{"id":459181,"title":"Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods - Canada.ca","sourceCode":"hc","sourceName":"Health Canada","language":"en","captureDate":"2026-01-04","captureTimestamp":"2026-01-04T16:12:10.403000+00:00","jobId":6,"originalUrl":"https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/whole-algal-flour-used-partial-replacement-cream-milk-eggs-egg-yolks-butter-shortening-variety-foods.html","snippet":"Whole Algal Flour to be used as a partial replacement for cream, milk, eggs/egg yolks and butter/shortening in a variety of foods 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…","rawSnapshotUrl":"/api/snapshots/raw/459181","browseUrl":"https://replay.healtharchive.ca/job-6/20260104161210/https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/approved-products/whole-algal-flour-used-partial-replacement-cream-milk-eggs-egg-yolks-butter-shortening-variety-foods.html#ha_snapshot=459181","mimeType":"text/html","statusCode":200,"captureBackend":"browsertrix","captureFidelity":"high"}