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Food and Drug Regulations

Version of section B.01.009 from 2010-06-17 to 2012-08-03:

  •  (1) Components of ingredients or of classes of ingredients set out in the following table are not required to be shown on a label:

    TABLE

    ItemIngredient
    1butter
    2margarine
    3shortening
    4lard
    5leaf lard
    6monoglycerides
    7diglycerides
    8rice
    9starches or modified starches
    10breads subject to compositional standards in sections B.13.021 to B.13.029
    11flour
    12soy flour
    13graham flour
    14whole wheat flour
    15baking powder
    16milks subject to compositional standards in sections B.08.003 to B.08.027
    17chewing gumbase
    18sweetening agents subject to compositional standards in sections B.18.001 to B.18.018
    19cocoa, low-fat cocoa
    20salt
    21vinegars subject to compositional standards in sections B.19.003 to B.19.007
    22Bourbon whisky and alcoholic beverages subject to compositional standards in sections B.02.001 to B.02.134
    23cheese 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
    24jams, 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
    25olives, pickles, relish and horse-radish when the total amount of those ingredients is less than 10 per cent of a prepackaged product
    26one 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
    27prepared 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
    28alimentary paste that does not contain egg in any form or any flour other than wheat flour
    29bacterial culture
    30hydrolysed plant protein
    31carbonated water
    32whey, whey powder, concentrated whey, whey butter and whey butter oil
    33mould culture
    34chlorinated water and fluorinated water
    35gelatin
    36toasted 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

    ItemPreparation/Mixture
    1food colour preparations
    2flavouring preparations
    3artificial flavouring preparations
    4spice mixtures
    5seasoning or herb mixtures
    6vitamin preparations
    7mineral preparations
    8food additive preparations
    9rennet preparations
    10food flavour-enhancer preparations
    11compressed, 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:

    • (a) salt;

    • (b) glutamic acid or its salts;

    • (c) hydrolysed plant protein;

    • (d) aspartame;

    • (e) potassium chloride; and

    • (f) 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:

    • (a) peanut oil;

    • (b) hydrogenated or partially hydrogenated peanut oil; and

    • (c) modified peanut oil.

  • (5) Notwithstanding subsection B.01.008(10) and item 23 of the table to subsection (1), if lysozyme from egg-white is added to a food described in section B.08.033 or B.08.034, the label of the food shall show “lysozyme from egg-white" in the list of ingredients in the same manner that is required in subsection B.01.008(4) or (5), as applicable.

  • SOR/78-728, s. 1
  • SOR/79-23, s. 6
  • SOR/79-662, s. 1
  • SOR/88-559, s. 4
  • SOR/92-626, s. 8
  • SOR/93-145, s. 2
  • SOR/93-465, s. 1
  • SOR/95-548, s. 5(F)
  • SOR/97-263, s. 1
  • SOR/2000-417, s. 1
  • SOR/2010-143, s. 39(E)
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