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Labelling requirements for salt

Salt (sodium chloride) plays a functional role in many food categories. It is essential for maintaining product structure, enzymatic, humidity and microbial control, texture, emulsification, pH stability, flavour, food safety, stabilizing, preserving, etc.

Salt and salt substitutes sold in Canada are subject to the provisions of the Safe Food for Canadians Act (SFCA) and the Safe Food for Canadians Regulations (SFCR), as well as those of the Food and Drugs Act (FDA) and the Food and Drug Regulations (FDR).

When sold intraprovincially, salt and salt substitutes are subject to the labelling requirements under the FDA and FDR, as well as specific requirements of the SFCA and the SFCR that apply to prepackaged foods sold in Canada, regardless of the level of trade. Provincial regulations may also have labelling requirements that apply when these products are sold within that province.

For the purpose of this information, salt other than crude rock salt, has a prescribed standard in Part B Division 17 of the FDR [B.17.001, FDR].

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

The labelling requirements detailed in the following section are specific to salt and salt substitutes. Refer to the Industry Labelling Tool for core labelling and voluntary claims and statements requirements that apply to all prepackaged foods.

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