In July 2022, Health Canada announced a new front-of-pack (FOP) nutrition-labelling requirement for pre-packaged foods as part of its Healthy Eating Strategy, which aims to help Canadians make more healthy food choices. FOP nutrition labelling will be used when a food is high in saturated fat, sugars and/or sodium. The FOP nutrition symbol includes a magnifying glass and a dual language warning, intended to call people’s attention and act as a visual key to identify foods high in these three nutrients.
Implementation of this new regulation will begin on January 1st, 2026. For foods with a reference amount of ≤ 30g, the triggering threshold is 10% of the daily reference value (DV) per reference amount or per serving, whichever is greater. For foods with a reference amount of > 30g, the triggering threshold is 15% of the DV per reference amount or per serving, whichever is greater. Foods that are exempt from this regulation include, but are not limited to, foods in very small packages, foods packed in individual portions intended for restaurant or food service use, certain dairy products, such as milk, yogurt and cheese, as they are vital sources of calcium needed for bone health. The complete list of foods that are exempt for technical reasons is found here.
Canada is one of many countries that have recently implemented a mandatory FOP nutritional labelling system. Mexico, Ecuador, Brazil, Argentina, Thailand and Israel are among other countries who have implemented such a system. Some countries have government-endorsed voluntary interpretive labels, some of which include Australia and New Zealand, China, Nigeria, the UK and the EU. Furthermore, the new Canadian regulation has prompted a Citizens Petition to be filed with the FDA, requesting that the FDA adopt a mandatory, nutrient-specific, interpretive FOP for all packaged foods sold in the US.
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Figure 2. Map of countries with mandatory or voluntary interpretive labels on packaged foods and drinks, from the Global Food Research Program at University of North Carolina at Chapel Hill.
Reduction of salt, sugar and fat in food is often associated with a loss of flavour, texture, and/or mouthfeel. Jungbunzlauer offers numerous solutions to all of these problems.
sub4salt® is Jungbunzlauer’s response to sodium reduction in the food industry. It is a patented blend of sodium chloride, potassium chloride, and sodium gluconate (which masks the off notes from potassium chloride). sub4salt® can replace traditional salt in a 1:1 ratio, leading to a 35% sodium reduction in the final application.
Baked goods, sauces, dressings, meats and cheeses are all applications that typically use a lot of salt. For example, sodium acid pyrophosphate (SAPP) is traditionally used as a leavening system in the baking industry. The sauces and dressings industry, as well as the meat and dairy industry, use salt to enhance flavour and extend the shelf life of products. To reduce sodium in these applications, we suggest using microencapsulated Glucono-delta-Lactone as a phosphate free and sodium free leavening agent in baking products, and our lactate blends and glucono-delta-lactone for preservation in sauces, dressings, condiments, meat and dairy products.
For sugar reduction, Jungbunzlauer’s ERYLITE® Erythritol product line is a sweetening agent, as well as a sugar replacement in foods and beverages due to its good sweetening power, zero calorie content and zero glycemic index. Jungbunzlauer’s ERYLITE® Stevia blends provide the bulk and sweetness normally provided by sugar. Our biogum line also provides excellent options to help enhance texture and bring back the mouthfeel lost during sugar reduction.
To help with flavour, Jungbunzlauer acids and buffers help bringing back the acid sweetness balance, enhancing the overall taste profile. Jungbunzlauer also offers various taste masking solutions, such as sodium gluconate to help mask high intensity sweeteners.