Health Canada’s Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of tamarind gum in the manufacture of various standardised and unstandardised foods. Health Canada published a Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilising and Thickening Agent in Unstandardised Foods and Certain Standardised Foods1[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][NOP/ADP-0026] on 15 August 2017. The proposal was open to the public for comment for a period of 110 days. A summary of the comments and responses provided during this period is available in the information document referenced below. As no safety concerns were raised through Health Canada’s assessment, the Department has enabled the use of the food additive tamarind gum described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective 8 May 2018. The purpose of this communication is to publicly announce the Department’s decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.