Common Names for Ingredients and Components
This document is incorporated by reference into the Food and Drug Regulations (FDR). Any changes to this document must be made in accordance with the CFIA Incorporation by Reference Policy.
- The ingredient or component set out in column 1 of an item of table 1 is shown in the list of ingredients by the common name set out in column 2 of that item. However, except if one or more of the ingredients or components set out in column 1 of table 2 are shown separately by its common name, all of the ingredients or components set out in column 1 of an item of table 2 may be shown collectively in the list of ingredients by the common name set out in column 2 of that item
- In respect of paragraph B.01.010.1(6)(e), the common name is that set out in column 2 of item 6, 23 or 24 of table 1, whichever is applicable
- In respect of subsection B.01.010.2(1), the applicable food additives are one or more of the food additives set out in column 1 of item 21 of table 2
- In respect of sub-paragraph B.01.010.2(6)(a)(ii), the applicable name is the name set out in column 1 of item 21 of table 2 that is applicable to that sulphite food additive
- In respect of paragraph B.01.305(3)(e), the common names are those set out in column 2 of items 7 to 9 of table 1
- In respect of section B.09.010, the common name is one or more of those set out it in column 2 of item 1 of table 2
| Item | Column 1 Ingredient or component |
Column 2 Common name |
|---|---|---|
| 1 | any oil, fat or tallow described in section B.09.002, except lard, leaf or suet | the name of the meat from which the oil, fat or tallow is obtained plus "oil", "fat" or "tallow" |
| 2 | shortening or margarine containing fats or oils, except shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter | "shortening" or "margarine" modified by "vegetable oil" or "marine oil" or by the common name of the vegetable, animal or marine oil or fat used |
| 3 | shortening or margarine containing coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter | "shortening" or "margarine" modified by the common name of the vegetable oil or fat used |
| 4 | meat | the name of the meat |
| 5 | poultry meat | the name of the poultry |
| 6 | fish | the name of the fish |
| 7 | plant protein product | the name of the plant plus "protein product" |
| 8 | hydrolyzed plant protein | "hydrolyzed" plus the name of the plant plus "protein" or "hydrolysed" plus the name of the plant plus "protein" |
| 9 | any protein isolate | the name of the source of the protein plus "protein" or the common name of the protein isolate |
| 10 | any meat by-product described in section B.14.003, other than gelatin | the name of the meat plus "by-product" or the name of the meat plus the name of the meat by-product |
| 11 | any poultry meat by-product described in section B.22.003 | the name of the poultry plus "by-product" or the name of the poultry plus the name of the poultry meat by-product |
| 12 | any oil or fat referred to in section B.09.002 that has been fully hydrogenated, including tallow, but not including lard | "hydrogenated" plus the name of the meat from which the oil, fat or tallow is obtained, plus "oil", "fat" or "tallow" |
| 13 | any oil or fat referred to in section B.09.002, including tallow, that has been modified by the complete or partial removal of a fatty acid | "modified" plus the name of the meat from which the oil, fat or tallow is obtained, plus "oil", "fat" or "tallow" |
| 14 | one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been fully hydrogenated | "hydrogenated vegetable oil" or "hydrogenated vegetable fat" or "hydrogenated" plus the specific name of the oil or fat |
| 15 | coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been fully hydrogenated | "hydrogenated" plus the specific name of the oil or fat |
| 16 | one or more marine fats or oils that have been fully hydrogenated | "hydrogenated marine oil" or "hydrogenated marine fat" or "hydrogenated" plus the specific name of the oil or fat |
| 17 | one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter, that have been modified by the complete or partial removal of a fatty acid | "modified vegetable oil" or "modified vegetable fat" or "modified" plus the specific name of the oil or fat |
| 18 | coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter that has been modified by the complete or partial removal of a fatty acid | "modified" plus the specific name of the oil or fat |
| 19 | one or more marine fats or oils that have been modified by the complete or partial removal of a fatty acid | "modified marine oil" or "modified" plus the specific name of the oil or fat |
| 20 | starch | the name of the plant plus "starch" |
| 21 | modified starch | "modified" plus the name of the plant plus starch |
| 22 | lecithin | the name of the source of the lecithin plus "lecithin" |
| 23 | crustacean | the name of the crustacean |
| 24 | mollusc | the name of the mollusc |
| Item | Column 1 Ingredient or component |
Column 2 Common name |
|---|---|---|
| 1 | one or more vegetable fats or oils, except coconut oil, palm oil, palm kernel oil, peanut oil or cocoa butter | "vegetable oil" or "vegetable fat" |
| 2 | one or more marine fats or oils | "marine oil" |
| 3 | wine vinegar, spirit vinegar, alcohol vinegar, white vinegar, grain vinegar, malt vinegar, cider vinegar or apple vinegar, singly or in combination | "vinegar" |
| 4 | one or more substances prepared for their flavouring properties and produced from animal or vegetable raw materials or from food constituents derived solely from animal or vegetable raw materials | "flavour" |
| 5 | one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesis | "artificial flavour", "imitation flavour" or "simulated flavour" |
| 6 | one or more spices or herbs | "spice", "spices", "mixed spices", "herbs", "mixed herbs", "seasoning" or "seasonings", in any combination |
| 6.1 | one or more seasonings, other than those set out in item 6 and salt added separately, if the total weight of these seasonings is no more than two per cent of the total weight of the ingredients used in the manufacture of the prepackaged product excluding added water used as an ingredient that has been removed during its manufacture | "seasoning" or "seasonings" |
| 6.2 | one or more ingredients or components set out in item 6 combined with any one or more ingredients or components set out in item 6.1 | "seasoning" or "seasonings" |
| 7 | any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, butter, buttermilk, butter oil, milk fat, cream, milk, partly skimmed milk, skim milk and any other component of milk the chemical composition of which has not been altered and that exists in the food in the same chemical state in which it is found in milk | "milk ingredients" |
| 7.1 | any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium reduced skim milk (obtained by the ion exchange process), casein, caseinates, cultured milk products, milk serum proteins, ultrafiltered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk | "modified milk ingredients" |
| 7.2 | one or more ingredients or components set out in item 7 combined with any one or more ingredients or components set out in item 7.1 | "modified milk ingredients" |
| 8 | any combination of disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate | "sodium phosphate" or "sodium phosphates" |
| 9 | one or more species of bacteria | "bacterial culture" |
| 10 | one or more species of mould | "mold culture" or "mould culture" |
| 11 | preparation containing rennin | "rennet" |
| 12 | milk coagulating enzymes from Aspergillus oryzae RET-1 (pBoel777), Endothia parasitica, Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)) or Mucor pusillus Lindt | "microbial enzyme" |
| 13 | one or more substances the function of which is to impart flavour and that are obtained solely from the plant or animal source after which the flavour is named | the name of the plant or animal source plus the word "flavour" |
| 14 | toasted wheat crumbs made by cooking a dough prepared with flour and water, which may be unleavened, or chemically or yeast leavened, and which otherwise complies with the standard prescribed by sections B.13.021 and B.13.022 as applicable | "toasted wheat crumbs" |
| 15 | that portion of chewing gum, other than the coating, that does not impart sweetness, flavour or colour | "gum base" |
| 16 | sugar, liquid sugar, invert sugar or liquid invert sugar, singly or in combination | "sugar" |
| 17 | glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction does not exceed 60 per cent of the sweetener on a dry basis | "glucose-fructose" |
| 18 | glucose syrups and isomerized glucose syrups, singly or in combination, where the fructose fraction exceeds 60 per cent of the sweetener on a dry basis | "fructose syrup" |
| 19 | sugar or glucose-fructose, singly or in combination | "sugar/glucose-fructose" |
| 20 | water to which carbon dioxide is added | "carbonated water" |
| 21 | one or more of the following food additives, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide and sulphurous acid | "sulfites", "sulfiting agents", "sulphites" or "sulphiting agents" |
| 22 | demineralized water or water otherwise treated to remove hardness or impurities, or fluoridated or chlorinated water | "water" |
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