,"Health Canada has proposed an important update to its food additive framework by recommending the authorization of rosemary extract as a preservative in a wide range of Canadian food products. The proposal follows the assessment of a food additive submission seeking approval for rosemary extract as an antioxidant to prevent rancidity and improve shelf stability in high-fat foods.
If approved, rosemary extract will be added to the List of Permitted Preservatives and the Table of Food Additive Specifications, allowing its controlled use in bakery products, snack foods, dehydrated vegetables, nuts, spreads and fat-precooked pasta products.
A 75-day public consultation is now open until February 21, 2026.
Maximum Levels of Rosemary Extract in Food Categories
The proposal sets specific maximum use levels for carnosol and carnosic acid when used as preservatives across various food categories. For brownies, cookies, and crackers, the combined level of carnosol and carnosic acid is limited to 50 ppm. Dehydrated potato products may also contain these preservatives at a maximum level of 50 ppm. A lower limit applies to fried fruit chips and grain-, legume-, or vegetable-based snack foods, excluding snack bars and nuts, where the maximum permitted level is 20 ppm. Snack bars made from fruit, grain, legumes, nuts, or starch-based ingredients are permitted to contain up to 50 ppm. For noodles and pasta that are precooked with fat, the maximum level is restricted to 10 ppm. In the case of nuts, peanuts, and seeds, the proposed maximum level is 25 ppm, and the same limit of 25 ppm applies to nut, peanut, and seed spreads.These limits are calculated as the combined amount of carnosol and carnosic acid, which are the primary antioxidant components responsible for preventing oxidation in foods.
Scientific Basis for the Proposal
Health Canada’s premarket review assessed the safety and technological efficacy of rosemary extract for its intended use. The evaluation considered dietary exposure as well as factors related to allergenicity, chemistry, microbiology, nutrition and toxicology. Rosemary extract functions as an antioxidant that slows lipid oxidation, preventing the development of rancidity in foods containing fats and oils.
The extract intended for preservative use is specially refined to minimize flavour and aroma while increasing levels of carnosol and carnosic acid. It is produced through extraction of dried rosemary leaves using ethanol or acetone, followed by purification. The proposed authorization applies only to rosemary extract that meets specifications outlined in the Joint FAO/WHO Expert Committee on Food Additives (JECFA) Combined Compendium.
Proposed Regulatory Modifications
Health Canada proposes to add a new entry, R.1 Rosemary Extract, to the List of Permitted Preservatives, covering all food categories listed in Table 1. Additionally, rosemary extract used as a preservative must meet JECFA specifications, which will be added to the Table of Food Additive Specifications.
International Regulatory Status
Rosemary extract is already permitted for use as a food additive in Australia, New Zealand and the European Union. In the United States, rosemary-based essential oils, oleoresins and natural extractives are considered Generally Recognized as Safe (GRAS) for intended use.
Labelling and Compliance Requirements
When used as an antioxidant, rosemary extract must be declared on the ingredient list of prepackaged foods. Rosemary used solely as a flavouring is not considered a food additive under the Food and Drug Regulations and is subject to flavouring-specific labelling rules.
Implementation and Enforcement
The proposed modifications will take effect on the date they are published on Health Canada’s website. The Canadian Food Inspection Agency (CFIA) will be responsible for enforcing compliance with the Food and Drugs Act and its regulations.
Consultation
Stakeholders may submit comments on the proposal until February 21, 2026 via email at:
food.ibr-ipr.aliments@hc-sc.gc.ca
with the subject line: “rosemary extract (P-FAA-25-02)”."