TECHNICAL & GOVERNMENT AFFAIRSREPORT

Board of Directors MeetingNovember 24, 2016

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Technical Committee Objectives

Monitor and/or engage with government and stakeholders to positively influence emerging policy and/or regulation that has an impact on CSA member companies.

Increase collaboration with ASTA, IOSTA and ESA.

Leverage technical knowledge and experience of CSA members.

Inform CSA members of regulatory changes.

Technical GroupHolly Buchanan – Buchanan Trading Inc.Wendy Burggraf – Halford-Lewis Ltd.Gaspare Colletti – Cell Foods Inc.Wayne Farrell – Newly Weds FoodsCrista Grant – Hela Spice Canada Inc.Tiina Henkusens – McCormick CanadaAndrew Sweet – Maxxam AnalyticsDonna Nicholson – Griffith Laboratories LimitedDoris Valade – Malabar Super SpiceSusanne Jones – Wiberg SpiceLisa Gay – Hela Spice Canada IncAnthony Gene – Dr. OetkerFrancine St-Pierre – Caldic CanadaNancy Post – CSA

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Agenda

Gluten-Free Stakeholders Meeting – review and opportunities

Canada – Government Proposals and ChangesUnited States – FSMA Updates/Labeling ReformUSDA – Nutrient Database informationDivision 7 – Canadian FDR Questions

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2016 Gluten-Free Stakeholder Update & Planning Session

• An information exchange and planning session over two days that allowed for many presentations related to Gluten-Free opportunities in the food industry.

• Key Note speaker was Dr Benjamin Lebwohl, leading researcher from Columbia University with some insightful learnings in ongoing and upcoming research.

• 22 additional guest speakers from various sectors of the industry.• Used a Facilitator, Alan Sobel, who also acted as MC for the

program, but was instrumental in pulling together final ideas and thoughts for next steps in the industry.

Dr Benjamin Lebwoh

• Celiac Disease is a Fairly flat line as indicated by Dr Lebwohs graph. However the rise in gluten sensitivity over the last 10 years is huge.

• Reasons why people seek a gluten free diet can be attributed to several reasons, not just diagnosed Celiac disease:

•Symptoms that resemble celiac disease (NCGS)

•Irritable Bowel Syndrome

•Preventive

–Weight reduction?

–Cardiovascular?

–Neurologic?

• Full Celiac diagnosis is a lengthy series of tests and many can go undiagnosed when symptoms are not debilitating

• New drugs in clinical phases such as larozotide acetate, latiglutenase and NexVax2.

Dr Benjamin Lebwoh

Conclusions:

•Celiac disease is on the rise, as is interest and awareness of gluten

•Non-celiac gluten sensitivity remains a clinical condition without a biomarker

•Most non-dietary therapies in development are designed as an adjunct to the gluten-free diet

Allergen Control Group – Frank Massong

Consensus on Priorities of Action (2013):

Activity 1- Grow the Supplier Base of Certified Gluten-Free Products Activity 2- Sampling and Testing Protocols for Gluten-free Certification Activity 3- Communication Between Canadian Stakeholders in the Gluten-free Market Activity 4- Keep developing and advancing the Gluten-Free Certification Program

Allergen Control Group – Frank Massong

EU - “gluten free” and “very low gluten” labelling of less than 20 ppmand no more than 100 ppm respectively retained in July 2016 Australia/NZ – “gluten-free” threshold <3-5 ppm and gluten-free oats allowed –“low gluten” threshold no more than 200 ppm–Handled like a foods for special dietary use

Other countries- more or less follows CODEX for < 20 ppm for gluten

Application was put into Growing Forward 2 program and Allergen Control Group received over $550,000 in grant money and an additional $170,000 from other sources.

Focus was on the first three points in the original Action Plan.

Allergen Control Group – Paul Valder

Presentation material was about the certification program offered by the Allergen Control Group.

ACG has aligned with two national group in the US and Canada. US group was National Foundation for Celiac Awareness and is now “Beyond Celiac”. Canadian group is the Canadian Celiac Association.

They offer certification to organizations that wish to manufacture and market gluten-free products. Once certified they also allow organizations to use symbols on their products that indicate the product is Certified Gluten Free.

Allergen Control Group – Paul Valder

Celiac Association – Sue NewellBeyond Celiac – Jennifer NorthCeliac Association:

Currently 29 chapters in 10 Provinces which main activities include being the voice for people who are adversely affected by gluten and is dedicated to improving diagnosis and quality of life.

Beyond Celiac:

Advances widespread understanding of celiac disease as a serious genetic autoimmune condition and works to secure its early diagnosis and effective management.

Food Processor sector –Trophy Foods, Cuisine Royale (Promise brand) and Maple Lodge Farms

Gordon Hayburn – Trophy:

Discussed the peanut/nut business and talked about their SEVEN certification programs that they currently carry and the amount of work to maintain.

Tom Doyle – Promise gluten-free bread:

Compared to UDI's several advantages because of their “all encompassing” approach.

Ron Judge – Maple Lodge Farms:

FSEP and BRC approved. Concerns with Food Fraud, control measures to mitigate risk and need to make process auditable.

Food Service Sector – Loblaws and Restaurants CanadaSamara Foisy, Loblaws:2300 stores and over 200,000 employees. Consumer study showed “taste” as number 1 requirement for a gluten free offering. Followed by nutritional value.

Ongoing education and engagement to create awareness –Consumers (Celiac and non Celiac), health professionals –What certified versus non certified products mean –Healthier gluten free products –Taste expectations

Vendor education and certification –Challenges of replacing gluten –Well versed on new or novel ingredients- trends in gluten free –Certification of more vendors

Food Service Sector – Loblaws and Restaurants Canada

Shanna Munro, Restaurants Canada (formerly CFRA):Restaurants Canada is at the forefront of critical issues such as food safety, nutrition information and allergy awareness, through specialized training programs, information and resources. They also offer a suite of industry research, information, events, programs and discounts that keep our members informed and competitive.

Vision: The most valued partner of the restaurant and food service industry.

Mission: Uniting our members to advance the full potential of Canada's foodservice industry.

Requested that a Food Allergen Guide for Restaurants be developed and provided.

Chef Survey results showed #1 results for new products and information was gluten – free.

Gluten – Free Service Producers: FARRP, R-Biopharm, Romer Labs, Bia Diagnostics

FARRP – Joe Baumert:Discussed allergen management in manufacturing facilities and was able to provide food for thought on many aspects of supply chain, processing and distribution.

R-Biopharm/Romer Labs – Gabe Faubert and Scott Radcliff:Discussed test methods available. R-Biopharm has Gliadin/Gluten testing methods that are AOAC approved. New quicker methods available. Romer Labs discussed ATP swabbing as well as Protein swabs. Both also mentioned immunoassay tests that are extremely straightforward for presence of allergens and can be quantitative and qualitative. Used for process verification and validation.

Government Sector – Health Canada & CFIAMichael Abbott, Health Canada:Discussed Health Canada's role in establishing guidance and regulations for gluten-free products.Must not contain gluten grains which are wheat, rye, barley, oats and triticale.Gluten-free claims for levels , 20 ppm.Health Canada published a guidance document to assist with education to Canada:

http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel-coe/gluten-position-eng.php

Rosanne Basket, CFIA:New Operational Guidance and Expertise groups for Food•We have 3 OGEs for Food:

Food Processing Food Labelling, Composition and Claims Food Import & Export

KEY THEMES AND PLANNINGAll participants were asked to come up with ideas and topics of concern. These ideas would then become our key themes and we would strategically develop a go-forward plan.Themes were:1) Education – which sectors2) Sampling – ingredients3) Protocol for gluten-free oats4) Harmonized regulations5) nutrition/quality and flavour for gluten-free products.6) HACCP across the value chain for gluten-free processors and manufacturers.All themes were then discussed, re-aligned and democratically decided upon to give us three main areas of focus. These are:1) How to get gluten-free grains and pulses and sampling protocol.2) Checks and HACCP across the value chain with a focus on grain and growers..3) Education

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CANADA - Government Changes and Proposals

Newly Proposed: Jane Philpot, Minister of Health announced that Health Canada has started a process to revise Canada's Food Guide. This will reflect the latest scientific evidence on diet and health and to better support Canadians in healthy lifestyle choices. News release also states that the current guide is not “meeting the nees of all audiences”. Some people have found the Guide difficult to understand and apply.

Newly Proposed: Front of package (FOP) nutrition labelling could help better inform consumers when they are selecting foods. The FOP nutrition labelling “approach that highlights sodium, sugars and saturated fat can also encourage the food industry to reformulate foods to be lower in these nutrients.” Furthermore, HC is considering updating “the requirements for other information on the front of food packages, including certain claims and labelling requirements for certain high-intensity sweeteners, (like aspartame, surcralose, acesulfame-potassium and neotame.)

Government Changes and Proposals

Newly Proposed: Health Canada is looking at eliminating the use of partially hydrogenated oils (PHO) because “eliminating the use of partially hydrogenated oils in the foods will help protect the health of all Canadians by decreasing trans fats in the food supply to the lowest level possible.”

Link: http://healthycanadians.gc.ca/health-system-systeme-

sante/consultations/labels-nutrition-etiquetage/index-eng.php

Government Changes and ProposalsNewly Proposed: Finalizing changes to the nutrition facts table by end of 2016.

FSMA – US Food Safety Modernization Act

July 2016 - GMO labelling at Federal level passed the senate, the House of Representatives and Presidential signing in one month. It requires that products containing Genetically Modified components must be labeled.

2 years to implement this process and it is mandatory for current food manufacturing groups. They must disclose that product contains GMO components by using a text, symbol or electronic or digital link.

FSMA – US Nutritional Labeling

FDA finalizes new rules in May 2016 for Nutrition & Supplement Facts labels.

A two year implementation period until July 2018 for regular businesses to comply.

A business with <$10 million in sales considered a SME and they have until July 2019 for compliance

.http://www.fda.gov/food/newsevents/constituentupdates/ucm513827.h

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Tumer Products of Canada)

FSMA – US Nutritional Labeling Reform

The Food and Beverage Issues Alliance (FBIA) sent a letter on October 21st to HHS Secretary Burwell, USDA Secretary Vilsack, OMB Director Donovan and SBA Administrator Contreras-Sweet requesting harmonization for FDA’s Nutrition Facts Label regulation and USDA’s disclosure standard for bioengineered foods. Over twenty industry associations signed the letter including GMA (Grocery Manufacturers Association), ASTA and FCPC .

FSMA – US Nutritional Labeling

US Proposed changes

FDA has proposed that new long term sodium reductions be reviewed. 2 year goal is to reduce sodium intake to 3000 mg/day. They have set a new 10 year plan indicating that by 2026 their new goal is 2300 mg/day.

Comment periods on the new 10 year level ends Dec 2, 2016.

New Hazard Analysis and Risk Based Preventive Controls for Human Food: Draft Guidance for Industry has been published.

Link: http://www.fda.gove/food/guidanceregulation/guidancedocumentsregul

atoryinformation/ucm517412.htm

USDA - New Nutrient Database

An update on the existing nutrient database, published by USDA, has been proposed. Updating from 88,000 to 500,000+ items that give full disclosure of nutritional information. An excellent source of nutrition detail when developing own NFP's and/or using ESHA.

Link: http://ndb.nal.usda.gov/ndb/

United States Department of Agriculture Agricultural Research Service

Division 7 – Proposed change by CSA

Division 7 is currently part of the Canadian Food and Drug Reg's. This division's information is specifically for spices and gives our members chemical and physical detail for standard of identity. As a group we have been trying to change the content, either by eliminating or revising.

Newest revision has been circulated to the Technical Committee for review and several comments to date received.

Review and comments needed by end of November so that it can be completed on our behalf and sent forward to government for comment. Final document will be sent to CSA Tech Committee and Board for final approval.

WHMIS 2015

Globally Harmonized System of Classification and Labelling Covers all chemical substances and mixtures Standardizes the communication of chemical hazards Affects the classification of hazards, Safety Data Sheets (SDSs) and

product labels The overall goal is effective communication of hazards and

precautions on labels and SDSs worldwide

Link:

https://www.ccohs.ca/oshanswers/chemicals/whmis_ghs/general.html

Questions?

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