Canadian Institutes of Health Research
570,556 snapshots · latest May 3, 2026
Homepage:https://cihr-irsc.gc.ca/
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Browse and search historical snapshots. This is an archive — not current guidance or medical advice. Archived content may be incomplete, outdated, or superseded. For up-to-date recommendations, always consult the official source website.
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Health Canada
386,223 snapshots · latest Apr 14, 2026
Public Health Agency of Canada
243,880 snapshots · latest Apr 28, 2026
Health Canada’s Proposal to Enable the Use of Tara Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods Download the alternative format (PDF format, 993 KB, 6 pages) Organization: Health Canada Date published:…
Health Canada’s Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods – Reference Number: NOP/ADP-0026 Notice of Proposal – Lists of Permitted Food Additives Reference Number:…
Proposal to transfer Health Canada's maximum level for patulin in apple juice and unfermented apple cider to the List of Contaminants and Other Adulterating Substances in Foods Consultation: Proposal to transfer the maximum level (ML) for patulin in apple juice and unfermented…
Summary of Comments Received on Health Canada's Proposed Maximum Limits for Ochratoxin A in Certain Foods - August 2008 to June 2009 2010 Call for Data on Ochratoxin A August 2010 Background Ochratoxin A ( OTA ) is a toxic fungal metabolite that causes nephrotoxic, teratogenic,…
ARCHIVED - Health Canada's Proposal to Amend the Food and Drug Regulations to permit the use of a preparation of Carnobacterium maltaromaticum strain CB1 in certain ready-to-eat meat and poultry products We have archived this page and will not be updating it. You can use it for…
ARCHIVED - Summary of Consultation to amend the Food and Drug Regulations to permit the use of a preparation of Carnobacterium maltaromaticum strain CB1 in certain ready-to-eat meat and poultry products We have archived this page and will not be updating it. You can use it for…
Information on Health Canada's Proposal to Amend the Food and Drug Regulations to permit the use of calcium acid pyrophosphate in baking powder and unstandardized bakery products Notice to the reader: The online consultation is now closed. As a result of this process, the…
ARCHIVED - Health Canada's Proposal to Amend the Food and Drug Regulations to Permit the Use of the Enzyme Asparaginase in Certain Food Products We have archived this page and will not be updating it. You can use it for research or reference. We have archived this page and will…
ARCHIVED - Summary of Input Received on Health Canada's Consultation to Permit the use of the Enzyme Asparaginase as a Food Additive in Canada [August 2009] We have archived this page and will not be updating it. You can use it for research or reference. We have archived this…
Summary of Comments from Health Canada's Proposal to Amend the Food and Drug Regulations to Permit the Use of Asparaginase in Certain Food Products On March 14, 2012 Health Canada amended the Food and Drug Regulations to permit the use of asparaginase in certain food products.…
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