Bill C-32

1.

Additives that have flavouring properties or that enhance flavour, including

–       additives identified as flavouring agents by the Joint FAO/WHO Expert Committee on Food Additives in the Committee’s evaluations, as published from time to time in the WHO Technical Report Series

–       additives identified as flavouring substances by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel in its lists of GRAS (Generally Recognized as Safe) flavouring substances referred to as “GRAS 3” to “GRAS 24” and subsequent GRAS lists, as published from time to time, if any

The following additives are excluded:

–       benzoic acid (CAS 65-85-0) and its salts

–       butylated hydroxytoluene (CAS 128-37-0)

–       citric acid (CAS 77-92-9) and its salts

–       fumaric acid (CAS 110-17-8)

–       glycerol (CAS 56-81-5)

–       guar gum (CAS 9000-30-0)

–       menthol (CAS 89-78-1)

–       l-menthol (CAS 2216-51-5)

–       l-menthone (CAS 14073-97-3)

–       propylene glycol (CAS 57-55-6)

–       sodium alginate (CAS 9005-38-3)

–       triacetin (CAS 102-76-1)

Cigarettes, little cigars and blunt wraps

2.

Amino acids

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3.

Caffeine

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4.

Colouring agents

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5.

Essential fatty acids

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6.

Fruits, vegetables or any product obtained from the processing of a fruit or vegetable

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7.

Glucuronolactone

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8.

Probiotics

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9.

Spices, seasonings and herbs

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10.

Sugars and sweeteners

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11.

Taurine

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12.

Vitamins and minerals

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