Labelling Requirements for Salt
Overview

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This section provides information on the labelling requirements for salt (sodium chloride) and salt substitutes subject to the Food and Drugs Act (FDA), the Food and Drug Regulations (FDR), the Consumer Packaging and Labelling Act (CPLA) and Consumer Packaging and Labelling Regulations (CPLR). In addition, provincial regulations may also have labeling requirements for salt and salt substitutes that apply to products sold in that province.

The requirements detailed in the following sections are specific to salt and salt substitutes. They are in addition to the core labeling and claims and statements pages of the Industry Labelling Tool that apply to all prepackaged foods.

For the purpose of this information, salt other than crude rock salt, has a prescribed standard in Part B Division 17 of the FDR [B.17.001, FDR].Salt plays a functional role in many food categories. It is essential for maintaining product structure, enzymatic, humidity and microbial control, texture, emulsification, pH stability, flavour, food safety, stabilizing, preserving, etc.

Salt Substitutes do not have a prescribed standard and are generally a sodium reduced or sodium free alternative. Salt Substitutes usually contain potassium chloride. Table salt substitutes, while not required to, are permitted to contain added iodine [Part D Division 1, D.03.002 (1) Item 17, FDR].

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