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

Regulations are current to 2019-05-22 and last amended on 2019-05-22. Previous Versions

PART BFoods (continued)

DIVISION 13Grain and Bakery Products (continued)

Bread (continued)

 [S]. Enriched Bread or Enriched White Bread

  • (a) shall be bread that is baked from a dough in which enriched flour is the only wheat flour used;

  • (b) shall contain

    • (i) for each 100 parts of flour used, not less than

      • (A) two parts by weight of skim milk solids,

      • (B) four parts by weight of dried whey powder, or

      • (C) such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) as will provide 0.5 parts by weight of protein, and

    • (ii) in 100 grams of bread,

      • (A) 0.40 milligram of thiamine,

      • (B) 0.24 milligram of riboflavin,

      • (C) 3.3 milligrams of niacin or niacinamide,

      • (D) 0.10 milligram of folic acid, and

      • (E) 2.76 milligrams of iron;

  • (c) may contain, in 100 grams of bread,

    • (i) 0.14 milligram of vitamin B6,

    • (ii) 0.6 milligram of d-pantothenic acid,

    • (iii) 90 milligrams of magnesium, and

    • (iv) 66 milligrams of calcium; and

  • (d) where it contains not less than six parts by weight of milk solids per 100 parts of enriched flour used, may be described by the common name “milk bread”.

  • SOR/78-698, s. 3
  • SOR/87-704, s. 1
  • SOR/89-170, s. 2
  • SOR/89-198, s. 3
  • SOR/98-550, s. 3

 [Repealed, SOR/79-252, s. 3]

 [S]. Raisin Bread shall be bread that contains for each 100 parts by weight of flour used not less than 50 parts by weight of seeded or seedless raisins, or raisins and currants of which not less than 35 parts shall be raisins and may contain spices or peel.

 [S]. (naming the percentage) Whole Wheat Bread

  • (a) shall

    • (i) be bread in the making of which the named percentage of the flour used shall be whole wheat flour, and

    • (ii) contain not less than 60 per cent whole wheat flour in relation to the total flour used; and

  • (b) may

    • (i) contain caramel, and

    • (ii) where it contains not less than six parts by weight of milk solids per 100 parts of the total enriched flour and whole wheat flour used, be described by the common name “(naming the percentage) whole wheat milk bread”.

  • SOR/89-170, s. 3

 [S]. Brown Bread shall be bread coloured by the use of whole wheat flour, graham flour, bran, molasses or caramel.

 [Repealed, SOR/97-151, s. 23]

 A specialty bread may contain

  • (a) one or more of the ingredients specified in paragraph B.13.021(i) in a total amount greater than the total amount specified in that paragraph; and

  • (b) fruit, nuts, seeds and flavouring.

  • SOR/79-251, s. 3

Alimentary Paste

 No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes, as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes, respectively, unless they contain, on the dry basis, not less than four per cent, egg-yolk solids derived from whole egg, dried egg, frozen egg or frozen egg-yolk.

  •  (1) Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell an alimentary paste to which a vitamin or a mineral nutrient set out in column I of any item of the table to this section has been added unless each 100 g of the alimentary paste contains the added vitamin or mineral nutrient in an amount not less than the minimum amount set out in column II of that item and not more than the maximum amount set out in column III of that item.

  • (2) No person shall represent an alimentary paste as “enriched” unless the alimentary paste contains added thiamine, riboflavin, niacin, folic acid and iron, in accordance with the table to this section.

    TABLE

    ItemColumn IColumn IIColumn III
    Added Vitamin or Mineral NutrientMinimum Amount per 100 g of Alimentary PasteMaximum Amount per 100 g of Alimentary Paste
    1Thiamine0.63 mg1.50 mg
    2Riboflavin0.11 mg0.60 mg
    3Niacin5.90 mg7.50 mg
    4Folic Acid0.20 mg0.27 mg
    5Pantothenic Acid1.00 mg2.00 mg
    6Vitamin B60.40 mg0.80 mg
    7Iron2.90 mg4.30 mg
    8Magnesium150.00 mg300.00 mg
  • SOR/94-37, s. 1
  • SOR/94-689, s. 2
  • SOR/96-527, s. 2
  • SOR/98-550, ss. 4, 5

Breakfast Cereal

 Notwithstanding sections D.01.009, D.01.011 and D.02.009, no person shall sell a breakfast cereal to which a vitamin or mineral nutrient set out in Column I of an item of the table to this section has been added, either singly or in any combination, unless each 100 g of the breakfast cereal contains the added vitamin or mineral nutrient in the amount set out in Column II of that item.

TABLE

Column IColumn II
ItemVitamin or Mineral NutrientAmount per 100 g of Breakfast Cereal
1Thiamine2.0 mg
2Niacin4.8 mg
3Vitamin B60.6 mg
4Folic Acid0.06 mg
5Pantothenic Acid1.6 mg
6Magnesium160.0 mg
7Iron13.3 mg
8Zinc3.5 mg
  • SOR/83-858, s. 1
  • SOR/89-145, s. 2
  • SOR/98-458, s. 7(F)
 
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