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Proposed consequential amendments: Common Names for Ingredients and Components

Notice

On November 4, 2023, Health Canada and the Canadian Food Inspection Agency pre-published in the Canada Gazette, Part I the Regulations Amending Certain Regulations Concerning Food Additives, Compositional Standards, Microbiological Criteria and Methods of Analysis. As part of this initiative, the following amendments are being proposed to the Common Names for Ingredients and Components, a document incorporated by reference under the Food and Drug Regulations (FDR):

How to provide comments on this document

To learn more about this regulatory proposal, including how to provide feedback on this document, please go to Consultation on the proposed Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria and Methods of Analysis for Food.

Date published: November 4, 2023

  1. The ingredient or component set out in column 1 of an item of table 1 is shown in the list of ingredients by the common name set out in column 2 of that item. However, except if one or more of the ingredients or components set out in column 1 of table 2 are shown separately by its common name, all of the ingredients or components set out in column 1 of an item of table 2 may be shown collectively in the list of ingredients by the common name set out in column 2 of that item
  2. In respect of paragraph B.01.010.1(6)(e), the common name is that set out in column 2 of item 6, 23 or 24 of table 1, whichever is applicable
  3. In respect of subsection B.01.010.2(1), the applicable food additives are one or more of the food additives set out in column 1 of item 21 of table 2
  4. In respect of sub-paragraph B.01.010.2(6)(a)(ii), the applicable name is the name set out in column 1 of item 21 of table 2 that is applicable to that sulphite food additive
  5. In respect of paragraph B.01.305(3)(e), the common names are those set out in column 2 of items 7 to 9 of table 1
  6. In respect of section B.09.010, the common name is one or more of those set out it in column 2 of item 1 of table 2
Table 1 – Common names for specific ingredients or components
Item Column 1
Ingredient or component
Column 2
Common name
1 any animal oil, animal fat, including tallow but not lard, leaf lard or suet the name of the meat from which the oil, fat or tallow is obtained plus "oil", "fat" or "tallow"
2 shortening or margarine containing fats or oils, except shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter "shortening" or "margarine" modified by "vegetable oil" or "marine oil" or by the common name of the vegetable, animal or marine oil or fat used
3 shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter "shortening" or "margarine" modified by the common name of the vegetable oil or fat used
4 meat the name of the meat
5 poultry meat the name of the poultry
6 fish the name of the fish
7 plant protein product the name of the plant plus "protein product"
8 hydrolyzed plant protein "hydrolyzed" plus the name of the plant plus "protein" or "hydrolysed" plus the name of the plant plus "protein"
9 any protein isolate the name of the source of the protein plus "protein" or the common name of the protein isolate
10 any meat by-product described in section B.14.001, other than gelatin the name of the meat plus "by-product" or the name of the meat plus the name of the meat by-product
11 any poultry meat by-product described in section B.22.001 the name of the poultry plus "by-product" or the name of the poultry plus the name of the poultry meat by-product
12 any animal oil or animal fat that has been fully hydrogenated, including tallow, but not including lard "hydrogenated" plus the name of the meat from which the oil, fat or tallow is obtained, plus "oil", "fat" or "tallow"
13 any animal oil or animal fat, including tallow, that has been modified by the complete or partial removal of a fatty acid "modified" plus the name of the meat from which the oil, fat or tallow is obtained, plus "oil", "fat" or "tallow"
14 one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been fully hydrogenated "hydrogenated vegetable oil" or "hydrogenated vegetable fat" or "hydrogenated" plus the specific name of the oil or fat
15 coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been fully hydrogenated "hydrogenated" plus the specific name of the oil or fat
16 one or more marine fats or oils that have been fully hydrogenated "hydrogenated marine oil" or "hydrogenated marine fat" or "hydrogenated" plus the specific name of the oil or fat
17 one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been modified by the complete or partial removal of a fatty acid "modified vegetable oil" or "modified vegetable fat" or "modified" plus the specific name of the oil or fat
18 coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been modified by the complete or partial removal of a fatty acid "modified" plus the specific name of the oil or fat
19 one or more marine fats or oils that have been modified by the complete or partial removal of a fatty acid "modified marine oil" or "modified" plus the specific name of the oil or fat
20 starch the name of the plant plus "starch"
21 modified starch "modified" plus the name of the plant plus starch
22 lecithin the name of the source of the lecithin plus "lecithin"
23 crustacean the name of the crustacean
24 mollusc the name of the mollusc
Table 2 – Common names for ingredients or components when those of the class are not shown separately
Item Column 1
Ingredient or component
Column 2
Common name
1 one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter "vegetable oil" or "vegetable fat"
2 one or more marine fats or oils "marine oil"
3 wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt vinegar, cider vinegar or apple vinegar, singly or in combination "vinegar"
4 one or more substances prepared for their flavouring properties and produced from animal or vegetable raw materials or from food constituents derived solely from animal or vegetable raw materials "flavour"
5 one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesis "artificial flavour", "imitation flavour" or "simulated flavour"
6 one or more spices or herbs "spice", "spices", "mixed spices", "herbs", "mixed herbs", "seasoning" or "seasonings", in any combination
6.1 one or more seasonings, other than those set out in item 6 and salt added separately, if the total weight of these seasonings is no more than two per cent of the total weight of the ingredients used in the manufacture of the prepackaged product excluding added water used as an ingredient that has been removed during its manufacture "seasoning" or "seasonings"
6.2 one or more ingredients or components set out in item 6 combined with any one or more ingredients or components set out in item 6.1 "seasoning" or "seasonings"
7 any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim milk and any other component of milk the chemical composition of which has not been altered and that exists in the food in the same chemical state in which it is found in milk "milk ingredients"
7.1 any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium reduced skim milk (obtained by the ion exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk "modified milk ingredients"
7.2 one or more ingredients or components set out in item 7 combined with any one or more ingredients or components set out in item 7.1 "modified milk ingredients"
8 any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate "sodium phosphate" or "sodium phosphates"
9 one or more species of bacteria "bacterial culture"
10 one or more species of mould "mold culture" or "mould culture"
11 preparation containing rennin "rennet"
12 milk coagulating enzymes from Aspergillus oryzae RET-1 (pBoel777), Endothia parasitica, Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) or Mucor pusillus Lindt "microbial enzyme"
13 one or more substances the function of which is to impart flavour and that are obtained solely from the plant or animal source after which the flavour is named the name of the plant or animal source plus the word "flavour"
14 toasted wheat crumbs made by cooking a dough prepared with flour and water, which may be unleavened, or chemically or yeast leavened, and which otherwise complies with the standard set out by sections 12.2.1 or 12.2.2 of volume 12 of the Food Compositional Standards Document "toasted wheat crumbs"
15 that portion of chewing gum, other than the coating, that does not impart sweetness, flavour or colour "gum base"
16 sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combination "sugar"
17 glucose syrups and isomerized glucose syrups, singly or in combination containing not more than 60 per cent fructose on a dry basis "glucose-fructose"
18 glucose syrups and isomerized glucose syrups, singly or in combination, containing more than 60 per cent fructose on a dry basis "fructose syrup"
19 sugar or glucose-fructose, singly or in combination "sugar/glucose-fructose"
20 water to which carbon dioxide is added "carbonated water"
21 one or more of the following food additives, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide and sulphurous acid "sulfites", "sulfiting agents", "sulphites" or "sulphiting agents"
22 demineralized water or water otherwise treated to remove hardness or impurities, or fluoridated or chlorinated water "water"
Date modified: