Canadian food labeling rules

Canadian government launches comment period for simulated protein products guidelines

Public consultation period opened on November 3 and runs until December 3, 2020

Parliament, Ottawa (Image by festivio from Pixabay) — *(Image by festivio from Pixabay)*

The Canadian Food Inspection Agency (CFIA) has launched a public consultation to seek feedback on the proposed guidelines for simulated meat and simulated poultry products. The consultation opened for a 30-day period from November 3, 2020 and closes on December 3, 2020.

The CFIA’s current guidelines for simulated meat and simulated poultry products apply to products that are made to resemble meat or poultry products. An example of such products are plant-based burgers that are made to look like a beef burger by using ingredients that simulate the red color or fat marbling effect of animal-sourced meat. The Agency also recognizes there is a need to update the guidelines to include food products that are plant-based proteins which are not intended to resemble or substitute a meat or poultry product. Examples include properly identified tofu burgers, lentil loaves or soy patties.

The proposed updates to the guidelines seek to clarify what constitutes simulated meat or poultry products in accordance with the Food and Drug Regulations and Safe Food for Canadians Regulations. The guidelines outline the rules for labeling, advertising, composition and fortification for such products. Clearer guidelines will better support industry in their understanding and application of the regulatory requirements.

By completing the online survey, Canadian consumers can share with the CFIA their familiarity with these products and indicate what label information is important to them. The consumer perceptions of these foods will advise industry on how they can better position their products in a manner that is truthful and not misleading, as required by the regulations, and provide information that supports informed buying decisions for consumers.

For more details on what is covered by the proposed rule changes, visit “Simulated meat and simulated poultry products.“ For more related information and how to comment on the proposed rule changes, visit “Comment on: The proposed changes to guidelines for simulated meat and simulated poultry products.”

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool. Ask FSM →

This article was originally posted on www.foodengineeringmag.com.

KEYWORDS: labeling protein

Wayne Labs has more than 20 years of editorial experience in industrial automation. He served as senior technical editor for I&CS/Control Solutions magazine for 18 years where he covered software, control system hardware and sensors/transmitters. Labs ran his own consulting business and contributed feature articles to Electronic Design, Control, Control Design, Industrial Networking and Food Engineering magazines. Before joining Food Engineering, he served as a senior technical editor for Omega Engineering Inc. Labs also worked in wireless systems and served as a field engineer for GE’s Mobile Communications Division and as a systems engineer for Bucks County Emergency Services. In addition to writing technical feature articles, Wayne covers FE’s Engineering R&D section.