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Why is NSF offering food safety recognition awards?

NSF identified that there was no comprehensive food safety award program in Canada for Canadian food and beverage companies. At the same time, NSF recognized that there are many food and beverage companies and individuals in Canada who work tirelessly every day to provide their customers with safe food. There are many food safety success stories in Canada and we wanted to develop a mechanism to share and celebrate those successes.

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I have a new product that I would like to introduce to the retail market. How do I create a label that meets all of the food labeling regulations?

The experienced staff at NSF International can assist you in creating a fully compliant label.  The staff is very knowledgeable in all aspects of the U.S. and Canadian food labeling laws and regulations. They can create a label ready Nutrition Facts table and provide information on mandatory information (i.e. name of the food, net quantity, ingredient statement, allergen declaration, nutrition information, company name/address) and provide advice on non-mandatory information (i.e. nutrient content and health claims). This information is provided to you in a format that is easy for your label designer to embed into the artwork and ensure your labels are compliant with all of the applicable food labeling regulations.

How is nutrition determined for the Nutrition Facts label or menu labelling?

Nutrition of your products can be determined from database calculation or by laboratory analysis. For most products a theoretical database calculation method is sufficient for obtaining the nutritional profile. We have a database and software program to conduct this method of calculation based on your detailed recipe, preparation method and specific ingredients. 

Laboratory analysis is the best option in certain cases, for example when your food goes through transformative processing like deep-frying or fermentation. Laboratory analysis is also recommended if nutrient or health claims are going to be made on your product labels. The experts at NSF International can help you determine which method is the right one for your product.

What is a “major food allergen”?

In the United States, a “major food allergen” is an ingredient that is derived from one of the following foods.  These foods contain proteins that can trigger allergic reactions in some individuals.  They are:  Soybeans, Wheat, Egg, Milk, Fish, Shellfish/Crustaceans, Peanuts and Tree Nuts.   Although Sulfites are not considered by the FDA to be a major food allergen, any product with sulfite levels at 10 ppm or higher must have sulfites declared on the label.  

In Canada, a “major food allergen” is an ingredient that is derived from one of the following foods.  They are:  Soybeans, Wheat, Egg, Milk, Fish, Shellfish/Crustaceans, Peanuts, Tree Nuts, Mustard, Sesame and Sulphites (at 10 ppm or higher). Furthermore, gluten sources, which are barley, oats, rye, triticale and wheat, are also included in allergen labelling requirements.

In the case of fish, shellfish/crustaceans and tree nuts, the specific identity of the ingredient must be listed (e.g.  Cod, Shrimp, Almonds, etc.)