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[JtpatT]

The following is the guideline for protein content claims by the CFIA. 

 

http://www.inspectio...07817577?chap=3

 

There are a variety of components contributing to the total protein content of our product. I need to know if I can claim “source of protein” for the finished product (not only one of the ingredients).    

 

Anyone with similar experience in protein content labelling?

 

Any insight would be appreciated.

 

[HACCP Mentor]

Normally the protein would be based on the finished product as consumed so it would depend on what your final finished product testing determined.  The Summary Table of Protein Claims (that is provided with the link you provided) is well documented to the specific claim requirements.

 

Within Australia, the Food Standards Code (Standard 1.2.7) stipulates that to make a general claim for protein the food must contain at least 5g or protein per serving unless the claim is about low or reduced protein. To use the descriptor "good source" of protein it must have 10g of protein per serving.  There is also requirements if you want to use the word "increased" protein.