Of the 310 submissions, 31 comments were received on the following elements with a high level of support:

• Repealing of the standard for ale, stout, porter and malt liquor
• Permitting the use of other microorganisms for fermentation, and removing the aroma statement
• Removing the listing of food additives and processing aids
• Allowing flavouring preparations
• Clarifying allowance for source of carbohydrates, herbs and spices

Overall, there was support to proceed with changes to the beer compositional standard as presented in the Canada Gazette, Part I. Stakeholders were supportive of the proposed direction to modernize the current beer standard in order to reduce duplication, provide clarity and allow industry to be more innovative in developing products to meet consumer interest in having more variety, such as flavoured beers, while maintaining the characteristics of beer.

Maximum level of residual sugar

The new requirement for a 4% limit by weight of residual sugar received support from a majority of stakeholders. However, an internatio