Canadian Nutrition Labelling (1 day course)


Testimonial from AFPA Member Calgary Italian Bakery -This was an excellent course provided by Gary Gnirss. Our instructor was very knowledgeable in the subject matter and he had designed the course in a very effective manner. There were ample examples, hands-on individual and group exercises, supporting materials and soft copy content provided. Not only was he able to answer most of our questions, but he also pushed us to critically think about content that goes on the packaging material. Thanks to AFPA for organizing this wonderful course. Highly recommended course for any individual who wishes to get a head-start with Canadian Ingredient Labelling and Nutritional Labelling.

Nutrition labelling is mandatory for most prepackaged foods, including bulk, foodservice and foods for further manufacture. Learn how to design a Nutrition Facts table (NFt) in compliance with the current regulations and new Health Canada regulatory amendments to nutrition labelling. This course provides a solid overview of Canadian nutrition labelling, nutrient content claims and health claims.

Comprehensive resource materials, including an electronic copy of the Food Suite® Smart Tools for Canadian Nutrition Labelling, are provided as a part of this training program. Attendees of both the Canadian Nutrition and Ingredient Labelling workshops will receive an electronic copy of the Food Suite® Smart Tools for Canadian Ingredient Labelling.

At the end of the program, you will be able to:

  • Identify the requirements for nutrition labelling, exemptions, and declaration of core nutrition and additional information
  • Describe various Nutrition Facts table formats and their components: serving size, reference amounts, reference standards, recommended daily intake, weighted recommended nutrient intakes, daily values and tolerances for nutrient declarations
  • Discuss how nutrient values are calculated and rounded
  • Discuss Available Display Surface (ADS) and its influence on NFt formatting, location and orientation
  • Differentiate between the use of databases versus wet-lab testing
  • Discuss various nutrient content and health claims
  • Discuss how ingredient labelling, label claims and advertising affect the presentation of an NFt
  • Determine what NFt formats are eligible to be used for the food and its package
  • Determine a suitable serving size
  • Better appreciate how to calculate and round nutrient information for the NFt