Preparing and properly declaring a list of ingredients is one of the most challenging requirements in food labelling. Are you confident in the regulatory compliance of your existing or new ingredient listing? This program will focus on the requirements of Food and Drug Regulations which cover all foods and beverages sold in Canada. At the end of the program, you will be able to:

1. Identify the foods that are exempt from ingredient listings

2. Explain the basics of ingredient labelling (e.g. typeface, type height, location), and generate presentation and options

3. Understand nomenclature (e.g. common names, class names, collective names)

4. Interpret component declarations and exemptions

5. Define food additives and Marketeting Authorizations (MA)

6. Differentiate between processing aids, incidental additives, ingredient omissions and substitutions

7. Discuss the influence of ingredients on nutrition labelling

8. Describe CFIA’s Highlighting of Ingredients & Flavours guidelines

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Designed as an ideal companion and follow up to the Canadian Ingredient Labelling workshop, this program offers an advanced look at select Canadian ingredient labelling regulations to ensure a strong understanding of regulatory requirements for compliance. This interactive workshop provides an in-depth study of enhanced food allergen, gluten source and sulphite labelling, precautionary allergen labelling, CFIA’s Guidelines for Highlighting of Ingredients and Flavour, organics and labelling and advertising claims related to ingredients. Ask questions of a leading regulatory expert and navigate the complexities of food labelling rules, regulations, policies and guidelines. At the end of the program, you will be able to:

1. Manage and address allergen and precautionary allergen labelling

2. Understand how ingredient labelling rules affect your efforts to simplify your ingredient lists and manage the clean labelling process

3. Review your list of ingredients considering the marketability of your product (i.e. is your food really MSG free, preservative free, natural, made with natural ingredients or pure?)
4. Discuss how CFIA’s Guidelines for Highlighting of Ingredients and Flavours affect label and advertising statements
5. Discuss formulating an organic food and the type of ingredients that may or may not be used

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods for further manufacture. Many retail and food service companies driven by consumer demands are voluntarily providing nutrition information where such information is exempt under the law. Learn how to present nutrition information when it is mandatory and how to do so voluntarily. This course provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims. At the end of the program, you will be able to:

1. Identify the requirements for nutrition labelling, exemptions, and declaration of core nutrition and additional information

2. Describe various Nutrition Facts Table (NFT) formats and their components: serving size, reference amounts, reference standards, recommended daily intake, weighted recommended nutrient intakes, daily values, tolerances for nutrient declarations

3. Understand how nutrient values are calculated and rounded

4. Understand Available Display Surface (ADS) and its influence on NFT formatting, location and orientation
5. Differentiate between the use of databases versus wet-lab testing
6. Recognize various forms of allowable nutrient content and health claims
7. Comprehend how ingredient labelling, label claims and adverting affects the presentation of a NFT

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

An ideal next step up from the Canadian Nutrition Labelling Program. The day will feature more hands on workshop exercises designed to make more practical use of the knowledge gained in the Canadian Nutrition Labelling Program. A more detailed look at nutrient content claims and health claims will also be featured. At the end of the program, you will be able to:

1. Better understand both the correct and incorrect ways of nutrition labelling, and what errors might constitute a more significant issue

2. Have a clearer view of how the ingredient list, nutrient content and health claims affect the NFT

3. Be able to translate nutrient data for use in a nutrition facts table. Also be able to accurately present that information in a NFT

4. Know how CFIA gauges tolerance related declared nutrient values

5. Better understand the different categories of nutrient content claims and statements. Know what criteria is applicable that make such claims eligible or those that disqualify claims. Learn how to properly present them on a label or in advertisements

6. Better understand the different categories of health claims and statements. Know what criteria is applicable that make such claims eligible or those that disqualify claims. Learn how to properly present them on a label or in advertisements

7. Get a sneak peek at what modernization changes related to nutrition labelling and health claims Health Canada has proposed in June 2015

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Industry has an opportunity to cater to the growing needs and demands of the consumer via food fortification. The addition of certain vitamins and minerals to a simple food can increase the health benefits of that food considerably. Are you a food manufacturer or a processor seeking more information on food fortification regulations? Are you looking for information regarding the fortification of foods to be used for special dietary use? Do you want to know all about the proposed changes by Health Canada to update, expand and improve national food fortification policies? If so, this is the workshop for you. At the end of the program, you will be able to:

1. Define current regulations governing vitamin, mineral and amino acid fortification

2. Discuss current status of food regulations

3. Explain fortification of foods for special dietary use. Identify non-vitamin/mineral fortification considerations (e.g. omega fatty acids)

4. Discuss Canada's new supplemented food rules

5. Analyze special labelling considerations related to fortification

6. Define and understand analytical testing and record-keeping

7. Interpret CFIA’s methodologies for evaluating compliance and future regulatory developments in food fortification

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Designed for an audience with familiarity with ingredient labelling, this one-day workshop will provide in-depth information on the regulations governing additive use. It will cover a full spectrum of food products, including meat, non-meat, processed foods, bakery goods, and snacks. At the end of the program, you will be able to:

1. Define food additives and ingredients that qualify as food additives

2. Discuss Canadian requirements and legislation pertaining to processed foods and additives

3. Discuss and explain the role of functional ingredients (flavours, fibres, vitamins, minerals and nutritive ingredients) and regulations pertaining to these ingredients

4. Identify labelling and claim requirements for additives (flavours, colours, etc.)

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

The enhanced Canadian allergen labelling regulations were unveiled in February 2011. It is required that the labelling be in a clearer language and the declaration of otherwise "hidden" allergens, gluten sources, and sulphites be clearly visible. At the end of the program, you will be able to:

1. List which foods are subject to the regulations and which are exempt

2. Define food allergens, gluten sources, and sulphites

3. Explain how to declare food allergens, gluten sources, and sulphites in a list of ingredients

4. Explain how to declare food allergens, gluten sources, and sulphites in a contains statement

5. Determine how best to declare cautionary allergen statements

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Designed to provide an overview of Canadian food labelling considerations, this program covers food labelling under federal jurisdiction for wide range foods from manufactured foods like snacks, bakery products, processed fruits and vegetables to meat and poultry products. It covers basic labelling considerations, (common name, net contents, ingredient list, nutrition facts and dealer name address), as well as additional labelling considerations that may apply, (storage information, durable life dates, artificial sweeteners statements, vignettes, artificial flavours, country of origin, etc.). Labelling requirements under the Food and Drug Regulations, Consumer Packaging and Labelling Regulations, Processed Products Regulations, Meat Inspection Regulations 1990, Organic Products Regulations 2009, Fish Inspection Regulations, Dairy Product Regulations will be discussed. At the end of the program, you will be able to:

1. Develop a food label under various federal legislation

2. Identify foods requiring a label and what exemptions may be applicable

3. Understand packaging and labelling definitions and how they relate to the presentation of information, type heights, etc.

4. Better appreciate how layout options can address your design objectives

5. Differentiate between retail (consumer) and non-retail (foodservice/further manufacture) labelling considerations

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Designed as a comprehensive overview of food labelling under the U.S. Food and Drug Administration (FDA), this program explores the Federal Food, Drug and Cosmetic Act, the Code for Federal Regulations (Title 21), the Fair Packaging and Labeling Act, and other valuable resource guides as they relate to food labelling. Through presentations and workshop exercises, this program builds your knowledge and confidence to navigate the U.S. food labelling landscape. Comprehensive resource materials, including the Food Suite® Smart Tools US Food Labeling (Foods Under FDA) CD, are provided to enable you to begin working on U.S. food labelling immediately. At the end of the program, you will be able to:

1. Identify and define the package, the label and their features (principle panel display, information panel, common name, net contents, ingredient list, nutrition facts, country of origin, etc.
2. Understand technical features related to nutrition labelling, nutrient content claims and health claims
3. Discuss ingredient labelling, allergen labelling, nomenclature, incidental additives, and processing aids
4. Recognize food labelling warnings, notices and safe handling statements
5. Understand nutrient content and health claims
6. Identify proper use of descriptive terms (e.g. fresh, natural, organic)

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.

Please Note: Due to the time constraints of this one-day program, this workshop will not cover infant food labelling, dietary supplements, restaurant foods, or alcoholic beverages.

The Food Labelling Short Course provides an intensive two-day training on the labelling requirements for food and beverages in both Canada and the U.S., and will give you tools and knowledge required to begin working on your product labels. Regulatory professionals will benefit from this focused study of labeling requirements under Canadian regulations, including the Food and Drug Regulations, Consumer Packaging and Labelling Regulations, Processed Products Regulations, Meat Inspection Regulations 1990, Organic Products Regulations 2009, Fish Inspection Regulations and Dairy Product Regulations and the food labelling under the U.S. Food and Drug Administration (FDA) including the Federal Food, Drug and Cosmetic Act, the Code for Federal Regulations (Title 21), and the Fair Packaging and Labeling Act.

See descriptions above for Canadian Food Labelling and U.S. Food Labelling under the FDA Workshops.

Please visit our workshop calendar to learn about up-and-coming public workshops and webinars.