Food and Drug Regulations

B.01.010 (1) In this section, common name includes a name set out in Column II of the tables to subsection (3).

(2) An ingredient or component shall be shown in the list of ingredients by its common name.

(3) For the purposes of subsection (2),

• (a) the ingredient or component set out in Column I of an item of the following table shall be shown in the list of ingredients by the common name set out in Column II of that item:

  	Column I	Column II
  Item	Ingredient or Component	Common Name
  1	any oil, fat or tallow described in section B.09.002 of Division 9, except lard, leaf or suet	the name of the meat from which the oil, fat or tallow is obtained plus oil, fat or tallow
  2	shortening or margarine containing fats or oils, except shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	shortening or margarine modified by vegetable oil or marine oil or by the common name of the vegetable, animal or marine oil or fat used
  3	shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	shortening or margarine modified by the common name of the vegetable oil or fat used
  4	meat	the name of the meat
  5	poultry meat	the name of the poultry
  6	fish	the name of the fish
  7	plant protein product	the name of the plant plus protein product
  8	hydrolyzed plant protein produced by the enzymatic process	hydrolyzed plus the name of the plant plus protein
  9	any protein isolate	the name of the source of the protein plus protein or the common name of the protein isolate
  10	any meat by-product described in section B.14.003, other than gelatin	the name of the meat plus by-product or the name of the meat plus the name of the meat by-product
  11	any poultry meat by-product described in section B.22.003	the name of the poultry plus by-product or the name of the poultry plus the name of the poultry meat by-product
  12	any oil or fat referred to in section B.09.002 that has been hydrogenated or partially hydrogenated, including tallow, but not including lard	“hydrogenated” plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
  13	any oil or fat referred to in section B.09.002 of Division 9, including tallow, that has been modified by the complete or partial removal of a fatty acid	modified plus the name of the meat from which the oil, fat or tallow is obtained, plus oil, fat or tallow
  14	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been hydrogenated or partially hydrogenated	hydrogenated vegetable oil or hydrogenated vegetable fat or hydrogenated plus the specific name of the oil or fat
  15	coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been hydrogenated or partially hydrogenated	hydrogenated plus the specific name of the oil or fat
  16	one or more marine fats or oils that have been hydrogenated or partially hydrogenated	hydrogenated marine oil or hydrogenated marine fat or hydrogenated plus the specific name of the oil or fat
  17	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been modified by the complete or partial removal of a fatty acid	modified vegetable oil or modified vegetable fat or modified plus the specific name of the oil or fat
  18	coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been modified by the complete or partial removal of a fatty acid	modified plus the specific name of the oil or fat
  19	one or more marine fats or oils that have been modified by the complete or partial removal of a fatty acid	modified marine oil or modified plus the specific name of the oil or fat

• (b) except when one of the ingredients or components set out in column I of the table to this paragraph is shown separately in the list of ingredients by its common name, all of the ingredients or components present in a food set out in column I of an item of that table may be shown collectively in the list of ingredients by the common name set out in column II of that item:

  	Column I	Column II
  Item	Ingredient or Component	Common Name
  1	one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter	vegetable oil or vegetable fat
  2	one or more marine fats or oils	marine oil
  3	one or more of the colours listed in Table III of Division 16, except annatto where used in accordance with paragraph B.14.031(i) or subparagraph B.14.032(d)(xvi)	colour
  4	one or more substances prepared for their flavouring properties and produced from animal or vegetable raw materials or from food constituents derived solely from animal or vegetable raw materials	flavour
  5	one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesis	artificial flavour, imitation flavour or simulated flavour
  6	one or more spices, seasonings or herbs except salt	spices, seasonings or herbs
  7	any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim milk and any other component of milk the chemical composition of which has not been altered and that exists in the food in the same chemical state in which it is found in milk	milk ingredients
  7.1	any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by the ion-exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk	modified milk ingredients
  7.2	one or more ingredients or components set out in item 7 combined with any one or more ingredients or components set out in item 7.1	modified milk ingredients
  8	any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate	sodium phosphate or sodium phosphates
  9	one or more species of bacteria	bacterial culture
  10	one or more species of mould	mold culture or mould culture
  11	preparation containing rennin	rennet
  12	milk coagulating enzymes from Aspergillus oryzae RET-1 (pBoel777), Endothia parasitica, Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson))or Mucor pusillus Lindt	microbial enzyme
  13	one or more substances the function of which is to impart flavour and that are obtained solely from the plant or animal source after which the flavour is named	the name of the plant or animal source plus the word “flavour”
  14	toasted wheat crumbs made by cooking a dough prepared with flour and water, which may be unleavened or chemically or yeast leavened, and which otherwise complies with the standard prescribed by section B.13.021 or B.13.022	toasted wheat crumbs
  15	that portion of chewing gum, other than the coating, that does not impart sweetness, flavour or colour	gum base
  16	sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combination	sugar
  17	glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction does not exceed 60 per cent of the sweetener on a dry basis	glucose-fructose
  18	glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction exceeds 60 per cent of the sweetener on a dry basis	fructose syrup
  19	sugar or glucose-fructose, singly or in combination	sugar/glucose-fructose
  20	water to which carbon dioxide is added	carbonated water
  21	one or more of the following food additives, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium metabisulphite, sodium sulphite, sodium dithionite, sulphurous acid and sulphur dioxide	sulphiting agents or sulphites
  22	demineralized water or water otherwise treated to remove hardness or impurities, or fluoridated or chlorinated water	water
  23	wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt vinegar, cider vinegar or apple vinegar, singly or in combination	vinegar

(4) Notwithstanding subsection (2) and subsection B.01.008(5), where a food contains ingredients of the same class, those ingredients may be shown by a class name if

• (a) they consist of more than one component and are not listed in the table to subsection B.01.009(1); and

• (b) their components are shown

  • (i) immediately after the class name of the ingredients of which they are components, in such a manner as to indicate that they are components of the ingredients, and

  • (ii) in descending order of their collective proportion of those ingredients.