Food and Drug Regulations (C.R.C., c. 870)

Regulations are current to 2013-06-10 and last amended on 2013-05-31. Previous Versions

B.11.041. [S]. Beans or Vegetarian Beans shall be the food prepared from dried beans, may contain calcium disodium ethylenediaminetetraacetate, citric acid, disodium ethylenediaminetetraacetate, sauce, seasoning, spices or a sweetening agent and shall contain not less than 60 per cent drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981.

  • SOR/82-768, s. 29;
  • SOR/2012-43, s. 12.
Previous Version

B.11.050. [S]. Olives shall be the plain or stuffed fruit of the olive tree, and may contain

  • (a) vinegar;

  • (b) salt;

  • (c) a sweetening ingredient;

  • (d) spices;

  • (e) seasonings;

  • (f) lactic acid;

  • (g) sorbic acid or its potassium or sodium salt;

  • (h) calcium chloride;

  • (i) citric acid; and

  • (j) in the case of ripe olives, ferrous gluconate.

  • SOR/97-561, s. 2.

B.11.051. [S]. Pickles and relishes shall be the product prepared from vegetables or fruits with salt and vinegar, and may contain

  • (a) spices;

  • (b) seasonings;

  • (c) sugar, invert sugar, dextrose or glucose, in dry or liquid form;

  • (d) food colour;

  • (e) a Class II preservative;

  • (f) a firming agent;

  • (g) polyoxyethylene (20) sorbitan monooleate in an amount not exceeding 0.05 per cent;

  • (h) lactic acid;

  • (h.1) citric acid;

  • (h.2) sucralose;

  • (i) vegetable oils; and

  • (j) in the case of relishes and mustard pickles, a thickening agent.

  • SOR/84-300, s. 32;
  • SOR/2012-43, s. 13;
  • SOR/2012-104, s. 1.
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Fruits

B.11.101. [S]. Canned (naming the fruit)

  • (a) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared;

  • (b) shall be packed in hermetically sealed containers;

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) water,

    • (iii) concentrated (naming the fruit) juice, (naming the fruit) juice, (naming the fruits) juice, (naming the fruit) juice from concentrate or any combination thereof,

    • (iv) citric acid,

    • (v) acesulfame-potassium, and

    • (vi) sucralose; and

  • (d) may contain

    • (i) in the case of canned pears, lactic acid, lemon juice, malic acid, mint, spice oils, spices, tartaric acid and a flavouring preparation other than that which simulates the flavour of canned pears,

    • (ii) in the case of canned apples, a firming agent,

    • (iii) in the case of canned applesauce, ascorbic acid, isoascorbic acid, malic acid, salt, spices and a flavouring preparation other than that which simulates the flavour of canned applesauce,

    • (iv) in the case of canned grapefruit, calcium chloride, calcium lactate, lemon juice, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit,

    • (v) in the case of canned mandarin oranges, ascorbic acid,

    • (vi) in the case of canned peaches, peach kernels, peach pits and spices intended for flavour development, ascorbic acid and a flavouring preparation other than that which simulates the flavour of canned peaches,

    • (vii) in the case of canned pineapple, dimethylpolysiloxane when pineapple juice is used as a packing medium, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pineapple,

    • (viii) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums,

    • (ix) in the case of canned strawberries, lactic acid, malic acid or tartaric acid, and

    • (x) in the case of canned apricots, calcium chloride.

  • SOR/84-300, s. 33;
  • SOR/2012-43, s. 14;
  • SOR/2012-104, s. 2.
Previous Version