	Main Page - Fair Labelling Practices Program
	2003 Guide to Food Labelling and Advertising
-	Table of Contents
-	Preface
-	Chapter 1 - Introduction
-	Chapter 2 - Basic Labelling requirements
-	Chapter 3 - Advertising Requirements
-	Chapter 4 - Composition, Quality, Quantity & Origin Claims
-	Chapter 5 - Nutrition Labelling
-	Chapter 6 - The Elements Within the Nutrition Facts Table
-	Chapter 7 - Nutrient Content Claims
-	Chapter 8 - Diet-Related Health Claims
-	Chapter 9 - Supplementary Information on Specific Products
-	Chapter 10 - Guide to the Labelling of Alcoholic Beverages
-	Chapter 11 - Labelling Guide for Processed Fruits and Vegetables
-	Chapter 12 - Guide to the Labelling of Honey
-	Chapter 13 - Guide to the Labelling of Maple Products
-	Chapter 14 - Meat and Poultry Products
-	Chapter 15 - Fish and Fish Products
-	Glossary
	Contacts

Food > Labelling > Guide to Food Labelling and Advertising

2003 Guide to Food Labelling and Advertising

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Acknowledgement

Contributions of Canadian Food Inspection Agency
and Health Canada officers and other experts
who provided input to this document
are gratefully acknowledged.

Information found in the 2003 Guide to Food Labelling and Advertising is provided free of charge to the public. It may be reused or reproduced provided that it is:

accurately reproduced,
accompanied by the date of issue, or in the case of an amended section, the date of the most recent amendment appearing at the bottom of the page, and
the source is credited.

Persons using this information agree to save harmless Her Majesty in right of Canada and all her representatives against any claim resulting from its use.

Amendments in 2003 Guide to Food Labelling and Advertising

Nutrition Labelling - Former Regulations / Guidelines For companies continuing to use the former regulations and guidelines on nutrition labelling during the transition period, Sections V, VI and VII of the old Guide to Food Labelling and Advertising are available below
Section V: Nutrition Labelling	HTML	PDF
Section VI: Nutrient Content Claims	HTML	PDF
Section VII: Health-Related Claims	HTML	PDF
Note that at the end of the transition period on December 12, 2007, these files will be removed from this web site.

Preface
Amendments
Guiding Principles for the Federal Food Labelling and Advertising System
Guiding Principles for Labelling and Advertising by the Canadian Food and Beverage Industry
1.	Introduction
	1.1	Reason for the 2003 Guide
	1.2	Legislative Framework: Key Acts and Regulations
	1.3	Other Relevant Federal Legislation
	1.4	Purpose of Food Labelling
	1.5	Food Advertising Responsibilities
	1.6	Sources of Additional Information on Labelling and Claims
2.	Basic Labelling Requirements
	2.1	Definitions
	2.2	General Labelling Requirements
	2.3	Foods Requiring a Label
	2.4	Bilingual Requirements
	2.5	Common Name
	2.6	Net Quantity
	2.7	Name and Address
	2.8	List of Ingredients
	2.9	Nutrition Facts Table
	2.10	Artificial Flavours
	2.11	Durable Life Date
	2.12	Previously Frozen
	2.13	Standard Container Sizes
	2.14	Other Mandatory Information
	2.15	Labels of Shipping Containers
	2.16	Test Market Foods
	2.17	Temporary Marketing Authorization Letter
	2.18	Interim Marketing Authorization
	Annex 2-1	Mandatory Common Names of Ingredients and Components
	Annex 2-2	Class Names for Ingredients
	Annex 2-3	Ingredients Exempt from Component Declaration
	Annex 2-4	Component Declarations
3.	Advertising Requirements
	3.1	General Principles
	3.2	Common Names
	3.3	Impressions
	3.4	Avoiding Misleading Description
	3.5	Supporting References
	3.6	Endorsements, Awards and Seals of Approval
	3.7	Using Comparisons Carefully
	3.8	Appropriated or Inferred Claims
	3.9	Language Requirements
	3.10	Net Contents
	3.11	Labels in Advertisements
	3.12	Advertisements for Bulk Beef, Veal, Pork and Lamb
	3.13	Educational Advertising
	3.14	Broadcast Advertising
4.	Composition, Quality, Quantity and Origin Claims
	4.1	General Impressions
	4.2	Composition and Quality - Names of Foods
	4.3	Negative Claims Pertaining to the Absence or Non-Addition of a Substance
	4.4	Guarantees
	4.5	Fresh
	4.6	Homemade
	4.7	Nature, Natural
	4.8	Organic
	4.9	Novel Foods Produced Through Genetic Modification
	4.10	Pure, 100% Pure, 100%, All
	4.11	Entirely, Completely, Absolutely
	4.12	True, Real, Genuine
	4.13	Imitations, Substitutes
	4.14	Concentrated, Concentrate, Condensed, Strength, Reconstituted
	4.15	Claims Regarding Grades
	4.16	Kosher Foods
	4.17	Meals, Meal Replacements, Instant Breakfast
	4.18	Quantity: Net Contents
	4.19	Imported, Product of Canada, Made in Canada, Country of Origin
5.	Nutrition Labelling
	5.1	Purpose of the New Nutrition Labelling Regulations
	5.2	Transitional Period
	5.3	Exemptions
	5.4	Information in the Nutrition Facts Table
	5.5	Displaying the Nutrition Facts Table
	5.6	Formats for the Nutrition Facts Table
	5.7	Compendium of Templates for Nutrition Facts Tables
	5.8	Step-by-Step Guide to Using the Formats
	5.9	Format Hierarchy Summary
	5.10	Small Packages
	5.11	Tags
	5.12	Ornamental Containers
	5.13	Foods Sold Only in the Retail Establishment Where Packaged
	5.14	Foods for Commercial or Industrial Enterprises or Institutions
	5.15	Foods for Use in Manufacturing Other Foods
	5.16	Foods Intended Solely for Children Under Two Years of Age
	5.17	Nutrition Facts Information from Another Country
	5.18	Other Languages in the Nutrition Facts Table
6.	The Elements Within the Nutrition Facts Table
	6.1	Presentation of Information Within the Table
	6.2	Reference Amounts and Serving Size
	6.3	Daily Intake
	6.4	Energy
	6.5	Fat and Fatty Acids: Saturates, Trans, Polyunsaturates, Omega-6 Polyunsaturates, Omega-3 Polyunsaturates, Monounsaturates
	6.6	Sodium
	6.7	Potassium
	6.8	Carbohydrates
	6.9	Protein
	6.10	Vitamins and Mineral Nutrients
	6.11	Compliance Test to Assess the Accuracy of Nutrient Values
7.	Nutrient Content Claims
	7.1	Introduction
	7.2	Transition Period
	7.3	Permitted Nutrient Content References
	7.4	Quantitative Declarations Outside the Nutrition Facts Table
	7.5	Making Nutrient Content Claims: General Requirements
	7.6	Altering the Wording of Permitted Nutrient Content Claims
	7.7	Nutrient Content Claims for Vitamins and Minerals: General Requirements
	7.8	Nutrient Content Claims on Foods Exempted or Prohibited from Showing a Nutrition Facts Table
	7.9	Comparative Claims
	7.10	"Light" Claims
	7.11	Advertising Requirements for Nutrient Content Claims
	7.12	Nutrient Content Claims Made in Restaurants
	7.13	How to Use the Claims Tables
	7.14	Energy and Calorie Claims
	7.15	Protein Claims
	7.16	Fat Claims
	7.17	Saturated Fatty Acid Claims
	7.18	Trans Fatty Acid Claims
	7.19	Omega-3 and Omega-6 Polyunsaturated Fatty Acid Claims
	7.20	Cholesterol Claims
	7.21	Sodium (Salt) Claims
	7.22	Potassium Claims
	7.23	Carbohydrate and Sugars Claims
	7.24	Dietary Fibre Claims
	7.25	Vitamin and Mineral Nutrient Claims
	Annex 7-1	Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must be Added
	Annex 7-2	Decision Tree for Advertising Requirements, Nutrient Content Claims
8.	Diet-Related Health Claims
	81	Drugs Versus Foods: Definitions
	8.2	Drug Claims
	8.3	General Requirements for Diet-Related Health Claims and Biological Role Claims
	8.4	Diet-Related Health Claims
	8.5	Biological Role Claims
	8.6	Testimonials and Guarantees Regarding Vitamin and Mineral Nutrients
	8.7	Other Information About Diet and Disease
	8.8	Some Examples of Non-Permitted Drug Claims for Foods
	8.9	Obesity, Weight Loss, Weight Reduction and Maintenance
	8.10	Educational Material Versus Advertising Material
	8.11	Third-Party Endorsements, Logos and Seals of Approval
	8.12	Heart Symbols and Heart Health Claims
	8.13	Canada's Food Guide to Healthy Eating and Nutrition Recommendations
	8.14	References
	Annex 8-1	Schedule A Diseases from the Food and Drugs Act
	Annex 8-2	Policy Respecting the Use of Heart Symbols and Heart Health Claims on Food Labels and in Food Advertisements
	Annex 8-3	Canada's Food Guide to Healthy Eating
	Annex 8-4	References
9.	Supplementary Information on Specific Products
	9.1	Prepackaged Meal Definition
	9.2	Sweeteners and Sweetening Agents
	9.3	Chocolate and Cocoa Products
	9.4	Dairy Products: Milk and Milk Products
	9.5	Fats and Oils
	9.6	Fresh Fruits and Vegetables
	9.7	Mineral Water, Spring Water and Bottled Water
	9.8	Grain and Bakery Products
	9.9	Foods for Special Dietary Use
	9.10	Infant Foods and Infant Formulas
	9.11	Beverages for Athletes, Isotonic
10.	Guide to the Labelling of Alcoholic Beverages
	10.1	Alcoholic Beverages
	10.2	Common Name
	10.3	Net Quantity Declaration
	10.4	Standardized Container Sizes
	10.5	Alcohol by Volume Declaration
	10.6	Name and Address of Dealer
	10.7	Origin Claims
	10.8	List of Ingredients
	10.9	Durable Life Date
	10.10	Vignettes
	10.11	Age Claims
	10.12	Nutrition Labelling
	10.13	Dry
	10.14	Light
	10.15	Addresses of Provincial and Territorial Liquor Boards
11.	Labelling Guide for Processed Fruits and Vegetables
		Introduction
	11.1	Common Name
	11.2	Net Quantity Declaration
	11.3	Grade
	11.4	Size Grade
	11.5	Name and Address
	11.6	Country of Origin
	11.7	Registration Number
	11.8	Production Code
	11.9	List of Ingredients
	11.10	Nutrition Labelling
	11.11	Nutrient Content Claims and Diet-Related Health Claims
	11.12	Special Label Wording
	11.13	Shipping Containers
	11.14	Registration or Approval of Labels
12.	Guide to the Labelling of Honey
	12.1	Common Name
	12.2	Net Quantity Declaration
	12.3	Honey: Grade
	12.4	Honey: Colour
	12.5	Other Required Markings
	12.6	Name and Address
	12.7	Country of Origin
	12.8	List of Ingredients
	12.9	Nutrition Labelling
	12.10	Nutrient Content Claims
	12.11	Exemptions for Products for Export
	12.12	Labelling Requirements for Packages and Bulk Containers of Honey (subject to the Honey Regulations)
13.	Guide to the Labelling of Maple Products
		Introduction
	13.1	Common Name
	13.2	Net Quantity Declaration
	13.3	Maple Syrup Grade
	13.4	Maple Syrup Colour
	13.5	Name and Address
	13.6	Registration Number
	13.7	Country of Origin
	13.8	Standard Container Sizes for Maple Syrup and Maple Sugar
	13.9	Nutrition Labelling
	13.10	Nutrient Content Claims and Diet Related Health Claims
	13.11	Labelling of Shipping Containers and Bulk Containers
	13.12	Export
	13.13	Substitutes
	13.14	Exemptions for Non-Commercial Shipments
	13.15	Information on the Absence or Non-Addition of Non-Permitted Ingredients or Chemicals
	13.16	Maple Syrup with Nutrients Added
14.	Meat and Poultry Products
	14.1	Simulated Meat and Simulated Poultry Products
	14.2	Meat and Poultry Product Extenders
	14.3	Extended Meat and Poultry Products
	14.4	Meat Products and Poultry Meat Products that Contain Phosphate Salts and/or Water
	14.5	Compliance Policy for Protein Standards of Meat and Poultry Products Containing Phosphate Salts and / or Water
15.	Fish and Fish Products
	15.1	Fish Labelling Reference Documents
	15.2	Common Name
	15.3	Net Quantity
	15.4	Grade, Size, Class, Count, Moisture Content
	15.5	Quality Designations
	15.6	Country of Origin
	15.7	Use of the "Canada Inspected" logo
	15.8	Molluscan Shellfish
	15.9	Other Mandatory Information
	15.10	Code Markings
	15.11	Nutrition Labelling
	15.12	Nutrient Content Claims and Diet-Related Health Claims
	15.13	Labels on Shipping Containers
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