The United States has reached a similar decision, paving the way for the company to explore commercial production and markets in both countries.
The milk is produced from genetically modified yeast that is grown in fermentation tanks.
It has no cholesterol or lactose-intolerance issues, but may trigger allergic reactions in some people.
It won’t be for the retail market, but will be marketed to food processors making products such as nutrition bars, baked goods, sauces, condiiments and soups.
Health Canada said “following this assessment, it was determined that the beta-lactoglobulin protein produced in this yeast strain does not pose a greater risk to human health than whey protein from cow’s milk that is currently available on the Canadian market.”
It also said ReMilk “is no different in nutritional value compared to whey protein from cow’s milk.”
