This page has been archived
Information identified as archived is provided for reference, research or record-keeping purposes. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. Please contact us to request a format other than those available.
Pre-publication of Food Labelling Modernization regulatory amendments in the Canada Gazette, Part I
The Canadian Food Inspection Agency (CFIA) consulted on amendments to the Food and Drug Regulations and the Safe Food for Canadians Regulations stemming from the Food Labelling Modernization initiative. The proposed amendments were pre-published in the Canada Gazette, Part I for a consultation period that ended on September 4, 2019.
This document is incorporated by reference into the Food and Drug Regulations and was also part of the Canada Gazette, Part I consultation.
Descriptive Terms and Identification Names for Specific Foods
- Table 1: Relative firmness of cheese
- Table 2: Principal ripening characteristic of cheese
- Table 3: Colour of the flesh of tuna in hermetically sealed package
- Table 4: Salt content and moisture content of salted fish
- Table 5: Identification names for food packaged in syrup or fruit juice
Table 1
| Item | Column 1 Expression |
Column 2 Moisture content of cheese on fat-free basis |
|---|---|---|
| 1 | "Fresh Soft Cheese" and "fromage à pâte fraîche" or "fromage frais" | 80% or more |
| 2 | "Soft Cheese" and "fromage à pâte molle" | more than 67% but less than 80% |
| 3 | "Semi-soft Cheese" and "fromage à pâte demi-molle" or "fromage demi-mou" | more than 62% but not more than 67% |
| 4 | "Firm Cheese" and "fromage à pâte ferme" | 50% or more but not more than 62% |
| 5 | "Hard Cheese" and "fromage à pâte dure" | less than 50% |
| 6 | "Hard Grating Cheese" and "fromage à pâte ferme à râper" * | 34% or less |
*hard cheese that is intended for grating
Table 2
| Item | Column 1 Word or expression |
Column 2 Ripening process |
|---|---|---|
| 1 | "Ripened" and "affiné" | if the ripening process develops within the whole body of the cheese |
| 2 | "Surface Ripened" and "affiné en surface" | if the ripening process starts from the surface and moves into the body of the cheese; |
| 3 | "Veined" or "(naming the colour) veined" and "à pâte persillée" ou "(indiquer la couleur) à pâte persillée" | if veins of mould occur within the body of the cheese |
| 4 | "Unripened" and "non affiné" or "Fresh" and "frais" | if the cheese has not undergone any ripening |
Table 3
| Item | Column 1 Expression |
Column 2 Conditions |
|---|---|---|
| 1 | "White Meat Tuna" and "chair de thon blanc" or "White Tuna" and "thon blanc" | the tuna is of the species Thunnus alalunga or Thunnus germo and has a diffuse luminous reflectance of not less than 33.7% of that of magnesium oxide |
| 2 | "Light Meat Tuna" and "chair pâle de thon" or "Light Tuna" and "thon pâle" | the tuna has a diffuse luminous reflectance of not less than 22.6% of that of magnesium oxide |
| 3 | "Dark Meat Tuna" and "chair foncée de thon" or "Dark Tuna" and "thon foncé" | the tuna does not meet the requirements of item (2) |
Table 4
| Item | Column 1 Expression |
Column 2 Conditions: after salting is complete the fish has |
|---|---|---|
| 1 | "Slack Salted Fish" and "poisson faiblement salé" | salt content of not more than 25% by dry weight |
| 2 | "Light Salted Fish" and "poisson légèrement salé" | salt content of more than 25% but not more than 33% by dry weight |
| 3 | "Dried Heavy Salted Fish" and "poisson fortement salé séché" | salt content of more than 33% by dry weight and a moisture content of not more than 54% |
| 4 | "Green Heavy Salted Fish" and "poisson fortement salé en vert" | salt content of more than 33% by dry weight and a moisture content of more than 54% but not more than 65% |
Table 5
| Item | Column 1 Food |
Column 2 Percentage of soluble solids |
Column 3 Identification names |
|---|---|---|---|
| 1 | (1) Apricots (2) Blackberries (3) Boysenberries (4) Cherries (sour, pitted) (5) Crabapples (6) Currants (7) Gooseberries (8) Lawtonberries (9) Loganberries (10) Raspberries (red and purple) (11) Rhubarb (12) Strawberries (13) Thimbleberries (14) Apples (15) Blueberries (16) Cherries (sweet) (17) Plums and prune plums (18) Grapefruits |
(a) ≥ 25% but ≤ 35% | (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup |
| (b) ≥ 19% but < 25% | (b) Heavy Syrup or Heavy Fruit Juice Syrup | ||
| (c) ≥ 15% but < 19% | (c) Light Syrup or Light Fruit Juice Syrup | ||
| (d) ≥ 11% but < 15% | (d) Slightly Sweetened Water or Slightly Sweetened Fruit Juice | ||
| (e) ≥ 5% but < 11% | (e) Packaged in (naming the Fruit) Juice or Packaged in Mixed Fruit Juice | ||
| 2 | (1) Cantaloupes and melons (2) Fruit cocktail (3) Fruit salad and tropical fruit salad (4) Fruits for salad (5) Peaches (6) Pears (7) Pineapples (8) Mandarin oranges (9) Sweet potatoes |
(a) ≥ 23% but ≤ 35% | (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup |
| (b) ≥ 18% but < 23% | (b) Heavy Syrup or Heavy Fruit Juice Syrup | ||
| (c) ≥ 14% but < 18% | (c) Light Syrup or Light Fruit Juice Syrup | ||
| (d) ≥ 10% but < 14% | (d) Slightly Sweetened Water or Slightly Sweetened Fruit Juice | ||
| (e) ≥ 5% but < 10% | (e) Packaged in (naming the Fruit) Juice or Packaged in Mixed Fruit Juice | ||
| 3 | (1) Maraschino cherries | (a) ≥ 40% | (a) Extra Heavy Syrup or Extra Heavy Fruit Juice Syrup |