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Food and Nutrition

ARCHIVED - Interim Marketing Authorization (IMA)

Warning This content was archived on June 24 2013.

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Notice

As of October 25, 2012, Health Canada will no longer issue Interim Marketing Authorizations (IMAs) as the ability to do so has been replaced in the Food and Drugs Act with the Marketing Authorization (MA) authority.

IMAs in effect prior to this date will continue until: a) the IMA is cancelled, b) the IMA becomes part of an MA, or c) two years after the day on which the IMA came into effect.

The IMA process is an important initiative that was enacted in July 1997 through the promulgation of Project No. 923. The IMA bridges the time between the completion of the scientific evaluation of certain enabling amendments (e.g. expansion of uses of food additives already listed under Division 16 of the Food and Drug Regulations) and publication of the approved amendments in the Canada Gazette, Part II.  The criteria that must be met in order to request an IMA are detailed in the Project 923.

Interim Marketing Authorization (IMA)
Title / Project No. / Link to Canada Gazette Date signed
(yyyy/mm/dd)
Date published in Canada Gazette, Part I
(yyyy/mm/dd)
Comment period ends
(yyyy/mm/dd)
Next link will take you to another Web site To permit the use of citric acid and sodium citrate as pH adjusting agents and as sequestering agents in various standardized and unstandardized marine and fresh water animal products (excluding fresh fish). (Project 1705) 2012/04/25 2012/05/12 2012/07/26
Next link will take you to another Web site To continue to permit the use of caffeine and caffeine citrate as food additives in non-alcoholic carbonated water-based flavoured and sweetened beverages other than cola type beverages. (Project 1612B) 2012/03/07 2012/03/17 2012/05/31
Next link will take you to another Web site To permit the use of the enzyme amylase derived from Bacillus amyloliquefaciens in the production of infant cereals.  (Project 1605B) 2012/01/18 2012/01/28 2012/04/12
Next link will take you to another Web site To permit the use of sodium carboxymethyl cellulose to prevent the formation of hesperidin crystals in canned mandarin oranges (Project 1723) 2012/01/03 2012/01/14 2012/03/29
Next link will take you to another Web site To permit the use  of xylanase derived from Bacillus subtilis strain XAS in the production of bread, flour, whole wheat flour and unstandardized bakery products such as cookies and cakes. (Project 1722) 2012/01/03 2012/01/14 2012/03/29
Next link will take you to another Web site To permit the use of microcrystalline cellulose as a bodying and texturizing agent in sausage casings (Project 1703) 2011/12/06 2011/12/17 2012/03/01
Next link will take you to another Web site To permit the use of sorbic acid, potassium sorbate and calcium sorbate as preservative in unstandardized processed cheese products.(Project 1708) 2011/10/24 2011/11/05 2012/01/19
Next link will take you to another Web site To permit the use of sodium carboxymethyl cellulose to prevent the precipitation of tartrates in wine, (Project 1701) 2011/07/22 2011/08/06 2011/10/20
Next link will take you to another Web site To permit the use of allura red as a colouring agent in lumpfish caviar at a maximum level of use of 1300 ppm, if used singly. (Project 1697 A) 2011/05/13 2011/07/02 2011/09/15
Next link will take you to another Web site To permit the use of a combination of 500 ppm allura red, 250 ppm sunset yellow FCF, 100 ppm tartrazine and 450 ppm brilliant blue FCF as colouring agents in lumpfish caviar. (Project 1697) 2011/05/13 2011/05/28 2011/08/11
Next link will take you to another Web site To permit the use of potassium ferrocyanide, trihydrate as an anticaking agent in salt. (Project 1696) 2011/05/13 2011/05/28 2011/08/11
Next link will take you to another Web site To permit the use of protease derived from Aspergillus melleus in the production of hydrolyzed animal, milk and vegetable proteins. (Project 1695) 2011/05/13 2011/05/28 2011/08/11
Next link will take you to another Web site To permit the optional addition of vitamin D2-yeast to yeast-leavened bakery products (Project 1694) 2011/02/07 2011/02/19 2011/05/05
Next link will take you to another Web site To permit the use of sodium stearate, as an emulsifying agent, in the production of unstandardized bakery products, fillings, icings, and unstandardized confectionery. (Project 1643) 2010/10/05 2010/10/16 2010/12/30
Next link will take you to another Web site To permit the use of erythritol as a sweetener in hard candies and chewing gum; baked products and baking mixes, cakes and cookies, fruit spreads, alcoholic beverages, dairy-based beverages, yogurt, frozen desserts, puddings, syrups and toppings, fruit, cream and custard fillings, and fruit-based smoothie beverages (Project 1679) 2010/10/05 2010/10/16 2010/12/30
Next link will take you to another Web site To permit the use of citric acid as a sequestering agent in canned salmon. (Project 1690) 2010/09/10 2010/09/25 2010/12/09
Next link will take you to another Web site To permit the use of cellulase and glucanase derived from Trichoderma reesei A83 in the production of single-strength fruit juices. (Project 1676) 2010/08/25 2010/09/11 2010/11/24
Next link will take you to another Web site To permit the use of the enzymes cellulase and xylanase derived from a genetically modified Trichoderma reesei RI-P37, Trichoderma reesei A83, in the production of bread, flour, whole wheat flour and unstandardized bakery products. (Project 1676B) 2010/08/19 2010/08/28 2010/11/10
Next link will take you to another Web site To permit the use of xanthan gum as a stabilizing agent in sour cream. (Project 1677) 2010/08/25 2010/09/11 2010/11/24
Next link will take you to another Web site To permit the use of lipase derived from Aspergillus niger (LFS-54) in the production of bread, flour, whole wheat flour and unstandardized bakery products. (Project 1678) 2010/08/25 2010/09/11 2010/11/24
Next link will take you to another Web site To permit the use of calcium lactate as a source of calcium for alginate gels, monoglycerides as an emulsifying agent and sodium alginate as a gelling agent in formed meat, poultry and fish. (Project 1674) 2010/08/25 2010/09/11 2010/11/24
Next link will take you to another Web site To permit the use of chymosin derived from Aspergillus niger var. awamori (pCCEx3) in the production of cheddar cheese, (naming the variety) cheese, cottage cheese, cream cheese, cream cheese with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), sour cream and unstandardized milk-based dessert preparations. (Project 1675) 2010/08/19 2010/08/28 2010/11/10
Next link will take you to another Web site To permit the use of sodium copper chlorophyllin as a colouring agent in unstandardized mixes for frozen dairy products, sherbet and unstandardized frozen desserts. (Project 1646) 2010/06/18 2010/07/03 2010/09/15
Next link will take you to another Web site To permit the use of cellulose as an anticaking agent in varietal cheese curd. (Project 1647) 2010/06/18 2010/07/03 2010/09/15
Next link will take you to another Web site To permit the use of citric acid as a pH adjusting agent and sodium citrate as a water correcting agent in frozen squid (Project 1649) 2010/06/18 2010/07/03 2010/09/15
Next link will take you to another Web site To permit the use of caffeine and caffeine citrate as food additives in non-alcoholic carbonated water-based flavoured sweetened beverages. (Project 1612) 2010/03/09 2010/03/20 2010/06/02
Next link will take you to another Web site To permit the use of the amylase enzyme derived from Bacillus licheniformis MDT06-228 in the production of bread and unstandardized bakery products. (Project 1645) 2010/02/25 2010/03/10 2010/05/19
Next link will take you to another Web site To permit the use of sodium tripolyphosphate in frozen cooked shrimp. (Project 1644) 2009/10/27 2009/11/07 2010/01/20
Next link will take you to another Web site To permit the use of the xylanase enzyme derived from Aspergillus niger (XYL-2)(pXYL3) in the production of bread, flour, whole wheat flour and unstandardized bakery products. (Project 1639) 2009/07/27 2009/08/08 2009/10/21
Next link will take you to another Web site To permit the use of sodium copper chlorophyllin as a colouring agent in confectionary, frozen novelties, ice cream mix and ice milk mix products. (Project 1641) 2009/07/27 2009/08/08 2009/10/21
Next link will take you to another Web site To permit the use of lecithin as a release agent in infant cereals. (Project 1638) 2009/07/03 2009/07/18 2009/09/30
Next link will take you to another Web site To permit the use of carrageenan, as an emulsifying and stabilizing agent, and tocopherols, as an antioxidant, in frozen and frozen prepared fish fillets. (Project 1636) 2009/06/30 2009/07/11 2009/09/23
Next link will take you to another Web site To permit the use of sucralose as a sweetener in pickles. (Project 1635) 2009/06/04 2009/06/13 2009/08/26
Next link will take you to another Web site  To permit the use of calcium lactate and calcium chloride in fresh comminuted meat for sausages which will have an edible coating. (Project 1633) 2009/03/19 2009/03/28 2009/06/11
Next link will take you to another Web site To permit the use of ascorbic acid in canned pears, canned pineapple, canned apples, canned potatoes and canned salsifies. (Project 1617) 2008/12/03 2008/12/13 2009/02/26
Next link will take you to another Web site To permit the use of disodium EDTA in edible coatings of fresh sausages (Project 1608) 2008/09/09 2008/09/27 2008/12/11
Next link will take you to another Web site To permit the use of a blend of allura red, brilliant blue FCF, sunset yellow FCF and tartrazine in lumpfish caviar (Project 1607) 2008/09/09 2008/09/20 2008/12/04
Next link will take you to another Web site To permit the use of an alpha-amylase and a glucoamylase in infant cereal (Project 1605) 2008/06/03 2008/06/14 2008/08/28
Next link will take you to another Web site To permit the use of glucoamylase in the production of single strength fruit juices. (Project 1568) 2007/11/17 2007/12/01 2008/02/14
Next link will take you to another Web site To permit the use of the transglutaminase enzyme variety of standardized meat and poultry products. (Project 1566) 2007/11/12 2007/11/24 2008/02/07
Next link will take you to another Web site To permit the use of acesulfame-potassium, sucralose or a combination of these sweeteners in standardized canned fruit, and in unstandardized canned fruits (Project 1567) 2007/09/25 2007/10/06 2007/12/20
Next link will take you to another Web site Potassium lactate as a pH adjusting agent in unstandardized foods (Project 1563) 2007/09/06 2007/09/15 2007/11/29
Next link will take you to another Web site Hydrochloric acid as a pH adjusting agent (Project 1564) 2007/09/06 2007/09/15 2007/11/29
Next link will take you to another Web site Sodium bisulphate as a pH adjusting agent in a variety of foods (Project 1565) 2007/09/06 2007/09/15 2007/11/29
Next link will take you to another Web site To amend the IMA of April 22, 2006 and to permit the sale of orange juice, or orange and tangerine juice with calcium, with or without vitamin D (Project 1358-1b) 2006/09/18 2006/09/30  
Next link will take you to another Web site Higher maximum level of vitamin D in formulated liquid diets (Project 1358-2) 2006-07-04 2006-07-15  
Next link will take you to another Web site Addition of calcium, with or without vitamin D, to orange juice, or orange and tangerine juice sold as such, in fluid, concentrated, or reconstituted forms (Project 1358-1) 2006/04/05 2006/04/22  
Next link will take you to another Web site Sodium metabisulphite as a colour retention agent and preservative in canned sea snails (Project 1401-4) 2006/01/05 2006/01/14  
Next link will take you to another Web site To exempt formulated liquid diets formulated specifically for patients with renal failure from the application of the minimum requirements of vitamins A and D and the mineral nutrients phosphorus and magnesium
(Project 1440)
2005/06/20 2005/07/02  
Next link will take you to another Web site Increase of Vitamin D in Infant Formula
(Project 1343 - 2)
2004/10/22 2004/11/06  
Next link will take you to another Web site Potassium Aluminum Sulphate in Roe of Sea Urchin
(Project 1401-2)
2004/07/16 2004/07/31  
Next link will take you to another Web site Carrageenan and Sodium Carbonate in Squid Meat
(Project 1401-3)
2004/07/16 2004/07/31  
Next link will take you to another Web site Increase of Maximum Levels of Vitamins A and D in Preterm Infant Formula
(Project 1343)
2003/01/24 2003/02/01  
Next link will take you to another Web site Sodium Nitrite in Seal Meat
(Project 1260)

2001/08/29

2001/09/15

 
Next link will take you to another Web site Optional Addition of Vitamins and Mineral Nutrients to Vegetable-Based or Vegetable Products and to Milk-Based Products, which resemble Cheese
(Project 1212)

2001/03/29

2001/04/07

 
Next link will take you to another Web site Lipase Enzyme from Mucor Miehei in Cheese
(Project 1193)

1999/08/17

1999/08/28

 
Next link will take you to another Web site Potassium Lactate & Sodium Lactate in Cooked Solid Cut Meat and Poultry Products (Project 1093-1)

1999/01/21

1999/01/30

 
Addition of Folic Acid to Goat's Milk
(Project 1119)

1998/04/17

1998/04/25

 
Addition of Certain Vitamins and Mineral Nutrients to Corn Meal
(Project 1083)

1998/04/17

1998/04/25

 
Addition of Vitamins and Mineral Nutrients to Plant-Based Beverages
(Project 1043)

1997/11/20

1997/11/29

 
Potassium Lactate & Sodium Lactate in Cooked Solid Cut Meat and Poultry Products
Project(1093)

1997/11/20

1997/11/29