British food fans in Saskatoon are stocking up on products that are now considered illegal to sell.
Brit Foods, a specialty store in the city, said it's been forced to remove a number of popular products from its shelves.
The Canadian Food Inspection Agency is cracking down on products like Marmite and Irn-Bru, saying they have too many vitamins and minerals. It said a number of products from the United Kingdom contain ingredients not allowed in Canada.
The agency is currently reviewing products to determine whether they should be sold in this country. Until then, stores like Brit Foods won't be able to sell the products.
"I haven't heard of anyone dying from consuming Irn-Bru in Scotland or Britain," owner Tony Badger said. "So hopefully we will get a favourable decision."
Hard to find products
James McGregor was shopping in the store today. He hopes these changes don't mean Brit Foods loses business or is forced to close.
"Well I think it's really disappointing," he said. "There are products here that you can't get anywhere else. There's been no proof that they're harmful or any problems in regards to it. It's a local businessman trying to support a community that are looking for products you can't get."
The shop's shelves don't look too empty at the moment, Badger said, however it will be a different story in the weeks to come.
"If you don't have things to sell, there's no reason for opening the door."
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Toad in the Hole:
A traditional English dish of sausages enveloped in a Yorkshire pudding batter -- or a batter made with eggs, milk and flour. Adding batter to the meat originated as a way to conserve and stretch out a smaller quantity of meat.
A <a href="http://www.bbc.co.uk/food/recipes/stargazeypie_93663" target="_hplink">Cornish pie</a> made with fish heads that poke through the pie crust, as if the fish were staring at the stars. With the fish heads positioned this way, the fish oil is supposed to seep back into the crust. Traditionally the pie is made with sardines, or pilchards.
Soles in Coffins
A clever word play on "souls" in coffins, this dish consists of fillets of sole layered into the skin of a potato, or served on top of potatoes.
Perhaps the most <a href="http://www.huffingtonpost.com/2012/12/12/what-is-spotted-dick_n_2259693.html" target="_hplink">notoriously misunderstood</a> British food, Spotted Dick is a pudding made with dried fruit (the spots) and suet, or mutton fat, which is then formed into a pastry dough that is steamed or boiled.
Creamy, scrambled eggs over toast, with an anchovy paste. "Where's the woodcock?" you might ask. (And what's a <a href="http://www.britannica.com/EBchecked/topic/647536/woodcock" target="_hplink">woodcock</a>?) Just like there's no cream in an egg cream, there's no woodcock in Scotch Woodcock.
A thick, anchovy spread also known as Patnum Peperium. This flavorful condiment is the topping for Scotch Woodcock, but is also meant for simply livening up a sandwich or piece of toast.
A sandwich made with very thick slices of bread.
Bubble and Squeak
A classic British comfort food made with leftover vegetables, traditionally from the prior evening's Sunday Roast. Typically the dish is made of cabbage and root vegetables.
An ice cream sundae served in a tall glass, which, incidentally, <a href="http://harrypotter.wikia.com/wiki/Knickerbocker_glory" target="_hplink">made an appearance</a> in Harry Potter.