Mother “Natural” versus Canada

As already noted, Quebec regulations define the use of the term “natural” in the case of spring water and mineral water. Under the CFIA guidelines any water that is carbonated with other than “naturally occurring carbon dioxide,” is not “natural.” Ozone is also considered a food additive in the FDR, even though it is a classic example of a processing aid. A meat or poultry product, even though it may meet the CFIA’s guidelines for natural, could not be claimed as “natural.” Natural in this case has a special significance with respect to how animals have been raised (for example, without antibiotics or hormones), meaning products are evaluated on their own merits.

The U.S. also governs “natural” foods by guidelines. In the case of products under the U.S. Department of Agriculture (USDA), the guidelines are tougher and include processing considerations. The natural guidelines under the Food and Drug Administration (FDA) are minimalist and do not consider processes. Essentially, to be “natural” under FDA guidelines a food must not contain any synthetic substance, flavour or colour additive. While it is more likely that a food would be considered natural under FDA guidelines than those of CFIA, it is possible that a natural food in Canada would not be natural in the U.S. As a result, the Canadian “natural” guidelines are the envy of some and the chagrin of others.