On November 24, 2015, Diana Ickx, Nutritionist and Project Manager at ACC Label, gave a lecture on nutritional analysis to nutrition students at the University of Montreal. The course presented: a description of nutritional analysis methods factors to consider in the choice of method elements required for nutritional analysis purchasing criteria for a nutritional analysis […]
Proposed Regulations Amending the Food and Drug Regulations Health Canada finalized its proposed regulatory modifications to Canadian food labelling regulations in Canada Gazette Part I, on June 13, 2015. Interested persons may make representations concerning the proposed Regulations within 75 days after the date of publication of this notice, i.e. no later than August 27, […]
Last April 7, 2015, the online Montreal news media La Presse+ published a report revealing major discrepancies between the nutritional data resulting from laboratory analyses of five food products and the nutrition information declared in the nutrition facts tables of the same five foods. The article led us to believe that Nutrition Facts tables are […]
August 5, 2015, Isabelle Gobeil of Radio-Canada contacted ACC Label to discuss the proposed regulatory modifications with respect to food labelling,Click here to access the interview (in French only)
Carole Fournier, President of ACC Label, was interviewed by Marie Allard of La Presse+ regarding: the reliability of Nutrition Facts tables. The subject is discussed in the News (Actualités) section of the April 7th issue of La Presse+. government inspections of nutritional information on food labels in the health (Pause santé) section of the April 7th 2015 issue of La Presse+.
After having conducted a series of consultations with Canadian consumers on ways to improve nutritional labelling on food packaging, Health Canada undertook a broad review of the food labelling regulations. Several regulatory updates are proposed to enhance nutritional labelling, as well as the declaration of ingredients, allergens and bio-active compounds added to food (e.g. caffeine). […]
Food allergens and gluten sources, as well as added sulfites present in a total amount of 10 ppm or more, must be shown on the label, either in the list of ingredients or in a “Contains” statement. Any product derived from the following foods are considered sources of priority allergens: almonds, Brazil nuts, cashews, hazelnuts, […]