Public Policy

Welcome to the Policy Issues Section

Policy issues that impact the baking industry may include government regulations, government/international guidelines, food production issues, and nutrition/nutrient information. The section provides brief information on policy topics of interest to members of the Baking Association of Canada.

Allergens

• Adventitious presence of allergens (click here)
• Allergen labelling (click here)
• Use of precautionary statements (TBD)

Canadian Food Inspection

• CFIA Regulatory Modernization (click here)
• Presentations from Bakery Showcase 2014

                    Food Program Framework (click here)

                    Regulatory Modernization (click here)

• Recall Process (click here)

Food and Nutrition Labelling

• Food Labelling Modernization (TBD)
• Proposed Nutrition Labelling Changes (TBD)

Fortification

• Folate (click here)
• Vitamin D (TBD)

Ingredients and Flavours

• Highlighted ingredients and flavours (click here)
• Acrylamide (click here)
• Azodicarbonamide – ADA (click here)
• Caramel colour (click here)
• L-cysteine (click here)
• Tartrazine (click here)

Mycotoxins

• Deoxynivalenol (DON) (click here)
• Ochratoxin A (OTA) (click here)

Nutrients of Concern

• Gluten and Gliadin (TBD)
• FODMAPS (TBD)
• Sodium

                      Health Canada’s Guiding Benchmark Sodium Reduction Levels
for Bakery Products (click here)

                      Baking Industry Success and Challenges in Sodium Reduction (click here)

• Sugar
  High Fructose Corn Syrup (click here)
•  Trans fat
  Trans fat fact sheet (click here)
  Trans fat levels in the marketplace (click here)

Nutrition and Wellness

• Obesity (click here)
• School nutrition policies (click here)
• Canada’s Food Guide (click here)
• Menu Labelling (click here)
• Modern Wheat is Nutritionally Similar to Ancient Wheat (click here)