Food Labels and Nutrition Facts

Food Labels

• Food labels must include the product name, manufacturer contact, and best-before date (if applicable).
• Mandatory information: nutrition facts tables and ingredient lists.
• Allergens, gluten, and sulfites must be clearly labelled.
• Certain foods (coffee, spices, small businesses) are exempt from food labels, although processed foods require them.
• Bakeries do not require food labelling.
• Contact information for the manufacturer, packer, or distributor must be included.

Nutrition Facts Table

• Includes calorie count and macronutrients (e.g., fats, saturated and trans fats, cholesterol).
• Also lists essential nutrients like sodium, fiber, sugars, potassium, calcium, and iron.
• Provides percent daily values (although not for all items).
• The nutrition facts table contains 13 items.
• The serving size is clearly displayed.
• The % Daily Value is a guide for how much of a nutrient is in one serving of food compared to a daily diet. (5% or less is a little; 15% or more is a lot).

Ingredient List

• Must list all ingredients in descending order of weight.
• Ingredients must be listed by their common names.
• Sugars must be grouped together.
• Additives, preservatives, and fortificants are also included in the list.
• The ingredient list must include all ingredients, including additives, substances added in small quantities to preserve or enhance the food.
• Ingredients are listed in descending order of weight.

Front of Package Nutrition Labelling

• New requirements (January 2026) require manufacturers to clearly label foods high in saturated fat, sugar, and sodium.
• Designed to improve consumer awareness of potential health risks and encourage healthier choices.
• Newly added requirement that manufacturers must implement by January 2026 - this helps consumers quickly identify foods high in saturated fats, sugar, or sodium, which can aid in lowering the risk of chronic diseases.

Diet-Related Claims

• Nutrient Claims: describe the relationship between a nutrient and reducing the risk of a diet-related disease.
• Function Claims: describe the benefit of consuming a nutrient or other food component.
• Nutrient Function Claims: describe the role of a nutrient in maintaining health or growth.
• Diet-related claims are regulated by Canada's Food and Drug Regulation.

Plant-Based Diets

• Plant-based diets emphasize vegetables, fruits, whole grains, legumes, nuts, and seeds.
• They don't necessarily exclude meat and fish, but aim to reduce their consumption.
• This dietary approach aligns with current health recommendations, potentially reducing risks of obesity, diabetes, heart disease, etc.
• Vegetarian and vegan diets are specific types of plant-based diets.
• Vegan diets rely on fortified foods or supplements for essential nutrients (protein, iron, zinc, calcium, vitamin B12, vitamin D, omega-3 fatty acids).
• Plant-based diets align with current dietary recommendations, decreasing obesity, diabetes, hypertension, heart disease, and cancer risks.