food additive manufacturer / food additive group level / chemical names / permitted food additive / food standards / Food manufacturers / marine and freshwater products / vegetable products / food supply / canned fish products / food additive function / marine and freshwater animal products / food additive / meat by-product / seafood products / meat processing / cover solution / chemical / fish products / food type / food additives / poultry products / food additive submission / meat products / sodium-containing food additives / poultry meat by-product / chemical perspective / seafood applications / canned crustacean products / animal protein products / food / /
MedicalCondition
nephrocalcinosis / /
Organization
United States Department of Agriculture / Fish Seafood and Production Division / Health Products and Food Branch / Production Division / World Health Organization / Health Canada’s Food Directorate / Further Poultry Processors Association of Canada / Canadian Poultry and Egg Processors Council / Animal Origin Division / U.S. Food and Drug Administration / Institute of Medicine / Canadian Pork Council / Chemical Health Hazard Assessment Division / Dietary Reference Intakes / Food and Nutrition Board / Chemical Assessment Food Directorate / Trisodium Pyrophosphate Food Directorate / Food Safety / Standing Committee on the Scientific Evaluation of Dietary Reference Intakes / European Union / European Parliament / Fisheries Council of Canada / Food Directorate / Food Inspection Agency / Joint FAO/WHO Expert Committee on Food Additives / Bureau of Chemical Safety / Canadian Meat Council / /
Information and Consultation Document on Health Canada’s Proposal to Enable the use of the Food Additive ‘Trisodium Pyrophosphate’ in certain Standardized Meat, Poultry and Marine and Freshwater Products, and in Un