Regulatory & formulation insights
Practical guidance for Canadian product developers, QA leads and procurement teams — labelling rules, flavour chemistry and formulation trade-offs, written for people who have to make a batch work.
- RegulatoryMay 12, 20267 min read
Declaring flavours on Canadian food labels: what belongs in the ingredient list
Flavour is one of the few ingredient groups Canada lets you declare by class name — but carriers, solvents and allergenic components change the answer fast.
- RegulatoryMay 26, 20266 min read
Natural or artificial? How the distinction actually works in Canada
The line is drawn by origin, not by safety or by how the flavour tastes — and a single synthetic component changes the declaration for the whole blend.
- FormulationJune 9, 20268 min read
Sugar reduction without the aftertaste: a working method for masking
Sucrose does four jobs at once. Removing it is a texture and time-intensity problem long before it becomes a sweetener problem.
- FormulationJune 23, 20267 min read
Pea, fava and oat off-notes: where they come from and how to cover them
Beany character is not one defect. It is lipid oxidation, saponins and peptide bitterness arriving together, and each responds to a different tool.
- Pet foodJuly 7, 20267 min read
Reading palatability results: first choice, intake ratio and what actually predicts repeat purchase
A 60:40 intake ratio can be a win or a rounding error depending on panel size — and neither number tells you whether the owner will buy the bag twice.
- Animal feedJuly 21, 20266 min read
Using feed flavours to protect intake through diet transitions
The value of a feed flavour is rarely in making feed tastier. It is in keeping the sensory signal identical while everything else in the ration changes.
- RegulatoryJune 16, 20267 min read
Switching to natural colours in Canada: stability, shade and label wording
Most natural colour projects fail on light and pH stability long before anyone argues about shade. Test the conditions the product actually sees.
- FormulationJune 30, 20266 min read
Cold-side flavour dosing for craft beer, seltzer and non-alcoholic brands
A flavour that tasted right in a 20 L pilot can drop out of solution in the brite tank. Solubility, dose point and foam are the three things to fix first.
- RegulatoryJuly 14, 20268 min read
What is natural flavour? What it is made of, and how it is labelled in Canada
"Natural flavour" is a permitted class name, not a single ingredient. Here is what sits behind it, and why Canadian labels rarely spell it out.
- RegulatoryAugust 24, 20268 min read
What is artificial flavour? How it is made, and how Canada labels it
Artificial flavour is defined by the origin of its constituents, not by the molecules themselves. Here is what is in it, and how it must appear on a Canadian label.
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