Protective edible coatings and waxes are applied to fruits and vegetables as part of the post harvest treatment of fresh fruits and vegetables as a method of preservation.  In Canada there are a number of protective coatings such as mineral oil, petrolatum and paraffin that are regulated as food additives under the Food & Drug Act and Regulations. These Regulations set the limits for the quantity of protective coatings that can be used. In the U.S there may be some wax and coating products that are generally recognized as safe for use on food, however these products must comply with Canadian regulations and be acceptable for use in Canada.

There are other protective coatings that are not currently regulated as food additives, but have traditional food ingredients uses, e.g. vegetable oil. Other substances such as shellac, beeswax, candelilla wax and carnauba wax are considered aids to processing in some instances, but other uses of these substances e.g. confectionery glazes, are regulated as food additives.

CPMA has summarized the important information and appropriate links on Protective Coatings for use by our members by clicking here. Our industry needs to be aware of the most common priority allergens and that these items and any proteins derived from them should not be used as components in protective edible coatings.