G/SPS/N/CAN/841  
 
29 July 2014  
(14-4363)  Page: 1/2  
Committee on Sanitary and Phytosanitary Measures  Original: English/French  
 
  NOTIFICATION 
1. Notifying Member: CANADA 
If applicable, name of local government involved:   
2. Agency responsible: Health Canada 
3. Products covered (provide tariff item  number(s) as specified in national 
schedules deposited with the WTO; IC S numbers should be provided in 
addition, where applicable): Ice structuring protein (ICS Codes: 67.220, 67.100.40) 
4. Regions or countries likely to be affected , to the extent relevant or practicable: 
[X] All trading partners   
[ ] Specific regions or countries:   
5. Title of the notified document: Notice of Modification to the List of Permitted Food 
Additives with Other Generally Accepted Uses  to Enable the Use of Ice Structuring 
Protein to Modify the Texture of Ice Cream, Ice Milk and Sherbet  Language(s): English 
and French  Number of pages: 4 and 4 
6. Description of content: Health Canada's Food Directorate completed a detailed safety 
assessment of the use of ice structuring prot ein to modify the texture of unstandardized 
ice cream, ice milk and sherbet.   
Ice structuring protein type III is a food additive that is currently permitted for use in 
Canada to modify the texture of unstandardi zed edible ices and unstandardized frozen 
desserts. 
As no safety concerns were raised through this assessment, the Department has enabled 
the food additive use described in the information document by updating the  List of 
Permitted Food Additives with Other Generally Accepted Uses . The purpose of this 
communication is to publically announce the Department's decision 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 ice structuring protein. 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. 
7. Objective and rationale: [X] food safety, [ ] animal health, [ ] plant protection, 
[ ] protect humans from animal/plant pest or disease, [ ] protect territory from 
other damage from pests.   G/SPS/N/CAN/841 
 
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  8. Is there a relevant international st andard? If so, identify the standard:  
[ ] Codex Alimentarius Commission (e.g.  title or serial number of Codex 
standard or related text)   
[ ] World Organization for Animal Health (OIE) (e.g. Terrestrial or Aquatic 
Animal Health Code, chapter number)    
[ ] International Plant Protection Convention (e.g. ISPM number)    
[X] None 
Does this proposed regulation conform to the relevant international standard?   
[ ] Yes   [ ] No 
If no, describe, whenever possible, how and why it deviates from the 
international standard:   
9. Other relevant documents and language (s) in which these are available: 
Health Canada's Food and Nutrition - "Public Involvement and Partnerships" Website, 
posted 24 July 2014 (available in English and French):  http://www.hc-sc.gc.ca/fn-an/consult/index-eng.php  (English) 
http://www.hc-sc.gc.ca/fn-an/consult/index-fra.php  (French) 
10. Proposed date of adoption (dd/mm/yy) : 24 July 2014 
Proposed date of publication (dd/mm/yy) :   
11. Proposed date of entry into force: [ ] Six months from date of publication , 
and/or  (dd/mm/yy) : 24 July 2014 
[ ] Trade facilitating measure   
12. Final date for comments: [ ] Sixty days from the date of circulation of the 
notification and/or (dd/mm/yy) : 7 October 2014 
Agency or authority designated to hand le comments: [ ] National Notification 
Authority, [X] National Enquiry Point. Address, fax number and e-mail address 
(if available) of other body:   
13. Texts available from: [ ] National Notifi cation Authority, [X] National Enquiry 
Point. Address, fax number and e-mail address (if available) of other body:   
The " Notice of Modification to the List of Permitted Food Additives with Other Generally 
Accepted Uses to Enable the Use of Ice Structuring Protein to Modify the Texture of Ice Cream, Ice Milk and Sherbet " can be downloaded at:  
http://www.hc-sc.gc.ca/fn-an/cons ult/nom-adm-0028/index-eng.php  (English) 
http://www.hc-sc.gc.ca/fn-an/cons ult/nom-adm-0028/index-fra.php  (French)