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Modification of the reference quantities table for food published

Canada

Oct 25, 2024

The Bureau of Nutritional Sciences has published the modification to the Table of reference amounts for food (very high fibre cereals, nutritional yeast, fondue cooking broths).

Health Canada's Food and Nutrition Directorate considered stakeholder feedback, food consumption data, and/or market analysis in determining that the following revisions to the TRA were required.

  • Add new serving size instructions for very high fibre cereals (C.3)

For ready-to-eat breakfast cereals in items C.2, C.3 and C.4 of the TRA, the serving size and nutrition information declared in the NFt is based on "1 cup" and the weight of 1 cup in grams. This approach was introduced as part of the 2016 nutrition labelling changes to help consumers compare different cereals. It was determined that a consistent serving size of 1 cup is easier for consumers to relate to than a consistent amount in grams, given the varying density across breakfast cereal categories. However, due to the density of some very high fibre cereals, a serving size of 1 cup may correspond to a weight that is well above the reference amount, and in some cases, a large fibre declaration in the NFt that is not reflective of the amount of fibre typically consumed in a sitting.

  • Add a new reference amount and corresponding serving size instructions for nutritional yeast (M.17)

The Food and Nutrition Directorate has also added a new reference amount category (item M.17), and corresponding serving size instructions for nutritional yeast to the TRA. This update provides guidance on this food category.

  • Change the reference amount for fondue cooking broths (T.2)

Fondue cooking broths were previously captured in item T.1 as part of the “All varieties of soup, including bouillon, broth and fondue broth category” of the TRA with a reference amount of 250 mL. The Food and Nutrition Directorate has revised the reference amount for fondue cooking broths to more accurately reflect the amount typically consumed. To accommodate the revision to the reference amount, fondue cooking broths are now listed separately in item T.2.

 

For further information (in English), click on the Link

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