Vietnam Sanitary and Phytosanitary Notification Authority and Enquiry Point

Health Canada completed a premarket safety and efficacy assessment of a food additive submission seeking authorization for the use of rosemary extract as an antioxidant preservative in:

• brownies, cookies and crackers

• dehydrated potato products

• noodles and pasta precooked with fat

• dried and/or roasted nuts, seeds, and nut or seed spreads

• unstandardized snack bars (cereal, fruit or nut bars)

• savory or sweet snack foods (such as chips, kernels from soybean or other legumes, popcorn, pretzels, rice cakes)

  The requested maximum levels of use range from 10 ppm to 50 ppm, calculated as the sum of carnosol and carnosic acid.

  The results of the premarket assessment support the safety and efficacy of rosemary extract for its requested uses. Consequently, Health Canada intends to enable the use of rosemary extract by modifying the List of Permitted Preservatives and setting out specifications for this food additive in the Table of Food Additive Specifications, as described in the information document referenced above.

  The purpose of this document is to publicly announce Health Canada's intention in this regard and to provide the appropriate contact information for those wishing to submit comments, inquiries or new scientific information relevant to the safety of this food additive.

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