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Food > Labelling > Guide to Food Labelling and Advertising > Chapter 2 Chapter 2: Sections 2.1-2.9 | Sections 2.10-2.18 | Annexes Annex 2-1
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Item |
Ingredient or Component |
Mandatory Common Name |
| 1. | any oil, fat or tallow described in Section B.09.002 of Division 9, except lard, leaf lard 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 by 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. | hydrolysed plant protein produced by the enzymatic process | "hydrolysed" 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 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 that have been hydrogenated or partially hydrogenated except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter | "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 that have been modified by the complete or partial removal of a fatty acid, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter | "modified vegetable oil" or "modified vegetable fat" 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 |
The following table provides optional common names for foods or classes of foods used as ingredients or components in other foods. These collective names may be used provided that none of the individual ingredients/components of that class is shown separately in the list of ingredients by its common name.
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Item |
Ingredient or Component |
Optional 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 3 of Division 16, except annatto where used in accordance with paragraph B.14.031(i) or clause B.14.032(d)(xvi)(A) and except allura red and sunset yellow FCF where used in accordance with clauses B.14.032(d)(xvi)(B) and (C), respectively. | 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 Aspergillus oryzae RET-1 (pBoel777), 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 percent 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 percent 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 |
The following table lists foods which, when used as ingredients in other foods, are exempt from a declaration of their components (ingredients of ingredients).
|
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 gum base |
| 18. | sweetening agents subject to compositional standards in Sections B.18.001 to B.18.018 |
| 19. | cocoa, low-fat 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.02.134 |
| 23. | cheese for which a standard is prescribed in Division 8, if the total amount of cheese in a prepackaged product is less 10 percent 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 percent of a prepackaged product |
| 25. | olives, pickles, relish and horseradish when the total amount of those ingredients is less than 10 percent 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 contained in a prepackaged product is less than 15 percent 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 percent 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 |
a) Preparations Exempt from a Component Declaration [B.01.009(2)]
The following table lists food preparations and mixtures which, when used as ingredients in other foods, are exempt from a declaration of their components (except for the components listed in the following tables b) and c)).
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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 |
b) Components of Preparations Which Must ALWAYS Be Declared [B.01.009(3)]
The following substances, when present in the preparations and mixtures listed in table a) above, must always be shown by their common names in the list of ingredients of the food to which the preparation or mixture is added, as if they were ingredients of that food.
| 1. | salt |
| 2. | glutamic acid or its salts, includes monosodium glutamate (MSG) |
| 3. | hydrolysed plant protein |
| 4. | aspartame |
| 5. | potassium chloride |
| 6. | any ingredient or component that performs a function in, or has any effect on, that food |
c) Components of Foods which Must ALWAYS Be Declared [B.01.009(4) and B.01.009(5)]
| i) | The following foods must always be listed by name in the list of ingredients when they are present in the foods listed in Annex 3 and the preparations and mixtures listed in table a) above. |
| 1. | peanut oil |
| 2. | hydrogenated peanut oil, including partially hydrogenated peanut oil, as per B.01.010 (14) |
| 3. | modified peanut oil |
| ii) | Lysozyme from egg white must always be listed by name in the list of ingredients, including when present in cheese that makes up less than 10 percent of a prepackaged product (item 23, Annex 3) or in a sandwich made from bread. Lysozyme from egg white is permitted in "(naming the variety) cheese" and cheddar cheese [B.08.033, B.08.034]. |
Chapter 2: Sections 2.1-2.9 | Sections 2.10-2.18 | Annexes
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