Food and Drug Regulations

B.22.038 (1) No person shall use a common name for a food identified in subsection (2.1) that has been subjected to a process, other than a process referred to in Division 19.4 of Volume 19 of the Food Compositional Standards Document, if that process results in a decrease in the amount of a vitamin or mineral nutrient that was present in the food before processing in an amount equal to at least 10% of the weighted recommended nutrient intake per 100 g, unless the amount of the vitamin or mineral nutrient is restored to the amount that was present before processing.

(2) Despite sections D.01.009, D.01.011 and D.02.009, a person may sell the foods identified in subsection (2.1) to which a vitamin or mineral nutrient referred to in column II of item 27 of the table to section D.03.002 has been added to restore the vitamin or mineral nutrient to the amount that was present in the food before processing.

(2.1) Subsection (2) applies to the following foods for which a standard is set out in Volume 19 of the Food Compositional Standards Document:

• (a) liquid whole egg;

• (b) dried whole egg;

• (c) frozen whole egg;

• (d) liquid yolk;

• (e) dried yolk;

• (f) frozen yolk;

• (g) liquid egg-white;

• (h) dried egg-white;

• (i) frozen egg-white;

• (j) liquid whole egg mix;

• (k) dried whole egg mix;

• (l) frozen whole egg mix;

• (m) liquid yolk mix;

• (n) dried yolk mix; and

• (o) frozen yolk mix.

(3) In this section, weighted recommended nutrient intake has the same meaning as in subsection D.01.001(1).