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Introduction to Fundamentals of Food Law Webinar Recording Only.

Original Broadcast Date: September 13, 2016

Focusing on:

- An overview of how foods are regulated in Canada. For retail and non retail packaged foods and beverages. 

- The role of federal and provincial authorities and how their legislation shapes compliance. 

- FAQ’s like ‘where to start?’ and more.

- Includes a discussion on how foods will be regulated in the future, such as Food Labelling Modernization and the Safe Foods for Canadians Act.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Introduction to Fundamentals of Food Law Webinar Recording Only.

Original Broadcast Date: September 13, 2016

Focusing on:

- An overview of how foods are regulated in Canada. For retail and non retail packaged foods and beverages. 

- The role of federal and provincial authorities and how their legislation shapes compliance. 

- FAQ’s like ‘where to start?’ and more.

- Includes a discussion on how foods will be regulated in the future, such as Food Labelling Modernization and the Safe Foods for Canadians Act.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Food Labelling Basics Webinar Recording Only.

Original Broadcast Date: September 20, 2016

Focusing on:

 - The basic concepts of food labelling: what to label, where to label, how mandatory information fits on a label. 

- Common name, net content, dealer name & address, ingredient lists and nutrition information are just the basics. There is more to consider, like country of origin, durable life etc. 

- FAQ’s like ‘how to name the food?’, ‘how to present net quantity statements?' and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Food Labelling Basics Webinar Recording Only.

Original Broadcast Date: September 20, 2016

Focusing on:

 - The basic concepts of food labelling: what to label, where to label, how mandatory information fits on a label. 

- Common name, net content, dealer name & address, ingredient lists and nutrition information are just the basics. There is more to consider, like country of origin, durable life etc. 

- FAQ’s like ‘how to name the food?’, ‘how to present net quantity statements?' and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Ingredient Labelling Basics Webinar Recording Only.

Original Broadcast Date: September 27, 2016

Focusing on:

- Gain a better understanding of ingredients, food additives, vitamins and minerals, processing aids and how they may/may not be declared.

- Allergen and ingredient labelling intersects. Learn how to manage both.

- FAQ’s like ‘what does not need to be declared?’, ‘how to determine proper terminology?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Ingredient Labelling Basics Webinar Recording Only.

Original Broadcast Date: September 27, 2016

Focusing on:

- Gain a better understanding of ingredients, food additives, vitamins and minerals, processing aids and how they may/may not be declared.

- Allergen and ingredient labelling intersects. Learn how to manage both.

- FAQ’s like ‘what does not need to be declared?’, ‘how to determine proper terminology?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Ingredient Labelling Beyond Basics Webinar Recording Only.

Original Broadcast Date: October 4, 2015

Focusing on:

- Advanced topics related to clean labelling, labelling of allergens, food additives, vitamins and minerals to help broaden your knowledge and understanding of ingredient labelling. 

- Impact of ingredient list on how nutrition facts are declared and what claims are permitted. 

- FAQ’s like ‘what are preservatives?, 'are they permitted?', 'How are they labelled?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Ingredient Labelling Beyond Basics Webinar Recording Only.

Original Broadcast Date: October 4, 2015

Focusing on:

- Advanced topics related to clean labelling, labelling of allergens, food additives, vitamins and minerals to help broaden your knowledge and understanding of ingredient labelling. 

- Impact of ingredient list on how nutrition facts are declared and what claims are permitted. 

- FAQ’s like ‘what are preservatives?, 'are they permitted?', 'How are they labelled?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Nutrition Labelling Part 1 & 2 (two part session to complete = Nutrition Labelling)** Webinar Recording Only.

Original Broadcast Dates: October 11 and October 25, 2016

Focusing on:

Session 5

- Retail and foodservice packaged foods are obliged to provide nutrition information. Understanding what is needed is the first big step towards determining what format to use. 

- FAQ’s like ‘what is the smallest nutrition facts table that may be used?’, ‘how to determine which format must be used?’ and more.

- Includes discussion on how recent Health Canada (HC) proposals to Food and Drug Regulations (FDR) may impact these aspects of labelling.

 

Session 6

- Now that you know what format to use, let’s look at presenting it on a label as required. 

- Nutrition information presentation involves understanding the prescriptive rounding rules, how percent DV’s are calculated, etc. 

- FAQ’s like ‘what is the serving size of my food?’, ‘how is the reference amount related to my serving size?’ and more.

- Includes discussion on how recent HC proposals to the FDR may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Nutrition Labelling Part 1 & 2 (two part session to complete = Nutrition Labelling)** Webinar Recording Only.

Original Broadcast Dates: October 11 and October 25, 2016

Focusing on:

Session 5

- Retail and foodservice packaged foods are obliged to provide nutrition information. Understanding what is needed is the first big step towards determining what format to use. 

- FAQ’s like ‘what is the smallest nutrition facts table that may be used?’, ‘how to determine which format must be used?’ and more.

- Includes discussion on how recent Health Canada (HC) proposals to Food and Drug Regulations (FDR) may impact these aspects of labelling.

 

Session 6

- Now that you know what format to use, let’s look at presenting it on a label as required. 

- Nutrition information presentation involves understanding the prescriptive rounding rules, how percent DV’s are calculated, etc. 

- FAQ’s like ‘what is the serving size of my food?’, ‘how is the reference amount related to my serving size?’ and more.

- Includes discussion on how recent HC proposals to the FDR may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Nutrient Content Claims Basics Webinar Recording Only.

Original Broadcast Date: November 8, 2016

Focusing on:

- Nutrient content claims such as light, low in sodium, trans fat free, etc. are regulated. Learn how to and how not to make nutrient content claims on labels or in advertising.

- Nutrient content claims are very prescriptive and leave little room from artistic interpretation.

- FAQ’s like ‘is the food a good source of protein?’, ‘under what conditions can "LIGHT" be used to describe a food?' and more.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Nutrient Content Claims Basics Webinar Recording Only.

Original Broadcast Date: November 8, 2016

Focusing on:

- Nutrient content claims such as light, low in sodium, trans fat free, etc. are regulated. Learn how to and how not to make nutrient content claims on labels or in advertising.

- Nutrient content claims are very prescriptive and leave little room from artistic interpretation.

- FAQ’s like ‘is the food a good source of protein?’, ‘under what conditions can "LIGHT" be used to describe a food?' and more.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Health Claims Basics Webinar Recording Only.

Original Broadcast Date: November 15, 2016

Focusing on:

-Health claims are generalized in various categories such as those that are disease risk reduction, nutrient function, and generalized health claims. Health claims are related to nutrient content considerations (but not exclusively). Some claims are more complex than other. We’ll take a look at a wide range of claims.

- FAQ’s like ‘is my food suitable for weight maintenance or weight loss?’, ‘which claims require premarket notification?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Health Claims Basics Webinar Recording Only.

Original Broadcast Date: November 15, 2016

Focusing on:

-Health claims are generalized in various categories such as those that are disease risk reduction, nutrient function, and generalized health claims. Health claims are related to nutrient content considerations (but not exclusively). Some claims are more complex than other. We’ll take a look at a wide range of claims.

- FAQ’s like ‘is my food suitable for weight maintenance or weight loss?’, ‘which claims require premarket notification?’ and more.

- Includes discussion on how recent Health Canada proposals to the Food and Drug Regulations may impact these aspects of labelling.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Wrap-Up/Open Questions & Answers Webinar Recording Only.

Original Broadcast Date: December 6, 2016

Focusing on:

- This is an open session that addresses participant directed questions on the previous 9 topics that might have sparked greater interest or that require further clarification.

- Bring your questions. We will try to answer them. 

- This session is a bonus session for participants who attend 5 or more sessions within this series.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Wrap-Up/Open Questions & Answers Webinar Recording Only.

Original Broadcast Date: December 6, 2016

Focusing on:

- This is an open session that addresses participant directed questions on the previous 9 topics that might have sparked greater interest or that require further clarification.

- Bring your questions. We will try to answer them. 

- This session is a bonus session for participants who attend 5 or more sessions within this series.


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.

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Qualitative Claims Basics Webinar Recording Only

Original Broadcast Date: November 22, 2016

Focus on: 

- Qualitative claims like natural, no artificial flavours and colours, no MSG, no GMO, organic, preservative free, etc. Your knowledge gained from Sessions 1-8 will be useful. 

- Learn how CFIA views these claims and how CFIA’s Food Labelling for Industry is used to govern them. 

- FAQ’s like ‘is the food GMO free?’, ‘what is meant by ‘natural?’ and more.

- Includes discussion on CFIA food labelling modernization efforts and how they may impact “highlight of ingredients”


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.



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Qualitative Claims Basics Webinar Recording Only

Original Broadcast Date: November 22, 2016

Focus on: 

- Qualitative claims like natural, no artificial flavours and colours, no MSG, no GMO, organic, preservative free, etc. Your knowledge gained from Sessions 1-8 will be useful. 

- Learn how CFIA views these claims and how CFIA’s Food Labelling for Industry is used to govern them. 

- FAQ’s like ‘is the food GMO free?’, ‘what is meant by ‘natural?’ and more.

- Includes discussion on CFIA food labelling modernization efforts and how they may impact “highlight of ingredients”


Are you a Food Suite Update Subscriber? Please contact us before you make your purchase at lesuites@legalsuites.com to obtain your coupon code for a $30.00 discount.



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New Canadian Regulations Amending the Food and Drug Regulations — Nutrition Labelling, Other Labelling Provisions and Food Colours (2016) is delivered through a live online webinar and will focus on:

- Advanced topics related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

- Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled. How allergen labelling will be affected.  And the introduction of new health claims regarding heart disease reduction.

- These substantial amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

- Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory haze so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

- BONUS: Health Canada's recent consultations regarding front of package labelling and partially hydrogenated oils ban, as well as, Canada's food guide.  Learn where this is at and what is being talked about.


Note: This recording includes content covered in the following live webinar sessions dated: February 7, 2017, March 7, 2017, April 4, 2017 and May 9 2017 inclusively
 


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New Canadian Regulations Amending the Food and Drug Regulations — Nutrition Labelling, Other Labelling Provisions and Food Colours (2016) is delivered through a live online webinar and will focus on:

- Advanced topics related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

- Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled. How allergen labelling will be affected.  And the introduction of new health claims regarding heart disease reduction.

- These substantial amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

- Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory haze so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

- BONUS: Health Canada's recent consultations regarding front of package labelling and partially hydrogenated oils ban, as well as, Canada's food guide.  Learn where this is at and what is being talked about.


Note: This recording includes content covered in the following live webinar sessions dated: February 7, 2017, March 7, 2017, April 4, 2017 and May 9 2017 inclusively
 


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Introduction to Fundamentals of Food Law RECORDING ONLY

Original Broadcast Date: September 14, 2017 

Session 1:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- An overview of how foods are regulated in Canada; for retail and non retail packaged foods and beverages.

- The role of federal and provincial authorities and how their legislation shapes compliance.

- The webinar exposes a number of key food laws and regulations the influence compliance. We also look at compliance resources and few strategies to help us keep pace with the many changes constantly in front of us.

- We explore special regulatory considerations like Interim Marketing Authorization, Marketing Authorizations and Temporary Marketing Authorization and their role in working around regulatory obstacles.

- Topics include the reshaping of how foods under the Food and Drug Regulations and the Safe Food for Canadians Regulations, (proposed January 21, 2017), will impact food labelling and compliance. Further food labelling modernization initiatives being worked on by CFIA and Health Canada will be discussed.


Goal: The goal of this webinar is to build on the foundational understanding of foods law and regulations, which is an essential component of managing compliance. The following 9 session build on top of this foundation.


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Introduction to Fundamentals of Food Law RECORDING ONLY

Original Broadcast Date: September 14, 2017 

Session 1:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- An overview of how foods are regulated in Canada; for retail and non retail packaged foods and beverages.

- The role of federal and provincial authorities and how their legislation shapes compliance.

- The webinar exposes a number of key food laws and regulations the influence compliance. We also look at compliance resources and few strategies to help us keep pace with the many changes constantly in front of us.

- We explore special regulatory considerations like Interim Marketing Authorization, Marketing Authorizations and Temporary Marketing Authorization and their role in working around regulatory obstacles.

- Topics include the reshaping of how foods under the Food and Drug Regulations and the Safe Food for Canadians Regulations, (proposed January 21, 2017), will impact food labelling and compliance. Further food labelling modernization initiatives being worked on by CFIA and Health Canada will be discussed.


Goal: The goal of this webinar is to build on the foundational understanding of foods law and regulations, which is an essential component of managing compliance. The following 9 session build on top of this foundation.


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Food Labelling Basics, RECORDING ONLY

Original Broadcast Date: September 21, 2017

Session 2:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- The basic concepts of food labelling: what to label, where to label, how mandatory information should be presented on a label.

- Common name, net content, dealer name & address, ingredient lists and nutrition information are just the basics. There is more to consider, like country of origin, durable life, special storage instruction, etc.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include front of packaging nutrition information, further changes to ingredient labelling, county of origin, highlighting of ingredient and flavours, dealer name address, etc.

Goal: The goal of this webinar is to build competency on how to label foods today and for the foreseeable future, as well as to gain a better appreciation of the food labelling modernization initiative and how they will shape the future of food labelling in Canada.



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Food Labelling Basics, RECORDING ONLY

Original Broadcast Date: September 21, 2017

Session 2:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- The basic concepts of food labelling: what to label, where to label, how mandatory information should be presented on a label.

- Common name, net content, dealer name & address, ingredient lists and nutrition information are just the basics. There is more to consider, like country of origin, durable life, special storage instruction, etc.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include front of packaging nutrition information, further changes to ingredient labelling, county of origin, highlighting of ingredient and flavours, dealer name address, etc.

Goal: The goal of this webinar is to build competency on how to label foods today and for the foreseeable future, as well as to gain a better appreciation of the food labelling modernization initiative and how they will shape the future of food labelling in Canada.



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Ingredient Labelling Basics RECORDING ONLY

Original Broadcast Date: September 26 , 2017

Session 3:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Gain a better understanding of ingredients, food additives, vitamins and minerals, processing aids and how and how they may/may not be declared.

- Allergen and ingredient labelling intersects. Learn how to manage both.

- Learn about special exemptions, how to workout proper ingredient terminology.

- What are “sugars-based ingredients” and how will they shape a list of ingredients under the new regulations.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include further changes to ingredient labelling and use of collective ingredient terminology. Until the end of the transition period on December 14, 2021, most of use will need to manage both the former and new regulations under the Food and Drug Regulations.

Goal: The goal of this webinar is to build confidence in the fundamental understanding of how to properly label the list of ingredients and allergen, gluten source and sulphites. There is no room for error here.


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Ingredient Labelling Basics RECORDING ONLY

Original Broadcast Date: September 26 , 2017

Session 3:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Gain a better understanding of ingredients, food additives, vitamins and minerals, processing aids and how and how they may/may not be declared.

- Allergen and ingredient labelling intersects. Learn how to manage both.

- Learn about special exemptions, how to workout proper ingredient terminology.

- What are “sugars-based ingredients” and how will they shape a list of ingredients under the new regulations.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include further changes to ingredient labelling and use of collective ingredient terminology. Until the end of the transition period on December 14, 2021, most of use will need to manage both the former and new regulations under the Food and Drug Regulations.

Goal: The goal of this webinar is to build confidence in the fundamental understanding of how to properly label the list of ingredients and allergen, gluten source and sulphites. There is no room for error here.


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Ingredient Labelling Beyond Basics, RECORDING ONLY

Original Braodcast Date: October 19, 2017

Session 4:

Prepare for more in-depth knowledge in this subject area. A more detailed look at this labelling topic, for individuals requiring more than just the basics. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Advanced topics related to clean labelling, labelling of allergens, food additives, vitamins and minerals to help broaden your knowledge and understanding of ingredient labelling.

- Impact of ingredients on how nutrition facts are declared and what claims are permitted.

- Impact of ingredients on non-nutrient content claims like "no preservatives", for example.

- The difference between food additives and processing aids, and how to mange both will be discussed. We cover ingredients of special interest, including novel foods and dietary fibre.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include further changes to ingredient labelling and considerations related managing label compliance to when flavours and ingredients are highlighted outside a list of ingredients. CFIA plans to expand on the idea of collective ingredient terminology. Lets take a peak at what they are thinking.

Goal: The goal of this webinar is to gain a deeper appreciation of food ingredient labelling topics, and make the knowledge obtained in the previous webinar work for us in setting up compliant list of ingredients that is not only complaint but also meeting the objective of being compact and clean looking.


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Ingredient Labelling Beyond Basics, RECORDING ONLY

Original Braodcast Date: October 19, 2017

Session 4:

Prepare for more in-depth knowledge in this subject area. A more detailed look at this labelling topic, for individuals requiring more than just the basics. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Advanced topics related to clean labelling, labelling of allergens, food additives, vitamins and minerals to help broaden your knowledge and understanding of ingredient labelling.

- Impact of ingredients on how nutrition facts are declared and what claims are permitted.

- Impact of ingredients on non-nutrient content claims like "no preservatives", for example.

- The difference between food additives and processing aids, and how to mange both will be discussed. We cover ingredients of special interest, including novel foods and dietary fibre.

- Topics include food labelling modernization initiatives being worked on by Health Canada and CFIA. These include further changes to ingredient labelling and considerations related managing label compliance to when flavours and ingredients are highlighted outside a list of ingredients. CFIA plans to expand on the idea of collective ingredient terminology. Lets take a peak at what they are thinking.

Goal: The goal of this webinar is to gain a deeper appreciation of food ingredient labelling topics, and make the knowledge obtained in the previous webinar work for us in setting up compliant list of ingredients that is not only complaint but also meeting the objective of being compact and clean looking.


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Session 5 & 6: Nutrition Labelling Part 1 & 2 (two part session to complete = Nutrition Labelling)** RECORDING ONLY

Original Broadcast Dates:

Session 5: October 31, 2017

Session 6: November 7, 2017

Session 5:  

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Retail and foodservice packaged foods are obliged to provide nutrition information. Understanding what is needed is the first big step towards determining what format to use.

- Step by step: Learn which format to use then how to present that format on a label as required. Applicable exemptions will be covered.

- Topics include managing labelling under the former and the new regulations. There are new rules on nutrition fact formats, serving sizes, daily values and reference amounts.

Goal: The goal of this webinar is to gain a solid understanding of nutrition labelling basics. Attendees should be confident after the webinar in selecting a nutrition facts format. This lays the foundation to speak on serving sizes and how to declare the content wit the nutrition facts table in the next webinar in this series.

 

Session 6:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Step by Step: Now that you know what format to use, now learn how to determine a serving size and how to present nutrition information in a nutrition fact table.

- Nutrition information presentation involves understanding many details, including: (1) the prescriptive rounding rules, (2) how percent DV’s are calculated, (3) serving size matters, and so on.

- Learn how CFIA gauges accuracy of declared nutrient values.

- Topics include managing labelling under the former and the new regulations. There are new rules on serving, daily values and reference amounts.

Goal: The goal of this webinar is to build on the knowledge gained in the previous webinar and build on that so by the end, attendees will have the confidence to select a suitable nutrition facts table and to ensure that the nutrition information fits with expectations and requirements.

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Session 5 & 6: Nutrition Labelling Part 1 & 2 (two part session to complete = Nutrition Labelling)** RECORDING ONLY

Original Broadcast Dates:

Session 5: October 31, 2017

Session 6: November 7, 2017

Session 5:  

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Retail and foodservice packaged foods are obliged to provide nutrition information. Understanding what is needed is the first big step towards determining what format to use.

- Step by step: Learn which format to use then how to present that format on a label as required. Applicable exemptions will be covered.

- Topics include managing labelling under the former and the new regulations. There are new rules on nutrition fact formats, serving sizes, daily values and reference amounts.

Goal: The goal of this webinar is to gain a solid understanding of nutrition labelling basics. Attendees should be confident after the webinar in selecting a nutrition facts format. This lays the foundation to speak on serving sizes and how to declare the content wit the nutrition facts table in the next webinar in this series.

 

Session 6:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Step by Step: Now that you know what format to use, now learn how to determine a serving size and how to present nutrition information in a nutrition fact table.

- Nutrition information presentation involves understanding many details, including: (1) the prescriptive rounding rules, (2) how percent DV’s are calculated, (3) serving size matters, and so on.

- Learn how CFIA gauges accuracy of declared nutrient values.

- Topics include managing labelling under the former and the new regulations. There are new rules on serving, daily values and reference amounts.

Goal: The goal of this webinar is to build on the knowledge gained in the previous webinar and build on that so by the end, attendees will have the confidence to select a suitable nutrition facts table and to ensure that the nutrition information fits with expectations and requirements.

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Nutrient Content Claims Basics,  RECORDING ONLY

Original Broadcast Date: November 9, 2017

Session 7:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Representations related to the content of nutrients are prohibited by the Food and Drug Regulations. Only those claims recognized by the FDR are permitted. Learn about those claims and the criteria by which they would be evaluated as being compliant.

- We take a peak at certain type od f of claims like such as light, low in sodium, trans fat free, etc. Learn the do's and don'ts to nutrient content claims on labels or in advertising.

- Nutrient content claims are very prescriptive and leave little room from artistic interpretation.

- Discuss the impact of Health Canada’s new regulations on serving sizes and reference amounts on nutrient content claims.

Goal: The goal of this webinar is for attendees to gain confidence in understanding what are considered nutrient content claims and how these may and must be declared on a label.


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Description:

Nutrient Content Claims Basics,  RECORDING ONLY

Original Broadcast Date: November 9, 2017

Session 7:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Representations related to the content of nutrients are prohibited by the Food and Drug Regulations. Only those claims recognized by the FDR are permitted. Learn about those claims and the criteria by which they would be evaluated as being compliant.

- We take a peak at certain type od f of claims like such as light, low in sodium, trans fat free, etc. Learn the do's and don'ts to nutrient content claims on labels or in advertising.

- Nutrient content claims are very prescriptive and leave little room from artistic interpretation.

- Discuss the impact of Health Canada’s new regulations on serving sizes and reference amounts on nutrient content claims.

Goal: The goal of this webinar is for attendees to gain confidence in understanding what are considered nutrient content claims and how these may and must be declared on a label.


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Health Claims Basics,   RECORDING ONLY

Original Broadcast Date: November 14, 2017

Session 8:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Health claims come in variety of general types. Some require prior notice and approval by Health Canada and others do not. Gain a better appreciation of what health claims are and how they are regulated.

- We approach health claims by an organized view of certain categories such as those that are disease risk reduction, nutrient function, food function and generalized health claims. Some claims are more complex than others. A wide range of health claims will be covered.

- Learn if your food is eligible to make any health claims, and if so how these are to be labelled. Considerations related to weight maintenance and weight loss will be covered. 

Goal: The goal of this webinar is for attendees to gain a better appreciation of Canadian health clams, and the complex requirements and considerations that need to be addressed.

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Description:

Health Claims Basics,   RECORDING ONLY

Original Broadcast Date: November 14, 2017

Session 8:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Health claims come in variety of general types. Some require prior notice and approval by Health Canada and others do not. Gain a better appreciation of what health claims are and how they are regulated.

- We approach health claims by an organized view of certain categories such as those that are disease risk reduction, nutrient function, food function and generalized health claims. Some claims are more complex than others. A wide range of health claims will be covered.

- Learn if your food is eligible to make any health claims, and if so how these are to be labelled. Considerations related to weight maintenance and weight loss will be covered. 

Goal: The goal of this webinar is for attendees to gain a better appreciation of Canadian health clams, and the complex requirements and considerations that need to be addressed.

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Qualitative Claims Basics,  RECORDING ONLY

Original Broadcast Date: December 7, 2017

Session 9: 

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Qualitative claims like “natural”, “no artificial flavours and colours”, “no MSG”, “no GMO”, “organic”, “preservative free”, etc. Your knowledge gained from Sessions 1-8 will be useful here in better understanding of their influence on other parts of labelling like nutrition and ingredient labelling.

- Method of production claims will be covered, such “not raised with the use of antibiotics”. How these claims are to be substantiated will be discussed.

- Learn how CFIA views these claims and how CFIA’s Food Labelling for Industry is used to interpret and govern them.

- CFIA’s food labelling modernization is looking at possibly introducing quantitative ingredient labelling when ingredient are highlighted. Modernization is also looking when flavours are highlighted and how these may need to be supported with additional statements. CFIA is also looking at placing more responsibility on industry in managing how low risk claims are qualified and a how new information technology might be used to help support such claims.

Goal: It is easy to mispresent a food, even with factual statements. Claims are context sensitive and may require additional context for clarity. At the end of the webinar attendees will be exposed to greater insight in avoiding the misrepresenting their foods when such claims are used.



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Description:

Qualitative Claims Basics,  RECORDING ONLY

Original Broadcast Date: December 7, 2017

Session 9: 

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential. 

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

This Session:

- Qualitative claims like “natural”, “no artificial flavours and colours”, “no MSG”, “no GMO”, “organic”, “preservative free”, etc. Your knowledge gained from Sessions 1-8 will be useful here in better understanding of their influence on other parts of labelling like nutrition and ingredient labelling.

- Method of production claims will be covered, such “not raised with the use of antibiotics”. How these claims are to be substantiated will be discussed.

- Learn how CFIA views these claims and how CFIA’s Food Labelling for Industry is used to interpret and govern them.

- CFIA’s food labelling modernization is looking at possibly introducing quantitative ingredient labelling when ingredient are highlighted. Modernization is also looking when flavours are highlighted and how these may need to be supported with additional statements. CFIA is also looking at placing more responsibility on industry in managing how low risk claims are qualified and a how new information technology might be used to help support such claims.

Goal: It is easy to mispresent a food, even with factual statements. Claims are context sensitive and may require additional context for clarity. At the end of the webinar attendees will be exposed to greater insight in avoiding the misrepresenting their foods when such claims are used.



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Wrap-Up/Open Q & A's,  RECORDING ONLY

Original Broadcast Date: December 12, 2017

Session 10:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic. 

This Session:

- This is an open session to help address participants' questions on the previous 9 session that might have sparked greater interest or that require further clarification.

- Bring your questions. We’ll try to answer them.

Goal: Here attendees can bring their questions for an open and frank discussion on a variety of food labelling matters. This provides an excellent opportunity to provide additional clarity or context on food labelling matters covered in the previous 9 sessions.  

This session is a bonus session for participants who attend 5 or more sessions within this series.



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Description:

Wrap-Up/Open Q & A's,  RECORDING ONLY

Original Broadcast Date: December 12, 2017

Session 10:

Upgrade your knowledge and understanding of Canadian food laws and regulations. Ask questions of leading experts in the field of food labelling and learn how to strategically use the regulations and regulatory process to optimize your market potential.  

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic. 

This Session:

- This is an open session to help address participants' questions on the previous 9 session that might have sparked greater interest or that require further clarification.

- Bring your questions. We’ll try to answer them.

Goal: Here attendees can bring their questions for an open and frank discussion on a variety of food labelling matters. This provides an excellent opportunity to provide additional clarity or context on food labelling matters covered in the previous 9 sessions.  

This session is a bonus session for participants who attend 5 or more sessions within this series.



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New Nutrition Labelling Other Labelling Provisions and Food Colours (2016) Recording Only

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let’s take a peak at further food labelling modernization happening now and between 2021.


Original Broadcast Date: January 23, 2018 


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New Nutrition Labelling Other Labelling Provisions and Food Colours (2016) Recording Only

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let’s take a peak at further food labelling modernization happening now and between 2021.


Original Broadcast Date: January 23, 2018 


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New Nutrition Labelling Other Labelling Provisions and Food Colours (2016)

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let's take a peak at further food labelling modernization happening now and between 2021.

Original Broadcast Date:  February 20, 2018 

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Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours (2016)

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let's take a peak at further food labelling modernization happening now and between 2021.

Original Broadcast Date:  February 20, 2018 

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New Nutrition Labelling Other Labelling Provisions and Food Colours (2016)

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let's take a peak at further food labelling modernization happening now and between 2021.

Original Broadcast Date:  April 3rd, 2018


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Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours (2016)

 

Course Details:

Prepare yourself for the new Canadian label.  Gain the knowledge and understanding you will need to implement these new Canadian food labelling regulations. Ask questions of leading experts in the field of food labelling and learn how to effectively work with these new regulations to properly, correctly and successfully plan for the required changes in the months ahead.

By purchasing/subscribing to the webinar, you will have 12 month on-line access to support materials like the presentation document and any additional supporting documents, links to pertinent government websites and so on that are covered in this topic.

THIS SESSION:

1. Gain a better understanding of the more stringent serving size rules. Learn how they effect your nutrition labelling and nutrient content claims.

2. Learn about the “sugars-based ingredient” ingredient labelling rules and how they will impact your ingredient list labelling.

3. We will highlight the amendments related to nutrition, ingredient and allergen labelling, serving sizes and reference amounts, daily values, sugar and colour labelling and health claims.

4. Impact of new regulations on ingredient lists and nutrition facts formats.  The new manner in which colours and sugars must be labelled in a list of ingredients. How allergen and precautionary labelling will be affected.  And the introduction of new health claim related to fruits and vegetables and the influence of risk reduction of heart disease.

5. These significant amendments to the Food and Drug Regulations are expected to impact the entire food industry.  Learn how to plan for the changes so that your transition can be as smooth as possible.

6. Gary Gnirss will be presenting this webinar.  His presentations are jam-packed with valuable information.  He encourages you to think through the regulatory fog so that you can effectively apply your newly gained knowledge to your specific scenarios.  Get involved with your questions, before, during and after the live presentation.

7. BONUS: Health Canada's recent consultations regarding front of package labelling, as well as Canada's food guide.  Learn where this is at and what is being talked about. Let's take a peak at further food labelling modernization happening now and between 2021.

Original Broadcast Date:  April 3rd, 2018


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LEGAL SUITES® STORE INFO...

STORE:A number of Food Suite® subscription packages can be purchased from the Legal Suites® Store. To purchase subscriptions users must be logged into an existing account or a new account must be set up. Most major credit cards are accepted.

COUPONS: The cost of subscriptions may be offset by applying a coupon code at the time of checkout. When coupons are offered to attendees at Food Suite® Workshops, they often cover 100% the cost of the subscription offered. Promotional coupons generally cover only a portion of the subscription price. Any balance owning can be paid for via a major credit card. Coupons are only applicable to the subscriptions they have been assigned to.  


Please contact the Food Suite® Training Support Team at 705-435-2041 or by e-mail at mailto://support@legalsuites.com if you have any questions.

 

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