Canada leading the way with “natural” preservatives

Canada has recently approved the use of chitosan, sourced from white button mushrooms, as a “natural” food preservative, representing a significant leap in food preservation innovation. This contrasts with the European Union and the United Kingdom, where chitosan’s use in food products is not yet authorised to the same extent. For instance, in the EU, chitosan is only approved for use in food supplements (as a novel food) but not as a food additive.

In Canada, white button mushroom-derived chitosan was granted authorisation as a preservative in 23 food products, including unstandardised bakery products, fillings, unstandardised table syrups, and yogurts.

Moreover, the Canadian amendments have broadened the scope of other “natural” preservatives. Natamycin, previously limited to surface application on certain cheeses, can now be utilised in both standardised and unstandardised cream cheeses and processed cheese products. Additionally, nisin’s usage has expanded beyond its former confines to now include egg white wraps, offering food manufacturers new avenues to ensure product longevity and quality.

These recent updates not only cater to growing consumer demand for “natural” products, but also play a pivotal role in maintaining food safety and extending shelf life.

For help in navigating the updated Canadian additive regulation, or addressing other regulatory requirements in North America, please get in touch at [email protected]. Leatherhead’s experienced team of scientists and regulatory experts can support you every step of the way.

Leatherhead Food Research Members are kept up to date with changing regulations, such as this, through our weekly Global Legal Highlights newsletter. To learn more, get in touch with our membership team at [email protected].