계피 추출물 캐나다 마켓 오버뷰 2026

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수정과

원재료

건조 계피

HS 코드

330129

최종 업데이트

2026-05-23

서치 및 소싱 팀을 위한 핵심 요약

캐나다의 계피 추출물 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
캐나다에 대한 샘플 수출 거래 0건이 요약되어 있습니다.
캐나다의 계피 추출물에 대해 수출 파트너 기업 0개와 수입 파트너 기업 1개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-05-23.

캐나다의 계피 추출물 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

캐나다의 계피 추출물에 대해 수입 파트너 기업 1개가 추적됩니다. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석을 활용해 바이어 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

스캐터 포인트는 전체 거래 데이터셋의 100.0%에서 샘플링되었습니다.

계피 추출물의 캐나다 샘플 수입 거래 및 가격 기록

캐나다의 계피 추출물 샘플 수입 거래 5건은 가격 수준과 수요 측 거래 패턴 벤치마킹을 위한 날짜, 원산지, 무역 국가 맥락을 제공합니다.

캐나다의 계피 추출물 샘플 수입 거래 단가(일자별): 2026-04-01: 88.00 USD / kg, 2025-12-10: 119.52 USD / kg, 2025-10-29: 88.00 USD / kg, 2025-10-07: 109.80 USD / kg, 2025-09-18: 34.36 USD / kg.

일자	신고 품목	단가	수출업체	수입업체	원산지
2026-04-01	CIN*** **** * *******	88.00 USD / kg	(-)	(-)	-
2025-12-10	ORG** **** *******	119.52 USD / kg	(-)	(-)	-
2025-10-29	CIN*** **** * *******	88.00 USD / kg	(-)	(-)	-
2025-10-07	ORG** **** *******	109.80 USD / kg	(-)	(-)	-
2025-09-18	NAT** ***** * * ****** *	34.36 USD / kg	(-)	(-)	-

캐나다 내 상위 계피 추출물 바이어, 수입업체 및 수요 파트너

선도 바이어 프로필을 검토하고 캐나다의 계피 추출물에 대해 추적되는 전체 수입 파트너 기업 1개와 비교하세요. 수출업체와 수입업체는 Supply Chain Intelligence 회사 프로필 및 분석으로 수요 측 파트너 적합도를 평가할 수 있습니다.

(캐나다)

최근 수입 거래: 2026-04-23

최근 수입 파트너 기업: 1

임직원 규모: 직원 101 - 500명

매출액: 매출 USD 10M - 50M

산업군: 식품 제조식음료 서비스업음료 제조

밸류체인 역할: 유통 / 도매식품 제조

캐나다 수입 파트너 커버리지

1개 기업

수입 파트너 기업 수는 캐나다의 계피 추출물 수요 측 가시성을 보여줍니다.

공급망 인텔리전스 분석과 기업 프로필을 활용해 캐나다에서 활동 중인 계피 추출물 수입업체, 유통업체, 바이어 네트워크를 식별하세요.

Classification

Product TypeIngredient

Product FormExtract

Industry PositionFood Ingredient

Market

Cinnamon extract in Canada is primarily an import-supplied flavouring ingredient used by food and beverage manufacturers and by flavour formulation businesses serving the Canadian market. Market access is shaped less by agricultural seasonality and more by importer compliance under the Safe Food for Canadians framework and by ingredient safety/quality controls typical for botanical extracts. Canadian oversight and surveillance attention for cinnamon-containing products has included coumarin monitoring, and broader contaminant risk management (for example, lead) is a key diligence theme for spices and botanical ingredients. As a result, documentation quality (composition, supplier traceability, and contaminant controls) strongly influences procurement and border outcomes.

Market RoleImport-dependent consumer and processing market

Domestic RoleDownstream use as an input to manufactured foods and beverages, and to flavour formulations sold in Canada

SeasonalityTypically available year-round via imports; procurement timing is driven by supplier lead times and inventory management rather than Canadian harvest seasonality.

Specification

Secondary Variety

Cassia (Cinnamomum aromaticum)
Ceylon/true cinnamon (Cinnamomum verum)

Physical Attributes

Extract form and solubility profile (water-soluble vs. oil-soluble) should match intended application (beverage, bakery, confectionery, etc.).
Aroma intensity and colour consistency are key acceptance attributes for flavouring ingredients.

Compositional Metrics

Declared botanical identity and extract type (e.g., flavouring ingredient preparation) should be supported by supplier specification documentation.
Coumarin content may be monitored as a quality/safety-relevant marker for cinnamon-derived ingredients used in cinnamon-containing products sold in Canada.
Heavy metal contamination controls (including lead) are a core chemical safety diligence area for botanical ingredients.

Grades

Food-grade flavouring ingredient specifications (composition, purity, contaminants) aligned to Canadian food safety expectations

Packaging

Sealed, food-grade containers with clear lot identification to support traceability and recall readiness.
Packaging and storage should protect the extract from conditions that degrade quality (e.g., excessive heat/light exposure).

Supply Chain

Value Chain

Overseas extraction/primary processing (origin country) → international shipment → Canadian import clearance (SFCR/CBSA) → warehousing/distribution → flavour formulation or food manufacturing use

Temperature

Generally ambient shipment and storage are typical for many extracts, with quality protection focused on avoiding extreme temperatures and prolonged heat exposure.

Shelf Life

Shelf-life and flavour integrity depend on storage conditions and packaging; lot-level traceability supports quality holds and investigations if issues arise.

Freight IntensityLow

Transport ModeMultimodal

Risks

Regulatory Compliance HighIf an SFC licence is required for the imported cinnamon-extract product category/activity, a missing, invalid, expired, or incorrectly declared Safe Food for Canadians (SFC) licence number can result in border delays or denial of entry.Confirm SFC licence applicability for the specific product and end use; ensure the licence is active, covers “Importing food” and the relevant commodities, and is correctly entered on the import declaration before shipment.

Food Safety HighChemical contaminant risk (including lead) is a trade-disruptive hazard for botanical ingredients; detection above applicable Canadian maximum levels or evidence of adulteration can trigger enforcement actions, including recalls, shipment holds, or rejection.Require batch-specific certificates of analysis and implement a verification program (supplier approval, periodic third-party testing, and corrective action triggers) focused on heavy metals and other relevant chemical contaminants.

Food Safety MediumCoumarin occurs naturally in cinnamon-containing products and its level can vary; concentrated or high-use applications may face tighter buyer scrutiny and formulation constraints if coumarin exposure is a concern.Specify botanical source and set internal coumarin control points (supplier specs, periodic testing, and application-specific use guidance) for cinnamon-derived ingredients used in high-use formulations.

Logistics MediumCertain cinnamon extract formats may be subject to transport and documentation constraints (for example, if the product is alcohol-based or otherwise classified as a hazardous good), increasing the risk of delays and added costs.Confirm transport classification early; provide complete shipping documentation (including SDS where relevant) and align packaging/labels with carrier and destination requirements.

Standards

GFSI-recognised certification programmes (scope-dependent), such as BRCGS, FSSC 22000, IFS, and SQF, are commonly used as buyer assurance signals for food ingredient supply chains.

FAQ

Does a Canadian importer need a Safe Food for Canadians (SFC) licence to import cinnamon extract?Often yes, because cinnamon extract is typically a manufactured food ingredient. CFIA guidance states that importing manufactured foods generally requires an SFC licence and that shipments can be denied entry without a valid licence number declared when required. Importers should confirm applicability for the specific product and end use using CFIA resources.

Are cinnamon flavouring ingredients treated as “food additives” in Canada?Not usually. Health Canada explains that certain ingredients, including spices and flavouring preparations, are excluded from being food additives. Health Canada also notes that most flavouring ingredients do not require premarket evaluation as permitted flavours, but foods must not be adulterated and flavouring ingredients should be food-grade and fit for use.

Why do Canadian buyers often request contaminant controls (like lead) and sometimes coumarin information for cinnamon-derived ingredients?Health Canada describes lead as a chemical contaminant that can be present in foods from environmental and other pathways and notes ongoing monitoring and risk management for dietary lead exposure. CFIA has also published survey results on coumarin in cinnamon and cinnamon-containing products sold in Canada, indicating that Health Canada evaluated the findings. Together, these factors support buyer diligence around chemical safety and marker-compound consistency for cinnamon-derived inputs.