Draft – Table of chemical, physical and nutritional characteristics of food
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 and Compositional Standards, Microbiological Criteria and Methods of Analysis for Food. The following document is proposed to be incorporated by reference into the Food and Drug Regulations as part of the proposal.
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 on the proposed Regulations Amending Certain Regulations Concerning Food Additives and Compositional Standards, Microbiological Criteria, and Methods of Analysis for Food.
The Table of Chemical, Physical and Nutritional Characteristics of Food (the Table) sets out the values and corresponding method(s) of analysis for various chemical, physical and nutritional requirements prescribed in the Food and Drug Regulations (FDR).
The Table is published and maintained by the Government of Canada (Health Canada and the Canadian Food Inspection Agency) and is incorporated by reference into the FDR.
Date published: November 4, 2023
| Column 1 | Column 2 | Column 3 | Column 4 | |
|---|---|---|---|---|
| Item No. | Regulatory Provision | Subject | Value(s) | Method(s) |
| 1 | B.02.101 | Volatile acidity of wine | 0.24 % weight by volume | FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981 |
| 2 | B.02.123 | Volatile acidity of cider | 0.2 % weight by volume | FO-2, Determination of Volatile Acidity of Wine, Cider and Champagne Cider, October 15, 1981 |
| 3 | B.08.024 | Sediment content of milk for manufacture into dairy products | 2 mg per 16 fluid ounces | MFO-8, Determination of Sediment in Milk, November 30, 1981 |
| 4 | B.14.015C | Beef fat content of ground beef | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 5 | B.14.040(b) | Fat content of a mixture of ground meat and filler, of ground meat by-product and filler or of ground meat, ground meat by-product and filler where the mixture contains pork meat or pork meat by-product or both | 40% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 6 | B.14.040(c) | Fat content of a mixture of ground meat and filler, of ground meat by-product and filler or of ground meat, ground meat by-product and filler where the mixture contains meat other than pork meat or pork meat by-product or both | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 7 | B.14.041(b) | Fat content of a mixture of ground meat and spices and seasonings, of ground meat by-product and spices and seasonings, of ground meat, ground meat by-product and spices and seasonings or of ground meat and ground meat by-product where the mixture contains pork meat or pork meat by-product or both | 40% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 8 | B.14.041(c) | Fat content of a mixture of ground meat and spices and seasonings, of ground meat by-product and spices and seasonings, of ground meat, ground meat by-product and spices and seasonings or of ground meat and ground meat by-product where the mixture contains meat other than pork meat or pork meat by-product or both | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 9 | B.14.073(a)(ii) | Protein quality of a meat product extender intended to be used in a food consisting of a mixture described in sections B.14.074, B.14.075, B.14.076, B.14.077 or B.14.078 of the Food and Drug Regulations | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 10 | B.14.074(b) | Fat content of a mixture of meat product and meat product extender | 25% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 11 | B.14.075(b) | Fat content of a mixture of meat product and meat product extender and that resembles fresh sausage | 40% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 12 | B.14.076(b) | Fat content of a mixture of meat product and meat product extender and that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll or luncheon meat | 25% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 13 | B.14.077(b) | Fat content of a mixture of meat product and meat product extender and that resembles potted meat, or potted meat by-product | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 14 | B.14.078(b)(i) | Fat content of a mixture of meat product and meat product extender and that is represented as regular ground beef | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 15 | B.14.078(b)(ii) | Fat content of a mixture of meat product and meat product extender and that is represented as medium ground beef | 23% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 16 | B.14.078(b)(iii) | Fat content of a mixture of meat product and meat product extender and that is represented as lean ground beef | 17% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 17 | B.14.079(b) | Fat content of a mixture of meat product, filler and meat product extender | 25% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 18 | B.14.085(a)(ii) | Protein quality of a simulated meat product | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 19 | B.14.085(a)(iii) | Fat content of a simulated meat product | 25% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 20 | B.14.086(b) | Protein quality of a simulated meat product that resembles fresh sausage | Protein rating of 23 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 9 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 21 | B.14.086(c) | Fat content of a simulated meat product that resembles fresh sausage | 40% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 22 | B.14.087(b) | Protein quality of a simulated meat product that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll or luncheon meat | Protein rating of 28 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 11 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 23 | B.14.087(c) | Fat content of simulated meat product that resembles cooked sausage, meat loaf, meat by-product loaf, meat roll or luncheon meat | 25% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 24 | B.14.088(b) | Protein quality of a simulated meat product that resembles potted meat or potted meat by-product | Protein rating of 23 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 9 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 25 | B.14.088(c) | Fat content of a simulated meat product that resembles potted meat or potted meat by-product | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 26 | B.14.089(b) | Protein quality of a simulated meat product that resembles regular ground beef, medium ground beef or lean ground beef | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 27 | B.14.089(c)(i) | Fat content of simulated meat product that resembles and is represented as regular ground beef | 30% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 28 | B.14.089(c)(ii) | Fat content of simulated meat product that resembles and is represented as medium ground beef | 23% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 29 | B.14.089(c)(iii) | Fat content of simulated meat product that resembles and is represented as lean ground beef | 17% | FO-33, Determination of Fat in Meat and Simulated Meat Products, October 15, 1981 |
| 30 | B.14.090(b) | Protein quality of simulated meat product that resembles side bacon | Protein rating of 20 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 7 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 31 | B.21.002, paragraph (b) of the definition of filler | Amount of reducing sugars in processed wheat flour used as filler | 80% | FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981 |
| 32 | B.21.020(a) | Amount of reducing sugars in filler, fish binder or other ingredients used in prepared fish | 4% | FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981 |
| 33 | B.21.021 | Amount of reducing sugars in filler, fish binder or other ingredients used in prepared meat | 4% | FO-32, Determination of Fillers, Binders and Dextrose Equivalent, October 15, 1981 |
| 34 | B.21.025(b) | Salt content of marine and fresh water animals or their products that are packed in a container that has been sealed to exclude air and that are smoked or to which liquid smoke flavour or liquid smoke flavour concentrate has been added | 9% | FO-38, Determination of Salt in Smoked Fish, March 15, 1985 |
| 35 | B.21.027(b) | Protein quality of fish protein | Equal to casein | FO-1, Determination of Protein Rating, October 15, 1981 |
| Equal to casein | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 36 | B.22.027(a)(ii) | Protein quality of a poultry product extender | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 37 | B.22.028(b) | Protein quality of a mixture of poultry product and poultry product extender | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 38 | B.22.029(b) | Protein quality of a simulated poultry product | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 16 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 39 | B.22.032(b) | Protein quality of a product simulating whole egg | Protein rating of 40 | FO-1, Determination of Protein Rating, October 15, 1981 |
| Protein rating of 12 | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 40 | B.23.007 | Vinyl chloride in packaged food | any amount | FO-40, Determination of Vinyl Chloride in Food, October 15, 1981 |
| 41 | B.23.007 | Acrylonitrile in packaged food | any amount | FO-41, Determination of Acrylonitrile in Food, February 16, 1982 |
| 42 | B.24.102(1)(a)(i) | Protein quality of a formulated liquid diet when ready to serve | Equal to casein | FO-1, Determination of Protein Rating, October 15, 1981 |
| Equal to casein | Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| 43 | D.02.011(a) | Bioavailability of the iron in a food with added sodium iron pyrophosphate as a source of iron | 50 % of the bioavailability of ferrous sulphate | FO-42, Determination of Bioavailability of Iron, December 15, 1982 |
| 44 | Item 8, column 2 of the Table of Permitted Nutrient Content Statements and Claims | Protein quality of foods, other than infant foods, making the statement or claim Source of protein | The food has a protein rating of 20
|
FO-1, Determination of Protein Rating, October 15, 1981 |
The food has a protein rating of 8
|
Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| Protein quality of infant foods making the statement or claim Source of protein | The infant food has a protein rating of 20
|
FO-1, Determination of Protein Rating, October 15, 1981 | ||
| 45 | Item 9, column 2 of the Table of permitted nutrient content statements and claims | Protein quality of foods, other than infant foods, making the statement or claim Excellent source of protein | The food has a protein rating of 40
|
FO-1, Determination of Protein Rating, October 15, 1981 |
The food has a protein rating of 16
|
Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| Protein quality of infant foods making the statement or claim Excellent source of protein | The infant food has a protein rating of 40
|
FO-1, Determination of Protein Rating, October 15, 1981 | ||
| 46 | Item 10(a), column 2 of the Table of permitted nutrient content statements and claims | Protein quality of foods, other than infant foods, making the statement or claim More protein | The food has a protein rating of 20
|
FO-1, Determination of Protein Rating, October 15, 1981 |
The food has a protein rating of 8
|
Determination of the protein rating using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), published by the Government of Canada on its website, as amended from time to time | |||
| Protein quality of infant foods making the statement or claim More protein | The infant food has a protein rating of 20
|
FO-1, Determination of Protein Rating, October 15, 1981 |
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