Labelling and Packaging Requirements
14 Labelling Requirements for Grain and Bakery Products
The Canadian Food and Inspection Agency (CFIA) oversees the labelling of grain and bakery products. Included in this governmental policy are specialty breads, flour, breakfast cereal, and bakery products with common names. A common name what a product is generally known as if it is not defined by regulations (Canadian Food Inspection Agency, 2014). For example, the common name shortbread, in connection with biscuits and cookies, can stand on its own, as it should be recognized as a type of biscuit. It has been used in association with biscuits and cookies for many years and has a distinct identity of its own.
Table 8 is an extracted list of bakery products that fall under the same labelling requirement.
| Type of Bread | Specialty Ingredient | Minimum amount of Specialty Ingredient as % of Flour |
|---|---|---|
| Graham bread | Graham flour | 150 |
| Milk bread | Milk solids | 6 [B.13.022, (d), FDR] |
| Potato bread | Potato flour | 5 |
| Honey bread | Honey | 5 |
| Cheese bread | Cheese | 12 |
| Oatmeal bread | Oats | 20 |
| Cracked wheat bread | Cracked wheat | 20 |
| Wheat germ bread (bread with wheat germ) | Wheat germ | 2 |
| Egg bread | Whole egg solids | 1.5 |
| Fruit bread or loaf | Fruit | 40 |
| Triticale bread | Triticale flour | 20 |
| Rye bread | Rye flour | 20 |
| Raisin bread | Seedless raisins | 50 [B.13.025, FDR] |
| Raisin bread | OR A mixture of raisins and currants |
35 plus 15 (maximum) |
| Bran bread | > 2 g dietary fibre from wheat bran per serving | > 2 g dietary fibre from wheat bran per serving |
| Protein bread | Must have a protein rating of 20 or more | Must have a protein rating of 20 or more |
Baked products, when sold on premises, are exempt from labelling. Voluntary labelling should be available on a customer’s demand. More information on the exemption of labelling on baked products can be found in the Bakers Journal article “Reading Labels” and in Health Canada’s information about new labelling regulations.
The following food preparations and mixtures are exempted from listing when used as ingredients in other foods:
- Food colour preparations
- Flavouring preparations
- Artificial flavouring preparations
- Spice mixtures
- Seasoning or herb mixtures
- Vitamin preparations
- Mineral preparations
- Food additive preparations
- Rennet preparations
- Food flavour-enhancer preparations
- Compressed, dry, active, or instant yeast preparations
Additional information can be found on the CFIA food allergies and food labelling web page and in the List of Ingredients and Allergens.
