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

Regulations are current to 2014-08-05 and last amended on 2014-05-16. Previous Versions

  •  (1) In this section, “common name” includes a name set out in Column II of the tables to subsection (3).

  • (2) An ingredient or component shall be shown in the list of ingredients by its common name.

  • (3) For the purposes of subsection (2),

    • (a) the ingredient or component set out in Column I of an item of the following table shall be shown in the list of ingredients by the common name set out in Column II of that item:

      TABLE

      Column IColumn II
      ItemIngredient or ComponentCommon Name
      1.any oil, fat or tallow described in section B.09.002 of Division 9, except lard, leaf or suetthe name of the meat from which the oil, fat or tallow is obtained plus oil, fat or tallow
      2.shortening or margarine containing fats or oils, except shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa buttershortening or margarine modified by vegetable oil or marine oil or by the common name of the vegetable, animal or marine oil or fat used
      3.shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa buttershortening or margarine modified by the common name of the vegetable oil or fat used
      4.meatthe name of the meat
      5.poultry meatthe name of the poultry
      6.fishthe name of the fish
      7.plant protein productthe name of the plant plus protein product
      8.hydrolyzed plant proteinhydrolyzed plus the name of the plant plus protein or hydrolysed plus the name of the plant plus protein
      9.any protein isolatethe name of the source of the protein plus protein or the common name of the protein isolate
      10.any meat by-product described in section B.14.003, other than gelatinthe name of the meat plus by-product or the name of the meat plus the name of the meat by-product
      11.any poultry meat by-product described in section B.22.003the name of the poultry plus by-product or the name of the poultry plus the name of the poultry meat by-product
      12.any oil or fat referred to in section B.09.002 that has been hydrogenated or partially hydrogenated, including tallow, but not including lard“hydrogenated” plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
      13.any oil or fat referred to in section B.09.002 of Division 9, including tallow, that has been modified by the complete or partial removal of a fatty acidmodified plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
      14.one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been hydrogenated or partially hydrogenatedhydrogenated vegetable oil or hydrogenated vegetable fat or hydrogenated plus the specific name of the oil or fat
      15.coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been hydrogenated or partially hydrogenatedhydrogenated plus the specific name of the oil or fat
      16.one or more marine fats or oils that have been hydrogenated or partially hydrogenatedhydrogenated marine oil or hydrogenated marine fat or hydrogenated plus the specific name of the oil or fat
      17.one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been modified by the complete or partial removal of a fatty acidmodified vegetable oil or modified vegetable fat or modified plus the specific name of the oil or fat
      18.coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been modified by the complete or partial removal of a fatty acidmodified plus the specific name of the oil or fat
      19.one or more marine fats or oils that have been modified by the complete or partial removal of a fatty acidmodified marine oil or modified plus the specific name of the oil or fat
      20.starchthe name of the plant plus starch
      21.modified starchmodified plus the name of the plant plus starch
      22.lecithinthe name of the source of the lecithin plus lecithin
      23.crustaceanthe name of the crustacean
      24.shellfishthe name of the shellfish
    • (b) except when one of the ingredients or components set out in column I of the table to this paragraph is shown separately in the list of ingredients by its common name, all of the ingredients or components present in a food set out in column I of an item of that table may be shown collectively in the list of ingredients by the common name set out in column II of that item:

      TABLE

      Column IColumn II
      ItemIngredient or ComponentCommon Name
      1.one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa buttervegetable oil or vegetable fat
      2.one or more marine fats or oilsmarine oil
      3.one or more of the colours listed in Table III of Division 16, except annatto where used in accordance with paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)colour
      4.one or more substances prepared for their flavouring properties and produced from animal or vegetable raw materials or from food constituents derived solely from animal or vegetable raw materialsflavour
      5.one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesisartificial flavour, imitation flavour or simulated flavour
      6.one or more spices, seasonings or herbs except saltspices, seasonings or herbs
      7.any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim milk and any other component of milk the chemical composition of which has not been altered and that exists in the food in the same chemical state in which it is found in milkmilk ingredients
      7.1any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milkmodified milk ingredients
      7.2one or more ingredients or components set out in item 7 combined with any one or more ingredients or components set out in item 7.1modified milk ingredients
      8.any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphatesodium phosphate or sodium phosphates
      9.one or more species of bacteriabacterial culture
      10.one or more species of mouldmold culture or mould culture
      11.preparation containing renninrennet
      12.milk coagulating enzymes from Aspergillus oryzae RET-1 (pBoel777), Endothia parasitica, Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson))or Mucor pusillus Lindtmicrobial enzyme
      13.one or more substances the function of which is to impart flavour and that are obtained solely from the plant or animal source after which the flavour is namedthe name of the plant or animal source plus the word “flavour”
      14.toasted wheat crumbs made by cooking a dough prepared with flour and water, which may be unleavened or chemically or yeast leavened, and which otherwise complies with the standard prescribed by section B.13.021 or B.13.022toasted wheat crumbs
      15.that portion of chewing gum, other than the coating, that does not impart sweetness, flavour or colourgum base
      16.sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combinationsugar
      17.glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction does not exceed 60 per cent of the sweetener on a dry basisglucose-fructose
      18.glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction exceeds 60 per cent of the sweetener on a dry basisfructose syrup
      19.sugar or glucose-fructose, singly or in combinationsugar/glucose-fructose
      20.water to which carbon dioxide is addedcarbonated water
      21.one or more of the following food additives, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide and sulphurous acidsulfites, sulfiting agents, sulphites or sulphiting agents
      22.demineralized water or water otherwise treated to remove hardness or impurities, or fluoridated or chlorinated waterwater
      23.wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt vinegar, cider vinegar or apple vinegar, singly or in combinationvinegar
  • (4) Notwithstanding subsection (2) and subsection B.01.008(5), where a food contains ingredients of the same class, those ingredients may be shown by a class name if

    • (a) they consist of more than one component and are not listed in the table to subsection B.01.009(1); and

    • (b) their components are shown

      • (i) immediately after the class name of the ingredients of which they are components, in such a manner as to indicate that they are components of the ingredients, and

      • (ii) in descending order of their collective proportion of those ingredients.

  • SOR/79-23, ss. 7, 8(F);
  • SOR/79-529, s. 3;
  • SOR/80-632, s. 1;
  • SOR/84-300, ss. 4(E), 5(F);
  • SOR/91-124, s. 2;
  • SOR/92-626, s. 9;
  • SOR/92-725, s. 1;
  • SOR/93-243, s. 2(F);
  • SOR/93-465, s. 2;
  • SOR/95-548, s. 5(F);
  • SOR/97-516, s. 1;
  • SOR/98-458, ss. 1, 7(F);
  • SOR/2005-98, s. 7;
  • SOR/2007-302, s. 4(F);
  • SOR/2011-28, s. 3.