Processed Products Regulations (C.R.C., c. 291)

Regulations are current to 2014-10-27 and last amended on 2013-04-26. Previous Versions

SCHEDULE II(ss. 6, 6.1, 7, 26, 31, 52 and 56)STANDARDS OF IDENTITY FOR SPECIFIED FRUIT AND VEGETABLE PRODUCTS

  • 1. In this Schedule,

    “acid ingredient”

    “acid ingredient” means

    • (a) citric, malic or tartaric acid,

    • (b) lemon or lime juice, or

    • (c) vinegar; (ingrédient acide)

    “glucose”

    “glucose” means

    “sweetening agent”

    “sweetening agent” means a sweetener as defined in Division 18 of the Food and Drug Regulations; (agent édulcorant)

    “sweetening ingredient”

    “sweetening ingredient” means sugar, invert sugar, honey, glucose, dextrose or any combination thereof in dry or liquid form. (ingrédient édulcorant)

JAMS

    • 2. (1) (Naming the Fruit) Jam

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain not less than

        • (i) 45 per cent of the named fruit, and

        • (ii) 66 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of added pectin, pectinous preparation or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit,

        • (ii) an antifoaming agent, and

        • (iii) a preservative;

      • (d) shall not contain apple or rhubarb; and

      • (e) shall not contain fruit pulp preserved in sulphur dioxide.

    • (2) (Naming the Fruit) Jam with Pectin

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain

        • (i) not less than 27 per cent of the named fruit,

        • (ii) not less than 66 per cent water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation;

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (ii) an antifoaming agent,

        • (iii) food colour, and

        • (iv) a preservative; and

      • (d) shall not contain apple or rhubarb.

    • (3) Apple (or Rhubarb) and (Naming the Fruit) Jam

      • (a) shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient;

      • (b) shall contain not less than

        • (i) 12.5 per cent of the named fruit, except that where the fruit named is strawberry, the jam shall contain not less than 15 per cent strawberries,

        • (ii) 20 per cent apple or rhubarb pulp, and

        • (iii) 66 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) pectin or a pectinous preparation,

        • (ii) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (iii) an antifoaming agent,

        • (iv) food colour, and

        • (v) a preservative.

    • SOR/85-729, s. 2.

JELLIES

    • 3. (1) (Naming the Fruit) Jelly

      • (a) shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain not less than 62 per cent of water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of added pectin, pectinous preparation, or acid ingredient as reasonably compensates for any deficiency in the natural pectin content or acidity of the named fruit,

        • (ii) an antifoaming agent, and

        • (iii) a preservative; and

      • (d) shall not contain fruit juice or concentrated fruit juice preserved in sulphur dioxide.

    • (2) (Naming the Fruit) Jelly with Pectin

      • (a) shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain

        • (i) not less than 32 per cent of the juice of the named fruit,

        • (ii) not less than 62 per cent of the water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit,

        • (ii) the juice of another fruit,

        • (iii) a gelling agent,

        • (iv) an antifoaming agent,

        • (v) food colour, and

        • (vi) a preservative.

    • (3) The standards for jelly set out in this section do not apply to Mint Jelly, Jellied Mint, Cranberry Jelly or Jellied Cranberries.

CITRUS MARMALADE

    • 4. (1) (Naming the Citrus Fruit) Marmalade

      • (a) shall be the product made by boiling any combination of the peel, pulp or juice of the named citrus fruit or fruits with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain not less than 65 per cent water soluble solids as estimated by a refractometer; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit or fruits,

        • (ii) an antifoaming agent, and

        • (iii) a preservative.

    • (2) (Naming the Citrus Fruit) Marmalade with Pectin

      • (a) shall be the product made by boiling any combination of the peel, pulp or juice of the named citrus fruit or fruits with water and a sweetening ingredient until it acquires a gelatinous consistency;

      • (b) shall contain

        • (i) not less than 27 per cent of any combination of peel, pulp or juice of the named citrus fruit or fruits,

        • (ii) not less than 65 per cent of water soluble solids as estimated by a refractometer, and

        • (iii) pectin or a pectinous preparation; and

      • (c) may contain

        • (i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit or fruits,

        • (ii) an antifoaming agent, and

        • (iii) a preservative.

  • 5. [Repealed, SOR/2003-6, s. 66]

PRESERVES (CONSERVES)

  • 6. (Naming the Fruit) Preserve or Conserve shall be the product made by processing fruit other than apple or rhubarb with water and sugar, invert sugar or dextrose, in dry or liquid form, and shall contain not less than

    • (a) 45 parts by weight of the named fruit to each 55 parts by weight of sugar, invert sugar or dextrose; and

    • (b) 60 per cent water soluble solids as estimated by a refractometer.

  • 7. [Repealed, SOR/93-330, s. 16]

  • 8. [Repealed, SOR/2003-6, s. 67]

CRANBERRY JELLY, JELLIED CRANBERRIES

  • 9. “Cranberry Jelly” or “Jellied Cranberries”

    • (a) shall be the product made by boiling the juice and pulp of cranberries with water and a sweetening ingredient until it acquires a gelatinous consistency;

    • (b) shall contain not less than 40 per cent of water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) food colour, and

      • (ii) a preservative.

CRANBERRIES, CRANBERRY SAUCE

  • 10. “Cranberries” or “Cranberry Sauce”

    • (a) shall be the product made by heat processing cranberries with water and a sweetening ingredient to a suitable consistency;

    • (b) shall contain not less than 40 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) food colour, and

      • (ii) a preservative.

CANNED FRUITS

  • 11. Canned fruits, including pineapple and citrus fruit sections,

    • (a) shall be the product prepared by heat processing properly prepared fresh fruit;

    • (b) shall be packed in a packing media of

      • (i) water,

      • (ii) fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate, or

      • (iii) a syrup consisting of water, fruit juice, fruit juices, fruit juice from concentrate, fruit juices from concentrate, in combination with sugar, invert sugar, dextrose or glucose in dry or liquid form, or any combination thereof;

    • (c) shall be packed in hermetically sealed containers; and

    • (d) may contain, in the case of a particular fruit, any other substance the addition of which to that fruit is authorized by these Regulations.

FROZEN FRUITS

  • 12. “Frozen Fruits”

    • (a) shall be the product obtained by freezing properly prepared fresh fruit;

    • (b) shall be packed

      • (i) without the addition of a sweetening agent, or

      • (ii) with a sweetening agent consisting of sugar, invert sugar, dextrose or glucose in dry or liquid form or any combination thereof added directly to the product or added as a syrup in combination with water, fruit juice, fruit juices, fruit juice from concentrate or fruit juices from concentrate; and

    • (c) may contain, in the case of a particular fruit, any other substance the addition of which to that fruit is authorized by these Regulations.

FRUIT JUICES

    • 13. (1) Fruit juice shall be the unfermented liquid expressed from sound, clean, ripe fresh fruit, with or without the addition of sugar, invert sugar or dextrose, in dry form only, and shall be named to correspond to the fruit or fruits from which it is obtained.

    • (2) Notwithstanding subsection (1), apple juice and apple juice concentrate shall be packed without sugar, invert sugar or dextrose.

GRAPE JUICE

    • 14. (1) “Grape Juice”

      • (a) shall be the unfermented liquid expressed from sound, clean, ripe grapes;

      • (b) shall be prepared without the addition of a sweetening ingredient;

      • (c) shall be prepared without any concentration or dilution;

      • (d) shall contain

        • (i) in the case of white grape juice, not less than 14 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity, or

        • (ii) in the case of grape juice other than white grape juice, not less than 15 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

      • (e) shall have the characteristic colour, aroma and flavour of juice from the variety or varieties of grapes from which it was obtained;

      • (f) may be prepared by blending juice from vinifera type grapes with juice from labrusca type grapes;

      • (g) may contain a residue of up to 10 mg of sulphur dioxide per kg of grape juice where the grape juice contains juice obtained from vinifera type grapes;

      • (h) may contain up to 70 mg of sulphur dioxide per kg of grape juice to prevent discolouration where the grape juice is a white grape juice and is so identified;

        • (i) may be turbid or clear;

      • (j) may, where labelled “sparkling” or “carbonated”, be prepared with the addition of carbon dioxide under pressure;

      • (k) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content; and

        • (l) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing.

    • (2) For the purposes of this section and section 15,

      “labrusca type grapes”

      “labrusca type grapes” means grapes of the Vitis labrusca species and includes the varieties “Concord” and “Niagara”; (raisins de type labrusca)

      “vinifera type grapes”

      “vinifera type grapes” means grapes of the Vitis vinifera species and includes grapes known as the “French Hybrid varieties”. (raisins de type vinifera) .

    • SOR/85-586, s. 1

CONCENTRATED GRAPE JUICE, GRAPE JUICE CONCENTRATE

  • 15. “Concentrated Grape Juice” or “Grape Juice Concentrate”

    • (a) shall be the unfermented product prepared by the concentration of the liquid obtained from sound, clean, ripe grapes;

    • (b) shall be prepared without the addition of a sweetening ingredient;

    • (c) shall be concentrated to contain not less than 30 per cent by weight of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

    • (d) shall be substantially free from crystals of salts of tartaric acid;

    • (e) may contain a residue of up to 10 mg of sulphur dioxide per kg of concentrated grape juice where the grape juice contains juice obtained from vinifera type grapes;

    • (f) may contain up to 20 mg of sulphur dioxide per kg of concentrated grape juice to prevent discolouration where the grape juice is a white grape juice and is so identified;

    • (g) may be turbid or clear;

    • (h) may be prepared with the addition of natural volatile grape juice components of the same type of grapes from which it was obtained, where they have been removed during the process of concentration;

    • (i) may be prepared by blending juice or concentrated juice from vinifera type grapes with juice or concentrated juice from labrusca type grapes;

    • (j) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content; and

    • (k) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing.

GRAPE JUICE FROM CONCENTRATE

  • 16. “Grape Juice From Concentrate”

    • (a) shall be the product prepared by the addition of water to concentrated grape juice or grape juice concentrate, or by the addition of concentrated grape juice or grape juice concentrate to grape juice;

    • (b) shall be prepared without the addition of a sweetening ingredient;

    • (c) shall contain

      • (i) in the case of white grape juice from concentrate, not less than 15 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity, or

      • (ii) in the case of grape juice from concentrate, other than white grape juice from concentrate, not less than 16 per cent of soluble grape solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity;

    • (d) shall have the characteristic colour, aroma and flavour of juice from the variety or varieties of grapes from which it was made;

    • (e) may contain a residue of up to 10 mg of sulphur dioxide per kg of grape juice where the grape juice contains juice obtained from vinifera type grapes;

    • (f) may contain up to 70 mg of sulphur dioxide per kg of grape juice to prevent discolouration where the grape juice is a white grape juice and the grape juice is so identified;

    • (g) may be turbid or clear;

    • (h) may, where labelled “sparkling” or “carbonated”, be prepared with the addition of carbon dioxide under pressure;

    • (i) may be prepared with the addition of ascorbic acid in order to increase the Vitamin C content;

    • (j) shall, where labelled “Vitaminized” or “Vitamin C Added”, contain not less than 18 mg of biologically active ascorbic acid per 100 ml of grape juice from concentrate, determined by the Roe and Kuether modified method at any time within 12 months from the date of packing; and

    • (k) may contain sodium benzoate in a proportion not exceeding 1 g per kg (1000 p.p.m.) where the grape juice from concentrate is packed cold in non-hermetically sealed containers.

    • SOR/85-586, s. 2;
    • SOR/86-481, s. 4.
  • 17. [Repealed, SOR/93-330, s. 17]

GLACE FRUIT, CUT MIXED FRUIT

  • 18. “Glace Fruit” or “Cut Mixed Fruit”

    • (a) shall be the product made by impregnating and glazing with sugar, invert sugar, dextrose or glucose in dry or liquid form, whole or cut mixed fruit;

    • (b) shall contain not less than 68 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) artificial flavouring,

      • (ii) food colour,

      • (iii) a preservative, and

      • (iv) an acid ingredient.

FRUIT PEEL, CUT MIXED PEEL

  • 19. “Fruit Peel” and “Cut Mixed Peel”

    • (a) shall be the product made by impregnating and glazing with sugar, invert sugar, dextrose or glucose, in dry or liquid form, the outer rinds of clean, sound, properly handled fruits;

    • (b) shall contain not less than 68 per cent water soluble solids as estimated by a refractometer; and

    • (c) may contain

      • (i) artificial flavouring,

      • (ii) food colour,

      • (iii) a preservative, and

      • (iv) an acid ingredient.

MINCEMEAT, FRUIT MINCE

  • 20. “Mincemeat” or “Fruit Mince”

    • (a) shall be the product prepared from fruit or dried fruit;

    • (b) shall contain

      • (i) suet,

      • (ii) salt or seasoning,

      • (iii) spices, and

      • (iv) a sweetening agent; and

    • (c) may contain

      • (i) a thickening agent,

      • (ii) vinegar,

      • (iii) spirituous liquor,

      • (iv) nuts,

      • (v) cooked meats,

      • (vi) fresh concentrated or a fermented fruit juice,

      • (vii) caramel, and

      • (viii) a preservative.

PIE FILLERS, PIE FILLING

  • 21. “Pie Filler” or “Pie Filling”

    • (a) shall be the product made by processing clean, sound, properly prepared ripe fruit with sugar, invert sugar, dextrose or glucose in dry or liquid form;

    • (b) shall contain

      • (i) not less than 30 per cent water soluble solids as estimated by a refractometer, and

      • (ii) in the case of apple or pumpkin pie filler or pie filling, not less than 20 per cent water soluble solids; and

    • (c) may contain

      • (i) a thickener,

      • (ii) an acid ingredient to compensate for any deficiency in the acidity of the fruit used,

      • (iii) spices,

      • (iv) artificial flavouring,

      • (v) food colour, and

      • (vi) a preservative.

PIE FRUITS, SOLID PACK OR HEAVY PACK

  • 22. Pie fruits shall be the canned product processed, with or without sugar, invert sugar or dextrose, in dry or liquid form, from clean, sound, properly prepared ripe fruit that has been partially or wholly precooked so as to allow the fruit to pack more closely.

CANNED VEGETABLES

  • 23. “Canned Vegetables”

    • (a) shall be the product prepared by heat processing properly prepared fresh vegetables with or without

      • (i) water,

      • (ii) sugar, invert sugar, dextrose or glucose in dry or liquid form,

      • (iii) salt, or

      • (iv) a firming agent;

    • (b) shall be packed in hermetically sealed containers; and

    • (c) may contain, in the case of a particular vegetable, any other substance the addition of which to that vegetable is authorized by these Regulations.

CANNED VEGETABLES WITH SAUCE, BUTTER, BUTTER SAUCE, CHEESE SAUCE OR TOMATO SAUCE

  • 24. “Canned Vegetables with Sauce, Butter, Butter Sauce, Cheese Sauce or Tomato Sauce”

    • (a) shall be the product prepared by heat processing properly prepared fresh vegetables with or without

      • (i) water,

      • (ii) sugar, invert sugar, dextrose or glucose in dry or liquid form,

      • (iii) salt,

      • (iv) a firming agent,

      • (v) butter in an amount not less than three per cent by weight of total contents where the name of the product appearing on the label indicates the presence of butter,

      • (vi) cheese in an amount not less than three per cent by weight of total contents where the name of the product appearing on the label indicates the presence of cheese,

      • (vii) a thickener or thickeners,

      • (viii) vegetable oil,

      • (ix) sauce,

      • (x) tomato sauce,

      • (xi) seasoning and spices, or

      • (xii) a flavour enhancer;

    • (b) shall be packed in hermetically sealed containers; and

    • (c) may contain any natural flavouring ingredient or any other substance the addition of which to that vegetable is authorized by these Regulations.

FROZEN VEGETABLES

  • 25. “Frozen Vegetables”

    • (a) shall be the product obtained by freezing properly prepared fresh vegetables; and

    • (b) may contain salt, a firming agent, any natural flavouring ingredient and, in the case of any particular vegetable, any other substance the addition of which to that vegetable is authorized by these Regulations.

VEGETABLE JUICES

  • 26. “Vegetable Juice”

    • (a) shall be the unconcentrated pasteurized liquid expressed from clean, sound, fresh vegetables, with or without the application of heat, by any method that does not add water thereto; and

    • (b) may contain salt and, in dry form only, sugar, invert sugar or dextrose.

BEAN SPROUTS, VEGETABLES FOR CHOP SUEY

    • 27. (1) “Bean Sprouts”

      • (a) shall be the product made by heat processing clean, sound sprouts of the ming bean; and

      • (b) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

    • (2) “Vegetables for Chop Suey”

      • (a) shall be the product made by heat processing clean, sound sprouts of the ming bean together with other properly prepared fresh vegetables; and

      • (b) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

BEANS WITH PORK, BEANS WITH PORK AND TOMATO SAUCE

    • 28. (1) “Beans with Pork” or “Beans with Pork and Tomato Sauce”

      • (a) shall be the product prepared from dried beans, pork and water with or without sauce, seasoning, spices, sweetening agent, salt, sodium bicarbonate, molasses and disodium phosphate; and

      • (b) shall contain not less than 60 per cent drained solids as determined by an acceptable method.

    • (2) Where beans with pork are prepared with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

    • (3) Meat used in the preparation of beans with pork shall be inspected and approved and shall be obtained from an establishment where government inspection is maintained.

    • SOR/95-548, s. 2.

BEANS, VEGETARIAN BEANS

    • 29. (1) “Beans” or “Vegetarian Beans”

      • (a) shall be the product prepared from dried beans with or without sauce, seasoning, spices and a sweetening agent; and

      • (b) shall contain not less than 60 per cent drained solids as determined by the official method.

    • (2) Where beans or vegetarian beans are prepared with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

RIPE PEAS, DRIED SOAKED PEAS, DRY PEAS, COOKED DRY PEAS

  • 30. “Ripe Peas”, “Dried Soaked Peas”, “Dry Peas” or “Cooked Dry Peas” shall be the product prepared from ripe or dried peas and may contain sauce, seasoning, spices and a sweetening agent.

RIPE LIMA BEANS, DRIED SOAKED LIMA BEANS, DRY LIMA BEANS, COOKED DRY LIMA BEANS

    • 31. (1) “Ripe Lima Beans”, “Dried Soaked Lima Beans”, “Dry Lima Beans” or “Cooked Dry Lima Beans” shall be the product prepared from ripe or dried lima beans and may contain sauce, seasoning, spices and a sweetening agent.

    • (2) Where ripe lima beans or dried soaked lima beans are packed with tomato sauce, mould filaments shall not appear in more than 50 per cent of the microscopic fields when examined by the “Howard Method”.

HOMINY CORN

  • 32. “Hominy Corn”

    • (a) shall be the product prepared from either yellow or white dried mature corn with or without the use of a bleach;

    • (b) shall be packed in a liquid media; and

    • (c) may contain

      • (i) sugar, invert sugar or dextrose, in dry or liquid form, and

      • (ii) salt, seasoning and spices.

FROZEN MUSHROOMS (WHOLE, SLICED, DICED, CHOPPED, STEMS AND PIECES OR PIECES AND STEMS)

  • 33. “Frozen Mushrooms” (Whole, Sliced, Diced, Chopped, Stems and Pieces or Pieces and Stems)

    • (a) shall be the product obtained by freezing properly prepared mushrooms of the cultivated type; and

    • (b) may contain sodium metabisulphate, [sodium phosphate dibasic, sodium sulphate,] salt or any combination thereof where such additions are declared on the label.

MUSHROOMS, STEMS AND PIECES

    • 34. (1) “Mushrooms, Stems and Pieces” or “Pieces and Stems”

      • (a) shall be the product prepared from clean, sound cut stems and broken cap portions of mushrooms of the cultivated type packed with or without salt, ascorbic acid, citric acid or any combination thereof; and

      • (b) shall contain not less than 55 per cent by drained weight of combined mushroom stems and cap portions.

    • (2) Where the product is labelled “stems and pieces”, not less than 20 per cent by weight of the total drained product shall be cap portions.

    • (3) Where the product is labelled “pieces and stems”, not less than 50 per cent by weight of the total drained product shall be cap portions.

CREAMED MUSHROOMS (WHOLE, SLICED OR CHOPPED)

  • 35. “Creamed Mushrooms”

    • (a) shall be the product prepared from whole, sliced or chopped portions of mushrooms of the cultivated type to which has been added a cream sauce made from any of the following:

      • (i) milk solids,

      • (ii) butter,

      • (iii) vegetable oil,

      • (iv) salt,

      • (v) a thickener or thickeners,

      • (vi) a flavour enhancer,

      • (vii) seasoning and spices, and

      • (viii) water; and

    • (b) shall contain

      • (i) refined vegetable or animal fat in an amount not less than three per cent by weight of total contents, and

      • (ii) whole, sliced or chopped portions of mushrooms in an amount not less than 35 per cent by weight of the total contents.

OLIVES

  • 36. “Olives”

    • (a) shall be the product prepared from the fruit of the olive tree; and

    • (b) may contain

      • (i) vinegar,

      • (ii) salt,

      • (iii) sugar, invert sugar or dextrose, in dry or liquid form,

      • (iv) spices,

      • (v) seasoning,

      • (vi) lactic acid,

      • (vii) a stuffing consisting of any edible food, and

      • (viii) in the case of ripe olives, ferrous gluconate.

ONIONS

    • 37. (1) “Canned Onions”

      • (a) shall be the product prepared from clean, sound, properly prepared fresh onions;

      • (b) shall be packed in a liquid media; and

      • (c) may contain

        • (i) sugar, invert sugar or dextrose in dry or liquid form,

        • (ii) salt, seasoning and spices, and

        • (iii) citric acid in no greater quantity than is necessary for more effective processing.

    • (2) “Frozen Sliced, Chopped or Diced Onions”

      • (a) shall be the product prepared from clean, sound, properly prepared fresh onions;

      • (b) shall be frozen and maintained at a temperature sufficiently low to ensure the preservation of the product; and

      • (c) may contain salt, seasoning and spices.

PICKLES, RELISHES, CHUTNEYS

  • 38. “Pickles”, “Relishes”” or “Chutneys”

    • (a) shall be the product prepared from clean sound vegetables or fruits and salt and vinegar; and

    • (b) may contain

      • (i) spices,

      • (ii) seasonings,

      • (iii) sugar, invert sugar, dextrose or glucose, in dry or liquid form,

      • (iv) food colour,

      • (v) a preservative,

      • (vi) a firming agent,

      • (vii) polyoxethylene (20) sorbitan mono-oleate in an amount not exceeding 0.05 per cent of the product,

      • (viii) lactic acid,

      • (ix) vegetable oils, and

      • (x) in the case of relishes and mustard pickles only, a thickening agent.

  • 39. [Repealed, SOR/93-330, s. 18]

APRICOT NECTAR

  • 40. “Apricot Nectar”

    • (a) is the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the edible part of sound and ripe apricots, in concentrated or unconcentrated form, with water and sweetening ingredients and preserved by a thermal process or by other physical means;

    • (b) shall contain

      • (i) not less than 35 per cent by weight of the apricot fruit, or the equivalent derived from the concentrated form of the fruit, and

      • (ii) not less than 13 per cent soluble solids by weight as determined by refractometer at 20°C, uncorrected for acidity and read as °Brix on the International Sucrose Scale;

    • (c) shall not contain

      • (i) more than three grams of ethanol per kilogram of product, and

      • (ii) more than 10 milligrams of hydroxymethylfurfural per kilogram of product;

    • (d) may contain

      • (i) citric acid, malic acid, or lemon juice, and

      • (ii) Vitamin C;

    • (e) shall not contain honey if another sweetening ingredient is added;

    • (f) shall have the characteristic colour, aroma and flavour of the fruit from which it is made; and

    • (g) shall not contain mould filaments in more than 25 per cent of the microscopic fields when examined by the method approved by the Laboratories Directorate of the Agency.

    • SOR/86-601, s. 1;
    • SOR/2000-184, s. 28.

PEACH NECTAR OR PEAR NECTAR

  • 40.1 “Peach Nectar” or “Pear Nectar”

    • (a) is the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the edible part of sound and ripe peaches or pears, in concentrated or unconcentrated form, with water and sweetening ingredients and preserved by a thermal process or by other physical means;

    • (b) shall contain

      • (i) not less than 40 per cent by weight of the named fruit, or the equivalent derived from the concentrated form of the fruit, and

      • (ii) not less than 13 per cent soluble solids by weight as determined by refractometer at 20°C, uncorrected for acidity and read as °Brix on the International Sucrose Scale;

    • (c) shall not contain

      • (i) more than 3 grams of ethanol per kilogram of product, and

      • (ii) more than 10 milligrams of hydroxymethylfurfural per kilogram of product;

    • (d) may contain

      • (i) citric acid, malic acid or lemon juice, and

      • (ii) Vitamin C;

    • (e) shall not contain honey if another sweetening ingredient is added;

    • (f) shall have the characteristic colour, aroma and flavour of the fruit from which it is made; and

    • (g) shall not contain mould filaments in more than 25 per cent of the microscopic fields when examined by the method approved by the Laboratories Directorate of the Agency.

    • SOR/86-601, s. 1;
    • SOR/2000-184, s. 29.

PRUNE NECTAR

  • 41. “Prune Nectar” (a water extract from dried prunes)

    • (a) shall be the food prepared by the addition of water to a concentrated water extract of dried prunes;

    • (b) may contain citric acid, lemon juice, or both;

    • (c) may contain ascorbic acid; and

    • (d) shall contain not less than 18.5 per cent by weight of water soluble solids as determined by refractometer at 20 degrees Celsius, uncorrected for acidity.

SAUERKRAUT WITH PRESERVATIVE

  • 42. “Sauerkraut with Preservative”

    • (a) shall be the product obtained by the fermentation of properly prepared and shredded cabbage to which salt has been added and to which is added one of the following preservatives or a salt thereof and that is not heat processed:

      • (i) benzoic acid,

      • (ii) sorbic acid, or

      • (iii) sulphurous acid; and

    • (b) may contain

      • (i) water,

      • (ii) salt,

      • (iii) spices,

      • (iv) seasoning,

      • (v) other natural flavouring ingredients to give the product a specific flavour characteristic, and

      • (vi) lactic acid.

    • SOR/80-762, s. 9.
  • 43. [Repealed, SOR/93-330, s. 19]

SWEETENED FROZEN CONCENTRATED ORANGE JUICE

  • 44. “Sweetened frozen concentrated orange juice” is the frozen product that

    • (a) is referred to in subsections 27.2(1), (2) and (3) in Table II of Schedule I and that, before the addition of any sweetening ingredients, meets the requirements for frozen concentrated orange juice Canada C grade referred to in subsection 27.2(6); and

    • (b) contains a sweetening ingredient or fructose, in dry or liquid form, or any combination thereof.

    • SOR/88-8, s. 3.