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

Regulations are current to 2021-11-17 and last amended on 2021-09-16. Previous Versions

PART BFoods (continued)

DIVISION 2Alcoholic Beverages (continued)

Wine (continued)

 [S]. Fruit Wine, or (naming the fruit) Wine shall be the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects shall meet the requirements of the standard for wine as prescribed by section B.02.100.

 [S]. Vermouth shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

  • SOR/93-145, s. 17(F)

 [S]. Flavoured Wine, Wine Cocktail, Aperitif Wine shall be wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

 [S]. Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail, or Aperitif (naming the fruit) Wine shall be fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.

 [S]. Honey Wine

  • (a) shall be the product of the alcoholic fermentation of an aqueous solution of honey; and

  • (b) may have added to it during the course of manufacture any of the following substances:

    • (i) yeast;

    • (ii) yeast foods;

    • (iii) sulphurous acid, including salts thereof, in such quantity that its content in the finished wine shall not exceed

      • (A) 70 p.p.m. in the free state, or

      • (B) 350 p.p.m. in the combined state, calculated as sulphur dioxide;

    • (iv) tartaric or citric acid;

    • (v) potassium acid tartrate;

    • (vi) natural botanical flavours;

    • (vii) fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume;

    • (viii) caramel;

    • (ix) carbon dioxide;

    • (x) activated carbon, clay or tannic acid as fining agents; or

    • (xi) sorbic acid, and any salts thereof, calculated as sorbic acid, in a quantity such that the content of sorbic acid and its salts in the finished wine does not exceed 500 parts per million.

  • SOR/96-241, s. 1
  • SOR/2010-94, s. 9(E)

 [S]. May Wine shall be wine to which has been added artificial woodruff flavouring preparation.

 A clear indication of the country of origin shall be shown on the principal display panel of a wine.

  • SOR/84-300, s. 16(E)

Cider

 [S]. Cider

  • (a) shall

    • (i) be the product of the alcoholic fermentation of apple juice, and

    • (ii) contain not less than 2.5 per cent and not more than 13.0 per cent absolute alcohol by volume; and

  • (b) may have added to it during the course of manufacture

    • (i) yeast,

    • (ii) concentrated apple juice,

    • (iii) sugar, dextrose, invert sugar, glucose, glucose solids, or aqueous solutions thereof,

    • (iv) yeast foods,

    • (v) sulphurous acid, including salts thereof, in such quantity that its content in the finished cider shall not exceed

      • (A) 70 parts per million in the free state, or

      • (B) 350 parts per million in the combined state, calculated as sulphur dioxide,

    • (vi) tartaric acid and potassium tartrate,

    • (vii) citric acid,

    • (viii) lactic acid,

    • (ix) pectinase and amylase,

    • (x) ascorbic or erythorbic acid, or salts thereof,

    • (xi) any of the following fining agents:

      • (A) activated carbon,

      • (B) clay,

      • (C) diatomaceous earth,

      • (D) gelatin,

      • (E) albumen,

      • (F) sodium chloride,

      • (G) silica gel,

      • (H) casein,

      • (I) tannic acid not exceeding 200 parts per million, or

      • (J) polyvinylpyrrolidone not exceeding two parts per million in the finished product,

    • (xii) caramel,

    • (xiii) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94 per cent alcohol by volume,

    • (xiv) carbon dioxide,

    • (xv) oxygen,

    • (xvi) ozone, or

    • (xvii) sorbic acid or salts thereof, not exceeding 500 parts per million, calculated as sorbic acid.

  • SOR/81-565, s. 2
  • SOR/84-300, s. 17(E)

 [S]. Champagne Cider shall be cider that is impregnated with carbon dioxide under pressure by

  • (a) conducting the afterpart of the fermentation in closed vessels, or

  • (b) secondary fermentation in closed vessels with or without the addition of sugar, dextrose, invert sugar, glucose or glucose solids or aqueous solutions thereof,

and shall contain not less than seven per cent absolute alcohol by volume.

  • SOR/84-300, s. 18

 No person shall sell cider or champagne cider that has more than 0.2 per cent weight by volume of volatile acidity calculated as acetic acid, as determined by official method FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981.

  • SOR/82-768, s. 3

Beer

  •  [S]. (1) Beer

    • (a) shall be the product of the alcoholic fermentation by yeast, or a mixture of yeast and other micro-organisms, an infusion of barley or wheat malt and hops or hop extract in potable water;

    • (b) shall contain at most 4% of residual sugars; and

    • (c) may have added to it during the course of manufacture any of the following ingredients:

      • (i) cereal grain,

      • (ii) honey, maple syrup, fruit, fruit juice or any other source of carbohydrates,

      • (iii) herbs and spices,

      • (iv) salt,

      • (v) flavouring preparations,

      • (vi) pre-isomerized hop extract,

      • (vii) reduced isomerized hop extract, and

      • (viii) food additives to which a marketing authorization applies and that are set out in the Lists of Permitted Food Additives published on the Health Canada website.

  • (2) The name of any flavouring preparation added to a beer shall form part of the common name of the beer.

 [Repealed, SOR/2019-98, s. 4]

 The qualified common name or common name set out in column II of the table to this section shall be used in any advertisement and on the label of a beer that contains the percentage of alcohol by volume set out in column I.

TABLE

Column IColumn II
ItemPercentage Alcohol by VolumeQualified Common Name or Common Name
11.1 to 2.5Extra Light Beer
22.6 to 4.0Light Beer
34.1 to 5.5Beer
45.6 to 8.5Strong Beer
58.6 or moreExtra Strong Beer

 [S]. In this Division, hop extract means an extract derived from hops by a process employing the solvent

  • (a) hexane, methanol, or methylene chloride in such a manner that the hop extract does not contain more than 2.2 per cent of the solvent used; or

  • (b) carbon dioxide or ethyl alcohol in an amount consistent with good manufacturing practice.

  • SOR/86-89, s. 1
  • SOR/88-418, s. 3
  •  [S]. (1) In this Division, pre-isomerized hop extract means an extract derived from hops by

    • (a) the use of one of the following solvents:

      • (i) hexane,

      • (ii) carbon dioxide, or

      • (iii) ethanol; and

    • (b) the subsequent isolation of the alpha acids and their conversion to isomerized alpha acids by means of diluted alkali and heat.

  • (2) For the purposes of paragraph (1)(b), the residues of hexane shall not exceed 1.5 parts per million per per cent iso-alpha acid content of the pre-isomerized hop extract.

  • SOR/88-418, s. 4

 [S]. In this Division, reduced isomerized hop extract means

  • (a) tetrahydroisohumulones derived from hops

    • (i) by isomerization and reduction of humulones (alpha-acids) by means of hydrogen and a catalyst, or

    • (ii) by reduction of lupulones (beta-acids) by means of hydrogen and a catalyst, followed by oxidation and isomerization;

  • (b) hexahydroisohumulones derived from hops by reduction of tetrahydroisohumulones by means of sodium borohydride; and

  • (c) dihydroisohumulones derived from hops by reduction of isoalpha acids by means of sodium borohydride.

  • SOR/96-483, s. 2
  • SOR/2000-352, s. 1

DIVISION 3Baking Powder

 In this Division, acid-reacting material means one or any combination of

  • (a) lactic acid or its salts;

  • (b) tartaric acid or its salts;

  • (c) acid salts of phosphoric acid; and

  • (d) acid compounds of aluminum.

 [S]. Baking Powder shall be a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material, may contain an anticaking agent and shall yield not less than 10 per cent of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.

  • SOR/82-768, s. 4
  • SOR/92-626, s. 12

DIVISION 4Cocoa and Chocolate Products

 The definitions in this section apply in this Division.

chocolate product

chocolate product means a product derived from one or more cocoa products and includes chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate and white chocolate. (produit de chocolat)

cocoa product

cocoa product means a product derived from cocoa beans and includes cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low fat cocoa, cocoa powder and low fat cocoa powder. (produit du cacao)

milk ingredient

milk ingredient means one or any combination of

  • (a) the following products for which a standard is prescribed in this Part, namely,

    • (i) milk or whole milk,

    • (ii) skim milk,

    • (iii) partly skimmed milk or partially skimmed milk,

    • (iv) sterilized milk,

    • (v) condensed milk or sweetened condensed milk,

    • (vi) evaporated milk,

    • (vii) evaporated skim milk or concentrated skim milk,

    • (viii) evaporated partly skimmed milk or concentrated partly skimmed milk,

    • (ix) milk powder or whole milk powder or dry whole milk or powdered whole milk,

    • (x) skim milk powder or dry skim milk,

    • (xi) skim milk with added milk solids,

    • (xii) partly skimmed milk with added milk solids or partially skimmed milk with added milk solids,

    • (xiii) malted milk or malted milk powder,

    • (xiv) butter, and

    • (xv) cream; and

  • (b) the following products for which a standard is not prescribed by this Part, namely

    • (i) reconstituted milk or whole milk,

    • (ii) reconstituted skim milk,

    • (iii) reconstitued partly skimmed milk,

    • (iv) partly skimmed milk powder,

    • (v) buttermilk,

    • (vi) butter oil, and

    • (vii) reconstituted cream. (ingrédient laitier)

sweetening ingredient

sweetening ingredient means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)

  • SOR/97-263, s. 2
 
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