Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Calcium Lactate as a Calcium Source for Alginate Gels in Formed Meat, Poultry and Fish Products �C Document Reference Number: NOM/ADM-0094

Background

Health Canada's Food Directorate completed a scientific assessment of a food additive submission seeking approval for the use of calcium lactate, in combination with sodium alginate and monoglycerides, as binding and texturizing agents in the manufacture of formed meat, poultry and fish products sold raw, frozen or precooked.

Health Canada temporarily enabled the use of the three additives through an Interim Marketing Authorization (IMA) that was published in Part I of the Canada Gazette on September 11, 2010.

Since no nutritional or toxicological food safety concerns were identified with respect to the requested use of this food additive, Health Canada has modified theList of Permitted Food Additives with Other Accepted Uses, effective May 3, 2017.

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 this food additive.

Information Document

To obtain an electronic copy of the Notice of Modification to the List of Permitted Food Additives with Other Accepted Uses to Enable the Use of Calcium Lactate as a Calcium Source for Alginate Gels in Formed Meat, Poultry and Fish Products - Document Reference Number: NOM/ADM-0094, please contact our publications office or send an e-mail to publications@hc-sc.gc.ca with the subject heading "hpfb BCS nom-adm-0094-eng".

Contact Information

Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including calcium lactate, in combination with sodium alginate and monoglycerides. Anyone wishing to submit new scientific information on the use of these food additives or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words ��calcium lactate in meat, poultry and/or fish products" in the subject line of your e-mail.

Bureau of Chemical Safety, Food Directorate