Annex J

Ingredients and components of ingredients - labelling requirements (Extract from Division 1 of the Food and Drug Regulations)

B.01.009. (1) Components of ingredients or of classes of ingredients set out in the following table are not required to be shown on a label:

Item Ingredient
1. butter
2. margarine
3. shortening
4. lard
5. leaf lard
6. monoglycerides
7. diglycerides
8. rice
9. starches or modified starches
10. breads subject to compositional standards in sections B.13.021 to B.13.029
11. flour
12. soy flour
13. graham flour
14. whole wheat flour
15. baking powder
16. milks subject to compositional standards in sections B.08.003 to B.08.027
17. chewing gumbase
18. sweetening agents subject to compositional standards in sections B.18.001 to B.18.018
19. cocoa
20. salt
21. vinegars subject to compositional standards in sections B.19.003 to B.19.007
22. alcoholic beverages subject to compositional standards in sections B.02.001 to B.02.136
23. cheese for which a standard is prescribed in Division 8, if the total amount of cheese in a prepackaged product is less than 10 per cent of that packaged product
24. jams, marmalades and jellies subject to compositional standards in sections B.11.201 to B.11.241 when the total amount of those ingredients is less than 5 per cent of a prepackaged product
25. olives, pickles, relish and horse-radish when the total amount of those ingredients is less than 10 per cent of a prepackaged product
26. one or more vegetable or animal fats or oils for which a standard is prescribed in Division 9, and hydrogenated, modified or interesterified vegetable or animal fats or oils, if the total of those fats and oils as are contained in a prepackaged product is less than 15 per cent of that prepackaged product
27. prepared or preserved meat, fish, poultry meat, meat by-product or poultry by-product when the total amount of those ingredients is less than 10 per cent of a prepackaged product that consists of an unstandardized food
28. alimentary paste that does not contain egg in any form or any flour other than wheat flour
29. bacterial culture
30. hydrolysed plant protein
31. carbonated water
32. whey, whey powder, concentrated whey, whey butter and whey butter oil
33. mould culture
34. chlorinated water and fluorinated water
35. gelatin
36. toasted wheat crumbs used in or as a binder, filler or breading in or on a food product

(2) Subject to subsection (3), where a preparation or mixture set out in the table to this subsection is added to a food, the ingredients and components of the preparation or mixture are not required to be shown on the label of that food.

Item Preparation/Mixture
1. food colour preparations
2. flavouring preparations
3. artificial flavouring preparations
4. spice mixtures
5. seasoning or herb mixtures
6. vitamin preparations
7. mineral preparations
8. food additive preparations
9. rennet preparations
10. food flavour-enhancer preparations
11. compressed, dry, active or instant yeast preparations

(3) Where a preparation or mixture set out in the table to subsection (2) is added to a food, and the preparation or mixture contains one or more of the following ingredients or components, those ingredients or components shall be shown by their common names in the list of the ingredients of the food to which they are added as if they were ingredients of that food:

  1. salt;
  2. glutamic acid or its salts;
  3. hydrolysed plant protein;
  4. aspartame;
  5. potassium chloride; and
  6. any ingredient or component that performs a function in, or has any effect on, that food.

(4) Notwithstanding subsections (1) and (2), where any of the following components is contained in an ingredient set out in the tables to those subsections, that component shall be shown in the list of ingredients:

  1. peanut oil;
  2. hydrogenated or partially hydrogenated peanut oil; and
  3. modified peanut oil.

B.O1.010.

(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:

Item Column I Column II
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 be 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 oil 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:

Item Column I Column II
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 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 Endothia parasitica, Mucor miehei 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 subsections 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

  1. 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
  2. in descending order of their collective proportion of those ingredients.

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