new scientific information relevant to the safety of these food additives.

Information Document

To obtain an electronic copy of the 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 – Reference Number: NOM/ADM-0180, please contact our publications office or send an e-mail to publications-publications@hc-sc.gc.ca with the words "hpfb BCS nom-adm-0180-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing new scientific information on the safety in use of any permitted food additive, including cellulose and microcrystalline cellulose. Anyone wishing to submit an inquiry or new scientific information on the use of these additives may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "cellulose and microcrystalline cellulose (NOM-0180)" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate
251 Sir Frederick Banting Driveway
Tunney’s Pasture, PL: 2202C
Ottawa, Ontario K1A 0K9
E-mail: bcs-bipc@hc-sc.gc.ca

Supporting Information

Food Additives