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

Regulations are current to 2016-01-25 and last amended on 2015-06-13. Previous Versions

 [S]. Wintergreen Essence, Wintergreen Extract or Wintergreen Flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L. or from Betula lenta L. and shall contain not less than three per cent by volume of oil of wintergreen.

DIVISION 11Fruits, Vegetables, Their Products And Substitutes

[SOR/78-478, s. 1]

 In this Division,

acid ingredient

acid ingredient means

  • (a) citric, malic or tartaric acid,

  • (b) lemon or lime juice, or

  • (c) vinegar; (ingrédient acide)

fruit juice

fruit juice means the unfermented liquid expressed from sound ripe fresh fruit, and includes any such liquid that is heat treated and chilled; (jus de fruit)

sweetening ingredient

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

 No person shall sell any fresh fruit or vegetable that is intended to be consumed raw, except grapes, if sulphurous acid or any salt thereof has been added thereto.

  • SOR/87-374, s. 1.

Vegetables

 [S]. Canned (naming the vegetable)

  • (a) shall be the product obtained by heat processing the named fresh vegetable after it has been properly prepared;

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

  • (c) may contain

    • (i) a sweetening ingredient,

    • (ii) salt,

    • (iii) water,

    • (iv) a firming agent, and

    • (v) citric acid; and

  • (d) may contain

    • (i) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15 per cent of the final product, and dill seasonings and vinegar,

    • (ii) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15 per cent of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs, calcium hydroxide in an amount not exceeding 0.01 per cent of the final product and magnesium hydroxide in an amount not exceeding 0.05 per cent of the final product,

    • (iii) in the case of

      • (A) canned asparagus, acetic acid, malic acid and tartaric acid in an amount consistent with good manufacturing practice, and

      • (B) canned white asparagus, acetic acid, ascorbic acid, malic acid and tartaric acid in an amount consistent with good manufacturing practice,

      • (C) [Repealed, SOR/2012-43, s. 4]

    • (iv) in the case of asparagus packed in glass containers or fully lined (lacquered) cans, stannous chloride in an amount not exceeding 25 parts per million, calculated as tin,

    • (v) in the case of canned legumes, other than canned green beans, canned peas and canned wax beans, calcium disodium ethylenediaminetetraacetate in an amount not exceeding 365 parts per million calculated as the anhydrous form, or disodium ethylenediaminetetraacetate in an amount not exceeding 165 parts per million, and

    • (vi) to (vii) [Repealed, SOR/2012-43, s. 4]

    • (viii) in the case of canned asparagus, canned green beans, canned wax beans and canned peas

      • (A) butter or other edible animal or vegetable fats or oils, but if butter is added it shall be not less than three per cent of the final product,

      • (B) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils,

      • (C) acacia gum, algin, carrageenan, furcelleran, guar gum and propylene glycol alginate used with butter or other edible animal or vegetable fats or oils in an amount not exceeding one per cent, singly or in any combination, of the final product, and

      • (D) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

  • SOR/79-660, s. 1;
  • SOR/84-300, s. 30;
  • SOR/95-435, s. 1;
  • SOR/97-561, s. 1;
  • SOR/2012-43, s. 4.

 [S]. Canned Mushrooms

  • (a) shall be the product obtained by heat-processing properly prepared mushrooms of the cultivated type;

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

  • (c) may contain ascorbic acid, citric acid and salt.

  • SOR/84-300, s. 31.

 [S]. Frozen Mushrooms

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

  • (b) may contain citric acid, sodium metabisulphite, sodium phosphate, dibasic, sodium sulphate and salt.

  • SOR/2012-43, s. 5.

 [S]. Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetable after it has been prepared and subjected to a blanching treatment and may contain citric acid and added salt.

  • SOR/2012-43, s. 6.

 [S]. Tomatoes or Canned Tomatoes

  • (a) shall be the product made by heat processing properly prepared fresh ripe tomatoes;

  • (b) may contain

    • (i) a sweetening ingredient in dry form,

    • (ii) salt,

    • (iii) a firming agent,

    • (iv) citric acid, and

    • (v) spice or other seasoning; and

  • (c) shall contain not less than 50 per cent drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 26.

 [S]. Tomato Juice shall be the unconcentrated, pasteurized liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and other portions unfit for consumption have been removed by any method that does not add water to the liquid and may contain citric acid, salt and a sweetening ingredient in dry form.

  • SOR/2012-43, s. 7.

 [S]. Tomato Paste shall be the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings, may contain citric acid, salt and a Class II preservative and shall contain not less than 20 per cent tomato solids as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 27;
  • SOR/2012-43, s. 8.

 [S]. Concentrated Tomato Paste shall be tomato paste containing not less than 30 per cent tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

  • SOR/82-768, s. 27.

 [S]. Tomato Pulp shall be the heat-processed product made from sound, whole and ripe tomatoes or sound tomato trimmings, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C) and may contain citric acid, salt and a Class II preservative.

  • SOR/2012-43, s. 9.
 
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