Canada - Calcium Chloride as a Meat Tenderizing Agent in Certain Standardized Meat Products added Health Canada's Food Directorate completed a scientific assessment of a food additive submission seeking approval for the use of calcium chloride to tenderize cuts of beef and lamb meat. Calcium chloride already has a number of permitted food additive uses in a variety of foods but there are no provisions for its use in meat products. The results of Health Canada's evaluation of available scientific data support the safety of calcium chloride, as requested by the petitioner. Therefore, Health Canada has modified the List of Permitted Food Additives with Other Accepted Uses (http://www.hc-sc.gc.ca/fn-an/securit/addit/list/8-other-autre-eng.php), effective 3 May 2017. 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. Products covered : Calcium chloride (ICS Codes: 67.220.20, 67.120.10) Proposed date of adoption (dd/mm/yy): 3 May 2017 Proposed date of publication (dd/mm/yy): Proposed date of entry into force: [ ] Six months from date of publication, and/or(dd/mm/yy): 3 May 2017 Final date for comments: [ ] Sixty days from the date of circulation of the notification and/or (dd/mm/yy): 17 July 2017 | 
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