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

Regulations are current to 2019-01-30 and last amended on 2019-01-15. Previous Versions

PART BFoods (continued)

DIVISION 14Meat, Its Preparations and Products (continued)

Extended Meat Products (continued)

 No person shall sell a food that consists of a mixture of meat product, filler and meat product extender, unless that food

  • (a) has a total protein content of not less than 13 per cent;

  • (b) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981; and

  • (c) in respect of the meat product extender, meets the requirements of paragraphs B.14.073(a) to (c).

  • SOR/82-768, s. 54.

Simulated Meat Products

 Subject to sections B.14.086 to B.14.090 no person shall sell a simulated meat product unless that product

  • (a) has, in the rehydrated state,

    • (i) a total protein content of not less than 16 per cent,

    • (ii) a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981, and

    • (iii) a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (b) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (c) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 55.

 No person shall sell a simulated meat product that resembles fresh sausage, unless that product

  • (a) has a total protein content of not less than nine per cent;

  • (b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (c) has a fat content of not more than 40 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (d) has, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 56.

 No person shall sell a simulated meat product that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll, meat lunch, or luncheon meat, unless that product

  • (a) has a total protein content of not less than 11 per cent;

  • (b) has a protein rating of not less than 28, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (c) has a fat content of not more than 25 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 57.

 No person shall sell a simulated meat product that resembles potted meat, potted meat by-product, meat paste, meat by-product paste, meat spread, or meat by-product spread, unless that product

  • (a) has a total protein content of not less than nine per cent;

  • (b) has a protein rating of not less than 23, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (c) has a fat content of not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;

  • (d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each vitamin and mineral nutrient respectively; and

  • (e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 58.

 No person shall sell a simulated meat product that resembles regular ground beef, medium ground beef or lean ground beef, unless that product

  • (a) has a total protein content of not less than 16 per cent;

  • (b) has a protein rating of not less than 40, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (c) has a fat content of

    • (i) not more than 30 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being regular,

    • (ii) not more than 23 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being medium, or

    • (iii) not more than 17 per cent, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981, in the case where the product is represented as being lean;

  • (d) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient, respectively; and

  • (e) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

  • SOR/82-768, s. 59.

 No person shall sell a simulated meat product that resembles side bacon, unless that product

  • (a) has a total protein content of not less than 25 per cent;

  • (b) has a protein rating of not less than 20, as determined by official method FO-1, Determination of Protein Rating, October 15, 1981;

  • (c) contains, notwithstanding sections D.01.009 and D.02.009, each vitamin and mineral nutrient listed in Column I of the Table to this Division in an amount not less than the amount shown in Column II of that Table opposite each such vitamin and mineral nutrient respectively; and

  • (d) where isolated essential amino acids have been added, contains those acids in an amount not exceeding an amount that improves the nutritional quality of the protein.

    • SOR/82-768, s. 60.

TABLE

Item No.Column IColumn II
Vitamin or Mineral NutrientAmount per gram of protein
C.1 blank lineCopper blank line4.4 micrograms
F.1 blank lineFolic Acid blank line0.45 microgram
I.1 blank lineIron blank line0.25 milligram
M.1 blank lineMagnesium blank line1.1 milligrams
N.1 blank lineNiacin blank line0.34 milligram
P.1 blank linePantothenic Acid blank line0.04 milligram
P.2 blank linePotassium blank line20 milligrams
P.3 blank linePyridoxine blank line0.02 milligram
R.1 blank lineRiboflavin blank line0.01 milligram
T.1 blank lineThiamine blank line0.02 milligram
V.1 blank lineVitamin B12blank line0.08 microgram
Z.1 blank lineZinc blank line0.20 milligram
  • SOR/98-458, s. 7(F).
 
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