Health Canada’s Food Directorate received a food additive submission seeking approval for the use of spirulina extract as a coloring agent in unstandardized confectionery at a maximum level of use of 2%.
After reviewing the safety information submitted, Health Canada has published a proposal to enable the use of spirulina extract as a coloring agent in various foods in addition to unstandardized confectionery, including frostings, frozen desserts, gelatin desserts, icings, non-alcoholic beverages, non-alcoholic beverage concentrates, yogurt, ice cream mix, fruit jelly with pectin, and icing sugar, at levels consistent with Good Manufacturing Practice.
The proposed modification to the list of permitted coloring agents, rationale and other relevant information are available in Health Canada’s information document.
The proposed changes will be effective on the day on which they are published in the List of Permitted Coloring Agents. Health Canada is accepting comments related to the proposal through March 23.