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As a result of this process, a modification was made to the List of Permitted Sweeteners to enable the use of saccharin as a sweetener in various unstandardized foods on April 24, 2014. The proposed use of this food additive in Canada as described is now enabled.
For more information on this initiative, please contact the Food Directorate's Bureau of Chemical Safety
Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of saccharin as a sweetener in various unstandardized foods.
Saccharin and its salts, specifically calcium saccharin, potassium saccharin and sodium saccharin are permitted for sale, as saccharin sweeteners, under specific conditions prescribed in Part E of the Food and Drug Regulations. These conditions allow pharmacies to sell saccharin and its salts as sweeteners that can be used by consumers. Saccharin and its salts are currently not permitted for use as sweeteners in foods sold in Canada.
As no safety concerns were raised through this assessment, it is the intention of Health Canada to enable the food additive use of saccharin and its salts, as described in the information document below. The purpose of this communication is to publically announce the Department's intention in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including saccharin. Anyone wishing to submit new scientific information on the use of this additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words "saccharin notification" in the subject line of your e-mail. Health Canada is able to consider information received by December 20, 2013, 75 days from the date of this posting.