Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods (English, HTML)

View metadata and access the original English HTML file: Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods.

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HTML

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Publisher-reported update

2024-09-09

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.

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