An only-in-Canada story: "Canadian pizzerias in a bind as cheese-import loophole closes"

I've been making homemade pizzas relatively frequently the last few months, and am a bit annoyed about how the Canadian government policy has penalized me for NOT eating premade pizza which generally comes with more artificial crap inside. There's a backstory here that a lot of people don't realize as discussed in a Globe and Mail article a while back. The biggy is that frozen pizza makers can dodge Canadian cheese prices entirely:

Restaurants have long chafed at special Canadian rules that allow McCain Foods Ltd. and other frozen pizza makers to buy mozzarella at the much lower world price.

Pizza joints were able to get around for this a while as while through US cheese purchases as part of a kit though, as the article notes, this loophole has now closed. A separate loophole for restaurants was also created last year:

The Canadian Milk Supply Management Committee (CMSMC), created under the National Milk Marketing Plan, has established a milk classification (milk class 3(d)) for Mozzarella cheese used in pizza prepared and cooked on site for the benefit of restaurants. The purpose of this class is to provide restaurants access to cheese at a reduced price for pizza prepared and cooked on site.

As a result, the frozen and restaurant pizzas that are more likely to be laden with all sorts of additives and preservatives get an artificial subsidy over fresh, home cooking. And don't get me started on ice cream makers importing milk-product concentrates to reduce dairy costs or a shift to using imported palm or coconut oil in place of butterfat in the "frozen dessert" category while is slowly taking over from "ice cream" in the Canadian diet.