Notice of Modification to the List of Permitted Anticaking Agents to Enable the Use of Cellulose and Microcrystalline Cellulose in Cubed or Diced Cheeses

Reference Number: NOM/ADM-0149

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 cheddar cheese, (naming the variety) cheese, and unstandardized cheese preparations that are diced, under the same conditions of use as are already permitted for these cheeses when they are grated or shredded.

The results of the premarket assessment support the safety of both cellulose and microcrystalline cellulose as anticaking agents in these cheeses when they are diced or cubed. Consequently, Health Canada has enabled the uses of cellulose and microcrystalline cellulose described in the information document below by modifying the List of Permitted Anticaking Agents, effective August 7, 2020.

The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any 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 Enable the Use of Cellulose and Microcrystalline Cellulose in Cubed or Diced Cheeses - Reference Number: NOM/ADM-0149, please contact our publications office or send an e-mail to hc.publications-publications.sc@canada.ca with the words "hpfb BCS nom-adm-0149-eng" in the subject line of your e-mail.

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any permitted food additive, including cellulose and microcrystalline cellulose. Anyone wishing to submit new scientific information on the use of these additives or to submit any inquiries on this modification 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-0149)" 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: hc.bcs-bipc.sc@canada.ca

Supporting Information

Food Additives