Labelling and Composition Requirements for Grain and Bakery Products
List of Ingredients – Grain and Bakery Products

This page is part of the Guidance Document Repository (GDR).

Looking for related documents?
Search for related documents in the Guidance Document Repository

Component Declaration Exemption

Bread Crumbs and Toasted Wheat Crumbs

When "bread crumbs" or "(naming the bread) crumbs" are used as an ingredient in a food, they are exempt from component declaration if they are made from a single type of bread that meets a standard prescribed under B.13.021 to B.13.029 of the FDR. No form or shape of bread is stipulated in the component exemption [B.01.009(1) item 10, FDR].

When "bread crumbs" is used as a generic common name in the list of ingredients to refer to a mixture of crumbs of various types of bread, there is no component exemption.

Toasted wheat crumbs are exempt from component declaration only when they are used in or as a binder, filler or breading of a food product [B.01.009(1), item 36, FDR].

Refer to the Ingredients Exempt from Component Declaration Table in the Components section of the List of Ingredients page for a complete list of products exempt from component declaration in the list of ingredients and exceptions.

Alimentary Pastes

Alimentary paste made with tomato or spinach powder is, when used as an ingredient in another food, exempt from component listing under B.01.009(1), item 28 of the FDR, provided it does not contain any form of egg, or any flour other than wheat flour. Tomato and spinach powders are not considered to be "flour".

Refer to the Ingredients Exempt from Component Declaration Table in the Components section of the List of Ingredients page for a complete list of products exempt from component declaration in the list of ingredients and exceptions.

Enriched Flour

When enriched flour is used as an ingredient in any food, the vitamin and mineral nutrient components are not required to be declared in the list of ingredients [B.01.009, FDR]. If they are declared voluntarily in the list of ingredients, they are still exempt from declaration in the Nutrition Facts table [B.01.402(7), FDR], except if they are the subject of a claim.

For additional information, see to Reasons for Losing the Exemption.

Position of Water in the List of Ingredients

Many bakery products have water as an ingredient. The position of water in the list of ingredients can be based on the weight of the added water that remains in the food after processing. For example, if the moisture content of all ingredients, except water, prior to processing is 12% and the total moisture content of the finished product is 35%, the amount of added water that remains would be approximately 23% (35% minus 12%). Water should then appear in its proper place in the list of ingredients in descending order of proportion by weight, based on the 23% figure.

Date modified: