List of Ingredients and Allergens
Definitions

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Components

Component means an individual unit of food that is combined as an individual unit of food with one or more other individual units of food to form an ingredient [B.01.001, FDR].

Food Allergens

Food allergen means any protein from any of the following foods, or any modified protein that includes any protein fraction derived from any of the following foods: [B.01.010.1(1), FDR].

  • almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios or walnuts;
  • peanuts;
  • sesame seeds;
  • wheat or triticale;
  • eggs;
  • milk;
  • soybeans;
  • crustaceans
  • shellfish;
  • fish; or
  • mustard seeds.

Flavouring Preparation

Flavouring preparation includes any food for which a standard is provided in Division 10 of the FDR [B.01.001(1)].

Generations

Generation, although not directly defined by the FDR, means all food ingredients added to form a product at the same time that are often developed from an earlier type of generation.

Components are often referred to in terms of generations, and are explained as follows:

  • An Ingredient = the first generation
  • An ingredient of an ingredient (A Component) = the second generation
  • An ingredient of a component = the third generation
  • An ingredient of an ingredient of a component = the fourth generation
  • ...and so on...

Gluten

Gluten means [B.01.010.1(1), FDR]:

  1. any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals:
    • barley,
    • oats,
    • rye,
    • triticale,
    • wheat (all species, including spelt and kamut),

    or

  2. any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to above or the grain of a hybridized strain referred to above.

The definition of gluten also includes prolamins, which are a group of plant storage proteins having a high content of the amino acid proline. Prolamins are also found in the seeds of the above cereal grains as follows: gliadin in wheat, hordein in barley, secalin in rye, and avenin in oats.

Ingredients

Ingredient means an individual unit of food that is combined as an individual unit of food with one or more individual units of food to form an integral unit of food that is sold as a prepackaged product; [B.01.001, FDR].

Spices, Seasonings and Herbs

Spices, seasonings and herbs are a group of collective terms; however, they are not all interchangeable. Although not defined in the FDR,

  1. Spices are used to describe one or more blend of aromatic ingredients that consist of flowers, seeds, fruits, roots, bark or the nuts of a plant, such as cinnamon, cumin, cardamom, turmeric, cloves and nutmeg.
  2. Herbs are the leaves of herbaceous plants, such as thyme, basil, rosemary, oregano, mint, and chives.
  3. Seasonings include savory ingredients not recognized as spices or herbs, such as condiments, sauces, or mixtures of several ingredients that provide a characteristic taste to a product.

Sulphites

Sulphites mean one or more of the following food additives that are listed in column I of item 21 of table B.01.010(3)(b) of the FDR, namely, potassium bisulphite, potassium metabisulphite, sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite, sulphur dioxide and sulphurous acid, and are present in a prepackaged product [B.01.010.2(1), FDR]. This definition only applies to sulphites that are present in the prepackaged product as a result of being added [B.01.010.2(2), FDR].

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