Fat percentage tolerance
I'm not sure if we already had this topic on the forum. My company owner insists that there should be acceptable regulatory tolerance for the fat level: for instance, if fat percentage is 2%, the allowable range is 1.8% - 2.2%, and so on. I've told him several times that Canadian regulation states that information presented on a product label should not be misleading, but there is no standard tolerances for the fat level. However, he keeps asking me to find that info. I've searched all Canadian regulations, but found nothing. May be, I'm not looking into right direction? Can anybody refer me to this info/document (if there is any)? Thanks a lot in advance.
This may help, not sure if this is the type of content you're after. Looks like CFIA follows a similar system to the FDA in categorizing nutrients by "Class". For something like fat, it belongs to a class of nutrients where your true (tested) content should not exceed 120% of the label claim. Table 5 in the page below gives some details.
"Class II nutrients (max) nutrients (e.g. Calories, fat, saturated fat, trans fat, cholesterol, sugars, naturally occurring vitamins and minerals, sodium):"
https://www.canada.c...alues.html#fige
Below is an FDA page with similar content:
https://www.fda.gov/...rition-labeling
It looks like this relates to testing that the CFIA performs to verify label compliance in your product. I think the idea is that foods can naturally vary in nutritional content, so it makes sense to allow a range of values behind the scenes with regards to label claims. Keep in mind the page is archived, so I'm not sure how relevant it is, but I'm hoping it can at least point you in the right direction! It's my first time reviewing Canadian regulations :ninja:. Nutritional labeling is tricky no matter the country...I'll admit I'm no expert!
are you making a "meat product"?
are you making a "meat product"?
No, fermented dairy/non-dairy products
Hi olenazh,
See Fat Content from Food and Drug Regulations (C.R.C., c. 870):
Fat Content.png 249.24KB 0 downloads
It would appear that you are required to round to nearest 0.5, which would suggest a tolerance of 1.8 – 2.2% would be acceptable.
Interpretative guidelines for the processing sector have this for yogurt composition:
Yogourt Composition.png 841.35KB 0 downloads
Kind regards,
Tony
Here is the actual rounding table for all food types
https://inspection.c...49250097?chap=6
It depends on the total fat whether or not you can round and by how much