Food > Meat and Poultry Products > Manual of Procedures > Chapter 7
Chapter7 Annex J - INGREDIENTS AND COMPONENTS OF INGREDIENTS -
LABELLING REQUIREMENTS (Extract from Division 1 of the Food and Drug Regulations)
B.01.009. (1) Compoennts of ingredients or of classes of ingredients
set out in the following table are not required to be shown on a label:
TABLE |
Item |
Ingredient |
1. |
butter |
2. |
margarine |
3. |
shortening |
4. |
lard |
5. |
leaf lard |
6. |
monoglycerides |
7. |
diglycerides |
8. |
rice |
9. |
starches or modified starches |
10. |
breads subject to compositional standards in sections B.13.021 to B.13.029 |
11. |
flour |
12. |
soy flour |
13. |
graham flour |
14. |
whole wheat flour |
15. |
baking powder |
16. |
milks subject to compositional standards in sections B.08.003 to B.08.027 |
17. |
chewing gumbase |
18. |
sweetening agents subject to compositional standards in sections B.18.001 to B.18.018 |
19. |
cocoa |
20. |
salt |
21. |
vinegars subject to compositional standards in sections B.19.003 to B.19.007 |
22. |
alcoholic beverages subject to compositional standards in sections B.02.001 to
B.02.136 |
23. |
cheese for which a standard is prescribed in Division 8, if the total amount of cheese
in a prepackaged product is less than 10 per cent of that packaged product |
24. |
jams, marmalades and jellies subject to compositional standards in sections B.11.201
to B.11.241 when the total amount of those ingredients is less than 5 per cent of a
prepackaged product |
25. |
olives, pickles, relish and horse-radish when the total amount of those ingredients is
less than 10 per cent of a prepackaged product |
26. |
one or more vegetable or animal fats or oils for which a standard is prescribed in
Division 9, and hydrogenated, modified or interesterified vegetable or animal fats or
oils, if the total of those fats and oils as are contained in a prepackaged product is
less than 15 per cent of that prepackaged product |
27. |
prepared or preserved meat, fish, poultry meat, meat by-product or poultry by-product
when the total amount of those ingredients is less than 10 per cent of a prepackaged
product that consists of an unstandardized food |
28. |
alimentary paste that does not contain egg in any form or any flour other than wheat
flour |
29. |
bacterial culture |
30. |
hydrolysed plant protein |
31. |
carbonated water |
32. |
whey, whey powder, concentrated whey, whey butter and whey butter oil |
33. |
mould culture |
34. |
chlorinated water and fluorinated water |
35. |
gelatin |
36. |
toasted wheat crumbs used in or as a binder, filler or breading in or on a food
product |
(2) Subject to subsection (3), where a preparation or mixture set out in
the table to this subsection is added to a food, the ingredients and components of the
preparation or mixture are not required to be shown on the label of that food.
TABLE |
Item |
Preparation/Mixture |
1. |
food colour preparations |
2. |
flavouring preparations |
3. |
artificial flavouring preparations |
4. |
spice mixtures |
5. |
seasoning or herb mixtures |
6. |
vitamin preparations |
7. |
mineral preparations |
8. |
food additive preparations |
9. |
rennet preparations |
10. |
food flavour-enhancer preparations |
11. |
compressed, dry, active or instant yeast preparations |
(3) Where a preparation or mixture set out in the table to subsection
(2) is added to a food, and the preparation or mixture contains one or more of the
following ingredients or components, those ingredients or components shall be shown by
their common names in the list of the ingredients of the food to which they are added as
if they were ingredients of that food:
- salt;
- glutamic acid or its salts;
- hydrolysed plant protein;
- aspartame;
- potassium chloride; and
- any ingredient or component that performs a function in, or has any effect on, that
food.
(4) Notwithstanding subsections (1) and (2), where any of the following components is
contained in an ingredient set out in the tables to those subsections, that component
shall be shown in the list of ingredients:
- peanut oil;
- hydrogenated or partially hydrogenated peanut oil; and
- modified peanut oil.
B.O1.010.
(1) In this section, «common name» includes a name set out in column II of the tables
to subsection (3).
(2) An ingredient or component shall be shown in the list of ingredients by its common
name.
(3) For the purposes of subsection (2),
(a) the ingredient or component set out in column I of an item of the following table
shall be shown in the list of ingredients by the common name set out in column II of that
item:
TABLE |
|
Column I |
Column II |
Item |
Ingredient or Component |
Common name |
1. |
any oil, fat or tallow described in section B.09.002 of Division 9, except lard, leaf
or suet |
the name of the meat from which the oil, fat or tallow is obtained plus oil, fat or
tallow |
2. |
shortening or margarine containing fats or oils, except shortening or margarine
containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter |
shortening or margarine modified by vegetable oil or marine oil or be the common name
of the vegetable, animal or marine oil or fat used |
3. |
shortening, or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil
or cocoa butter |
shortening or margarine modified by the common name of the vegetable oil or fat used |
4. |
meat |
the name of the meat |
5. |
poultry meat |
the name of the poultry |
6. |
fish |
the name of the fish |
7. |
plant protein product |
the name of the plant plus protein product |
8. |
hydrolyzed plant protein produced by the enzymatic process |
hydrolyzed plus the name of the plant plus protein |
9. |
any protein isolate |
the name of the source of the protein plus protein or the common name of the protein
isolate |
10. |
any meat by-product described in section B.14.003, other than gelatin |
the name of the meat plus by-product or the name of the meat plus the name of the meat
by-product |
11. |
any poultry meat by-product described in section B.22.003 |
the name of the poultry plus by-product or the name of the poultry plus the name of
the poultry meat by-product |
12. |
any oil or fat referred to in section B.09.002 that has been hydrogenated or partially
hydrogenated, including tallow, but not including lard |
"hydrogenated" plus the name of the meat from which the oil, fat or tallow
is obtained, plus oil, fat or tallow |
13. |
any oil or fat referred to in section B.09.002 of Division 9, including tallow, that
has been modified by the complete or partial removal of a fatty acid |
modified plus the name of the meat from which the oil, fat or tallow is obtained, plus
oil, fat or tallow |
14. |
one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil,
peanut oil or cocoa butter, that have been hydrogenated or partially hydrogenated |
hydrogenated vegetable oil or hydrogenated vegetable fat or hydrogenated plus the
specific name of the oil or fat |
15. |
coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been
hydrogenated or partially hydrogenated |
hydrogenated plus the specific name of the oil or fat |
16. |
one or more marine fats or oils that have been hydrogenated or partially hydrogenated |
hydrogenated marine oil or hydrogenated marine fat or hydrogenated plus the specific
name of the oil or fat |
17. |
one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil,
peanut oil or cocoa butter, that have been modified by the complete or partial removal of
a fatty acid |
modified vegetable oil or modified vegetable oil or modified plus the specific name of
the oil or fat |
18. |
coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been
modified by the complete or partial removal of a fatty acid |
modified plus the specific name of the oil or fat |
19. |
one or more marine fats or oils that have been modified by the complete or partial
removal of a fatty acid |
modified marine oil or modified plus the specific name of the oil or fat |
(b) except when one of the ingredients or components set out in column I of the table
to this paragraph is shown separately in the list of ingredients by its common name, all
of the ingredients or components present in a food set out in column I of an item of that
table may be shown collectively in the list of ingredients by the common name set out in
column II of that item:
TABLE |
|
Column I |
Column II |
Item |
Ingredient or Component |
Common Name |
1. |
one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil,
peanut oil or cocoa butter |
vegetable oil or vegetable fat |
2. |
one or more marine fats or oils |
marine oil |
3. |
one or more of the colours listed in Table III of Division 16 |
colour |
4. |
one or more substances prepared for their flavouring properties and produced from
animal or vegetable raw materials or from food constituents derived solely from animal or
vegetable raw materials |
flavour |
5. |
one or more substances prepared for their flavouring properties and derived in whole
or in part from components obtained by chemical synthesis |
artificial flavour, imitation flavour or simulated flavour |
6. |
one or more spices, seasonings or herbs except salt |
spices, seasonings or herbs |
7. |
any of the following in liquid, concentrated, dry, frozen or reconstituted form,
namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim
milk and any other component of milk the chemical composition of which has not been
altered and that exists in the food in the same chemical state in which it is found in
milk |
milk ingredients |
7.1 |
any of the following in liquid, concentrated, dry, frozen or reconstituted form,
namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein,
caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey
butter, whey cream and any other component of milk the chemical state of which has been
altered from that in which it is found in milk |
modified milk ingredients |
7.2 |
one or more ingredients or components set out in item 7 combined with any one or more
ingredients or components set out in item 7.1 |
modified milk ingredients |
8. |
any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate,
sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate |
sodium phosphate or sodium phosphates |
9. |
one or more species of bacteria |
bacterial culture |
10. |
one or more species of mould |
mold culture or mould culture |
11. |
preparation containing rennin |
rennet |
12. |
milk coagulating enzymes from Endothia parasitica, Mucor miehei or Mucor
pusillus Lindt |
microbial enzyme |
13. |
one or more substances the function of which is to impart flavour and that are
obtained solely from the plant or animal source after which the flavour is named |
the name of the plant or animal source plus the word "flavour" |
14. |
toasted wheat crumbs made by cooking a dough prepared with flour and water, which may
be unleavened or chemically or yeast leavened, and which otherwise complies with the
standard prescribed by section B.13.021 or B.13.022 |
toasted wheat crumbs |
15. |
that portion of chewing gum, other than the coating, that does not impart sweetness,
flavour or colour |
gum base |
16. |
sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combination |
sugar |
17. |
glucose syrups and isomerized glucose syrups, singly or in combination, where the
fructose fraction does not exceed 60 per cent of the sweetener on a dry basis |
glucose-fructose |
18. |
glucose syrups and isomerized glucose syrups, singly or in combination, where the
fructose fraction exceeds 60 per cent of the sweetener on a dry basis |
fructose syrup |
19. |
sugar or glucose-fructose, singly or in combination |
sugar/glucose-fructose |
20. |
water to which carbon dioxide is added |
carbonated water |
21. |
one or more of the following food additives, namely, potassium bisulphite, potassium
metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite, sodium
dithionite, sulphurous acid and sulphur dioxide |
sulphiting agents or sulphites |
22. |
demineralized water or water otherwise treated to remove hardness or impurities, or
fluoridated or chlorinated water |
water |
23. |
wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt
vinegar, cider vinegar or apple vinegar, singly or in combination |
vinegar |
(4) Notwithstanding subsection (2) and subsections B.01.008 (5), where a food contains
ingredients of the same class, those ingredients may be shown by a class name if
(a) they consist of more than one component and are not listed in the table to
subsection B.01 009 (1); and
(b) their components are shown
- immediately after the class name of the ingredients of which they are components, in
such a manner as to indicate that they are components of the ingredients, and
- in descending order of their collective proportion of those ingredients.
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