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Now available at #Costco: #Folios Parmesan Cheese Wraps from #LotitoFoods, distributed by #Norseland in a packaging approved by #ACCLabel. Folios: endless possibilities for creative chefs!

Now available: Ski Queen Cheeses from Tine, in their new packaging approved by ACC Label.

Now available: Jarlsberg Cheeses from Tine, in their new packaging approved by ACC Label.

At a seminar organized by Les solutions conseils rézoway, ACC Label presented a seminar about food labelling requirements in Canada to a group of French entrepreneurs seeking to expand their market on the Canadian market.

On January 15, 2019, the new Safe Food for Canadians Regulations (SFCR) will come into force, at the same time as the Safe Food for Canadians Act. These new regulations will replace 11 sets of regulations under the Canada Agricultural Products Act (including the Fresh Fruits and Vegetables Regulations, the Honey Regulations, the Organic Products […]

On October 11th, 2017, ACC Label gave a lecture to McGill University Food Science graduates in the Comparative Food Law course (FDSC 555). Topics included: nutritional analysis methods, evaluating projects, careers in food labelling, keeping up-to-date with regulatory modifications.

On September 29th, 2017, ACC Label gave a 2-hour lecture to dietetic students of McGill University. Topics covered included the Canadian legal framework, basic food labelling requirements, value-added claims, nutritional analysis, employment outlook, roles and responsibilities of people working in food labelling and challenges they face.

Effective since December 14, 2016 It is now official: after years of consultations and discussions, the new Canadian food labelling regulations, based on the latest scientific evidence, have finally passed legislation. They are in force since the day of their publication in Canada Gazette part II, on December 14, 2016. Overall, the objective of the […]

Canadian food labelling is evolving. Major regulatory modifications are about to change the appearance and the contents of ingredient lists and Nutrition Facts tables. Why all these modifications? What should we know? This seminar will present the new regulatory requirements regarding: the declaration of sugars and food colour additives; the new core nutrients to include […]

This lecture aimed to familiarize dietetic and food science students about working in food labelling. The lecture began with the subject of client relations: understanding the needs and the expectations of clients; evaluating labelling projects and the role of the expert advisor. Common traps in nutritional analysis and food labelling in general were discussed, as […]