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

B.13.028. [Repealed, SOR/97-151, s. 23]

B.13.029. A specialty bread may contain

• (a) one or more of the ingredients specified in paragraph B.13.021(i) in a total amount greater than the total amount specified in that paragraph; and

• (b) fruit, nuts, seeds and flavouring.

B.13.051. No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes, as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes, respectively, unless they contain, on the dry basis, not less than four per cent, egg-yolk solids derived from whole egg, dried egg, frozen egg or frozen egg-yolk.

• B.13.052. (1) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell an alimentary paste to which a vitamin or a mineral nutrient set out in column I of any item of the table to this section has been added unless each 100 g of the alimentary paste contains the added vitamin or mineral nutrient in an amount not less than the minimum amount set out in column II of that item and not more than the maximum amount set out in column III of that item.

• (2) No person shall represent an alimentary paste as “enriched” unless the alimentary paste contains added thiamine, riboflavin, niacin, folic acid and iron, in accordance with the table to this section.

  Item	Column I	Column II	Column III
  	Added Vitamin or Mineral Nutrient	Minimum Amount per 100 g of Alimentary Paste	Maximum Amount per 100 g of Alimentary Paste
  1.	Thiamine	0.63 mg	1.50 mg
  2.	Riboflavin	0.11 mg	0.60 mg
  3.	Niacin	5.90 mg	7.50 mg
  4.	Folic Acid	0.20 mg	0.27 mg
  5.	Pantothenic Acid	1.00 mg	2.00 mg
  6.	Vitamin B6	0.40 mg	0.80 mg
  7.	Iron	2.90 mg	4.30 mg
  8.	Magnesium	150.00 mg	300.00 mg