Description

In 2014, Health Canada received a submission to allow the sale of Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods.

Resources

Name	Format	Description	Link
Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods	HTML		https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/whole-algal-flour-used-partial-replacement-cream-milk-eggs-egg-yolks-butter-shortening-variety-foods.html
Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods	HTML		https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/aliments-genetiquement-modifies-autres-aliments-nouveaux/produits-approuves/utilisation-farine-algues-remplacement-partiel-creme-lait-jaunes-beurre-shortening-divers-aliments.html

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