On August 07, 2020, Canada has published the "List of Permitted Anticaking Agents", included in the "List of Permitted Food Additives".
With this amendment, Health Canada’s Food Directorate approves the use of cellulose and microcrystalline cellulose as anticaking agents in cheddar cheese, (naming the variety) cheese, and unstandardized cheese preparations that are diced. Both substances are already allowed to be used as anticaking agents in the grated or shredded formats of these same types of cheeses at a level up to 2.0%, singly or in combination.
Changes came into force on the same date of publication.
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