nal standards, with the exception of wine, honey wine and pectin. Removing the listed processing aids from the beer compositional standard makes the beer standard consistent with the majority of food standards of the FDR.

Carbohydrates

In 2012, the CFIA developed guidance material setting out the policy intent of the FDR beer and ale, stout, porter and malt liquor standards. The guidance clarifies that the term “carbohydrate matter” is intended to mean an ingredient whose single largest component is carbohydrate and that is used to assist in fermentation, or to enhance the flavour, body, or colour of the product.

The beer standard has been drafted to reflect this policy intent in allowing for ingredients that could be used as sources of carbohydrates and providing examples in a non-exhaustive list.

Herbs and spices

The changes to the beer compositional standard include the allowance to use herbs and spices as part of the beer product formulation, during the course of manufacturing. Herbs and spices whose single largest compo