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

Regulations are current to 2019-04-25 and last amended on 2019-04-15. Previous Versions

PART BFoods (continued)

DIVISION 2Alcoholic Beverages (continued)

Beer (continued)

 [Repealed, SOR/2019-98, s. 4]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.


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
  • SOR/88-418, s. 2
  • SOR/2019-98, s. 5

 [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:

    • (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

 [S]. Cocoa Beans shall be the seeds of Theobroma cacao L. or a closely related species.

  • SOR/97-263, s. 2
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