Health Canada's Notice of Modification for Cellulose and Microcrystalline Cellulose in Non-Dairy Plant-Based Foods Resembling Cheese
Informing you of important documents that affect your labelling strategies
Health Canada (HC) has amended the "List of Permitted Anticaking Agents" the use of cellulose and microcrystalline cellulose in cubed, diced, grated or shredded plant-based products that resemble cheese.
See HC's notice to interested parties regarding recent modifications to the "Lists".
The detailed HC document "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" has not been posted to the HC website. At this time, HC is delivering the e-document to interested parties who wish to access them by request only. Please click here to download the document we requested for our readers.
Coming into force: March 1, 2022.
|
|
|
|
LIVE WEBINAR BROADCAST
TIME AND DATE TO BE ANNOUNCED
|
A webinar to help attendees get comfortable and learn to work with the NEW Canadian supplemented food regulations. This webinar will be delivered by food regulatory expert, Gary Gnirss. |
|
2022 NSF TRAINING DATES HAVE BEEN ANNOUNCED!
|
|
Canadian Food Labelling
► April 25 & April 28, 2022
► October 11 & October 14, 2022
VIRTUAL
|
|
US Food Labelling Under the FDA
► April 19 & April 22, 2022
► June 7 & June 10, 2022
► October 17 & October 20, 2022
VIRTUAL
|
|
|
Canadian Ingredient Labelling
► February 28 & March 3, 2022
► May 31 & June 3, 2022
► October 24 & October 27, 2022
VIRTUAL
|
|
Canadian Nutrition Labelling
► March 7 & March 10, 2022
► June 6 & June 9, 2022
► October 31 & November 3, 2022
VIRTUAL
|
|
|
Understanding Canadian Food Regulations
► June 14 & June 15, 2022
► November 29 & November 30, 2022
VIRTUAL
|
|
Advanced Canadian Ingredient Labelling
► March 29 & March 31, 2022
► November 7 & November 10, 2022
|
|
|
Understanding Canadian Food Regulations
► June 14 & June 15, 2022
► November 29 & November 30, 2022
VIRTUAL
|
|
Advanced Canadian Ingredient Labelling
► March 29 & March 31, 2022
► November 7 & November 10, 2022
|
|
|
Advanced Canadian Nutrition Labelling
► April 5 & April 7, 2022
► November 14 & November 17, 2022
VIRTUAL
|
|
|
|
Hands on food compliance consulting, (Canada & US), and language services are provided by Bulcan Foodbev Consultants (BFB Consultants) a division of Legal Suite® Inc.. Some clients need a bit more help from time to time to manage their regulatory affairs. This is where BFB Consultants can provide additional needed help.
Label review services...
- Canadian Food Labelling: Includes all foods and beverages, (e.g. retail, food for further manufacture, foodservice, infant formula, alcoholic beverages, foods for special dietary use, formulated liquid diets, etc.)
- US Food Labeling: Includes all foods under the authority of FDA and USDA. Foods excluded are alcoholic beverages, medical foods and infant formula
Other Regulatory Services...
- CANADA: A host of other compliance services is provided, including assistance with food additive submissions, novel food notices, temporary marketing authorization under the Food and Drug Regulations and the Safe Food for Canadians Regulations.
Translation Services...
- FRENCH for CANADA
- SPANISH for USA
|
|
|
|
Super Trainer Gary "aka" Regulatory Food Expert, Gary Gnirss takes you through the timelines of changes as outlined by CFIA and Health Canada.
- New Nutrition and Ingredient Labelling Rules
- Food Labelling Innovation
- Front of Package Labelling
- Supplemented Foods
|
|
|
|
|
Getting it Right .. with Plant Based Foods
This is the LITE version of the Food Suite® “Getting it Right” series designed for marketing and advertising teams and executives to help them understand Canadian food labelling and advertising claims.
|
|
|
|
Getting it Right .. with Plant Based Foods
A NEW 2 Part pre-recorded webinar to help you get your Canadian plant-based proteins into compliance. This webinar series is delivered by food regulatory expert Gary Gnirss.
Topics include: Labelling!, Compositional requirements, Protein claims, Protein ratings, Protein efficiency ratios (PER) and Protein digestibility-corrected amino acid score (PDCAAS), Imitation versus substitute, and more!
|
|
|
|
Getting it Right...with Flavours, Seasonings, Spices and Herbs
Canadian labelling requirements for flavour labelling can be quite complex.
We all know what marketing wants us to do with our regulations, right?! We all want our products to have a marketing edge without putting ourselves at a compliance disadvantage. We are going to help you do that with this 2-part webinar series.
|
|
|
|
Getting it Right .. with New Canadian Ingredient Labelling
This 2 Part webinar focuses on topics from Health Canada’s amendments that were introduced in December of 2016. These amendments are extensive and quite detailed and will be coming into effect on December 14, 2021. Food labelling expert, Gary Gnirss, will exchange his expertise and knowledge of these newest developments in an informative manner.
|
|
|
|
Getting it Right .. with New Canadian Ingredient Labelling
This knowledge exchange portion of this 2 Part webinar will focus on learning how to design a new Nutrition Facts table in compliance with current and new Health Canada regulation amendments to nutrition labelling. Food labelling expert, Gary Gnirss, will exchange his expertise and knowledge of these newest developments in an informative manner.
|
|
"Course content is extremely relevant to clarify and explain the ins and outs of nutrition panel composition and use; to meet the requirements of the new regulations coming into force.
\he presenter and his group are second to none when it comes to clear presentation of requirements as well as real life examples so everyone understands.
After the webinar they provide relevant links and printed resource materials which will help build a full library of regulatory information to use to create your panels"
|
|
"Gary is truly an expert in Canadian food regulations. There is not a question that he cannot find a solution to.
I would recommend his course to anyone looking to strengthen their understanding of the Canadian regulatory landscape."
|
|
|
|
|
|
|
|
|
|
