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Food Development Centre

Is Your Food Label Compliant?

Canadian Food Regulations

Food and Drug ActFood & Drug Regulations (Divisions 1-28)

Marketing Authorizations (Food Additives Division 16)Food Labelling

Consumer Packaging & Labelling ActConsumer Packaging & Labelling Regulations

(Labelling as it pertains to food)

Meat Inspection Act

Fish Inspection Act

Canadian Food Regulations

Canadian Agricultural Products ActProcessed Product Regulations

Honey RegulationsMaple Products RegulationsEgg RegulationsDairy Product RegulationsFresh Fruit & Vegetable RegulationsProcessed Egg RegulationsOrganic Products Regulations

Safe Food for Canadians Act

Food Labelling – Basic Requirements

• Common Name

• Bilingual Labelling

• Net Quantity

• Name & Address

• Ingredient List

• Durable Life Date

• Special Storage Conditions

• Nutrition Information

Common NameJam • Jelly • Marmalade • Spread

Jam(Naming Fruit Source )Jam45% of named fruit66% BrixMay contain pectin and an acid

Jam with Pectin(Naming the Fruit) Jam with Pectin27% of the named fruit66% BrixPectin and may contain an acid food colour, a preservative

See Schedule ll Standards of Identity for Specified Fruit and Vegetable Products

Common Name• Cheese Whiz – cheese spread

• Cherrios - Cereal

• Borscht – Soup

• Special K – Cereal

• Nutella – Hazlenut Spread with Cacao

• Sriracha – Hot Chili Sauce

• V8 – 100% Vegetable Juice

Bilingual LabellingMandatory information must be shown in both

official languages, i.e., French and English.

Exceptions:Identity and principal place of businessShipping ContainersSpecialty FoodsLocal FoodsTest Market Foods

Net Quantity• Principal Display Panel

• Expressed in volume ml, mL or mℓ: for millilitresl, L or ℓ: for litresingle space to separate number from the unit of measure

• Round quantity to three numbers unless less than 100

• “net", "net weight", "net contents" or "net quantity” are VOLUNTARY

Net QuantityMinimum Type Height for Net Quantity Declaration

Minimum Type Height of Numerals

square centimetres square inches millimetres Inches

< 32 < 5 1.6 1/16

> 32 to < 258 > 5 to< 40 3.2 1/8

> 258 to < 645 > 40 to < 100 6.4 1/4

> 645 to < 2580 > 100 to < 400 9.5 3/8

> 2580 > 400 12.7 1/2

Name & Address

Complete mailing address

• Distributer

• Manufacturer

Additionally:

Website address

Toll Free numbers

Ingredient List

Declared by their common name in descending order of their proportion by weight

Priority allergens included in the ingredient declaration or a contains statement

- declare food allergens either in the ingredient list or a contains statement following the ingredient list

Ingredient Component DeclarationOption 1 Declared by their common name followed by

component in parenthesis descending order of their proportion by weight

INGREDIENTS: WHEAT FLOUR , MODIFIED MILK INGREDIENTS CHEDDAR CHEESE ( MILK, CHEESE CULTURE, SALT, ENZYMES, SALT, MODIFIED CORN STARCH, DISODIUM PHOSPHATE, COLOUR

Option 2 Components declared as ingredientsINGREDIENTS: WHEAT FLOUR , MILK and MODIFIED MILK INGREDIENTS, CHEESE CULTURE,SALT, MODIFIED CORN STARCH, ENZYMES, DISODIUM PHOSPHATE, COLOUR

Ingredient Declaration Exemptions

Wax Coatings – apples, turnips, cucumbers

Sausage casings – unless natural casing is different for the meat species

Hydrogen – when used for hydrogenation

Component Declaration Exemptions

http://www.inspection.gc.ca/food/labelling/food-labelling-for-

industry/list-of-ingredients-and-allergens/eng/1383612857522/1383612932341?chap=2#s4c2

Butter

Salt

Milk

Cheese and 32 more listed expemptions

Many of the Exemptions are subject to compositional standards in the Food and Drug Act

Preparations Exempt from Component Declaration

•Food colour preparations •Flavouring Preparations

•Artificial Flavouring Preparations •Spice Mixtures

•Seasoning or Herb Mixtures •Vitamin Preparations

•Mineral Preparations •Food Additive Preparations

•Rennet Preparations

• Food Flavour Enhancer Preparations

•Compressed , Dry, Active or instant Yeast Preparations

Preparations Exempt from Component Declaration

BUT...

LIMITATIONS of the Exemptions

• Seasoning preparations must be less than 2% of the weight of the finished food

• Always must be declared if an ingredient

• Salt • Glutamic Acid or its Salts, MSG,

• Hydrolyzed Plant Protein •Aspartame,

• Potassium Chloride •Any Ingredient that

performs a Function in or has an effect on , that food

Food Labelling – AllergensFood Allergens, Gluten & Added Sulphites

• Peanuts• Tree Nuts• Soy• Milk• Eggs• Wheat• Mustard• Fish & Shellfish• Sesame Seeds• Gluten • Sulphites

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/list-of-ingredients-and-allergens/eng/1383612857522/1383612932341?chap=2#s7c2

Allergen DeclarationOPTION 1 In list of ingredients

INGREDIENTS: FLOUR (WHEAT) , CRACKED WHEAT, SOYBEAN OIL, SODIUM BICARBONATE, WHEY POWDER (MILK) SALT, MALTED BARLEY FLOUR, YEAST, SEASONING (MUSTARD) SOUR DOUGH CULTURE, AMYLASE

OPTION 2 In the Contains Statement

INGREDIENTS: FLOUR, CRACKED WHEAT, SOYBEAN OIL, SODIUM BICARBONATE, WHEY POWDER , SALT, MALTED BARLEY FLOUR, YEAST, SEASONING , SOUR DOUGH CULTURE, AMYLASECONTAINS: WHEAT, SOY, MILK, MUSTARD

Allergen Declaration - Source

Source of the Allergen Protein must be

declared in simple, plain language

Examples :• Casein (Milk)• Whey (Milk)• Ovo (Egg)• Lecithin (Soy or Egg?)

Food Labelling - Gluten• As of August 4, 2012, section B.24.018 of the

Food and Drug Regulations will state that:

• It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition "gluten“ (B.01.010.1(1).

Food Labelling – Gluten defined

• a) any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals:

• (i) barley,(ii) oats,(iii) rye,(iv) triticale, or(v) wheat, kamut or spelt; or

• (b) any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to in subparagraphs (a)(i) to (v) or the grain of a hybridized strain referred to in paragraph (a). (gluten)

Gluten Free Oats & Foods Containing Gluten Free Oat

MARKETING AUTHORIZATION (May 2015)

Gluten Free Oats & Food EXEMPT from B.24.018 if:

• the oats are produced and processed with no cereal cross contamination and contains < 20ppm gluten

• the food contains no oats other than oats referred to the first

bullet

• the food does not contain more than 20 p.p.m. of gluten from barley, rye, triticale or wheat or from a hybridized strain created from at least one of those cereals;

http://www.gazette.gc.ca/rp-pr/p2/2015/2015-06-03/html/sor-dors114-eng.php

Sulphite Declaration

• Sulphites – food additive used to preserve freshness

• Threshold level is the level that should not pose a risk to the sensitive individual is 10 ppm

• Must be declared if added as an ingredient (name the ingredients)

• Component of an ingredient if < 10ppm

• Component of an ingredient > 10 pm must be listed in the ingredient statement or in a contains statement

Durable Life Date• Durable life/Best Before Date

Prepackaged product having a durable life of 90 days or less and packaged at a place other than the retail premises where it will be sold must be marked with a best before date

Best before date format is prescribedBest before/Meilleur avant 12 JN 28

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/date-

markings-and-storage-instructions/eng/1328032988308/1328034259857?chap=2#s5c2

Special Storage Instructions

If the storage conditions differ from

normal room temperature they must be included on the label

i.e. refrigerate after opening

Nutrition Facts Table

Core list of Calories and 13 nutrients

Nutrient information is based on a specified amount of food as sold (serving size

% Daily Value (% DV) indicates the amount of the nutrient relative to the Daily Value

Actual amount of the nutrient in the stated serving of the food is listed for macronutrients

Nutrition Facts Tables

NFT Exemptions

a) spices and some bottled waters, where all the nutritional information may be expressed as "0“

b) beverages with an alcohol content >0.5%c) fresh vegetables, fruits and herbs

d) raw, single ingredient meat, meat by-product, poultry meat, and poultry meat by-product

e) raw, single ingredient marine or freshwater animal products (such as fish, crustaceans)

NFT Exemptionsf) foods sold only in the retail establishment where

the product is prepared and processed, including products made from a pre-mix when an ingredient other than water is added to the pre-mix

f) foods sold only at a road-side stand, craft show, flea market, fair, farmers' market by the individual who prepared & processed the product

h) individual servings of foods sold for immediate consumption (e.g. sandwiches or ready-made salads)

NFT Exemptionsi) foods sold only in the retail establishment where

the product is packaged, if the product is labelled by means of a sticker and has an available display surface of less than 200 cm2

j) prepackaged confections, one bite confections sold individually (e.g. small individual wrapped candies, mints)

k) prepackaged individual portions of food solely intended to be served by a restaurant or other commercial enterprise with meals or snacks (e.g. crackers, creamers)

l) cow and goat milk products sold in refillable glass containers

Loosing the NFT Exemption

• Addition of vitamin or mineral nutrients to the food product

• Addition of sweeteners: aspartame, sucralose, or acesulfame-potassium

• Ground meat, meat by-product, poultry meat, poultry meat by-product

Loosing the NFT Exemption

When the label contains any of the following:

• Nutrient Content Claims• Nutrient Function Claims• Disease Risk Reduction Claim • a health-related name, statement, logo,

symbol, seal of approval or other proprietary mark of a third party

Product of Canada“All or virtually all of the significant ingredients,

processing and labour used to make the food products must be Canadian”

Ingredients present at very low levels (<2%) and are NOT produced in Canada may be used without disqualifying the food from making the claim

Made in Canada

Must be a qualified statement

•Made in Canada from Imported Ingredients

•Made in Canada from Domestic and Imported Ingredients

• Roasted in Canada

Organic

• Organic Products Regulations (June 2009)

• Mandatory Certification (OCIA, OPAM)

• 95% Organic Ingredients to use logo

• Quantitative claim allowed (=/>75% no logo)

Farmers’ Markets

• Common Name

• Name & Address

• Ingredient List

•Date Prepared

• Special Storage Instructions

Food Labelling - Natural

Advertisements should not convey the impression that “Nature has by some miraculous process made some foods nutritionally superior to others or has engineered some foods specially to take care of human needs”

http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/method-of-production-claims/eng/1389379565794/1389380926083?chap=2

Food Labelling – Clean Label

• Not Regulated

• Chemical-sounding name or anything that says artificial is generally not considered a clean ingredient

• Natural, Organic – assume clean

Nutrition Facts Table Formats

Nutrition Facts Panels are PRESCRIBED

•Canadian Food Inspection Agency (CFIA)http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/nutrition-

labelling/eng/1386881685057/1386881685870

•Compendium of Templates for Nutrition Facts Tables - Contact your local CFIA office

•CFIA Food Labelling for Industryhttp://www.inspection.gc.ca/food/labelling/food-labelling-for-

industry/eng/1383607266489/1383607344939

Food LabellingApril 1, 2015, CFIA announced that it would no longer offer voluntary label review

CFIA Food Labelling for Industryhttp://www.inspection.gc.ca/food/labelling/food-labelling-for-

industry/eng/1383607266489/1383607344939

Food Labelling Checklist http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/labelling-

requirements-checklist/eng/1393275252175/1393275314581

Compendium of Templates for Nutrition Facts Tables

Contact your local CFIA office

Labelling – Nutrient Content Claims

• Cholesterol

• Sodium (salt)

• Potassium

• Carbohydrate

• Sugar

• Dietary Fibre

• Vitamins / Minerals

• Energy & Calories

• Protein

• Fat

• Saturated Fat

• Trans Fat

• Omega 3 and 6 Polyunsatutated Fat

Health Claims

Health Claim (Food)

Any representation in labelling or advertising that states, suggests, or implies that a relationship exists between consumption of a food or an ingredient in the food and a person's health (Health Canada)

Disease Risk Reduction – Health Claim

Reduced risk of developing a diet related disease or condition in the context of total diet.

Prescribed wording and nutrient requirements for each claim.

Disease Risk Reduction Health Claims• Ground whole flaxseed & blood cholesterol lowering (2014)

• Sugar-free chewing gum & dental caries risk reduction (2014)

• Barley products & blood cholesterol lowering (2012)

• Unsaturated fat and blood cholesterol lowering (2012)

• Psyllium products and blood cholesterol lowering (2011)

• Oat products and blood cholesterol lowering (2010)

• Plant sterols (phytosterols) (2010)

• Calcium and osteoporosis (2000)

• Fruits, vegetables and cancer (2000)

• Dietary fat, saturated fat, cholesterol, trans fatty acids and coronary heart disease (2000)

• Sodium and hypertension (2000)

March 2015 Disease Risk Reduction

Soy Protein and blood cholesterol loweringPrimary Claim –[Serving size from Nutrition Facts table in metric

and common household measures] of (brand name) [name of food] supplies/provides X% of the daily amount( 25g) of soy protein shown to help reduce/lower cholesterol.

• 150 g of tofu supplies 70% of the daily amount of soy protein shown to help lower cholesterol.

• 250 mL (1 cup) of enriched soy beverage supplies 30% of the daily amount of soy protein shown to help lower cholesterol.

March 2015 Soy Protein & Blood Cholesterol Lowering

Secondary Statement

• Soy Protein helps reduce/lower cholesterol

• Soy Protein helps reduce/lower cholesterol (which is) a risk factor for heart disease

Eligible food – 6g of soy protein per serving of stated size and in the applicable reference amount

http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/assess-evalu/soy-protein-cholesterol-eng.php

Health Claim – Function Claim

• Coarse Wheat Bran – (7 g wheat bran per

serving of a food with an RDI) -Laxation• Green Tea - Antioxodant• Psyllium – Regularity & Laxataion• Probiotics

“Live microorganisms which, when administered in

adequate amounts, confer a health benefit on the host “

Specific organisms and labelling requirements

Health Claims Nutrient Function Claims

• Nutrient function claims describe the well-established roles of energy or nutrients that are essential for the maintenance of good health or for normal growth and development.

• Nutrients include carbohydrate, protein, fat, fatty acids, sugars and the vitamins and minerals listed in Division D, Food and Drug Regulations.

e.g. Milk is an excellent source of Calcium which helps build strong bones and teeth

Note: food components, such as lycopene, lutein, anthocyanins and othercompounds found in foods are not considered nutrients for labelling purposes.

Food Regulations

Some Days...........

Food Development Centre

Alana Henuset

Information OfficerPhillips StreetPortage la Prairie, MBR1N 3T1

phone:204·239·3465email: Alana.Henuset@gov.mb.ca