Food and Drug Regulations
B.01.009 (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
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 gumbase 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 Bourbon whisky and 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 than 10 per cent 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 per cent of a prepackaged product 25 olives, pickles, relish and horse-radish when the total amount of those ingredients is less than 10 per cent 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 as are contained in a prepackaged product is less than 15 per cent 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 per cent 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 (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
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 (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
- Date modified: