Canadian Food Compositional Standards

On this page

• About the Canadian Food Compositional Standards
• Volume 1 – Miscellaneous
  • 1.0 Nut Products
• Volume 2 – Alcoholic Beverages
  • 2.0 Interpretation
  • 2.1 Whisky
  • 2.2 Rum
  • 2.3 Gin
  • 2.4 Brandy
  • 2.5 Liqueur and Spirituous Cordials
  • 2.6 Vodka
  • 2.7 Wines
  • 2.8 Ciders
  • 2.9 Beer
• Volume 3 – Baking Powder
  • 3.0 Interpretation
  • 3.1 Baking Powder
• Volume 4 – Cocoa and Chocolate Products
  • 4.0 Interpretation
  • 4.1 Cocoa and Chocolate Products
• Volume 5 – Coffee
  • 5.1 Coffees
• Volume 6 – Spices, Seasonings and Dressings for Salads
  • 6.1 Spices and Seasonings
  • 6.2 Dressings for Salads
• Volume 7 – Dairy Products
  • 7.0 Interpretation
  • 7.1 Milk
  • 7.2 Cream
  • 7.3 Butter
  • 7.4 Cheese
  • 7.5 Mixes for Dairy Products
  • 7.6 Frozen Dairy Products
• Volume 8 – Fats and Oils
  • 8.1 Vegetable Fats and Oils
  • 8.2 Animal Fats and Oils
  • 8.3 Other
• Volume 9 – Flavouring Preparations
  • 9.1 Extracts, Essences and Flavours
• Volume 10 – Fruits, Vegetables, Their Products and Substitutes
  • 10.0 Interpretation
  • 10.1 Frozen Fruits and Vegetables
  • 10.2 Processed Fruits and Vegetables Products
  • 10.3 Juices, Nectars and Boiled Cider
  • 10.4 Jams, Marmalades, Jellies and Preserves
  • 10.5 Other
• Volume 11 – Prepackaged Water
  • 11.1 Water
• Volume 12 – Grain and Bakery Products
  • 12.0 Interpretation
  • 12.1 Flour and Other Grain Products
  • 12.2 Breads
• Volume 13 – Meat, its Preparations and Products
  • 13.0 Interpretation
  • 13.1 Meat and Meat by-Products
  • 13.2 Preparations for Meat Products
  • 13.3 Prepared Meat Products and Prepared Meat By-Products
  • 13.4 Meat Stews
  • 13.5 Meat Specialties
  • 13.6 Meat Product Derivatives
• Volume 14 – Salt
  • 14.1 Salts
• Volume 15 – Sweetening Agents
  • 15.1 Sweetening Agents
• Volume 16 – Vinegar
  • 16.1 Vinegars
• Volume 17 – Tea
  • 17.1 Teas
• Volume 18 – Marine and Fresh Water Animal Products
  • 18.0 Interpretation
  • 18.1 Marine and Fresh Water Animal Products
  • 18.2 Preparations for Fish and Meat Products
• Volume 19 – Poultry, Poultry Meat, Their Preparations and Products
  • 19.0 Interpretation
  • 19.1 Poultry, Poultry Meat and its by-Products
  • 19.2 Prepared Poultry Products and By-Products
  • 19.3 Poultry Stews
  • 19.4 Egg Products

About the Canadian Food Compositional Standards

The Canadian Food Compositional Standards incorporated by reference into the Food and Drug Regulations (FDR), sets out the standards for certain foods. These food standards are organized by commodity in 19 Volumes.

A food for which a standard applies is also subject to rules related to health and safety, adulteration and deception under the Food and Drugs Act and the FDR, including those concerning:

• food additives;
• labelling;
• microbiological, chemical or physical characteristics; and
• nutrition, such as vitamins, mineral nutrients and amino acids.

Volume 1 – Miscellaneous

Standard
1.1 Nut Products

[B.01.070] 1.1.1 Mixed nuts or a mixture of nuts consist of a mixture of nuts in which not less than 5% of each type of nuts is present in the mixture.

Volume 2 – Alcoholic Beverages

2.0 Interpretation

2.0.1 The following definitions apply in this Volume:

• absolute alcohol means alcohol of a strength of 100%. (alcool absolu)
• age has the same meaning as in section B.02.002 of the FDR. (âge)
• alcohol has the same meaning as in section B.02.002 of the FDR. (alcool)
• FDR means the Food and Drug Regulations. (RAD)
• flavouring has the same meaning as in section B.02.002 of the FDR. (substance aromatique)
• grain spirit means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other microorganisms, and from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed. (esprit de grain)
• malt spirit means an alcoholic distillate, obtained by pot-still distillation from a mash of cereal grain or cereal grain products saccharified by the diastase of malt and fermented by the action of yeast or a mixture of yeast and other microorganisms. (esprit de malt)
• molasses spirit means an alcoholic distillate, obtained from sugar cane or sugar cane products fermented by the action of yeast or a mixture of yeast and other microorganisms, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed. (esprit de mélasse)
• small wood has the same meaning as in section B.02.002 of the FDR. (petit fût)
• sweetening agent means glucose-fructose, fructose syrup or any food for which a standard is set out in Volume 15, Sweetening Agents or any combination thereof. (agent édulcorant)

Standards
2.1 Whisky

[B.02.010] 2.1.1 Whisky or Whiskey, other than Malt Whisky, Scotch Whisky, Irish Whisky, Canadian Whisky, Canadian Rye Whisky, Rye Whisky, Highland Whisky, Bourbon Whisky and Tennessee Whisky,
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other microorganisms; and
(b) may contain flavouring.

[B.02.013] 2.1.2 Malt Whisky
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of a mash of malted grain fermented by the action of yeast or a mixture of yeast and other microorganisms;
(b) possesses the aroma, taste and character generally attributed to malt whisky; and
(c) may contain flavouring.

[B.02.020] 2.1.3 Canadian Whisky, Canadian Rye Whisky or Rye Whisky
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other microorganisms;
(b) is aged in small wood for not less than three years;
(c) possesses the aroma, taste and character generally attributed to Canadian whisky;
(d) is manufactured in accordance with the requirements of the Excise Act and the regulations made thereunder;
(e) is mashed, distilled and aged in Canada;
(f) contains not less than 40% alcohol by volume; and
(g) may contain flavouring.

[B.02.021] 2.1.4 Highland Whisky
(a) is a potable alcoholic beverage blended in Canada from
(i) not less than 25% malt whisky calculated on an absolute alcohol basis, distilled in Canada or Scotland, and
(ii) whisky; and
(b) may, if it contains 51% or more malt whisky distilled in Scotland, be labelled or advertised as containing malt whisky distilled in Scotland.

2.2 Rum

[B.02.030] 2.2.1 Rum
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sugar cane or sugar cane products fermented by the action of yeast or a mixture of yeast and other microorganisms;
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations; and
(c) if it is imported in bulk for the purpose of bottling and sale in Canada as imported rum, may only be
(i) modified by adding distilled or otherwise purified water to adjust the rum to the strength stated on the label applied to the container, or
(ii) blended with other imported rum or, in the case of rum sold as Caribbean rum, with other rum.

2.3 Gins

[B.02.040] 2.3.1 Hollands Gin, Hollands, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin
(a) is a potable alcoholic beverage obtained
(i) by the redistillation of malt spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation,
(ii) by the redistillation of a combination of malt spirit and not more than four times its volume on an absolute alcohol basis of grain spirit with or over juniper berries, or by a mixture of the products of more than one such redistillation, or
(iii) by the blending of malt spirit, redistilled with or over juniper berries, with not more than four times its volume on an absolute alcohol basis of grain spirit or molasses spirit, or by a mixture of the products of more than one such blending;
(b) does not contain more than 2% sweetening agent;
(c) may contain other aromatic botanical substances, added during the redistillation process;
(d) may be labelled or advertised as being distilled, where subparagraph (a)(i) or (ii) is complied with; and
(e) is described on the principal display panel and in any advertisements as blended gin, where subparagraph (a)(iii) is complied with.

[B.02.041] 2.3.2 Gin, other than Hollands Gin, Hollands, Geneva, Geneva Gin, Genever, Genever Gin or Dutch-type Gin,
(a) is a potable alcoholic beverage obtained
(i) by the redistillation of alcohol from food sources with or over juniper berries, or by a mixture of the products of more than one such redistillation, or
(ii) by the blending of alcohol from food sources, redistilled with or over juniper berries, with alcohol from food sources or by a mixture of the products of more than one such blending;
(b) may contain
(i) other aromatic botanical substances, added during the redistillation process,
(ii) a sweetening agent, and
(iii) a flavouring preparation for the purpose of maintaining a uniform flavour profile; and
(c) may be labelled or advertised as Dry Gin or London Dry Gin if sweetening agents have not been added.

2.4 Brandy

[B.02.050] 2.4.1 Brandy, other than Armagnac Brandy or Armagnac, Canadian Brandy, Cognac Brandy or Cognac, Dried Fruit Brandy, Fruit Brandy, Grappa, Lees Brandy and Pomace or Marc,
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine; and
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations.

[B.02.052] 2.4.2 Canadian Brandy
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of wine that has been fermented in Canada; and
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations.

[B.02.054] 2.4.3 Dried Fruit Brandy
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from sound dried fruit; and
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations.

[B.02.055] 2.4.4 Fruit Brandy
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of
(i) fruit wine or a mixture of fruit wines, or
(ii) a fermented mash of sound ripe fruit other than grapes, or a mixture of sound ripe fruits other than grapes;
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations; and
(c) may be described on its label as "(naming the fruit) Brandy" if all of the fruit or fruit wine used to make the brandy originates from the named fruit.

[B.02.056] 2.4.5 Grappa
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the pomace from sound ripe grapes after the removal of the juice or wine; and
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations.

[B.02.057] 2.4.6 Lees Brandy
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the lees of wine or fruit wine;
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations; and
(c) may be described on its label as "(naming the fruit) Lees Brandy" if all of the lees used to make the brandy originate from the named fruit.

[B.02.058] 2.4.7 Pomace or Marc
(a) is a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained by the distillation of the skin and pulp of sound ripe fruit after the removal of the fruit juice, wine or fruit wine;
(b) may contain
(i) fruit and other botanical substances, and
(ii) flavouring and flavouring preparations; and
(c) may be described on its label as "(naming the fruit) Pomace" or "(naming the fruit) Marc" if all of the skin and pulp used to make the brandy originate from the named fruit.

2.5 Liqueur and Spirituous Cordials

[B.02.070] 2.5.1 Liqueur or Spirituous Cordial
(a) is a product obtained by the mixing or distillation of alcohol from food sources with or over fruits, flowers, leaves or other botanical substances or their juices or with extracts derived by the infusion, percolation or maceration of those botanical substances;
(b) has added, during the course of manufacture, a sweetening agent in an amount that is not less than 2.5% of the finished product;
(c) contains not less than 23% absolute alcohol by volume; and
(d) may contain natural and artificial flavouring preparations.

2.6 Vodka

[B.02.080] 2.6.1 Vodka
(1) Is a potable alcoholic distillate obtained from potatoes, cereal grain or any other material of agricultural origin fermented by the action of yeast or a mixture of yeast and other microorganisms.

(2) The distillate is treated with charcoal or other means so that the vodka is without distinctive character, aroma or taste.

(3) Vodka produced, in whole or in part, from material of agricultural origin other than potatoes or cereal grain, carries in close proximity to the common name, the statement "produced from" followed by the name of all material of agricultural origin used.

2.7 Wines

[B.02.100] 2.7.1 Wine
(a) is an alcoholic beverage that is produced by the complete or partial alcoholic fermentation of fresh grapes, grape must, products derived solely from fresh grapes, or any combination of them;
(b) may have added to it during the course of the manufacture
(i) yeast,
(ii) concentrated grape juice,
(iii) dextrose, fructose, glucose or glucose solids, invert sugar, sugar, or aqueous solutions of any of them,
(iv) any of the following fining agents: activated carbon, albumen, casein, clay, diatomaceous earth, egg-white, isinglass, polyvinylpolypyrrolidone and silicon dioxide,
(v) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94% alcohol by volume,
(vi) oxygen,
(vii) malolactic bacteria from the genera Lactobacillus, Leuconostoc and Pediococcus,
(viii) nitrogen, and
(ix) oak chips and particles; and
(c) prior to final filtration may be treated with
(i) a strongly acid cation exchange resin in the sodium ion form, or
(ii) a weakly basic anion exchange resin in the hydroxyl ion form.

[B.02.102] 2.7.2 Fruit spirit is an alcoholic distillate obtained from wine, fruit wine, grape pomace or fruit pomace.

[B.02.103] 2.7.3 Fruit Wine or (naming the fruit) Wine is the product of the alcoholic fermentation of the juice of sound ripe fruit other than grape, and in all other respects meets the requirements of the standard for wine as set out in section [B.02.100]2.7.1 of this Volume.

[B.02.104] 2.7.4 Vermouth is wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and contains not more than 20% absolute alcohol by volume.

[B.02.105] 2.7.5 Flavoured Wine, Wine Cocktail or Aperitif Wine is wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and contains not more than 20% absolute alcohol by volume.

[B.02.105A] 2.7.6 Flavoured (naming the fruit) Wine, (naming the fruit) Wine Cocktail or Aperitif (naming the fruit) Wine is fruit wine, a mixture of fruit wines, or a mixture of fruit wine and wine to which has been added herbs, spices, other botanical substances, fruit juices or a flavouring preparation, and contains not more than 20% absolute alcohol by volume.

[B.02.106] 2.7.7 Honey Wine
(a) is the product of the alcoholic fermentation of an aqueous solution of honey; and
(b) may have added to it during the course of manufacture any of the following substances
(i) yeast,
(ii) natural botanical flavours,
(iii) fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94% alcohol by volume, or
(iv) activated carbon and clay used as fining agents.

[B.02.107] 2.7.8 May Wine is wine to which has been added artificial woodruff flavouring preparation.

2.8 Ciders

[B.02.120] 2.8.1 Cider
(a) is the product of the alcoholic fermentation of apple juice;
(b) contains not less than 2.5% and not more than 13.0% absolute alcohol by volume; and
(c) may have added to it during the course of manufacture
(i) yeast,
(ii) concentrated apple juice,
(iii) dextrose, glucose, glucose solids, invert sugar, sugar or aqueous solutions thereof,
(iv) any of the following fining agents: activated carbon, albumen, casein, clay, diatomaceous earth, silica gel and sodium chloride,
(v) brandy, fruit spirit or alcohol derived from the alcoholic fermentation of a food source distilled to not less than 94% alcohol by volume, or
(vi) oxygen.

[B.02.122] 2.8.2 Champagne Cider
(a) is cider that is impregnated with carbon dioxide under pressure by
(i) conducting the afterpart of the fermentation in closed vessels, or
(ii) a secondary fermentation in closed vessels with or without the addition of dextrose, glucose or glucose solids, invert sugar, sugar or aqueous solutions thereof,

and contains not less than 7% absolute alcohol by volume.

2.9 Beer

[B.02.130] 2.9.1 Beer
(1) is the product of the alcoholic fermentation by yeast, or a mixture of yeast and other microorganisms, an infusion of barley or wheat malt and hops or hop extract in potable water;
(a) contains at most 4% of residual sugars; and
(b) may have added to it during the course of manufacture any of the following ingredients:
(i) cereal grain,
(ii) fruit, fruit juice, honey, maple syrup or any other source of carbohydrates,
(iii) herbs and spices,
(iv) salt,
(v) flavouring preparations,
(vi) pre-isomerized hop extract, and
(vii) reduced isomerized hop extract.

(2) The name of any flavouring preparation added to a beer forms part of the common name of the beer.

[B.02.132](3) The qualified common name or common name set out in column II of the table to this section must 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.

[B.02.133] 2.9.2 In this Volume hop extract means an extract derived from hops by a process employing a solvent in accordance with the List of Permitted Solvents.

[B.02.134] 2.9.3 In this Volume pre-isomerized hop extract means an extract derived from hops by the use of a solvent in accordance with the List of Permitted Solvents and the subsequent isolation of the alpha acids and their conversion to isomerized alpha acids by means of diluted alkali and heat.

[B.02.135] 2.9.4 In this Volume 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.

Volume 3 – Baking Powder

3.0 Interpretation

3.0.1 The following definition applies in this Volume:

[B.03.001] 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. (substance à réaction acide).

Standard
3.1 Baking Powder

[B.03.002] 3.1.1 Baking Powder is a combination of sodium or potassium bicarbonate, an acid-reacting material, starch or other neutral material in accordance with the List of Permitted Food Additives with Other Purposes of Use, and yields not less than 10% of its weight of carbon dioxide, as determined by official method FO-3, Determination of Carbon Dioxide in Baking Powder, October 15, 1981.

Volume 4 – Cocoa and Chocolate Products

4.0 Interpretation

4.0.1 The following definitions apply in this Volume:

• 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 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 means one or any combination of
  (a) the following products for which a standard is set out in Volume 7, Dairy Products, 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 set out in Volume 7, Dairy Products, namely
  (i) reconstituted milk or whole milk,
  (ii) reconstituted skim milk,
  (iii) reconstituted partly skimmed milk,
  (iv) partly skimmed milk powder,
  (v) buttermilk,
  (vi) butter oil, and
  (vii) reconstituted cream. (ingrédient laitier)
• sweetening ingredient means any one or any combination of sweetening agents, except for icing sugar. (ingrédient édulcorant)

Standards
4.1 Cocoa and Chocolate Products

[B.04.002] 4.1.1 Cocoa Beans are the seeds of Theobroma cacao L. or a closely related species.

[B.04.003] 4.1.2 Cocoa Nibs are the product prepared by removing the shell from cleaned cocoa beans, of which the residual shell content may not exceed 1.75%, calculated to an alkali free basis if the nibs or the cocoa beans from which the nibs were prepared have been processed with alkali, as determined by the method prescribed in the Official Methods of Analysis of the Association of Official Analytical Chemists, 12th Ed. (1975), sections 13.010 to 13.014, under the heading "Shell in Cacao Nibs – Official Final Action", published by the Association of Official Analytical Chemists, in Washington.

[B.04.004] 4.1.3 Cocoa Liquor, Cocoa Mass, Unsweetened Chocolate, Bitter Chocolate and Chocolate Liquor
(a) are the products obtained from the mechanical disintegration of the cocoa nib with or without removal or addition of any of its constituents; and
(b) contain not less than 50% cocoa butter.

[B.04.010] 4.1.4 Cocoa or Cocoa Powder
(a) is the product obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means, and contains not less than 10% cocoa butter; and
(b) may contain
(i) spices,
(ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iii) salt.

[B.04.011] 4.1.5 Low Fat Cocoa or Low Fat Cocoa Powder
(a) is the product obtained by pulverising the remaining material from partially defatted cocoa liquor by mechanical means and contains less than 10% cocoa butter; and
(b) may contain
(i) spices,
(ii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iii) salt.

[B.04.006] 4.1.6 Chocolate, Bittersweet Chocolate, Semi-sweet Chocolate or Dark Chocolate
(a) is one or more of the following combined with a sweetening ingredient, namely,
(i) cocoa liquor,
(ii) cocoa liquor and cocoa butter, and
(iii) cocoa butter and cocoa powder;
(b) contains not less than 35% total cocoa solids, of which
(i) not less than 18% is cocoa butter, and
(ii) not less than 14% is fat-free cocoa solids; and
(c) may contain
(i) less than 5% total milk solids from milk ingredients,
(ii) spices,
(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iv) salt.

[B.04.007] 4.1.7 Sweet Chocolate
(a) is one or more of the following combined with a sweetening ingredient, namely,
(i) cocoa liquor,
(ii) cocoa liquor and cocoa butter, and
(iii) cocoa butter and cocoa powder;
(b) contains not less than 30% total cocoa solids, of which
(i) 18% is cocoa butter, and
(ii) 12% is fat-free cocoa solids; and
(c) may contain
(i) less than 12% total milk solids from milk ingredients,
(ii) spices,
(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iv) salt.

[B.04.008] 4.1.8 Milk Chocolate
(a) is one or more of the following combined with a sweetening ingredient, namely,
(i) cocoa liquor,
(ii) cocoa liquor and cocoa butter, and
(iii) cocoa butter and cocoa powder;
(b) contains not less than
(i) 25% total cocoa solids, of which
(A) not less than 15% is cocoa butter, and
(B) not less than 2.5% is fat-free cocoa solids,
(ii) 12% total milk solids from milk ingredients, and
(iii) 3.39% milk fat; and
(c) may contain
(i) less than 5% whey or whey products,
(ii) spices,
(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iv) salt.

[B.04.009] 4.1.9 White Chocolate
(a) contains the following combined with a sweetening ingredient, namely,
(i) not less than 20% cocoa butter,
(ii) not less than 14% total milk solids from milk ingredients, and
(iii) not less than 3.5% milk fat; and
(b) may contain
(i) less than 5% whey or whey products,
(ii) spices,
(iii) flavouring preparations, other than those that imitate the flavour of chocolate or milk, to balance flavour, and
(iv) salt.

Volume 5 – Coffee

Standards
5.1 Coffees

[B.05.001] 5.1.1 Green Coffee, Raw Coffee or Unroasted Coffee is the seed of Coffee arabica L., C. liberica Hiern, or C. robusta Chev., freed from all but a small portion of its spermoderm.

[B.05.002] 5.1.2 Roasted Coffee or Coffee is roasted green coffee, and contains not less than 10% fat, and may contain not more than 6% total ash.

[B.05.003] 5.1.3 Decaffeinated (naming the type of coffee) is coffee of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than
(a) in the case of decaffeinated raw coffee and decaffeinated coffee, 0.1% caffeine; or
(b) in the case of decaffeinated instant coffee, 0.3% caffeine.

Volume 6 – Spices, Seasonings and Dressings for Salads

Standards
6.1 Spices and Seasonings

[B.07.001] 6.1.1 Allspice or Pimento, whole or ground, is the dried, full but unripe whole berries of Pimenta dioica (L.) Merr. and contains
(a) not more than
(i) 25% crude fibre,
(ii) 5.5% total ash,
(iii) 0.4% ash insoluble in hydrochloric acid, and
(iv) 12% moisture; and
(b) not less than 2.5 mL volatile oil per 100 g of spice.

[B.07.002] 6.1.2 Anise or Anise Seed, whole or ground, is the dried fruit of Pimpinella anisum L. and contains
(a) not more than
(i) 9% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 2 mL volatile oil per 100 g of spice.

[B.07.003] 6.1.3 Basil or Sweet Basil, whole or ground, is the dried leaves of Ocimum basilicum L. and contains
(a) not more than
(i) 15% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 0.2 mL volatile oil per 100 g of spice.

[B.07.004] 6.1.4 Bay Leaves or Laurel Leaves, whole or ground, are the dried leaves of Laurus nobilis L. and contain
(a) not more than
(i) 4.5% total ash,
(ii) 0.5% ash insoluble in hydrochloric acid, and
(iii) 7% moisture; and
(b) not less than 1 mL volatile oil per 100 g of spice.

[B.07.005] 6.1.5 Caraway or Caraway Seed, whole or ground, is the dried fruit of the caraway plant, Carum carvi L. and contains
(a) not more than
(i) 8% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 11.5% moisture; and
(b) not less than 2 mL volatile oil per 100 g of spice.

[B.07.006] 6.1.6 Cardamom or Cardamom Seed, bleached or green, whole or ground, is the dried ripe fruit of Elettaria cardamomum Maton and contains
(a) not more than
(i) 8% total ash,
(ii) 3% ash insoluble in hydrochloric acid, and
(iii) 13% moisture; and
(b) not less than 3 mL volatile oil per 100 g of spice.

[B.07.007] 6.1.7 Cayenne Pepper or Cayenne, whole or ground, is the dried ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum and contains not more than
(a) 1.5% starch;
(b) 28% crude fibre;
(c) 10% total ash;
(d) 1.5% ash insoluble in hydrochloric acid; and
(e) 10% moisture.

[B.07.008] 6.1.8 Celery Salt is a combination of
(a) ground celery seed or ground dehydrated celery; and
(b) salt in an amount not exceeding 75%.

[B.07.009] 6.1.9 Celery Seed, whole or ground, is the dried ripe fruit of Apium graveolens L. and contains
(a) not more than
(i) 12% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 1.5 mL volatile oil per 100 g of spice.

[B.07.010] 6.1.10 Celery Pepper is a combination of
(a) ground celery seed or ground dehydrated celery; and
(b) ground black pepper in an amount not exceeding 70%.

[B.07.011] 6.1.11 Cinnamon or Cassia, whole or ground, is the dried bark of trees of the genus Cinnamomum of Species C. burmanni Blume, C. loureirii Nees or C. Cassia Blume and contains
(a) not more than
(i) 6% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 13% moisture; and
(b) not less than 1.2 mL volatile oil per 100 g of spice.

[B.07.012] 6.1.12 Ceylon Cinnamon, whole or ground, is cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.

[B.07.013] 6.1.13 Cloves, whole or ground, are the dried unopened flower buds of Eugenia caryophyllus (Spreng) and contains
(a) not more than
(i) 5% clove stems,
(ii) 6% total ash,
(iii) 0.5% ash insoluble in hydrochloric acid,
(iv) 10% crude fibre, and
(v) 8% moisture; and
(b) not less than 13 mL volatile oil per 100 g of spice.

[B.07.014] 6.1.14 Coriander or Coriander Seed, whole or ground, is the dried fruit of Coriandrum sativum L. and contains
(a) not more than
(i) 7% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 0.3 mL volatile oil per 100 g of spice.

[B.07.015] 6.1.15 Cumin or Cumin Seed, whole or ground, is the dried seeds of Cuminum cyminum L. and contains
(a) not more than
(i) 9.5% total ash,
(ii) 1.5% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 2.5 mL volatile oil per 100 g of spice.

[B.07.016] 6.1.16 Curry Powder is any combination of
(a) turmeric with spices and seasoning; and
(b) salt in an amount not exceeding 5%.

[B.07.017] 6.1.17 Dill Seed, whole or ground, is the dried fruit of Anethum graveolens L., or Anethum sowa D.C. and contains
(a) not more than
(i) 10% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 2 mL volatile oil per 100 g of spice.

[B.07.018] 6.1.18 Fennel or Fennel Seed, whole or ground, is the dried ripe fruit of Foeniculum vulgare Mill. and contains
(a) not more than
(i) 10% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 1 mL volatile oil per 100 g of spice.

[B.07.019] 6.1.19 Fenugreek, whole or ground, is the dried ripe fruit of Trigonella foenumgraecum L. and contains not more than
(a) 5% total ash;
(b) 1% ash insoluble in hydrochloric acid; and
(c) 10% moisture.

[B.07.020] 6.1.20 Garlic Salt is a combination of
(a) powdered dehydrated garlic; and
(b) salt in an amount not exceeding 75%.

[B.07.021] 6.1.21 Ginger whole or ground, is the washed and dried or decorticated rhizome of Zingiber officinale Roscoe and contains
(a) not more than
(i) 7% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 12.5% moisture; and
(b) not less than 1.5 mL volatile oil per 100 g of spice.

[B.07.022] 6.1.22 Mace, whole or ground, is the dried arillus of Myristica fragrans Houttuyn and contains
(a) not more than
(i) 3.5% total ash,
(ii) 0.5% ash insoluble in hydrochloric acid, and
(iii) 8% moisture; and
(b) not less than 11 mL volatile oil per 100 g of spice,

and the total non-volatile extracts obtainable by
(c) ethyl ether, is not less than 20% nor more than 35%, and
(d) ethyl ether, after preliminary extraction with petroleum ether, does not exceed 5%.

[B.07.023] 6.1.23 Marjoram, whole or ground, is the dried leaves, with or without a small proportion of the flowering tops, of Marjorana hortensis Moench and contains
(a) not more than
(i) 10% stems and foreign material of plant origin,
(ii) 13.5% total ash,
(iii) 4.5% ash insoluble in hydrochloric acid, and
(iv) 10% moisture; and
(b) not less than 0.7 mL volatile oil per 100 g of spice.

[B.07.024] 6.1.24 Mustard Seed is the seed of Sinapis alba, Brassica hirta Moench, Brassica juncea (L) Cosson or Brassica nigra and contains
(a) not more than
(i) 7% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 11% moisture; and
(b) not less than 25% non-volatile ether extract.

[B.07.025] 6.1.25 Mustard, Mustard Flour or Ground Mustard is powdered mustard seed
(a) made from mustard seed from which
(i) most of the hulls have been removed, and
(ii) a portion of the fixed oil may have been removed; and
(b) that contains not more than
(i) 1.5% starch, and
(ii) 8% total ash, on an oil-free basis.

[B.07.026] 6.1.26 Nutmeg, whole or ground, is the dried seed of Myristica fragrans Houttuyn and contains
(a) not more than
(i) 3% total ash,
(ii) 0.5% ash insoluble in hydrochloric acid, and
(iii) 8% moisture; and
(b) not less than
(i) 25% non-volatile ether extract, and
(ii) 6.5 mL volatile oil per 100 g of spice.

[B.07.027] 6.1.27 Onion Salt is a combination of
(a) powdered dehydrated onion; and
(b) salt in an amount not exceeding 75%.

[B.07.028] 6.1.28 Oregano, whole or ground, is the dried leaves of Origanum vulgar L. or Origanum Spp. and contains
(a) not more than
(i) 10% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 2.5 mL volatile oil per 100 g of spice.

[B.07.029] 6.1.29 Paprika is the dried, ground ripe fruit of Capsicum annuum L. and contains not more than

(a) 23% crude fibre;
(b) 8.5% total ash;
(c) 1% ash insoluble in hydrochloric acid; and
(d) 12% moisture.

[B.07.030] 6.1.30 Black Pepper or Peppercorn, whole or ground, is the dried, immature berry of Piper nigrum L. and contains
(a) not more than
(i) 7% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 12% moisture;
(b) not less than
(i) 6% non-volatile methylene chloride extract,
(ii) 30% pepper starch, and
(iii) 2.0 mL volatile oil per 100 g of spice; and
(c) when ground, all the parts of the berry in their normal proportions.

[B.07.031] 6.1.31 White Pepper, whole or ground, is the dried, mature berry of Piper nigrum L., from which the outer coating is removed and the inner coating may be removed, and contains
(a) not more than
(i) 5% crude fibre,
(ii) 2.5% total ash,
(iii) 0.3% ash insoluble in hydrochloric acid, and
(iv) 15% moisture; and
(b) not less than
(i) 6% non-volatile methylene chloride extract,
(ii) 52% pepper starch, and
(iii) 1 mL volatile oil per 100 g of spice.

[B.07.032] 6.1.32 Poppy seed is the dried seed of Papaver somniferum L. and contains
(a) not more than
(i) 7% total ash, and
(ii) 1% ash insoluble in hydrochloric acid; and
(b) not less than 40% non-volatile ether extract.

[B.07.033] 6.1.33 Rosemary, whole or ground, is the dried leaves of Rosemarinus officinalis L. and contains
(a) not more than
(i) 7.5% total ash,
(ii) 1% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 1.2 mL volatile oil per 100 g of spice.

[B.07.034] 6.1.34 Sage, whole or ground, is the dried leaves of the sage plant Salvia officinalis L., Salvia triloba L. or Salvia lavandulaefolia Vahl. and contains
(a) not more than
(i) 12% stems excluding petioles and foreign material of plant origin,
(ii) 10% total ash,
(iii) 1% ash insoluble in hydrochloric acid, and
(iv) 10% moisture; and
(b) not less than 1 mL volatile oil per 100 g of spice.

[B.07.035] 6.1.35 Savory, whole or ground, is the dried leaves and flowering tops of Satureja hortensis L. or Satureja montana L. and contains
(a) not more than
(i) 11% total ash,
(ii) 2% ash insoluble in hydrochloric acid, and
(iii) 14% moisture; and
(b) not less than 0.8 mL volatile oil per 100 g of spice.

[B.07.036] 6.1.36 Sesame Seed is the dried hulled seed of Sesamum indicum L. and contains
(a) not more than 8% moisture; and
(b) not less than 50% non-volatile ether extract.

[B.07.037] 6.1.37 Tarragon, whole or ground, is the dried leaves and flowering tops of Artemisia dracunculus L. and contains
(a) not more than
(i) 15% total ash,
(ii) 1.5% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 0.3 mL volatile oil per 100 g of spice.

[B.07.038] 6.1.38 Thyme, whole or ground, is the dried leaves and flowering tops of the thyme plant Thymus vulgaris L. or Thymus zygis L. and contains
(a) not more than
(i) 12% total ash,
(ii) 5% ash insoluble in hydrochloric acid, and
(iii) 9% moisture; and
(b) not less than 0.9 mL volatile oil per 100 g of spice.

[B.07.039] 6.1.39 Turmeric, whole or ground, is the dried rhizome of Curcuma longa L. and contains
(a) not more than
(i) 7% total ash,
(ii) 1.5% ash insoluble in hydrochloric acid, and
(iii) 10% moisture; and
(b) not less than 3.5 mL volatile oil per 100 g of spice.

6.2 Dressings for Salads

[B.07.040] 6.2.1 Mayonnaise, Mayonnaise Dressing or Mayonnaise Salad Dressing
(a) is a combination of
(i) vegetable oil,
(ii) whole egg or egg yolk, in liquid, frozen or dried form, and
(iii) vinegar or lemon juice;
(b) contains not less than 65% vegetable oil; and
(c) may contain
(i) water,
(ii) salt,
(iii) a sweetening agent, and
(iv) spice or other seasoning except turmeric or saffron.

[B.07.041] 6.2.2 French Dressing
(a) is a combination of
(i) vegetable oil, and
(ii) vinegar or lemon juice;
(b) contains not less than 35% vegetable oil; and
(c) may contain
(i) water,
(ii) salt,
(iii) a sweetening agent,
(iv) spice, tomato or other seasoning, and
(v) whole egg or egg yolk, in liquid, frozen or dried form.

[B.07.042] 6.2.3 Salad Dressing
(a) is a combination of
(i) vegetable oil,
(ii) whole egg or egg yolk, in liquid, frozen or dried form,
(iii) vinegar or lemon juice, and
(iv) starch, flour, rye flour or tapioca flour or any combination of these products;
(b) contains not less than 35% vegetable oil; and
(c) may contain
(i) water,
(ii) salt,
(iii) a sweetening agent, and
(iv) spice or other seasoning.

Volume 7 – Dairy Products

7.0 Interpretation

7.0.1 The following definitions apply in this Volume:

• FDR means the Food and Drug Regulations. (RAD)
• milk product means
  (a) with respect to butter or whey butter, any of the following products, namely,
  (i) partly skimmed milk, skim milk, cream, buttermilk and whey cream, and
  (ii) milk in concentrated, dried or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried or reconstituted form;
  (b) with respect to cheese, any of the following products, namely,
  (i) partly skimmed milk, skim milk, cream, buttermilk, whey and whey cream,
  (ii) milk in concentrated, dried, frozen or reconstituted form and any product referred to in subparagraph (i) in concentrated, dried, frozen or reconstituted form,
  (iii) butter, butter oil and whey butter,
  (iv) any constituent of milk, other than water, singly or in combination with other constituents of milk, and
  (v) whey protein concentrate;
  (c) with respect to cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread or processed cheese spread with (naming the added ingredients), any of the following products, namely,
  (i) butter, whey butter and whey,
  (ii) whey protein concentrate, and
  (iii) any product referred to in subparagraph (i) in concentrated or dried form; and
  (d) with respect to ice milk mix, ice cream mix or sherbet, any of the products referred to in subparagraph (a)(i) or (ii) or (c)(i), (ii) or (iii). (produit du lait)

Standards
7.1 Milk

[B.08.002.1] 7.1.0 Sections [B.08.003]7.1.1 to [B.08.028]7.1.20 do not apply to a lacteal secretion obtained from the mammary gland of any animal other than a cow, genus Bos, or a product or derivative of such secretion.

[B.08.003] 7.1.1 Milk or Whole Milk is the normal lacteal secretion obtained from the mammary gland of the cow, genus Bos.

[B.08.004] 7.1.2 Skim Milk is milk that contains not more than 0.3% milk fat.

[B.08.005] 7.1.3 Partly Skimmed Milk or Partially Skimmed Milk is derived from milk that has had its fat content reduced by mechanical separation or adjusted by the addition of cream, milk, partly skimmed milk or skim milk, either singly or in combination.

[B.08.006] 7.1.4 Milk Fat or Butter Fat is the fat of cow's milk, and has
(a) a specific gravity of not less than 0.905 at a temperature of 40°C;
(b) a tocopherol content not greater than 50 µg/g, as determined by official method FO-16, Determination of Tocopherol in Milk Fat or Butter Fat, October 15, 1981;
(c) a Reichert-Meissl number not less than 24; and
(d) a Polenske number not exceeding 10% of the Reichert-Meissl number and in no case the Polenske number exceeds 3.5; and

where the tocopherol content is greater than 50 µg/g or the Polenske number exceeds 10% of the Reichert-Meissl number, there is deemed to have been an addition to the milk fat of fat other than that of cow's milk.

[B.08.007] 7.1.5 Sterilized Milk contains not less than
(a) 11.75% milk solids; and
(b) 3.25% milk fat.

[B.08.009] 7.1.6 Condensed Milk or Sweetened Condensed Milk is milk from which water has been evaporated and to which has been added dextrose, glucose, glucose solids, lactose or sugar, or any combination thereof, and contains not less than
(a) 28% milk solids; and
(b) 8% milk fat.

[B.08.010] 7.1.7 Evaporated Milk is milk from which water has been evaporated and contains not less than
(a) 25.0% milk solids; and
(b) 7.5% milk fat.

[B.08.011] 7.1.8 Evaporated Skim Milk or Concentrated Skim Milk is milk that has been concentrated to at least one-half of its original volume by the removal of water and contains
(a) not more than 0.3% milk fat; and
(b) not less than 17.0% milk solids other than fat.

[B.08.012] 7.1.9 Evaporated Partly Skimmed Milk or Concentrated Partly Skimmed Milk is milk from which part of the milk fat has been removed;
(a) is concentrated to at least one-half its original volume by the removal of water; and
(b) contains not less than 17.0% milk solids other than fat.

[B.08.013] 7.1.10 Milk Powder, Whole Milk Powder, Dry Whole Milk, or Powdered Whole Milk is dried milk and contains not less than
(a) 95% milk solids; and
(b) 26% milk fat.

[B.08.014] 7.1.11 Skim Milk Powder or Dry Skim Milk is dried skim milk and contains not less than 95% milk solids.

[B.08.016] 7.1.12 (Naming the flavour) Milk is the product made from milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof;
(a) contains
(i) a flavouring preparation,
(ii) a sweetening agent, and
(iii) not less than 3% milk fat; and
(b) may contain salt and not more than 0.5% starch.

[B.08.017] 7.1.13 (Naming the flavour) Skim Milk is the product made from skim milk, skim milk powder or evaporated skim milk or any combination thereof;
(a) contains
(i) a flavouring preparation,
(ii) a sweetening agent, and
(iii) not more than 0.3% milk fat; and
(b) may contain salt and not more than 0.5% starch.

[B.08.018] 7.1.14 (Naming the flavour) Partly Skimmed Milk or (naming the flavour) Partially Skimmed Milk is the product made from milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof;
(a) contains
(i) a flavouring preparation,
(ii) a sweetening agent, and
(iii) more than 0.3% and less than 3.0% milk fat; and
(b) may contain salt and not more than 0.5% starch.

[B.08.019] 7.1.15 Skim Milk with Added Milk Solids is skim milk to which has been added skim milk powder or evaporated skim milk or both and contains
(a) not less than 10% milk solids; and
(b) not more than 0.3% milk fat.

[B.08.020] 7.1.16 Partly Skimmed Milk with Added Milk Solids or Partially Skimmed Milk with Added Milk Solids is partly skimmed milk
(a) to which has been added skim milk powder, milk powder, evaporated milk, evaporated partly skimmed milk or evaporated skim milk or any combination thereof; and
(b) contains not less than 10% milk solids not including fat.

[B.08.021] 7.1.17 Malted Milk and Malted Milk Powder are the products made by combining milk with the liquid separated from a mash of ground barley malt and meal;
(a) contain
(i) not less than 7.5% milk fat, and
(ii) not more than 3.5% moisture;
(b) may have added to it salt in such manner as to secure the full enzyme action of the malt extract; and
(c) may have water removed from it.

[B.08.022] 7.1.18 (Naming the flavour) Malted Milk and (naming the flavour) Malted Milk Powder are malted milk or malted milk powder containing a flavouring preparation.

[B.08.023] 7.1.19 (Naming the flavour) Skim Milk with Added Milk Solids is the product made from skim milk, skim milk powder, or evaporated skim milk or any combination thereof;
(a) contains
(i) a flavouring preparation,
(ii) a sweetening agent,
(iii) not less than 10% milk solids not including fat, and
(iv) not more than 0.3% milk fat; and
(b) may contain salt and not more than 0.5% starch.

[B.08.026] 7.1.20 (Naming the flavour) Partly (Partially) Skimmed Milk with Added Milk Solids or (naming the flavour) Partially Skimmed Milk with Added Milk Solids is the product made from milk, milk powder, skim milk, skim milk powder, partly skimmed milk, evaporated milk, evaporated partly skimmed milk, evaporated skim milk or cream or any combination thereof;
(a) contains
(i) a flavouring preparation,
(ii) a sweetening agent,
(iii) not less than 10% milk solids not including fat, and
(iv) more than 0.3% and less than 3.0% milk fat; and
(b) may contain salt and not more than 0.5% starch.

7.2 Cream

[B.08.075] 7.2.1 Cream
(a) is the fatty liquid prepared from milk by separating the milk constituents in such a manner as to increase the milk fat content; and
(b) in the case of cream for whipping that has been heat-treated above 100°C, may contain
(i) skim milk powder in an amount not exceeding 0.25%, and
(ii) glucose solids in an amount not exceeding 0.1%.

[B.08.077] 7.2.2 Sour Cream is the product prepared by the souring of cream with acid-producing bacterial cultures;
(a) contains not less than 14% milk fat; and
(b) may contain
(i) milk solids,
(ii) whey solids,
(iii) buttermilk,
(iv) starch in an amount not exceeding 1%, and
(v) salt.

7.3 Butter

[B.08.056] 7.3.1 Butter is the food prepared in accordance with good manufacturing practices from milk or milk products;
(a) contains not less than 80% milk fat; and
(b) may contain
(i) milk solids,
(ii) bacterial culture, and
(iii) salt.

[B.08.057] 7.3.2 Whey Butter is butter made from whey cream.

7.4 Cheese

[B.08.030(1)]7.4.0 For the purpose of this Division with respect to cheese:

• pickles and relishes mean foods that comply with the standard set out in section [B.11.051]10.5.2 of Volume 10, Fruits, Vegetables, Their Products and Substitutes. (marinades et relishs)
• Table of Permitted Nutrient Content Statements and Claims has the same meaning as in section B.01.001 of the FDR. (Tableau des mentions et des allégations autorisées concernant la teneur nutritive)
• ultrafiltered, in relation to milk, partly skimmed milk or skim milk, means that the milk, partly skimmed milk or skim milk, has been subjected to a process in which it is passed over one or more semi-permeable membranes to partially remove water, lactose, minerals and water-soluble vitamins without altering the whey protein to casein ratio and that results in a liquid product. (ultrafiltré)

[B.08.031] A cheese made from milk that is the normal lacteal secretion of the mammary gland of animals other than the cow, genus Bos, has to comply with all requirements applicable to the named variety.

[B.08.030(2)] The word "process" may be used in the place of the word "processed" in the following common names: processed (naming the variety) cheese, processed (naming the variety) cheese with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread, and processed cheese spread with (naming the added ingredients).

[B.08.049] 7.4.1 Whey is the product remaining after the curd has been removed from milk in the process of making cheese.

[B.08.033] 7.4.2 (Naming the variety) Cheese, other than cheddar cheese, cream cheese, whey cheese, cream cheese with (naming the added ingredients), cream cheese spread, cream cheese spread with (naming the added ingredients), processed (naming the variety) cheese, processed (naming the variety) cheese with (naming the added ingredients), processed cheese food, processed cheese food with (naming the added ingredients), processed cheese spread, processed cheese spread with (naming the added ingredients), cold-pack (naming the variety) cheese, cold-pack (naming the variety) cheese with (naming the added ingredients), cold-pack cheese food, cold-pack cheese food with (naming the added ingredients), cottage cheese and creamed cottage cheese;
(1) is the product made by coagulating milk, milk products or a combination thereof with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey;
(a) except for feta cheese, has a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products, that is at least the following percentage of the total protein content of the cheese, namely,
(i) 63%, in the case of Pizza Mozzarella cheese and Part Skim Pizza Mozzarella cheese,
(ii) 83%, in the case of Brick cheese, Canadian Style Brick cheese, Canadian Style Munster cheese, Colby cheese, Farmer's cheese, Jack cheese, Monterey (Monterey Jack) cheese, Mozzarella (Scamorza) cheese, Part Skim Mozzarella (Part Skim Scamorza) cheese, Part Skim Pizza cheese, Pizza cheese, Skim milk cheese and any other variety of cheese not referred to in subparagraphs (i) or (iii), and
(iii) 95%, in the case of any other variety of cheese named in the table to this section;
(b) has a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk;
(c) possesses the physical, chemical and organoleptic properties typical for the variety;
(d) where it is a cheese of variety named in the table to this section, contains not more than the maximum percentage of moisture shown in Column II thereof for that variety;
(e) where it is a cheese of a variety named in Part I of the table to this section, contains not less than the minimum percentage of milk fat shown in Column III for that variety;
(f) where it is cheese of a variety named in Part II of the table to this section, contains not more than the maximum percentage of milk fat shown in Column III for that variety; and
(g) may contain
(i) salt, seasonings, condiments and spices,
(ii) flavouring preparations other than cheese flavouring, and
(iii) microorganisms to aid further ripening.

(2) A cheese of a variety set out in column I of Part I of the table to this section may contain more than the maximum percentage of moisture set out in column II and less than the minimum percentage of milk fat set out in column III if
(a) a statement or claim, set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the Table of Permitted Nutrient Content Statements and Claims is shown on the label of the product as part of the common name; and
(b) the cheese has the characteristic flavour and texture of the named variety of cheese.

(3) The reference to "83%" in subparagraph [(1)(a)(i.1)(B)](1)(a)(ii) is read as "78%", and the reference to "95%" in subparagraph [(1)(a)(i.1)(C)](1)(a)(iii) is read as "90%", with respect to the named variety of cheese if
(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the Table of Permitted Nutrient Content Statements and Claims is shown on the label of the product as part of the common name; and
(b) the cheese has the characteristic flavour and texture of the named variety of cheese.

(4) Where a flavouring preparation, other than a flavouring preparation that has been traditionally used in the variety, is added to a cheese as permitted in subsection (1), the words "with (naming the flavouring preparation)" is added to the common name on any label.

(5) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(6) Where a cheese is labelled in accordance with subsection (5), the word "smoked" is shown on the principal display panel.

[B.08.034] 7.4.3 Cheddar Cheese
(1) is the product that is made by coagulating milk, milk products or a combination of those things with the aid of bacteria to form a curd and subjecting the curd to the cheddar process or any process other than the cheddar process that produces a cheese having the same physical, chemical and organoleptic properties as those of cheese produced by the cheddar process;
(a) has a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products, that is at least 83% of the total protein content of the cheese;
(b) has a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk;
(c) contains
(i) not more than 39% moisture, and
(ii) not less than 31% milk fat;
(d) may contain
(i) salt,
(ii) flavouring preparations other than cheese flavouring, and
(iii) bacterial cultures to aid further ripening; and
(e) may be labelled or advertised as cheddar cheese that has been aged only if
(i) it is made solely with milk, ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream or a combination of those things, and
(ii) it has been aged for at least nine months and the period for which it has been aged is specified on the principal display panel or in that advertising.

(2) Cheddar cheese may contain more than the maximum percentage of moisture set out in subparagraph [(1)(a)(ii)(A)](1)(c)(i) and less than the minimum percentage of milk fat set out in subparagraph [(1)(a)(ii)(B)](1)c(d)(ii) if
(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the Table of Permitted Nutrient Content Statements and Claims is shown on the label of the product as part of the common name; and
(b) the cheese has the characteristic flavour and texture of cheddar cheese.

(3) The reference to "83%" in subparagraph [(1)(a)(i.1)](1)(a) is read as "78%" if
(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the Table of Permitted Nutrient Content Statements and Claims; and
(b) the cheese has the characteristic flavour and texture of cheddar cheese.

(4) Where a flavouring preparation is added to a cheese as permitted in subsection (1), the words "with (naming the flavouring preparation)" is added to the common name in any label.

(5) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(6) Where a cheese is labelled in accordance with subsection (5), the word "smoked" is shown on the principal display panel.

[B.08.036] 7.4.4 Whey Cheese or (naming the variety) Whey Cheese is the product made by coagulating whey or concentrated whey with the aid of heat to form a curd and shaping the curd;
(a) only vinegar or sour whey may be used to aid coagulation of whey in the manufacture of whey cheese; and
(b) may contain
(i) microorganisms to aid further ripening, and
(ii) added milk and milk products.

[B.08.051] 7.4.5 Cottage Cheese is the product, in the form of discrete curd particles, prepared from skim milk, evaporated skim milk or skim milk powder and harmless acid-producing bacterial cultures;
(a) contains not more than 80% moisture; and
(b) may contain
(i) milk,
(ii) cream,
(iii) milk powder,
(iv) salt,
(v) added lactose,
(vi) relishes,
(vii) fruits, and
(viii) vegetables.

[B.08.052] 7.4.6 Creamed Cottage Cheese is cottage cheese containing cream or a mixture of cream with milk or skim milk, or both, in such quantity that the final product and contains
(a) not less than 4% milk fat; and
(b) not more than 80% moisture.

[B.08.035] 7.4.7 Cream Cheese is the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey;
(a) contains
(i) not more than 55% moisture, and
(ii) not less than 30% milk fat; and
(b) may contain
(i) cream added to adjust the milk fat content, and
(ii) salt.

[B.08.037] 7.4.8 Cream Cheese with (naming the added ingredients) is the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese but not in amounts so large as to change the basic nature of the product
(i) cheese other than cream cheese,
(ii) chocolate, condiments, flavouring preparations, seasonings or spices,
(iii) fruits, nuts, pickles, relishes or vegetables,
(iv) prepared meat or preserved meat as set out in Volume 13, or
(v) prepared fish or meat, or preserved fish or meat as set out in Volume 18;
(b) contains
(i) not more than 60% moisture, and
(ii) not less than 26% milk fat; and
(c) may contain
(i) cream added to adjust the milk fat content, and
(ii) salt.

[B.08.038] 7.4.9 Cream Cheese Spread is the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey;
(a) contains
(i) added milk and milk products,
(ii) not less than 51% cream cheese,
(iii) not more than 60% moisture, and
(iv) not less than 24% milk fat; and
(b) may contain
(i) cream added to adjust the milk fat content, and
(ii) salt, vinegar and sweetening agents.

[B.08.039] 7.4.10 Cream Cheese Spread with (naming the added ingredients) is the product made by coagulating cream with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from cream cheese spread but not in amounts so large as to change the basic nature of the product
(i) cheese other than cream cheese,
(ii) chocolate, condiments, flavouring preparations, seasonings or spices,
(iii) fruits, nuts, pickles, relishes or vegetables,
(iv) prepared meat or preserved meat as set out in Volume 13, or
(v) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) contains
(i) added milk and milk products,
(ii) not more than 60% moisture, and
(ii) not less than 24% milk fat; and
(c) may contain
(i) cream added to adjust the milk fat content,
(ii) salt, vinegar and sweetening agents.

[B.08.040] 7.4.11 Processed (naming the variety) Cheese
(1) subject to paragraph [(ii)](a), is the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) in the case of processed cheddar cheese, is the product made by comminuting and mixing, into a homogeneous mass with the aid of heat, one or more of the following cheeses
(i) cheddar cheese,
(ii) stirred curd cheese,
(iii) granular curd cheese, or
(iv) washed curd cheese;
(b) has, where it is made from
(i) one variety of cheese, in which the maximum amount of moisture permitted is less than 40%, or
(ii) two or more varieties of cheese, in which the average maximum amount of moisture permitted is less than 40%,

a moisture content that does not exceed, by more than 5%, the amount referred to in subparagraph [(A)] or (B)](i) or (ii), as the case may be, and a milk fat content that is not less, by more than 3%, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be;
(c) subject to paragraph [(v)](d), has, where it is made from
(i) one variety of cheese, in which the maximum amount of moisture permitted is 40% or more, or
(ii) more than one variety of cheese, in which the average maximum amount of moisture permitted is 40% or more,

a moisture content that does not exceed, by more than 3%, the amount referred to in subparagraph [(A)] or (B)](i) or (ii), as the case may be, and a milk fat content that is not less, by more than 2%, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be; and
(d) in the case of processed skim milk cheese, contains not more than
(i) 55% moisture, and
(ii) 7% milk fat; and
(e) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat,
(iii) in the case of processed skim milk cheese, added skim milk powder, buttermilk powder and whey powder, and
(iv) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041] 7.4.12 Processed (naming the variety) Cheese with (naming the added ingredients)
(1) is the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from processed (naming the variety) cheese but not in amounts so large as to change the basic nature of the product
(i) flavouring preparations other than such preparations that resemble the flavour of the varieties of cheese used in the product,
(ii) chocolate, condiments, seasonings or spices,
(iii) fruits, nuts, pickles, relishes or vegetables,
(iv) prepared meat or preserved meat as set out in Volume 13, or
(v) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) has, where it is made from
(i) one variety of cheese, in which the maximum amount of moisture permitted is less than 40%, or
(ii) more than one variety of cheese, in which the average maximum amount of moisture permitted is less than 40%,

a moisture content that does not exceed by more than 5%, the amount referred to in subparagraph [(A)] or (B)](i) or (ii), as the case may be, and a milk fat content that is not less, by more than 3%, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be;
(c) has, where it is made from
(i) one variety of cheese, in which the maximum amount of moisture permitted is 40% or more, or
(ii) more than one variety of cheese, in which the average maximum amount of moisture permitted is 40% or more,

a moisture content that does not exceed, by more than 3%, the amount referred to in subparagraph [(A)] or (B)](i) or (ii), as the case may be, and a milk fat content that is not less, by more than 2%, than the minimum milk fat content or average minimum milk fat content permitted for that variety or those varieties, as the case may be; and
(d) may contain
(i) water added to adjust moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.1] 7.4.13 Processed Cheese Food
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) contains
(i) added milk or milk products,
(ii) not less than 51% cheese,
(iii) not more than 46% moisture, and
(iv) not less than 23% milk fat; and
(b) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.2] 7.4.14 Processed Cheese Food with (naming the added ingredients)
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from processed cheese food but not in amounts so large as to change the basic nature of the product
(i) chocolate, condiments, flavouring preparations, seasonings or spices,
(ii) fruits, nuts, pickles, relishes or vegetables,
(iii) prepared meat or preserved meat as set out in Volume 13, or
(iv) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) contains
(i) added milk or milk products,
(ii) not more than 46% moisture, and
(iii) not less than 22% milk fat; and
(c) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.3] 7.4.15 Processed Cheese Spread
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) contains
(i) added milk or milk products,
(ii) not less than 51% cheese,
(iii) not more than 60% moisture, and
(iv) not less than 20% milk fat; and
(b) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.4] 7.4.16 Processed Cheese Spread with (naming the added ingredients)
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass with the aid of heat;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from processed cheese spread but not in amounts so large as to change the basic nature of the product
(i) chocolate, condiments, flavouring preparations, seasonings or spices,
(ii) fruits, nuts, pickles, relishes or vegetables,
(iii) prepared meat or preserved meat as set out in Volume 13, or
(iv) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) contains
(i) added milk or milk products,
(ii) not more than 60% moisture, and
(iii) not less than 20% milk fat; and
(c) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.5] 7.4.17 Cold-Pack (naming the variety) Cheese
(1) subject to paragraph [(ii)](a), is the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat;
(a) in the case of cold-pack cheddar cheese, is the product made by comminuting and mixing, into a homogeneous mass without the aid of heat, one or more of the following
(i) cheddar cheese,
(ii) stirred curd cheese,
(iii) granular curd cheese, or
(iv) washed curd cheese;
(b) contains, where it is made from
(i) one variety of cheese, not more moisture and not less milk fat than the maximum moisture content and minimum fat content permitted for that variety, or
(ii) more than one variety of cheese, not more moisture and not less milk fat than the average maximum moisture content and the average minimum fat content permitted for those varieties; and
(c) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.6] 7.4.18 Cold-Pack (naming the variety) Cheese with (naming the added ingredients)
(1) is the product made by comminuting and mixing the named variety or varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from cold-pack (naming the variety) cheese but not in amounts so large as to change the basic nature of the product
(i) flavouring preparations other than such preparations that resemble the flavour of the varieties of cheese used in the product,
(ii) chocolate, condiments, seasonings or spices,
(iii) fruits, nuts, pickles, relishes or vegetables,
(iv) prepared meat or preserved meat as set out in Volume 13, or
(v) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) contains, where it is made from
(i) one variety of cheese, not more moisture and not less milk fat than the maximum moisture content and 1% less than the minimum milk fat content permitted for that variety, or
(ii) more than one variety of cheese, not more moisture and not less milk fat than the average maximum moisture content and 1% less than the average minimum milk fat content permitted for those varieties; and
(c) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.7] 7.4.19 Cold-Pack Cheese Food
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat;
(a) contains
(i) added milk or milk products,
(ii) not less than 51% cheese,
(iii) not more than 46% moisture, and
(iv) not less than 23% milk fat; and
(b) may contain
(i) water added to adjust the moisture content,
(ii) added milk fat, and
(iii) salt, vinegar and sweetening agents.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

[B.08.041.8] 7.4.20 Cold-Pack Cheese Food with (naming the added ingredients)
(1) is the product made by comminuting and mixing one or more varieties of cheese, other than cream cheese, cottage cheese or whey cheese, into a homogeneous mass without the aid of heat;
(a) contains the named added ingredients which is one or more of the following ingredients in amounts sufficient to differentiate the product from cold-pack cheese food but not in amounts so large as to change the basic nature of the product
(i) chocolate, condiments, flavouring preparations, seasonings or spices,
(ii) fruits, nuts, pickles, relishes or vegetables,
(iii) prepared meat or preserved meat as set out in Volume 13, or
(iv) prepared fish or meat, or preserved fish or meat, as set out in Volume 18;
(b) contains
(i) added milk or milk products,
(ii) not more than 46% moisture, and
(iii) not less than 22% milk fat; and
(c) may contain
(i) water added to adjust moisture content,
(ii) added milk fat, and
(iii) sweetening agents, salt and vinegar.

(2) Only a cheese to which wood smoke has been added in accordance with the List of Permitted Preservatives may be described by the term "smoked" on a label.

(3) Where a cheese is labelled in accordance with subsection (2), the word "smoked" is shown on the principal display panel.

7.5 Mixes for Dairy Products

[B.08.061] 7.5.1 Ice Cream Mix is the unfrozen, combination of cream, milk or other milk products, sweetened with corn syrup, corn syrup solids, dextrose, glucose, honey, invert sugar, liquid sugar, sugar, or any combination of such sweetening agents;
(a) contains not less than
(i) 36% solids, and
(ii) 10% milk fat or, where cocoa or chocolate syrup has been added, 8% milk fat; and
(b) may contain
(i) egg,
(ii) a flavouring preparation,
(iii) cocoa or chocolate syrup,
(iv) salt, and
(v) not more than 1% added edible casein or edible caseinates.

[B.08.071] 7.5.2 Ice Milk Mix is the unfrozen, combination of cream, milk or other milk products, sweetened with corn syrup, corn syrup solids, dextrose, glucose, honey, invert sugar, liquid sugar, sugar or any combination of such sweetening agents;
(a) contains
(i) not less than 33% solids, and
(ii) not less than 3% and not more than 5% milk fat; and
(b) may contain
(i) egg,
(ii) a flavouring preparation,
(iii) cocoa or chocolate syrup,
(iv) added lactose,
(v) salt, and
(vi) not more than 1% added edible casein or edible caseinates.

7.6 Frozen Dairy Products

[B.08.062] 7.6.1 Ice Cream is the frozen food obtained by freezing an ice cream mix, with or without the incorporation of air;
(a) contains not less than
(i) 36% solids,
(ii) 10% milk fat, or, where cocoa or chocolate syrup, fruit, nuts, or confections have been added, 8% milk fat, and
(iii) 180 g/L of solids of which amount not less than 50 g is milk fat, or, where cocoa or chocolate syrup, fruit, nuts or confections have been added, 180 g/L of solids of which amount not less than 40 g is milk fat; and
(b) may contain cocoa or chocolate syrup, fruit, nuts or confections.

[B.08.072] 7.6.2 Ice Milk is the frozen food obtained by freezing an ice milk mix, with or without the incorporation of air;
(a) contains
(i) not less than 33% solids,
(ii) not less than 3% and not more than 5% milk fat, and
(iii) not less than 160 g/L of solids of which amount not less than 14 g is milk fat; and
(b) may contain cocoa or chocolate syrup, fruit, nuts and confections.

[B.08.063] 7.6.3 Sherbet is the frozen food, other than ice cream or ice milk, made from a milk product;
(a) contains
(i) not more than 5% milk solids, including milk fat, and
(ii) not less than 0.35% acid determined by titration and expressed as lactic acid; and
(b) may contain
(i) water,
(ii) a sweetening agent,
(iii) fruit or fruit juice,
(iv) a flavouring preparation,
(v) lactose, and
(vi) not more than 1% added edible casein or edible caseinates.

Volume 8 – Fats and Oils

Standards
8.1 Vegetable Fats and Oils

[B.09.001] 8.1.1 Vegetable fats and vegetable oils are vegetable fats and oils obtained entirely from the botanical source after which they are named, and are dry and sweet in flavour and odour.

[B.09.003] 8.1.2 Olive Oil or Sweet Oil is the oil obtained from the fruit of the olive tree (Olea europaea L.);
(a) has a fatty acid content that is
(i) not less than 56.0 and not more than 83.0% oleic acid,
(ii) not less than 7.5 and not more than 20.0% palmitic acid,
(iii) not less than 3.5 and not more than 20.0% linoleic acid,
(iv) not less than 0.5 and not more than 3.5% stearic acid,
(v) not less than 0.3 and not more than 3.5% palmitoleic acid,
(vi) not more than 1.5% linolenic acid, and
(vii) not more than 0.05% myristic acid, calculated as methyl esters;
(b) does not contain more than minute amounts of arachidic acid, behenic acid, gadoleic acid or lignoceric acid;
(c) has
(i) a relative density of not less than 0.910 and not more than 0.916, calculated with the oil at 20°C and water at 20°C (20°C/water at 20°C),
(ii) a refractive index of not less than 1.4677 and not more than 1.4705, calculated using the sodium D-line as the light source and with the oil at 20°C (n_D20°C),
(iii) an iodine value of not less than 75 and not more than 94, calculated using the Wijs test,
(iv) a saponification value of not less than 184 mg and not more than 196 mg of potassium hydroxide per gram of oil,
(v) an acid value of not more than 6.6 mg potassium hydroxide per gram of oil,
(vi) a free acidity of not more than 3.3% expressed as oleic acid,
(vii) a peroxide value of not more than 20 mEq peroxide oxygen per kilogram of oil,
(viii) an unsaponifiable matter content of not more than 15 g/kg, and
(ix) a Bellier index of not more than 17; and
(d) shows negative results when tested for semi-siccative oil, olive-residue oil, cotton-seed oil, tea-seed oil or sesame seed oil.

[B.09.004] 8.1.3 Cotton Seed Oil is the oil of seeds of cultivated Gossypium spp.; and has
(a) a relative density (20°C/water at 20°C) of not less than 0.918 and not more than 0.926;
(b) a refractive index (n_D40°C) of not less than 1.458 and not more than 1.466;
(c) a saponification value of not less than 189 mg and not more than 198 mg of potassium hydroxide per gram of oil;
(d) an iodine value (Wijs) of not less than 99 and not more than 119;
(e) an unsaponifiable matter content of not more than 15 g/kg;
(f) a positive Halphen test;
(g) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(h) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

[B.09.005] 8.1.4 Cocoa Butter is the fat from cocoa nibs, obtained either before or after roasting, or cocoa liquor; and has
(a) a refractive index (40°C) of not less than 1.453 and not more than 1.458;
(b) a saponification value of not less than 188 and not more than 202;
(c) an iodine value (Hanus) of not less than 32 and not more than 41; and
(d) an acid value of not more than five.

[B.09.006] 8.1.5 Corn Oil or Maize Oil is the oil of the germ or embryo of Zea mays L.; and has
(a) a relative density of (20°C/water at 20°C) of not less than 0.917 and not more than 0.925;
(b) a refractive index (n_D40°C) of not less than 1.465 and not more than 1.468;
(c) a saponification value of not less than 187 mg and not more than 195 mg of potassium hydroxide per gram of oil;
(d) an iodine value (Wijs) of not less than 103 and not more than 128;
(e) an unsaponifiable matter content of not more than 28 g/kg;
(f) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(g) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

[B.09.007] 8.1.6 Peanut Oil or Arachis Oil is the oil of the seeds of Arachis hypogaea L.; and has
(a) a relative density of (20°C/water at 20°C) of not less than 0.914 and not more than 0.917;
(b) a refractive index (n_D40°C) of not less than 1.460 and not more than 1.465;
(c) a saponification value of not less than 187 mg and not more than 196 mg of potassium hydroxide per gram of oil;
(d) an iodine value (Wijs) of not less than 80 and not more than 106;
(e) an unsaponifiable matter content of not more than 10 g/kg;
(f) an arachidic and higher fatty acids content of not less than 48 g/kg;
(g) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(h) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

[B.09.008] 8.1.7 Soybean Oil, Soya Bean Oil, Soja Oil or Soya Oil is the oil of the seeds of Glycine max (L.) Merr.; and has
(a) a relative density of (20°C/water at 20°C) of not less than 0.919 and not more than 0.925;
(b) a refractive index (n_D40°C) of not less than 1.466 and not more than 1.470;
(c) a saponification value of not less than 189 mg and not more than 195 mg of potassium hydroxide per gram of oil;
(d) an iodine value (Wijs) of not less than 120 and not more than 143;
(e) an unsaponifiable matter content of not more than 15 g/kg;
(f) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(g) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

[B.09.009] 8.1.8 Sunflowerseed Oil or Sunflower Oil is the oil of the seeds of Helianthus annuus L.; and has
(a) a relative density of (20°C/water at 20°C) of not less than 0.918 and not more than 0.923;
(b) a refractive index (nD40°C) of not less than 1.467 and not more than 1.469;
(c) an iodine value (Wijs) of not less than 110 and not more than 143;
(d) a saponification value of not less than 188 mg and not more than 194 mg of potassium hydroxide per gram of oil;
(e) an unsaponifiable matter content of not more than 15 g/kg;
(f) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(g) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

[B.09.009A] 8.1.9 Safflowerseed Oil or Safflower Oil is the oil of the seeds of Carthamus tinctorius L.; and has
(a) a relative density of (20°C/water at 20°C) of not less than 0.922 and not more than 0.927;
(b) a refractive index (n_D40°C) of not less than 1.467 and not more than 1.470;
(c) a saponification value of not less than 186 mg and not more than 198 mg of potassium hydroxide per gram of oil;
(d) an iodine value (Wijs) of not less than 135 and not more than 150;
(e) an unsaponifiable matter content of not more than 15 g/kg;
(f) an acid value of not more than 0.6 mg potassium hydroxide per gram of oil; and
(g) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of oil.

8.2 Animal Fats and Oils

[B.09.002] 8.2.1 Animal fats and animal oils are fats and oils obtained entirely from animals, and are dry and sweet in flavour and odour.

[B.09.013] 8.2.2 Lard is the rendered fat from hogs;
(a) has
(i) a relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C),
(ii) a refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C (n_D40°C),
(iii) a titre of not less than 32°C and not more than 45°C,
(iv) a saponification value of not less than 192 mg and not more than 203 mg of potassium hydroxide per gram of fat,
(v) an iodine value of not less than 45 and not more than 70, calculated using the Wijs test,
(vi) an unsaponifiable matter content of not more than 12 g/kg,
(vii) an acid value of not more than 2.5 mg potassium hydroxide per gram of fat, and
(viii) a peroxide value of not more than 16 mEq peroxide oxygen per kilogram of fat; and
(b) may contain
(i) lard stearine or fully hydrogenated lard, and
(ii) not more than 1% of substances resulting from the rendering process, other than fatty acids and fat.

[B.09.014] 8.2.3 Leaf Lard is lard that has been rendered at a moderately high temperature from the internal fat of the abdomen of the hog, excluding that adhering to the intestines, and has an iodine value (Hanus) of not more than 65.

[B.09.015] 8.2.4 Suet is the fat taken from the region of the kidney or loin or caul fat of a beef carcass;
(a) has
(i) a relative density of not less than 0.893 and not more than 0.898, calculated with the suet at 40°C and water at 20°C (40°C/water at 20°C),
(ii) a refractive index of not less than 1.448 and not more than 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C (n_D40°C),
(iii) a titre of not less than 42.5°C and not more than 47°C,
(iv) a saponification value of not less than 190 mg and not more than 200 mg of potassium hydroxide per gram of fat,
(v) an iodine value of not less than 32 and not more than 47, calculated using the Wijs test,
(vi) an unsaponifiable matter content of not more than 10 g/kg,
(vii) an acid value of not more than 2.0 mg potassium hydroxide per gram of fat, and
(viii) a peroxide value of not more than 10 mEq peroxide oxygen per kilogram of fat; and
(b) where sold in comminuted form, contains not more than 3% cereal and 1% salt.

8.3 Other

[B.09.011] 8.3.1 Shortening, other than butter or lard, is the semi-solid food prepared from fats, oils or a combination of fats and oils, and may be processed by full hydrogenation.

[B.09.016] 8.3.2 Margarine is a plastic or fluid emulsion of water in fat, oil, or a combination of fats and oils that are not derived from milk and may have been subjected to full hydrogenation;
(a) contains not less than 80% fat, oil, or fat and oil calculated as fat; and
(b) may contain
(i) skim milk powder, buttermilk powder or liquid buttermilk,
(ii) whey solids or modified whey solids,
(iii) protein,
(iv) water,
(v) a flavouring agent, and
(vi) a sweetening agent.

[B.09.017] 8.3.3 Calorie-Reduced Margarine
(a) complies with the standard for margarine except it contains not more than
(i) 40% fat, oil or fat and oil calculated as fat, and
(ii) 50% of the calories that would be normally present in the product if it were not calorie-reduced; and
(b) may contain
(i) vegetable starch,
(ii) modified vegetable starch, and
(iii) maltodextrin.

Volume 9 – Flavouring Preparations

Standards
9.1 Extracts, Essences and Flavours

[B.10.003] 9.1.1 (Naming the flavour) Extract or (naming the flavour) Essence is a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous principles, or both, derived from the plant after which the flavouring extract or essence is named; and may contain
(a) water;
(b) a sweetening agent;
(c) a food colour in accordance with the List of Permitted Food Colours; and
(d) a preservative in accordance with the List of Permitted Preservatives.

[B.10.004] 9.1.2 Artificial (naming the flavour) Extract, Artificial (naming the flavour) Essence, Imitation (naming the flavour) Extract or Imitation (naming the flavour) Essence is a flavouring extract or essence except that the flavouring principles are derived in whole, or in part, from sources other than the aromatic plant after which it is named, and if such extract or essence is defined in this Volume, the flavouring strength of the artificial or imitation extract or essence is not less than that of the extract or essence.

[B.10.005] 9.1.3 (Naming the flavour) Flavour is a preparation, other than a flavouring preparation described in section [B.10.003]9.1.1 of this Volume, of sapid or odorous principles, or both, derived from the aromatic plant after which the flavour is named; and may contain
(a) a sweetening agent;
(b) water;
(c) edible vegetable oil;
(d) a food colour in accordance with the List of Permitted Food Colours;
(e) a preservative in accordance with the List of Permitted Preservatives; and
(f) an emulsifying agent in accordance with the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents.

[B.10.006] 9.1.4 Artificial (naming the flavour) Flavour or Imitation (naming the flavour) Flavour is a flavour except that the flavouring principles may be derived in whole or in part from sources other than the aromatic plant after which it is named, and if such flavour is defined in this Volume, the flavouring strength of the artificial or imitation flavour is not less than that of the flavour.

[B.10.007] 9.1.5 Despite sections [B.10.003 and B.10.005] 9.1.1 and 9.1.3 of this Volume, (naming the fruit) Extract Naturally Fortified, (naming the fruit) Essence Naturally Fortified and (naming the fruit) Flavour Naturally Fortified are an extract, essence or flavour derived from the named fruit to which other natural extractives have been added and 51% of the flavouring strength are derived from the named fruit.

[B.10.009] 9.1.6 Almond Extract, Almond Essence and Almond Flavour are the extract, essence or flavour derived from the kernels of the bitter almond, apricot or peach and contain not less than 1% by volume of hydrocyanic acid-free volatile oil obtained therefrom.

[B.10.010] 9.1.7 Anise Extract, Anise Essence and Anise Flavour are the extract, essence or flavour derived from natural or terpeneless oil of anise and correspond in flavouring strength to an alcoholic solution containing not less than 3% by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L. or Illicium verum Hook.

[B.10.011] 9.1.8 Celery Seed Extract, Celery Seed Essence and Celery Seed Flavour are the extract, essence or flavour derived from celery seed, or oil of celery seed, or terpeneless oil of celery seed and correspond in flavouring strength to an alcoholic solution containing not less than 0.3% by volume of volatile oil of celery seed.

[B.10.012] 9.1.9 Cassia Extract, Cassia Essence, Cassia Cinnamon Extract, or Cassia Cinnamon Essence, and Cassia Flavour or Cassia Cinnamon Flavour are the extract, essence or flavour derived from natural or terpeneless oil, obtained from leaves and twigs of Cinnamomum cassia L. containing not less than 80% cinnamic aldehyde, and correspond in flavouring strength to an alcoholic solution containing not less than 2% by volume of volatile oil of cassia cinnamon.

[B.10.013] 9.1.10 Ceylon Cinnamon Extract, Ceylon Cinnamon Essence and Ceylon Cinnamon Flavour are the extract, essence or flavour derived from the volatile oil obtained from the bark of Cinnamomum zeylanicum Nees, and contain
(a) not less than 2% by volume of oil of Ceylon cinnamon;
(b) not less than 65% cinnamic aldehyde; and
(c) not more than 10% eugenol.

[B.10.014] 9.1.11 Clove Extract, Clove Essence and Clove Flavour are the extract, essence or flavour derived from the volatile oil obtained from clove buds, and contain not less than 2% by volume of oil of clove.

[B.10.015] 9.1.12 Ginger Extract, Ginger Essence and Ginger Flavour are the extract, essence or flavour derived from ginger and contain in 100 mL the alcohol-soluble matter from not less than 20 g of ginger.

[B.10.016] 9.1.13 Lemon Extract, Lemon Essence and Lemon Flavour are the extract, essence or flavour prepared from natural or terpeneless oil of lemon or from lemon peel and contain not less than 0.2% citral derived from oil of lemon.

[B.10.017] 9.1.14 Nutmeg Extract, Nutmeg Essence and Nutmeg Flavour are the extract, essence or flavour prepared from natural or terpeneless oil of nutmeg and correspond in flavouring strength to an alcoholic solution containing not less than 2% by volume of oil of nutmeg.

[B.10.018] 9.1.15 Orange Extract, Orange Essence and Orange Flavour are the extract, essence or flavour prepared from sweet orange peel, oil of sweet orange or terpeneless oil of sweet orange, and correspond in flavouring strength to an alcoholic solution containing 5% by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that has an optical rotation, at a temperature of 25 °C, of not less than +95° using a tube 100 mm in length.

[B.10.019] 9.1.16 Peppermint Extract, Peppermint Essence and Peppermint Flavour are the extract, essence or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De.C., var. piperascens Holmes, and correspond in flavouring strength to an alcoholic solution of not less than 3% by volume of oil of peppermint, containing not less than 50% free and combined menthol.

[B.10.020] 9.1.17 Rose Extract, Rose Essence and Rose Flavour are the extract, essence or flavour prepared from the volatile oil obtained from the petals of Rosa damascena Mill., R. centajolia L., or R. moschata Herrm, and contain not less than 0.4% by volume of attar of rose.

[B.10.021] 9.1.18 Savory Extract, Savory Essence and Savory Flavour are the extract, essence or flavour prepared from savory or oil of savory and contain not less than 0.35% by volume oil of savory.

[B.10.022] 9.1.19 Spearmint Extract, Spearmint Essence and Spearmint Flavour are the extract, essence or flavour prepared from spearmint or from oil of spearmint, obtained from the leaves and flowering tops of Mentha spicata L. and contain not less than 3% by volume of oil of spearmint.

[B.10.023] 9.1.20 Sweet Basil Extract, Sweet Basil Essence and Sweet Basil Flavour are the extract, essence or flavour prepared from sweet basil or from oil of sweet basil, obtained from the leaves and tops of Ocymum basilicum L. and contain not less than 0.1% by volume of oil of sweet basil.

[B.10.024] 9.1.21 Sweet Marjoram Extract, Sweet Marjoram Essence, Marjoram Extract, Marjoram Essence, and Sweet Marjoram Flavour or Marjoram Flavour are the extract, essence or flavour prepared from marjoram or from oil of marjoram and contain not less than 1% by volume of oil of marjoram.

[B.10.025] 9.1.22 Thyme Extract, Thyme Essence and Thyme Flavour are the extract, essence or flavour prepared from thyme or from oil of thyme and contain not less than 0.2% by volume of oil of thyme.

[B.10.026] 9.1.23 Vanilla Extract, Vanilla Essence and Vanilla Flavour
(a) are the extract, essence or flavour prepared from the vanilla bean, the dried, cured fruit of Vanilla planifolia Andrews, or Vanilla tahitensia J. W. Moore; and
(b) contain in 100 mL, regardless of the method of extraction, at least the quantity of soluble substances in their natural proportions that are extractable, according to official method FO-17, Extraction of Soluble Substances from Vanilla Beans, dated September 15, 1989, from
(i) not less than 10 g of vanilla beans, where the beans contain 25% or less moisture, and
(ii) not less than 7.5 g of vanilla beans on the moisture-free basis, where the beans contain more than 25% moisture.

[B.10.027] 9.1.24 Wintergreen Extract, Wintergreen Essence and Wintergreen Flavour are the extract, essence or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L. or from Betula lenta L. and contain not less than 3% by volume of oil of wintergreen.

Volume 10 – Fruits, Vegetables, Their Products and Substitutes

10.0 Interpretation

10.0.1 The following definitions apply in this Volume:

• acid ingredient means
  (a) citric, malic or tartaric acid,
  (b) lemon or lime juice, or
  (c) vinegar. (ingrédient acide)
• FDR means the Food and Drug Regulations. (RAD)
• fruit juice has the same meaning as in section B.11.001 of the FDR. (jus de fruit)
• sweetening ingredient has the same meaning as in section B.11.001 of the FDR. (ingrédient édulcorant)

Standards
10.1 Frozen Fruits and Vegetables

[B.11.102] 10.1.1 Frozen (naming the fruit or fruits) is the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain
(a) a sweetening ingredient;
(b) water; and
(c) fruit juice, fruit juice from concentrate, concentrated fruit juice or any combination of these products.

[B.11.004] 10.1.2 Frozen (naming the vegetable or vegetables) is the product obtained by freezing the named fresh vegetable after it has been properly prepared and subjected to a blanching treatment and may contain added salt.

[B.11.003A] 10.1.3 Frozen Mushrooms is the product obtained by freezing properly prepared cultivated mushrooms, and may contain salt.

10.2 Processed Fruits and Vegetables Products

[B.11.101] 10.2.1 Canned (naming the fruit or fruits) is the product obtained by properly prepared named fresh fruit and may contain
(a) a sweetening ingredient;
(b) water;
(c) concentrated (naming the fruit) juice, (naming the fruit) juice, (naming the fruits) juice, (naming the fruit) juice from concentrate or any combination of these products;
(d) in the case of canned pears, lemon juice, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pears;
(e) in the case of canned applesauce, salt, spices and a flavouring preparation other than that which simulates the flavour of canned applesauce;
(f) in the case of canned grapefruit, lemon juice, spices and a flavouring preparation other than that which simulates the flavour of canned grapefruit;
(g) in the case of canned peaches, peach kernels, peach pits and spices intended for flavour development, a flavouring preparation other than that which simulates the flavour of canned peaches;
(h) in the case of canned pineapple, mint, spice oils, spices and a flavouring preparation other than that which simulates the flavour of canned pineapple; and
(i) in the case of canned plums, a flavouring preparation other than that which simulates the flavour of canned plums.

[B.11.002] 10.2.2 Canned (naming the vegetable or vegetables) is the product obtained by properly prepared named fresh vegetable and may contain
(a) a sweetening ingredient;
(b) salt;
(c) water;
(d) in the case of canned green beans and canned wax beans, pieces of green peppers, red peppers and tomato in an amount not exceeding 15% of the final product, and dill seasonings and vinegar;
(e) in the case of canned peas, garnishes composed of one or more of lettuce, onions, carrots, and pieces of green or red peppers in an amount not exceeding 15% of the total drained vegetable ingredient, aromatic herbs, spices and seasonings, stock or juice of vegetables and aromatic herbs; and
(f) in the case of canned asparagus, canned green beans, canned wax beans and canned peas
(i) butter or other edible animal or vegetable fats or oils, but if butter is added it is not less than 3% of the final product,
(ii) natural or enzymatically or physically modified starches when used with butter or other edible animal or vegetable fats and oils, and
(iii) characterizing sauces, seasonings or flavouring agents if it is included in the common name of the product.

[B.11.003] 10.2.3 Canned Mushrooms is the product obtained from properly prepared cultivated mushrooms and may contain salt.

[B.11.005] 10.2.4 Canned Tomatoes is the product made of properly prepared fresh ripe tomatoes;
(a) may contain
(i) a sweetening ingredient in dry form,
(ii) salt,
(iii) spice or other seasoning;
(b) contains not less than 50% drained tomato solids, as determined by official method FO-18, Determination of Drained Tomato Solids, October 15, 1981; and
(c)[B.11.016] contain mould filaments in not more than 25% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

[B.11.009] 10.2.5 Tomato Paste is the product made by evaporating a portion of the water from tomatoes or sound tomato trimmings;
(a) may contain salt;
(b) contains not less than 20% tomato solids as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981; and
(c)[B.11.017] contains mould filaments in not more than 50% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

[B.11.010] 10.2.6 Concentrated Tomato Paste is tomato paste containing not less than 30% tomato solids, as determined by official method FO-19, Determination of Tomato Solids, October 15, 1981.

[B.11.011] 10.2.7 Tomato Pulp is the product made from sound, whole and ripe tomatoes or sound tomato trimmings, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C);
(a) may contain salt; and
(b)[B.11.017] contains mould filaments in not more than 50% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

[B.11.012] 10.2.8 Tomato Puree is the product made from sound, whole and ripe tomatoes with the skins and seeds removed, concentrated to yield a product with a specific gravity of not less than 1.050 (20°C/20°C);
(a) may contain salt; and
(b)[B.11.017] contains mould filaments in not more than 50% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

[B.11.014] 10.2.9 Tomato Catsup, Catsup or products whose common names are variants of the word Catsup, is the product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed;
(a) contains
(i) vinegar,
(ii) salt,
(iii) seasoning, and
(iv) a sweetening ingredient; and
(b)[B.11.017] contains mould filaments in not more than 50% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

10.3 Juices, Nectars and Boiled Cider

[B.11.007] 10.3.1 Tomato Juice is the unconcentrated liquid containing a substantial portion of fine tomato pulp extracted from sound, ripe, whole tomatoes from which all stems and other portions unfit for consumption have been removed by any method that does not add water to the liquid;
(a) may contain
(i) a sweetening ingredient in dry form, and
(ii) salt; and
(b)[B.11.016] contains mould filaments in not more than 25% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

[B.11.120] 10.3.2 (Naming the fruit) Juice is the juice obtained from the named fruit and may contain a sweetening ingredient in dry form.

[B.11.121] 10.3.3 Despite section [B.11.120]10.3.2, the fruit juice prepared from any fruit named in any of sections [B.11.123]10.3.4 to [B.11.128A]10.3.10 complies with the standard set out for that fruit juice in that section.

[B.11.123] 10.3.4 Apple Juice is the fruit juice obtained from apples;
(a) has a specific gravity of not less than 1.041 and not more than 1.065 (20°C/20°C); and
(b) contains, in 100 mL measured at a temperature of 20°C, not less than 0.24 g and not more than 0.60 g of ash of which not less than 50% is potassium carbonate.

[B.11.124] 10.3.5 Grape Juice is the fruit juice obtained from grapes;
(a) has a specific gravity of not less than 1.040 and not more than 1.124 (20°C/20°C);
(b) contains, before the addition of a sweetening ingredient, in 100 mL measured at a temperature of 20°C,
(i) not less than 0.20 g and not more than 0.55 g of ash, and
(ii) not less than 0.015 g and not more than 0.070 g of phosphoric acid calculated as phosphorous pentoxide; and
(c) may contain a sweetening ingredient in dry form.

[B.11.125] 10.3.6 Grapefruit Juice is fruit juice obtained from clean, sound, mature grapefruit;
(a) contains not less than 1.15 mEq/100 mL of free amino acid, as determined by official method FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981;
(b) contains not less than 70 mg/100 mL of potassium , as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981;
(c) has an absorbance value for total polyphenolics of not less than 0.310, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;
(d) before the addition of dextrose, glucose solids, invert sugar or sugar,
(i) has a Brix reading of not less than 9.3°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and
(ii) contains not less than 0.7% and not more than 2.1% of acid calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981; and
(e) may contain dextrose in dry form, glucose solids, invert sugar and sugar.

[B.11.126] 10.3.7 Lemon Juice is the fruit juice obtained from lemons;
(a) contains, before the addition of a sweetening ingredient, measured at a temperature of 20°C, not less than
(i) 8.0 g/100 mL of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and
(ii) 5.0 g/100 mL of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice, or Lime Fruit Juice, October 15, 1981; and
(b) may contain a sweetening ingredient in a dry form.

[B.11.127] 10.3.8 Lime Juice or Lime Fruit Juice is the fruit juice obtained from limes;
(a) has a specific gravity of not less than 1.030 and not more than 1.040 (20°C/20°C);
(b) has its optical rotation between +0.5 and -1.5 degrees Ventzke, determined at a temperature of 20°C, using a tube 200 mm in length;
(c) contains, before the addition of a sweetening ingredient, measured at a temperature of 20°C, not less than
(i) 8.0 g/100 mL of soluble solids, as determined by official method FO-26, Determination of Soluble Solids in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981, and
(ii) 5.5 g/100 mL of acid calculated as anhydrous citric acid, as determined by official method FO-27, Determination of Acid in Lemon Juice, Lime Juice or Lime Fruit Juice, October 15, 1981; and
(d) may contain a sweetening ingredient in a dry form.

[B.11.128] 10.3.9 Orange Juice is the fruit juice obtained from clean, sound, mature oranges;
(a) contains not less than 1.20 mEq/100 mL of free amino acids, as determined by FO-21, Determination of Amino Acids in Grapefruit Juice and Orange Juice, October 15, 1981;
(b) contains not less than 115 mg/100 mL of potassium, as determined by official method FO-22, Determination of Potassium in Grapefruit Juice and Orange Juice, October 15, 1981;
(c) has an absorbance value for total polyphenolics of not less than 0.380, as determined by official method FO-23, Determination of Absorbance Value for Total Polyphenolics in Grapefruit Juice and Orange Juice, October 15, 1981;
(d) before the addition of dextrose, glucose solids, invert sugar or sugar,
(i) has a Brix reading of not less than 9.7°, as determined by official method FO-24, Determination of Brix Reading for Grapefruit Juice and Orange Juice, October 15, 1981, and
(ii) contains not less than 0.5% and not more than 1.8% of acid calculated as anhydrous citric acid, as determined by official method FO-25, Determination of Acid in Grapefruit Juice or Orange Juice, October 15, 1981;
(e) may contain orange essences, orange oils and orange pulp adjusted in accordance with good manufacturing practices; and
(f) may contain dextrose in dry form, glucose solids, invert sugar and sugar.

[B.11.128A] 10.3.10 Pineapple Juice is the fruit juice obtained from pineapple and may contain a sweetening ingredient in dry form.

[B.11.129] 10.3.11 Carbonated (naming the fruit) Juice or Sparkling (naming the fruit) Juice is the named fruit juice impregnated with carbon dioxide under pressure.

[B.11.130] 10.3.12 Concentrated (naming the fruit) juice is fruit juice that is concentrated to at least one half of its original volume by the removal of water;
(a) may contain a sweetening ingredient; and
(b) may have added to it, for the purpose of adjustment in accordance with good manufacturing practices, all or any of the following, namely,
(i) essence, oil and pulp from the named fruit, and
(ii) water.

[B.11.131] 10.3.13 (Naming the fruits) Juice is a mixture of fruit juices each of which complies with the standard set out for that fruit juice in this Volume.

[B.11.132] 10.3.14 Apple and (naming the fruit) Juice is a mixture of apple juice and another fruit juice, each of which complies with the standard, if any, set out for that fruit juice in this Volume.

[B.11.133] 10.3.15 Reconstituted (naming the fruit) Juice or (naming the fruit) Juice from Concentrate is the fruit juice that has been prepared by the addition of water to fruit juice of the same name from which water has been removed;
(a) may contain juice of the same name, a sweetening ingredient, and natural pulp, oils and esters of the named fruit; and
(b) complies with the standard set out for the named fruit juices in this Volume.

[B.11.134] 10.3.16 Apricot Nectar, Peach Nectar and Pear Nectar are the unfermented but fermentable pulpy product, intended for direct consumption, obtained by blending the total edible part of sound and ripe apricots, peaches or pears, as the case may be, concentrated or unconcentrated with water and, with the exclusion of subparagraph (d)(i), a sweetening ingredient;
(a) contain
(i) in the case of peach nectar and pear nectar, not less than 40% of the fruit or the equivalent derived from the concentrated fruit,
(ii) in the case of apricot nectar, not less than 35% of the fruit or the equivalent derived from the concentrated fruit;
(b) contain not less than 13% soluble solids expressed as °Brix on the International Sucrose Scales and calculated by refractometer at 20°C and uncorrected for acidity;
(c) do not contain more than 3 g/kg (3000 ppm) of ethanol and 10 mg/kg (10 ppm) of hydroxy methyl furfural; and
(d) may contain
(i) honey if no other sweetening ingredient is employed, and
(ii) lemon juice.

[B.11.260] 10.3.17 Boiled Cider is the liquid expressed from whole apples, apple cores, apple trimmings or apple culls and concentrated by boiling.

[B.11.016] 10.3.18 Vegetable juice contains mould filaments in not more than 25% of the microscopic fields, when examined by official method MFO-5, Examination of Canned Tomatoes, Tomato Juice and Vegetable Juice, Tomato Puree, Tomato Paste, Tomato Pulp and Tomato Catsup for Mould Filaments, November 30, 1981.

10.4 Jams, Marmalades, Jellies and Preserves

[B.11.201] 10.4.1 (Naming the fruit or fruits) Jam is the product obtained by processing fruit, fruit pulp, or canned fruit, by boiling to a suitable consistency with water and a sweetening ingredient;
(a) contains not less than
(i) 45% of the named fruit, and
(ii) 66% water soluble solids as estimated by the refractometer;
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit; and
(c) does not contain apple or rhubarb.

[B.11.202] 10.4.2 (Naming the fruit or fruits) Jam with Pectin is the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;
(a) contains
(i) not less than 27% of the named fruit,
(ii) not less than 66% water soluble solids as estimated by the refractometer, and
(iii) pectin or pectinous preparations;
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit; and
(c) does not contain apple or rhubarb.

[B.11.203] 10.4.3 Apple and (naming the fruit or fruits) Jam and Rhubarb and (naming the fruit or fruits) Jam are the products obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and a sweetening ingredient;
(a) contain not less than
(i) 12.5% of the named fruit, except that where the named fruit is strawberry it contains not less than 15% strawberries,
(ii) 20% apple or rhubarb pulp, and
(iii) 66% water soluble solids as estimated by the refractometer; and
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the fruit used in its preparation.

[B.11.220] 10.4.4 (Naming the citrus fruit or fruits) Marmalade is the product of jelly-like consistency made from any combination of zest or peel, pulp and juice of the named citrus fruit by boiling with water and a sweetening ingredient;
(a) contains not less than 65% water soluble solids as estimated by the refractometer; and
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named citrus fruit.

[B.11.221] 10.4.5 (Naming the citrus fruit or citrus fruits) Marmalade with Pectin is the product of jelly-like consistency made from any combination of zest or peel, pulp, and juice of the named citrus fruit by boiling with water and a sweetening ingredient;
(a) contains
(i) not less than 27% of any combination of zest or peel, pulp and juice of the named citrus fruit,
(ii) not less than 65% water soluble solids as estimated by the refractometer, and
(iii) pectin or pectinous preparation; and
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the citrus fruit used in its preparation.

[B.11.222] 10.4.6 Pineapple Marmalade and Fig Marmalade are the products of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;
(a) contain not less than
(i) 45% of the named fruit, and
(ii) 65% water soluble solids, as estimated by the refractometer; and
(b) may contain such amounts of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit.

[B.11.223] 10.4.7 Pineapple Marmalade with Pectin and Fig Marmalade with Pectin are the products of jelly-like consistency made from the pulp and juice of the named fruit by boiling with water and a sweetening ingredient;
(a) contain
(i) not less than 27% of the named fruit,
(ii) not less than 65% water soluble solids as estimated by the refractometer, and
(iii) pectin or pectinous preparation; and
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit.

[B.11.224] 10.4.8 (Naming the fruit or fruits) Preserve (Conserve) is the product made by processing fruit other than apple or rhubarb with a sweetening ingredient, and contains not less than
(a) 45 parts by weight of the named fruit for each 55 parts by weight, on the dry basis, of a sweetening ingredient; and
(b) 60% water-soluble solids, as estimated by the refractometer.

[B.11.240] 10.4.9 (Naming the fruit or fruits) Jelly is the gelatinous product, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;
(a) contains not less than 62% water soluble solids as estimated by the refractometer; and
(b) may contain such amount of acid ingredient as reasonably compensates for any deficiency of the natural acidity of the named fruit.

[B.11.241] 10.4.10 (Naming the fruit or fruits) Jelly with Pectin is the gelatinous product, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the named fruit, which has been boiled with water and a sweetening ingredient;
(a) contains
(i) not less than the equivalent of 32% juice of the named fruit,
(ii) not less than 62% water soluble solids, as estimated by the refractometer, and
(iii) pectin or pectinous preparation; and
(b) may contain
(i) such amount of acid ingredient as reasonably compensates for any deficiency in the natural acidity of the named fruit, and
(ii) juice of another fruit.

[B.11.242] 10.4.11 The standards set out in this Volume for jam and jelly do not apply to cranberry sauce, jellied cranberry, cranberry jelly, mint jelly and jellied mint.

10.5 Other

[B.11.050] 10.5.1 Olives are the plain or stuffed fruit of the olive tree, and may contain
(a) vinegar;
(b) salt;
(c) a sweetening ingredient;
(d) spices; and
(e) seasonings.

[B.11.051] 10.5.2 Pickles and relishes (such as achars, chutneys and gherkins) are the products prepared from vegetables or fruits with salt and vinegar, and may contain
(a) spices;
(b) seasonings;
(c) dextrose, glucose, invert sugar or sugar, in dry or liquid form; and
(d) vegetable oils.

[B.11.250] 10.5.3 Mincemeat, Mince Meat, Mince or Fruit Mince
(a) is the product prepared from
(i) fruit or dried fruit,
(ii) suet,
(iii) salt,
(iv) spices, and
(v) a sweetening agent; and
(b) may contain
(i) vinegar,
(ii) fresh, concentrated or fermented fruit juice,
(iii) spirituous liquor,
(iv) nuts, and
(v) cooked meat.

[B.11.040] 10.5.4 Beans with Pork or Beans and Pork is the product prepared from dried beans and pork;
(a) contains not less than 60% drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981; and
(b) may contain sauce, seasoning, spices or a sweetening agent.

[B.11.041] 10.5.5 Beans or Vegetarian Beans is the product prepared from dried beans,
(a) contains not less than 60% drained solids as determined by official method FO-20, Determination of Drained Solids of Beans with Pork or Beans and Pork and Beans or Vegetarian Beans, October 15, 1981; and
(b) may contain sauce, seasoning, spices or a sweetening agent.

Volume 11 – Prepackaged Water

Standard
11.1 Water

[B.12.001] 11.1.1 Water represented as mineral water or spring water,
(a) is water obtained from an underground source but not obtained from a public community water supply;
(b) does not have its composition modified through the use of any chemicals; and
(c) despite paragraph (b), may contain added carbon dioxide and added ozone, in accordance with the List of Permitted Food Additives with Other Purposes of Use.

Volume 12 – Grain and Bakery Products

12.0 Interpretation

12.0.1 For the purpose of this Volume:

[B.13.020] milk solids means the entire solids content from milk, partly skimmed milk or skim milk or their concentrated, dried or reconstituted form, singly or in any combination. (solides de lait)

[B.13.014] For the purpose of Division 12.1 of this Volume, moisture, ash and fineness are determined by the following applicable official methods:
(a) FO-29, Determination of Moisture in Grain, October 15, 1981;
(b) FO-30, Determination of Ash in Grain, October 15, 1981;
(c) FO-31, Determination of Degree of Fineness of Grain, October 15, 1981.

Standards
12.1 Flour and Other Grain Products

[B.13.001] 12.1.1 Flour, White Flour, Enriched Flour or Enriched White Flour is the food prepared by the grinding and bolting through cloth having openings not larger than those of woven wire cloth designated "149 microns (No. 100)", of cleaned milling grades of wheat;
(a) is free from bran coat and germ to such an extent that the percentage of ash therein, before the addition of any other material permitted by this section, calculated on a moisture-free basis, does not exceed 1.20%;
(b) has a moisture content of not more than 15%; and
(c) may contain
(i) malted wheat flour,
(ii) malted barley flour in an amount not exceeding 0.50% of the flour, and
(iii) starch as a carrier of the food additive benzoyl peroxide, in an amount not to exceed 900 ppm, used singly or in any combination with other carriers of benzoyl peroxide in accordance with the List of Permitted Food Additives with Other Purposes of Use.

[B.13.003] 12.1.2 Vitamin B White Flour (Canada Approved) is flour that has been milled in such a way as to retain a high proportion of the vitamins naturally occurring in the original wheat berry;
(a) constitutes not less than 70% of the wheat from which it is milled;
(b) is bolted through at least one cloth having openings not larger than those of woven wire cloth designated "149 microns (No. 100)"; and
(c) contains, on a moisture-free basis,
(i) in one pound an amount of the vitamin B complex that will contribute not less than 1.2 mg of thiamine, and
(ii) not more than 0.70% and not less than 0.61% ash.

[B.13.005] 12.1.3 Whole Wheat Flour or Entire Wheat Flour is the food prepared by the grinding and bolting of cleaned, milling grades of wheat from which a part of the outer bran or epidermis layer may have been separated;
(a) contains the natural constituents of the wheat berry to the extent of not less than 95% of the total weight of the wheat from which it is milled;
(b) has
(i) an ash content, calculated on a moisture-free basis, of not less than 1.25% and not more than 2.25%,
(ii) a moisture content of not more than 15%, and
(iii) such a degree of fineness that not less than 90% bolts freely through a No. 8 (2380 microns) sieve, and not less than 50% through a No. 20 (840 microns) sieve; and
(c) may contain
(i) malted wheat flour,
(ii) malted barley flour in an amount not exceeding 0.50% of the flour, and
(iii) starch as a carrier of the food additive benzoyl peroxide, in an amount not to exceed 900 ppm, used singly or in any combination with other carriers of benzoyl peroxide in accordance with the List of Permitted Food Additives with Other Purposes of Use.

[B.13.006] 12.1.4 Graham Flour is flour to which has been added part of the bran and other constituents of the wheat berry, and has an ash content, calculated on a moisture-free basis, of not less than 1.20% and not more than 2.25%.

[B.13.007] 12.1.5 Gluten Flour is the food obtained by removing from flour a part of the starch and does not contain more than
(a) 10% moisture; and
(b) 44% starch, calculated on a moisture-free basis, as determined by official method FO-28, Determination of Starch in Gluten Flour, October 15, 1981.

[B.13.008] 12.1.6 Crushed Wheat or Coarse Ground Wheat is the food prepared by so crushing cleaned wheat that 40% or more passes through a No. 8 (2380 microns) sieve and less than 50% through a No. 20 (840 microns) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered;
(a) has an ash content, calculated on a moisture-free basis, of not less than 1.50% and not more than 2.25%; and
(b) has a moisture content of not more than 15.5%.

[B.13.009] 12.1.7 Cracked Wheat is the food prepared by so cracking or cutting cleaned wheat into angular fragments that not less than 90% passes through a No. 8 (2380 microns) sieve and not more than 20% through a No. 20 (840 microns) sieve, the proportions of the natural constituents of such wheat, other than moisture, remaining unaltered;
(a) has an ash content, calculated on a moisture-free basis, of not less than 1.50% and not more than 2.25%; and
(b) has a moisture content of not more than 15.5%.

[B.13.010] 12.1.8 Rice is the hulled or hulled and polished seed of the rice plant and, in the case of hulled and polished seeds; it may be coated with glucose.

[B.13.011] 12.1.9 Corn starch is starch made from maize and contains not less than 84% starch.

[B.13.015] 12.1.10 Cottonseed Flour or similar products from cottonseed is derived from decorticated, defatted or partially defatted, cooked and ground cottonseed kernels.

12.2 Breads

[B.13.021] 12.2.1 Bread or White Bread is the food made by baking a yeast-leavened dough prepared with flour and water and may contain
(a) salt;
(b) shortening, lard, butter or margarine;
(c) milk or milk product;
(d) whole egg, egg-white, egg-yolk (fresh, dried, or frozen);
(e) a sweetening agent;
(f) malt syrup, malt extract or malt flour;
(g) inactive dried yeast of the genus Saccharomyces cerevisiae in an amount not greater than 2% of flour used;
(h) subject to [B.13.029]12.2.6 of this Volume, one or more of the following in a total amount not exceeding 5% of flour used, namely, whole wheat flour, entire wheat flour, graham flour, gluten flour, wheat meal, wheat starch, non-wheat flour, non-wheat meal or non-wheat starch, any of which may be wholly or partially dextrinized;
(i) other parts of the wheat berry; and
(j) vinegar.

[B.13.022] 12.2.2 Enriched Bread or Enriched White Bread is bread that is baked from a dough in which enriched flour is the only wheat flour used;
(a) of flour used, contains not less than
(i) 2% of skim milk solids,
(ii) 4% of dried whey powder, or
(iii) such amount of the protein product made from peas (Pisum sativum) or soybeans (Glycine max) as will provide 0.5% of protein; and
(b) where the enriched flour used contains not less than 6% of milk solids, may be described by the common name "milk bread".

[B.13.025] 12.2.3 Raisin Bread
(a) is bread that contains, of the flour used, not less than 50% of seeded or seedless raisins, or raisins and currants of which not less than 35% are raisins; and
(b) may contain spices, fruit peel or zest.

[B.13.026] 12.2.4 (Naming the percentage) Whole Wheat Bread is bread in the making of which the named percentage of the flour used is whole wheat flour;
(a) contains not less than 60% whole wheat flour in relation to the total flour used; and
(b) where it contains not less than 6% of milk solids of the total enriched flour and whole wheat flour used, may be described by the common name "(naming the percentage) whole wheat milk bread".

[B.13.027] 12.2.5 Brown Bread is bread coloured by the use of whole wheat flour, graham flour, bran or molasses.

[B.13.029] 12.2.6 A specialty bread is bread that may contain
(a) one or more of the ingredients specified in paragraph [B.13.021(i)]12.2.1(h) of this Volume in a total amount greater than the total amount specified in that paragraph; and
(b) fruit, nuts, seeds and flavouring.

Volume 13 – Meat, its Preparations and Products

13.0 Interpretation

13.0.1 The following definitions apply in this Volume:

• animal has the same meaning as in section B.14.001 of the FDR. (animal)
• FDR means the Food and Drug Regulations. (RAD)
• filler has the same meaning as in section B.14.001 of the FDR. (agent de remplissage)

Standards
13.1 Meat and Meat by-Products

[B.14.002] 13.1.1 Meat is the edible part of the skeletal muscle of an animal, or muscle that is found in the tongue, diaphragm, heart or oesophagus;
(a) it may be overlaid or include the following: fat, portions of bone, skin, sinew, nerve and blood vessels that are normally attached to the muscle tissue and are not separated from it in the process of dressing; and
(b) it does not include muscle found in the lips, snout, scalp or ears.

[B.14.003] 13.1.2 Meat by-product is any edible part of an animal, other than meat, that has been derived from an animal.

[B.14.020] 13.1.3 Solid cut meat is
(a) a whole cut of meat; or
(b) a product consisting of pieces of meat of which at least 80% of the pieces weigh at least 25g each.

[B.14.015] 13.1.4 Regular Ground Beef is beef meat processed by grinding and contains not more than 30% beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

[B.14.015A] 13.1.5 Medium Ground Beef is beef meat processed by grinding and contains not more than 23% beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

[B.14.015B] 13.1.6 Lean Ground Beef is beef meat processed by grinding and contains not more than 17% beef fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981.

13.2 Preparations for Meat Products

[B.14.007] 13.2.1 Meat Binder or (naming the meat product) Binder
(a) is a filler with any combination of salt, sweetening agents, spices or other seasonings (except tomato), egg and egg-white; and
(b) where sold for use in fresh, uncooked sausage, may contain artificial maple flavour.

[B.14.009] 13.2.2 Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat by-product may contain
(a) vinegar;
(b) sweetening agents, including maple sugar and maple syrup;
(c) liquid smoke flavour, liquid smoke flavour concentrate, salt, seasonings, spices, spice extracts, spice oils or spice oleoresins; and
(d) in the case of pumping pickle,
(i) for cured pork hams, shoulders and backs, artificial maple flavour, and
(ii) for cured pork bellies, artificial maple flavour and an orange flavour that complies with the standard set out in section [B.10.005]9.1.3 of Volume 9, Flavouring Preparations.

13.3 Prepared Meat Products and Prepared Meat By-Products

[B.14.005] 13.3.1 Prepared meat or prepared meat by-product is any meat or any meat by-product, respectively, whether comminuted or not, to which any ingredient has been added or which has been preserved, placed in a hermetically sealed container or cooked.

[B.14.032A] 13.3.2 (Naming the prepared meat or prepared meat by-product) with (naming the non-meat ingredients) is prepared meat or prepared meat by-products, as the case may be, to which has been added other non-meat ingredients including
(a) fruits;
(b) vegetables;
(c) nuts;
(d) cheese or processed cheese;
(e) macaroni;
(f) pickles; or
(g) olives.

[B.14.032AA] 13.3.3 Where the non-meat ingredients specified in section [B.14.032A] 13.3.2 are added to a prepared meat or prepared meat by-product in such a manner that they are not present in the final product in separate identifiable pieces or chunks, the final product has to meet the protein content requirements established for the prepared meat or prepared meat by-product.

[B.14.031] 13.3.4 Preserved meat or preserved meat by-product is uncooked or cooked meat or meat by-product that is salted, dried, pickled, cured or smoked, may be glazed and may contain
(a) sweetening agents;
(b) spices and seasonings, except tomato;
(c) vinegar;
(d) alcohol;
(e) smoke flavouring or artificial smoke flavouring;
(f) in the case of cured pork hams, shoulders, backs and bellies, artificial maple flavour; and
(g) in the case of cured pork bellies, an added orange flavour that complies with the standard set out in section [B.10.005]9.1.3 of Volume 9, Flavouring Preparations.

[B.14.032] 13.3.5 Sausage or Sausage Meat is fresh or preserved comminuted meat;
(a) in the case of a product sold as fresh sausage, contains not more than 40% fat, as determined by official method FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981;
(b) if cooked, has a total protein content of not less than 11%;
(c) in the case of fresh uncooked sausage and fresh uncooked sausage meat, have a total protein content of not less than 9%;
(d) may be enclosed in a casing or have an edible coating;
(e) may be dipped in vinegar, smoked, cooked or dried; and
(f) may contain
(i) animal fat,
(ii) filler,
(iii) beef tripe,
(iv) liver,
(v) fresh or frozen beef and pork blood,
(vi) sweetening agents,
(vii) salt and spices,
(viii) seasoning, other than tomato,
(ix) lactic acid producing starter culture,
(x) meat binder,
(xi) beef and pork blood plasma,
(xii) in the case of preserved comminuted meat, smoke flavouring or artificial smoke flavouring,
(xiii) if cooked
(A) partially defatted beef fatty tissue or partially defatted pork fatty tissue, and
(B) a dried skim milk product, obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3% of the finished food, and
(xiv) in the case of fresh uncooked sausage, artificial maple flavour or apple powder as flavouring ingredients.

[B.14.033] 13.3.6 Potted Meat, Meat Paste or Meat Spread
(a) is fresh or preserved meat that is comminuted and cooked, and has a total protein content of not less than 9%;
(b) may contain meat binder, salt, sweetening agents, spices and seasonings.

[B.14.034] 13.3.7 Potted Meat By-product, Meat By-product Paste or Meat By-product Spread
(a) is a food that consists, wholly or in part, of meat by-products and complies with the standard set out for potted meat in section [B.14.033]13.3.6; and
(b) in the case of liverpaste or liverwurst spread, may contain wheat germ and yeast.

[B.14.035] 13.3.8 Meat Loaf and Meat Roll, and Meat Lunch or Luncheon Meat
(a) are fresh or preserved meat that is comminuted, cooked and pressed into shape and has a total protein content of not less than 11%; and
(b) may contain
(i) filler, meat binder, salt, sweetening agents, spices, seasonings, milk, eggs, partially defatted beef fatty tissue or partially defatted pork fatty tissue, and
(ii) a dried skim milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3% of the finished food.

[B.14.036] 13.3.9 Meat By-product Loaf and Meat and Meat By-product Loaf are the food consisting, wholly or in part, of meat by-products and otherwise complies with the standard set out for meat loaf in section [B.14.035]13.3.8 of this Volume.

[B.14.037] 13.3.10 Headcheese
(1) is comminuted cooked meat or comminuted cooked preserved meat;
(a) does not contain
(i) less than 50% head meat, or
(ii) skin, other than that naturally adherent to any pork meat used; and
(b) may contain scalps, snouts, beef tripe, salt, spices or seasoning.

(2) For the purpose of subsection (1), scalps and snouts are considered to be head meat.

[B.14.038] 13.3.11 Brawn is headcheese, except that it does not need to contain 50% head meat.

13.4 Meat Stews

[B.14.063] 13.4.1 For the purpose of this Division, stew meat means meat that contains, when raw, not more than
(a) in the case of meat in meat ball stews, 25% fat; and
(b) in the case of meat in other stews, 20% fat.

[B.14.064] 13.4.2 Vegetable Stew with (naming the meat)
(a) contains vegetables and the named meat in the following amounts, calculated as raw ingredients
(i) 12% or more stew meat, and
(ii) 38% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.14.065] 13.4.3 (Naming the meat) Stew
(a) contains vegetables and the named meat in the following amounts, calculated as raw ingredients
(i) 20% or more stew meat, and
(ii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.14.066] 13.4.4 Irish Stew
(a) contains mutton, lamb or beef, singly or in any combination, and vegetables, in the following amounts, calculated as raw ingredients
(i) 20% or more stew meat, and
(ii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.14.067] 13.4.5 Meat Ball Stew
(a) contains vegetables and meat balls in the following amounts, calculated as raw ingredients
(i) 22% or more meat balls, and
(ii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.14.068] 13.4.6 Specialty Meat Stews
(a) contains meat and vegetables in the following amounts, calculated as raw ingredients
(i) 25% or more stew meat, and
(ii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

13.5 Meat Specialties

[B.14.070] 13.5.1 Wieners and Beans or Wieners with Beans
(a) is the food prepared from dried beans and wieners, and contains not less than 25% wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981; and
(b) may contain sauce, seasoning, spices and a sweetening agent.

[B.14.071] 13.5.2 Beans and Wieners or Beans with Wieners
(a) is the food prepared from dried beans and wieners, and contains not less than 10% wieners, as determined by official method FO-36, Determination of Wiener Content of Meat Specialties, October 15, 1981; and
(b) may contain sauce, seasoning, spices and a sweetening agent.

13.6 Meat Derivatives

[B.14.061] 13.6.1 Edible Bone Meal or Edible Bone Flour is the food prepared by grinding dry, defatted bones, and contains not less than 85% ash, as determined by official method FO-34, Determination of Ash in Edible Bone Meal or Edible Bone Flour, October 15, 1981.

[B.14.062] 13.6.2 Gelatin or Edible Gelatin
(1) is the purified food obtained by the processing of skin, ligaments or bones of animals;
(a) contains not less than 82% ash-free solids, when tested by official method FO-35, Determination of Ash-Free Solids in Gelatin, October 15, 1981;
(b) is free from objectionable taste and offensive odour when 2.5 g thereof are dissolved in 100 mL of warm water;
(c) does not contain any residues of hydrogen peroxide where it has been used in the course of manufacture; and
(d) may contain not more than 2.6% ash on a dry basis.

(2) In the course of manufacturing gelatin or edible gelatin, only the following can be used
(a) acidic or basic compounds set out in the List of Permitted Acidity Regulators and Acid-Reacting Materials; or
(b) the following filtering and clarifying agents: activated carbon, alumina, aluminum sulphate, calcium phosphate, dibasic, cellulose, diatomaceous earth, perlite, strongly acidic cation exchange resin in the hydrogen ion form or basic anion exchange resins in the chloride ion or free base ion forms.

Volume 14 – Salt

Standard
14.1 Salts

[B.17.001] 14.1.1 Salt, other than crude rock salt, is crystalline sodium chloride and may contain not more than
(a) 1.4%, singly or in combination, of calcium sulphate or potassium chloride; and
(b) 0.1% of other substances naturally present in the salt.

Volume 15 – Sweetening Agents

Standards
15.1 Sweetening Agents

[B.18.001] 15.1.1 Sugar
(a) is the food chemically known as sucrose; and
(b) contains not less than 99.8% sucrose.

[B.18.002] 15.1.2 Liquid Sugar is the food obtained by dissolving sugar in water.

[B.18.003] 15.1.3 Invert Sugar is the food obtained by the partial or complete hydrolysis of sugar.

[B.18.004] 15.1.4 Liquid Invert Sugar is the food consisting of a solution of invert sugar in water.

[B.18.006] 15.1.5 Icing Sugar
(a) is powdered sugar; and
(b) may contain either not more than 5% starch or an anticaking agent in accordance with the List of Permitted Anticaking Agents.

[B.18.007] 15.1.6 Brown Sugar, Yellow Sugar or Golden Sugar
(a) is the food obtained from the syrups originating in the sugar refining process;
(b) does not contain more than
(i) 4.5% moisture, and
(ii) 3.5% sulphate ash; and
(c) does not contain less than 90% sugar and invert sugar.

[B.18.008] 15.1.7 Refined Sugar Syrup, Refiners' Syrup or Golden Syrup
(a) is the food made from syrup originating in the sugar refining process;
(b) does not contain more than
(i) 35% moisture, and
(ii) 2.5% sulphated ash; and
(c) may be hydrolyzed.

[B.18.009] 15.1.8 Fancy Molasses
(a) is the syrupy food obtained by the evaporation and partial inversion of the clarified or unclarified sugar cane juice from which sugar has not been previously extracted; and
(b) does not contain more than
(i) 25% moisture, and
(ii) 3% sulphated ash.

[B.18.010] 15.1.9 Table Molasses
(a) is the liquid food obtained in the process of manufacturing raw or refined sugar; and
(b) does not contain more than
(i) 25% moisture, and
(ii) 3% sulphated ash.

[B.18.011] 15.1.10 Refiners' Molasses, Blackstrap Molasses or Cooking Molasses
(a) is the residual liquid food obtained in the process of manufacturing raw or refined sugar; and
(b) does not contain more than
(i) 25% moisture, and
(ii) 12% sulphated ash.

[B.18.015] 15.1.11 For the purpose of the Canadian Food Compositional Standards, as applicable
(1) Dextrose anhydrous is the food chemically known as dextrose and contains
(a) not less than 99.5% D-glucose on a dry basis;
(b) not more than 0.25% sulphated ash on a dry basis; and
(c) not less than 98% total solids.

(2) Dextrose monohydrate is the food chemically known as dextrose and contains
(a) not less than 99.5% D-glucose on a dry basis;
(b) not more than 0.25% sulphated ash on a dry basis; and
(c) not less than 90% total solids.

[B.18.016] 15.1.12 Glucose or Glucose Syrup
(a) is the purified concentrated solution of nutritive saccharides obtained from the incomplete hydrolysis, by means of acid or enzymes, of starch or of a starch-containing substance;
(b) contains not less than 70% total solids;
(c) contains not more than 1.0% sulphated ash on a dry basis; and
(d) contains not less than 20% reducing sugar (dextrose equivalent) expressed as D-glucose on a dry basis.

[B.18.017] 15.1.13 Glucose Solids or Dried Glucose Syrup
(a) is glucose or glucose syrup from which the water has been partially removed;
(b) contains not less than 93% total solids;
(c) contains not more than 1.0% sulphated ash on a dry basis; and
(d) contains not less than 20% reducing sugar (dextrose equivalent) expressed as D-glucose on a dry basis.

[B.18.018] 15.1.14 (Naming the source of the glucose) Syrup
(a) is glucose;
(b) does not contain more than
(i) 35% moisture, and
(ii) 3% ash; and
(c) may contain
(i) a sweetening agent,
(ii) a flavouring preparation,
(iii) salt, and
(iv) water.

[B.18.019] 15.1.15 Lactose
(a) is the carbohydrate normally obtained from whey and may
(i) be anhydrous,
(ii) contain one molecule of water of crystalization, or
(iii) be a mixture of both subparagraphs (i) and (ii);
(b) does not contain less than 99.0% anhydrous lactose on a moisture free basis;
(c) does not contain more than 0.3% sulphated ash on a moisture free basis;
(d) has a weight loss of not more than 6.0% on drying; and
(e) in a 10% solution, has a pH of not less than 4.5 and not more than 7.0.

[B.18.025] 15.1.16 Honey
(1) is the food produced by honey bees and derived from
(a) the nectar of blossoms;
(b) secretions of living plants; or
(c) secretions on living plants; and

it has the following characteristics
(d) a fluid, viscous or partly or wholly crystallized consistency;
(e) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than eight where the hydroxy-methyl-furfural content is not more than 0.004%; or
(f) a diastase activity, determined after processing and blending, as represented by a diastase figure on the Gothe scale of not less than three where the hydroxy-methyl-furfural content is not more than 0.0015%.

[B.18.026] (2) Subject to subsection [(2)](3), honey derived mainly from nectar of blossoms does not contain
(a) less than 65% apparent reducing sugar, calculated as invert sugar;
(b) more than 20% moisture;
(c) more than 5% apparent sucrose;
(d) more than 0.1% water insoluble solids, except that pressed honey contains not more than 0.5% water insoluble solids;
(e) more than 0.6% ash; and
(f) more than 40 mEq acid per 1000 g.

(3) Honey derived mainly from the nectar of lavender, rubinia, alfalfa, or banksia menziesii meets the requirements of paragraphs [(1)(a), (b) and (d) to (f)](2)(a), (b) and (d) to (f), and contains not more than 10% apparent sucrose.

[B.18.027] (4) Honey derived from secretions of living plants or from secretions on living plants does not contain
(a) less than 60% apparent reducing sugar, calculated as invert sugar;
(b) more than 20% moisture;
(c) more than 10% apparent sucrose;
(d) more than 0.1% water insoluble solids, except that pressed honey contains not more than 0.5% water insoluble solids;
(e) more than 1.0% ash; and
(f) more than 40 mEq acid per 1000 g.

Volume 16 – Vinegar

Standards
16.1 Vinegars

[B.19.003] 16.1.1 Wine Vinegar is vinegar made from wine.

[B.19.004] 16.1.2 Spirit Vinegar, Alcohol Vinegar, White Vinegar or Grain Vinegar is vinegar made from diluted distilled alcohol.

[B.19.005] 16.1.3 Malt Vinegar is vinegar made from an infusion of malt undistilled prior to acetous fermentation and may contain other cereals; it is dextro-rotatory, and contains, in 100 mL measured at a temperature of 20 °C, not less than
(a) 1.8 g of solids; and
(b) 0.2 g of ash.

[B.19.006] 16.1.4 Cider Vinegar or Apple Vinegar is vinegar made from the liquid expressed from whole apples, apple parts or apple culls.

[B.19.007] 16.1.5 Blended Vinegar is a combination of two or more varieties of vinegar of which spirit vinegar contributes not more than 55% of the total acetic acid.

Volume 17 – Tea

Standards
17.1 Teas

[B.20.001] 17.1.1 Tea is the dried leaves and buds of Camellia sinensis prepared by the usual trade processes.

[B.20.002] 17.1.2 Black Tea is black tea or a blend of two or more black teas and contains, on the dry basis, not less than 30% water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than 4% and not more than 7% total ash.

[B.20.003] 17.1.3 Section [B.20.002]17.1.2 of this Volume does not apply to original unblended black tea that contains, on the dry basis, not less than 25% water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than 4% and not more than 7% total ash, and is packaged according to good commercial practice in the country of origin.

[B.20.004] 17.1.4 Green Tea contains, on the dry basis, not less than 33% water-soluble extractive, as determined by official method FO-37, Determination of Water-Soluble Extractive in Tea, October 15, 1981, and not less than 4% and not more than 7% total ash.

[B.20.005] 17.1.5 Decaffeinated (naming the type of tea) is tea of the type indicated, from which caffeine has been removed and that, as a result of the removal, contains not more than 0.4% caffeine.

Volume 18 – Marine and Fresh Water Animal Products

18.0 Interpretation

18.0.1 The following definitions apply in this Volume

• FDR means the Food and Drug Regulations. (RAD)
• filler has the same meaning as in section B.21.002 of the FDR. (agent de remplissage)
• marine and fresh water animal has the same meaning as in section B.21.002 of the FDR. (animaux marins et animaux d'eau douce)

Standards
18.1 Marine and Fresh Water Animal Products

[B.21.003] 18.1.1 Fish is the clean, dressed edible portion of a fish;
(a) may contain
(i) salt, and
(ii) seasoning; and
(b) if frozen, may have a glaze consisting of water, corn syrup, dextrose, glucose and glucose solids.

[B.21.004] 18.1.2 For the purpose of this Volume, meat is the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates or marine mammals, whether minced or not; may contain
(a) salt; and
(b) seasoning.

[B.21.006] 18.1.3 Prepared fish or prepared meat is the whole or minced food prepared from fresh or preserved fish or meat respectively, may be canned or cooked; and may contain
(a) liquid smoke flavour or liquid smoke flavour concentrate;
(b) edible oil, vegetable broth and tomato sauce or puree;
(c) salt;
(d) in the case of canned shellfish, canned spring mackerel and frozen cooked shrimp, lemon juice;
(e) in the case of fish paste, filler or fish binder;
(f) if the principal display panel carries the word "jellied" as an integral part of the common name, a gelling agent in accordance with the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents; and
(g) in the case of a blend of prepared fish and prepared meat that has the appearance and taste of the flesh of a marine or freshwater animal: filler, fish binder, whole egg, egg-white, egg-yolk, natural and artificial flavouring preparations and, in a proportion not exceeding 2% of the blend, a legume.

[B.21.021] 18.1.4 Preserved fish or preserved meat
(a) is uncooked or cooked fish or meat that is dried, salted, pickled, cured or smoked; and
(b) may contain dextrose, glucose, salt, spices, sugar and vinegar.

[B.21.027] 18.1.5 Fish Protein is the food prepared by
(a) extracting water, fat and other soluble components from fresh whole edible fish of the order Clupeiformes, families Clupeidae and Osmeridae and the order Gadiformes, family Gadidae, or from trimmings resulting from the filleting of such fish when eviscerated; and
(b) drying and grinding the protein concentrate resulting from the operation described in paragraph (a).

18.2 Preparations for Fish and Meat Products

[B.21.007] 18.2.1 Fish binder for use in or upon prepared fish or prepared meat is filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings.

Volume 19 – Poultry, Poultry Meat, Their Preparations and Products

19.0 Interpretation

19.0.1 The following definitions apply in this Volume.

• FDR means the Food and Drug Regulations. (RAD)
• poultry has the same meaning as in section B.22.001 of the FDR. (volaille)

Standards
19.1 Poultry, Poultry Meat and its by-Products

[B.22.002] 19.1.1 Poultry meat is the clean, dressed flesh including the heart and gizzard of eviscerated poultry.

[B.22.003] 19.1.2 Poultry meat by-product is the clean parts of poultry other than poultry meat commonly used as food and includes liver and skin but excludes the oesophagus, feet and head.

[B.22.004] 19.1.3 Giblets are the heart, liver and gizzard of poultry.

[B.22.011] 19.1.4 Solid cut poultry meat is
(a) a whole cut of poultry meat; or
(b) a product consisting of pieces of poultry meat of which at least 80% of the pieces weigh at least 25 g each.

19.2 Prepared Poultry Products and By-Products

[B.22.006] 19.2.1 Prepared poultry meat or prepared poultry meat by-product is any poultry meat or any poultry meat by-product, respectively, whether comminuted or not, to which any ingredient has been added or which has been preserved, placed in a hermetically sealed container or cooked.

[B.22.021] 19.2.2 Preserved poultry meat or preserved poultry meat by-product is uncooked or cooked poultry meat or poultry meat by-product that is cured or smoked and may contain
(a) liquid smoke flavour, liquid smoke flavour concentrate or spices;
(b) sweetening agents; and
(c) vinegar.

[B.22.022] 19.2.3 Canned (naming the poultry) is prepared from poultry meat and may contain
(a) those bones or pieces of bones attached to the portion of the poultry meat that is being canned;
(b) broth;
(c) salt;
(d) seasoning; and
(e) small amounts of fat.

[B.22.023] 19.2.4 Broth that is used in canned (naming the poultry) is the liquid in which the poultry meat has been cooked.

[B.22.025] 19.2.5 Boneless (naming the poultry) is canned poultry meat from which the bones and skin have been removed;
(a) contains not less than 50% of the named poultry meat, as determined by official method FO-39, Determination of Meat in Boneless Poultry, October 15, 1981; and
(b) may contain broth having a specific gravity of not less than 1.000 at a temperature of 50 °C.

19.3 Poultry Stews

[B.22.016] 19.3.1 Stew poultry meat, for the purpose of this Division [B.22.017 to B.22.019]19.3, means uncooked or cooked poultry meat containing not more than 15% fat, calculated on the weight of uncooked stew poultry meat.

[B.22.017] 19.3.2 Vegetable Stew with (naming the poultry meat)
(a) contains vegetables and the named poultry meat in the following amounts:
(i) if uncooked, 12% or more of the named stew poultry meat,
(ii) if cooked, 6% or more of the named stew poultry meat, and
(iii) 38% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.22.018] 19.3.3 (Naming the poultry meat) Stew
(a) contains vegetables and the named poultry meat in the following amounts:
(i) if uncooked, 20% or more of the named stew poultry meat,
(ii) if cooked, 10% or more of the named stew poultry meat, and
(iii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

[B.22.019] 19.3.4 Specialty Poultry Meat Stew
(a) contains poultry meat and vegetables in the following amounts:
(i) if uncooked, 25% or more of stew poultry meat,
(ii) if cooked, 15% or more of stew poultry meat, and
(iii) 30% or more vegetables; and
(b) may contain gravy, salt, seasoning and spices.

19.4 Egg Products

[B.22.034] 19.4.1 Liquid Whole Egg, Dried Whole Egg and Frozen Whole Egg are the products obtained by removing the shell from wholesome fresh eggs or wholesome stored eggs;
(a) in the case of frozen whole egg, is obtained by freezing the product; or
(b) in the case of dried whole egg, is obtained by drying the product; and
(c) in the case of liquid whole egg destined for drying, may contain yeast autolysate, and may be treated with
(i) yeast,
(ii) suitable glucose fermenting bacterial culture, or
(iii) food additives in accordance with the List of Permitted Food Enzymes and the List of Permitted Food Additives with Other Purposes of Use.

[B.22.035] 19.4.2 Liquid Yolk, Dried Yolk and Frozen Yolk are the products obtained by removing the shell and egg-white from wholesome fresh eggs or wholesome stored eggs;
(a) in the case of frozen yolk, is obtained by freezing the product; or
(b) in the case of dried yolk, is obtained by drying the product; and
(c) in the case of liquid yolk destined for drying, may contain yeast autolysate, and may be treated with
(i) yeast,
(ii) suitable glucose fermenting bacterial culture, or
(iii) food additives in accordance with the List of Permitted Food Enzymes and the List of Permitted Food Additives with Other Purposes of Use.

[B.22.036] 19.4.3 Liquid Egg-White (Liquid Albumen), Dried Egg-White (Dried Albumen) and Frozen Egg-White (Frozen Albumen) are the products obtained by removing the shell and yolk from wholesome fresh eggs or wholesome stored eggs;
(a) in the case of frozen egg-white, is obtained by freezing the product; or
(b) in the case of dried egg-white, is obtained by drying the product; and
(c) in the case of liquid egg-white destined for drying, may contain yeast autolysate, and may be treated with
(i) yeast,
(ii) suitable glucose fermenting bacterial culture, or
(iii) food additives in accordance with the List of Permitted Food Enzymes and the List of Permitted Food Additives with Other Purposes of Use.

[B.22.037] 19.4.4 Liquid Whole Egg Mix, Dried Whole Egg Mix, Frozen Whole Egg Mix, Liquid Yolk Mix, Dried Yolk Mix and Frozen Yolk Mix are the products obtained by adding salt, sweetening agent or both to Liquid Whole Egg, Dried Whole Egg, Frozen Whole Egg, Liquid Yolk, Dried Yolk or Frozen Yolk.