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Food additives are used to enhance the appearance, or texture of food, maintain its nutritive value, or aid in processing, packaging, or storage. Food additives are federally regulated in Canada and are defined in Division 1, Part B, of the Food and Drug Regulations as “any substance the use of which results, or may reasonably be expected to result, in it or its by-products becoming a part of or affecting the characteristics of a food.”
A food additive may be added during the production, processing, packaging or storage of food. There are many types of food additives, including: colouring agents, emulsifiers, gelling agents, preservatives, stabilizers, sweeteners, thickening agents, and many others.
Some food additives have been associated with adverse health effects. Many additives have and are in the process of being re-evaluated in terms of safety. Several, particularly synthetic colourings, have been banned as a result of these recent evaluations.
Navigating Food Additives:
- Resource sheets contain website links related to each topic/issue. They will help direct and enhance your search by providing reputable and relevant links.
- Fact sheets contain balanced, evidence-based information aimed at a general audience. Food and health professionals will also find this information useful when working with consumers/clients.
- Frequently Asked Questions provide brief or long answers to a variety of questions.
- Technical summaries provide a more detailed and scientific description on the chosen topic, geared towards industry professionals and other industry parties. It also includes current regulations, and the latest breakthroughs and perspectives.
News (View All)
Banned colour yellow found in food spices
Apr.2009
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Technical Summaries (View All)
Food Additives
Links (View All)
United States Food and Drug Administration
Food Standards Australia and New Zealand - Effects of artificial colou...more
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