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Qualitative Claims Basics, December 7, 2017 WEBINAR only

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.


December 7, 2017 Time: 2:00 pm – 4:30 pm (ET)


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Description:

Description:

Qualitative Claims Basics, December 7, 2017 WEBINAR only

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.


December 7, 2017 Time: 2:00 pm – 4:30 pm (ET)


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Wrap-Up/Open Q & A's, December 12, 2017 WEBINAR only

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.


December 12, 2017  Time: 2:00 pm – 4:30 pm (ET)


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Description:

Wrap-Up/Open Q & A's, December 12, 2017 WEBINAR only

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.


December 12, 2017  Time: 2:00 pm – 4:30 pm (ET)


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New Nutrition Labelling Other Labelling Provisions and Food Colours Webinar 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.


January 23, 2018 Time: 2:00 pm –4:30 pm (ET)


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Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours Webinar 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.


January 23, 2018 Time: 2:00 pm –4:30 pm (ET)


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Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours 

 

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.


Date: February 20, 2018

Time: 2 - 4:30pm (ET)

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Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours 

 

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.


Date: February 20, 2018

Time: 2 - 4:30pm (ET)

Hide Full Text
Options:
Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours 

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.

Date: April 3, 2018

Time: 2pm - 4:30pm (ET)

Read More
Description:

New Nutrition Labelling Other Labelling Provisions and Food Colours 

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.

Date: April 3, 2018

Time: 2pm - 4:30pm (ET)

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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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