Current status: Current status: Closed
This consultation ran from October 25, 2024 to November 25, 2024.
About the consultation
The Canadian Food Inspection Agency (CFIA) was seeking comments on the following proposed new single ingredient feed (SIF) description for saponified paprika oleoresin.
Background
The Feeds Regulations, 2024 require a proponent to submit a pre-market application for new feed ingredients or SIFs that have been modified such that they differ from an approved SIF, or SIFs that are for a new purpose. The CFIA evaluates the information in the application to establish that the SIF is safe, effective, and labelled correctly.
Approved SIFs are listed and described in the Canadian Feed Ingredients Table (CFIT), which is incorporated by reference (IBR) into the Feeds Regulations, 2024. The CFIA's Incorporation by Reference Policy requires that a consultation be conducted before changes to IBR documents are made. Refer to Documents incorporated by reference under the Feeds Regulations, 2024 for additional information.
About the evaluation
The CFIA's Animal Feed Program (AFP) has completed a detailed evaluation of an application for the approval of a new SIF: saponified paprika oleoresin.
The evaluation considered information related to:
- the safety of feeding this SIF to livestock with respect to animal health
- the safety of foods derived from livestock that eat this SIF
- the safety of workers/bystanders exposed to this SIF
- environmental safety
- the fit-for-purpose and efficacy of this SIF for the intended livestock species
The results of the CFIA's evaluation of available scientific data supports the safety and efficacy of saponified paprika oleoresin for its intended purpose as a food modifying ingredient in complete feeds for laying hens to modify the colour of egg yolks.
Proposed SIF description
The CFIA intends to add saponified paprika oleoresin under Subclass 6.16.1 (Food modifying ingredients – Non-microbial) of Class 6 (Non-nutritive ingredients) in part 2 of the CFIT with the following description:
Saponified paprika oleoresin (saponified paprika extract or saponified red pepper oleoresin)
is the dried and granular product resulting from the saponification of paprika extract derived by hexane extraction of red peppers (Capsicum annuum).
It shall contain a minimum of 10,000 mg/kg of total carotenoids, a minimum of 4,500 mg/kg of capsanthin, and not more than 10% moisture.
This ingredient is approved for use in registered food modifying agents for laying hens to modify the colour of egg yolks.
It may be blended with suitable carriers listed in the Canadian Feed Ingredients Table to standardize the total carotenoid concentration.
If a carrier is used, it must be approved for use in livestock feeds, it shall be used at the approved rate, and the common name or names shall be indicated on the label.
If an antioxidant is used, it must be approved for use in livestock feeds, it shall be used at the approved rate, and the common name or names shall be indicated on the label.
To address worker safety concerns, it shall be labelled with the following statement:
"This ingredient may cause eye, skin and respiratory irritation and/or sensitization. Appropriate protective equipment must be worn during handling. / Cet ingrédient peut causer une irritation des yeux, de la peau et des voies respiratoires et/ou une sensibilisation. Un appareil de protection approprié doit être porter lors de la manutention."
It shall be labelled with guarantees for minimum milligrams of total carotenoids per kilogram, minimum milligrams of capsanthin per kilogram, and maximum percent moisture.
An ingredient number will be assigned at the time the SIF is added to the CFIT.
Additional information
Saponified paprika oleoresin will be placed into part 2 of the CFIT due to the variability in the raw materials (red peppers), and the manufacturing process which may impact the content of capsanthin and the content of other carotenoids. Currently, a similar SIF, paprika oleoresin, is approved for use as a flavour ingredient in Subclass 6.17 (Flavour ingredients) of Class 6 (Non-nutritive ingredients) in part 1 of the CFIT.
Even though, both paprika oleoresin and saponified paprika oleoresin are paprika extracts, saponified paprika oleoresin has been chemically altered to produce soap through saponification, changing its properties and potential applications compared to paprika oleoresin. Notably, saponified paprika oleoresin contains certain carotenoids, such as capsanthin, as its major colouring component. In contrast, paprika oleoresin consists of capsaicinoids, such as capsaicin, which are responsible for the sensation of burning and are not saponifiable, and therefore are not present in the saponified paprika oleoresin.
The purpose of saponified paprika oleoresin is to modify the colour of the egg yolks when fed to laying hens, and therefore recommended it is approved for use in registered food modifying agents for laying hens to modify the colour of egg yolks.
This SIF will be imported as a dried and ground powder.
Who was the focus of this consultation
Animal feed stakeholders, including:
- suppliers of feed ingredients
- commercial feed manufacturers
- feed importers, distributors and retailers
- industry associations
- other government departments
- international trading partners
- veterinarians
All comments are welcome from industry, governments, the public, or other organizations or individuals.
How to participate
The CFIA is seeking feedback on the proposed description for saponified paprika oleoresin.
Stakeholders were encouraged to share comments if there was:
- concerns about the accuracy of the SIF description
- any scientific data that should be considered before the SIF is approved
The CFIA evaluators will review scientific questions or information for consideration in the evaluation. They will also evaluate non-scientific input and explore appropriate ways of addressing it.
Comments can be sent by email to the Animal Feed Program (AFP) at cfia.afp-paa.acia@inspection.gc.ca. Please use "saponified paprika oleoresin" in the subject line of the email. The CFIA was asking for comments and feedback by November 25, 2024, 30 days from the date of this posting.
Next steps
The CFIA will review all of the comments received. If no significant scientifically valid concerns are raised, the CFIA will finalize the approval of saponified paprika oleoresin and issue the approval to the applicant. If significant concerns are raised, the CFIA will evaluate the additional information and may, subject to the commenters' consent, forward the comments to the applicant for their response. A what we heard report that summarizes the feedback received will be published.
This SIF will be added to the CFIT at the next update.
Related information
Contact us
Animal Feed Program (AFP)
Canadian Food Inspection Agency
59 Camelot Drive
Ottawa, Ontario K1A 0Y9
Email: cfia.afp-paa.acia@inspection.gc.ca