Learn about the current state of food policy and regulatory issues,
particularly with regard to innovative foods with health benefits, and
find links to up-to-date guidance, regulations and resources.
- Certifications and Quality Standards
- Canadian
labelling policy allows industry to provide information to consumers
about certain characteristics of foods and how foods have been produced
or processed, as long as it is truthful, not misleading, and in
compliance with any regulatory and certification requirements.
- Food Additives
- The
food industry requires the use of food additives to preserve flavour,
enhance appearance, or maintain quality and shelf-life of food. Food
additives are regulated in Canada under the Food and Drug Regulations
and associated Marketing Authorizations. If a food additive is not
listed for a particular use, the manufacturer is required to file a food
additive submission with Health Canada prior to its use in foods.
- Food Allergen Labelling
- Canada's
food labelling regulations require that food allergens be labelled on
pre-packaged foods. Health Canada has published amendments to the
regulations that strengthen the labelling requirements for priority food
allergens, gluten sources and added sulphites.
- Food and Natural Health Product Classification
- Consumed
products are classified as either foods or drugs; drugs include the
subcategory of natural health products (NHPs). Each category has its own
set of regulations. Although the broad definition for a NHP results in
an overlap between the two regulatory frameworks, criteria such as the
format help determine the right regulatory path for a particular
product. Health Canada is transitioning most food-like NHP products to
the food regulatory framework.
- Functional Foods
- Regulating
the growing functional food industry is important to ensure food safety
and encourage innovation. These products often pose a challenge to the
regulatory framework, as the format and other factors determine whether
they are regulated as a natural health product or a food.
- Health Claims for Food
- Access
to more health claim options for food labels gives the food industry an
incentive to invest in research, and stimulates innovation to develop
or reformulate products to provide added health benefits that respond to
consumer interest. The decision of which type of claim to use impacts
market entry and the ability to pursue opportunities for niche product
development.
- International Food Regulatory Environment
- Any
time a regulation in Canada is different or stricter than that in other
countries, the potential exists for Canadian manufacturers to be
disadvantaged. There are continuing efforts to examine and improve the
standards of equivalency between Canada and its major trading partners
to eliminate trade barriers related to technical regulations and
standards such as labelling, packaging and quality requirements.
- Novel Foods
- Novel
foods are foods or ingredients that are new, undergo substantially new
processes, or are genetically engineered. This category is of interest
to the food industry as it strives to meet consumer demand for
innovative products with health benefits beyond basic nutrition. Prior
to marketing or advertising a novel food, industry must notify Health
Canada so that a safety assessment can be conducted.
- Nutrition Labelling
- Packaged food and beverages sold in Canada must have a
"Nutrition Facts"
table designed to provide nutrient information in an easy-to-find, standardized format. - Regulatory Modernization
- Canada's
regulatory systems for food are currently undergoing modernization to
ensure they can keep pace with scientific advancements and the global
business environment while maintaining health and safety. The agri-food
sector has long recognized that the regulatory environment can support
competitiveness, foster innovation and attract investment.
- Sodium
- The
Canadian food industry is reducing the sodium content of commercially
prepared foods by reformulating to meet voluntary guiding benchmark
levels developed by Health Canada in consultation with stakeholders. The
guidelines are part of a national strategy for sodium reduction
recommended by the Sodium Working Group. Agriculture and Agri-Food
Canada was an active participant on the working group and continues to
provide support and assistance to Health Canada for activities related
to policy development.
- Trans Fats
- The
Canadian food industry continues to reformulate products and develop
new products that contain little or no trans fat. These efforts are in
response to increased understanding of the link between trans fat and
cardiovascular disease, mandatory trans fat labelling, and the
introduction of voluntary target limits.
- Vitamin and Mineral Addition
- The current regulatory framework for the addition of vitamins and mineral nutrients to food is prescriptive. Health Canada is considering modifications that would enable industry to develop innovative products and provide consumers with a greater choice of foods with added vitamins and minerals.
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