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Chapter 2
Basic Labelling Requirements
Annexes

Annex 2-1 PDF (14 kb)
Annex 2-2 PDF (17 kb)
Annex 2-3 PDF (14 kb)
Annex 2-4 PDF (14 kb)


Annex 2-1 Mandatory Common Names of Ingredients and Components
[B.01.010(3)(a)]

The following table lists the mandatory common names for foods used as ingredients or components (ingredients of ingredients) in other foods.

Item Ingredient or Component Mandatory Common Name
1. any oil, fat or tallow described in Section B.09.002 of Division 9, except lard, leaf lard 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. hydrolysed plant protein "hydrolyzed" plus the name of the plant plus "protein" or "hydrolysed" 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 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 that have been hydrogenated or partially hydrogenated except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter "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 that have been modified by the complete or partial removal of a fatty acid, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter "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
20. starch the name of the plant plus starch
21. modified starch modified plus the name of the plant plus starch
22. lecithin the name of the source of the lecithin plus lecithin
23. crustacean the name of the crustacean
24. shellfish the name of the shellfish

Annex 2-2 Class Names for Ingredients
[B.01.010(3)(b)]

The following table provides optional common names for foods or classes of foods used as ingredients or components in other foods. These collective names may be used provided that none of the individual ingredients/components of that class is shown separately in the list of ingredients by its common name.

Item Ingredient or Component Optional 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 3 of Division 16, except annatto where used in accordance with paragraph B.14.031(i) or clause B.14.032(d)(xvi)(A) and except allura red and sunset yellow FCF where used in accordance with clauses B.14.032(d)(xvi)(B) and (C), respectively. 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, 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 percent 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 percent 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 dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide and sulphurous acid sulfites, sulfiting agents, sulphites or sulphiting agents
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

Annex 2-3 Ingredients Exempt from Component Declaration
[B.01.009(1)]

The following table lists foods which, when used as ingredients in other foods, are exempt from a declaration of their components (ingredients of ingredients).

However, a pre-packaged food product labelled with a list of ingredients is unsafe for people with food allergies if some of those ingredients or components are priority allergens and are not declared on the label. Failure to declare allergenic components may be contrary to Subsection 5.(1) of the Food and Drugs Act and Subsection 7(1) of the Consumer Packaging and Labelling Act. These products may therefore be subject to regulatory measures taken by the CFIA, including a product recall.

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 gum base
18. sweetening agents subject to compositional standards in Sections B.18.001 to B.18.018
19. cocoa, low-fat 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.02.134
23. cheese for which a standard is prescribed in Division 8, if the total amount of cheese in a prepackaged product is less 10 percent 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 percent of a prepackaged product
25. olives, pickles, relish and horseradish when the total amount of those ingredients is less than 10 percent 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 contained in a prepackaged product is less than 15 percent 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 percent 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. hydrolyzed 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

Annex 2-4 Component Declarations

a) Preparations Exempt from a Component Declaration [B.01.009(2)]

The following table lists food preparations and mixtures which, when used as ingredients in other foods, are exempt from a declaration of their components (except for the components listed in the following tables b) and c)).

However, a pre-packaged food product labelled with a list of ingredients is unsafe for people with food allergies if some of those ingredients or components are priority allergens and are not declared on the label. Failure to declare allergenic components may be contrary to Subsection 5.(1) of the Food and Drugs Act and Subsection 7(1) of the Consumer Packaging and Labelling Act. These products may therefore be subject to regulatory measures taken by the CFIA, including a product recall.

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

b) Components of Preparations Which Must ALWAYS Be Declared [B.01.009(3)]

The following substances, when present in the preparations and mixtures listed in table a) above, must always be shown by their common names in the list of ingredients of the food to which the preparation or mixture is added, as if they were ingredients of that food.

Item Ingredient
1. salt
2. glutamic acid or its salts, includes monosodium glutamate (MSG)
3. hydrolyzed plant protein
4. aspartame
5. potassium chloride
6. any ingredient or component that performs a function in, or has any effect on, that food

c) Components of Foods which Must ALWAYS Be Declared [B.01.009(4) and B.01.009(5)]

The following foods must always be listed by name in the list of ingredients when they are present in the foods listed in Annex 3 and the preparations and mixtures listed in table a) above.

Item Ingredient
1. peanut oil
2. hydrogenated peanut oil, including partially hydrogenated peanut oil, as per B.01.010 (14)
3. modified peanut oil

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