Saputo inc. v. Canada (Attorney General)

Saputo inc. v. Canada (Attorney General)
Court (s) Database
Federal Court Decisions
Date
2009-10-07
Neutral citation
2009 FC 1016
File numbers
T-1621-08
Notes
Reported Decision
Decision Content
Federal Court
Cour fédérale
Date: 20091007
Docket: T-1621-08
Citation: 2009 FC 1016
Ottawa, Ontario, October 7, 2009
PRESENT: The Honourable Mr. Justice Martineau
BETWEEN:
SAPUTO INC.
KRAFT CANADA INC.
and PARMALAT CANADA INC.
Applicants
and
THE ATTORNEY GENERAL OF CANADA
Respondent
and
ST. ALBERT CHEESE COOPERATIVE INC. and
INTERNATIONAL CHEESE COMPANY LTD.
Interveners
REASONS FOR JUDGMENT AND JUDGMENT
[1] This judicial review application concerns the legality of amendments made to the Food and Drug Regulations, C.R.C, c. 870 (FDR) and the Dairy Products Regulations, SOR/79-840 (DPR) as a result of the passing of the Regulations Amending the Food and Drugs Regulations and the Dairy Products Regulations, SOR/2007-302 (the new Regulations).
I. OVERVIEW
[2] After many years of consultation with a number of interest groups, the Governor in Council passed the new Regulations under the purported authority of the Food and Drugs Act, R.S.C. 1985, c. F-27 (FDA) and the Canada Agricultural Products Act, R.S.C. 1985, c. C-20 (4th Supp.) (CAPA) (collectively, the Parent legislations).
[3] The new Regulations were developed cooperatively with Agriculture and Agri-Food Canada (AAFC) and in consultation with Health Canada (HC) and the Department of Foreign Affairs and International Trade. The new Regulations were published on December 26, 2007 in the Canada Gazette Part II, Vol. 141 No. 26, and came into force on December 14, 2008.
[4] Essentially, the new Regulations amend the FDR and the DPR by harmonizing the definitions for milk products and revising the existing identity and compositional standards for cheese destined for inter-provincial or international trade (including cheese imported in Canada).
[5] The applicants are large dairy processors operating federally-registered facilities. They produce and distribute cheese across Canada and in export trade. They also import cheese for distribution in Canada. The cheese distributed by the applicants is made with the combination of liquid milk and milk derivatives, including powdered milk protein milk concentrate (MPC), milk protein isolate (MPI) and whey protein concentrate (WPC).
[6] By this judicial review application, the applicants challenge both the constitutionality and/or validity under the Parent legislations of paragraphs B.08.033(1)(a), (i.1) and (i.2), B.08.33(1.2), B.08.034 (1)(a)(i), (i.1) and (i.2), B.08.034(1)(c)(i), and B.08.034(1.2) of the FDR and paragraphs 6(3)(c), 6(3)(d)(i), 6(5), 28(1)(a)(i.1) and (i.2) and 28(4) of the DPR, as amended by the new Regulations (the impugned provisions).
[7] The application is opposed by the respondent. Although the interveners were granted leave to file affidavit evidence, which has been referred to by the applicants and the respondent, the latter were not allowed to make written or oral submissions to the Court.
II. DETERMINATION
[8] After having assessed the legality of the impugned provisions in light of the law and the totality of the evidence submitted by the parties, read the application records and heard the oral submissions made on behalf of the applicants and the respondent respectively, and considered all relevant case law, the application must fail.
[9] The issues in this application are:
(a) whether the new Regulations, including the impugned provisions, are a valid exercise of the federal trade and commerce power under section 91(2) of the Constitution Act, 1867 (U.K.), 30 & 31 Vict., c. 3, reprinted in R.S.C. 1985, App. II, No. 5 (Constitution Act, 1867), with particular regard to the federal authority in respect of inter-provincial and international trade?
(b) Whether the new Regulations are a valid exercise of the regulation-making authority granted to the Governor in Council by the CAPA and FDA?
[10] The answer to both of these questions is in the affirmative.
[11] In assessing whether the impugned provisions are within the federal sphere of power, the Court had to first determine the essential character of the new Regulations. In so doing, the Court has come to the conclusion that the new Regulations establish revised compositional standards for imported cheese and cheese destined for inter-provincial and international trade. Second, the Court had to ask itself whether the character of the new Regulations relates to an enumerated head of power granted to Parliament. In this regard, the Court has found that the essential character of the new Regulations – assessed in the context of the statutory scheme as a whole – fall within Parliament’s authority to regulate trade and commerce under subsection 91(2) of the Constitution Act, 1867.
[12] While a court may strike down a regulation for jurisdictional or other compelling reasons, it “would take an egregious case to warrant such action”: Thorne’s Hardware Ltd. v. Canada, [1983] 1 S.C.R. 106. The latter approach has been applied consistently by the courts in respect of regulation-making and similar legislative functions, without reference to the standards of review of decisions of administrative tribunals (Montréal (City) v. 2952-1366 Québec Inc., [2005] 3 S.C.R. 141). The applicants appear to concede that new Regulations were “made in good faith.” However, they allege that the purpose of the new Regulations, including the impugned provisions, is ultra vires the Governor in Council’s regulation‑making authority under the CAPA and FDA. The Court finds that there is no merit to this allegation. Even if the issues of fact and law above are somewhat related, for the sake of convenience and clarity of the present reasons, I have chosen to treat legal questions related to the interpretation and effect of the new Regulations separately from factual and evidentiary issues raised by the parties.
III. LEGALITY OF THE IMPUGNED PROVISIONS
[13] Prior to the passing of the new Regulations, federal compositional standards for cheese already existed. It is not challenged that the purpose of these standards was to describe the basic requirements for cheese so that cheese available to consumers has a uniform composition and nutritional value. Of course, cheese is not the only food for which there are compositional standards. However, what makes cheese unique is that the product is subject to two different sets of federal regulations, the FDR and DPR.
[14] The impugned provisions are reproduced in the appendix. In a nutshell, they provide:
(a) New subparagraphs B.08.033(1)(a)(i.1) of the FDR, and 6(3)(c)(i) and 28(1)(a)(i.1) of the DPR prescribe for each named variety of cheese a minimum casein content that is derived from liquid milk (i.e. milk or ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skimmed milk, ultrafiltered skimmed milk or cream), rather than from other “milk products” (such as MPC, MPI and WPC, and other milk products covered by the new definition), that is a specified percentage of the total protein content of the cheese (the casein ratio);
(b) New subparagraphs B.08.033(1)(a)(i.2) of the FDR, and 6(3)(c)(ii) and 28(1)(a)(i.2) of the DPR also require that the whey protein to casein ratio in the specific variety of cheese does not exceed the whey protein to casein ratio of milk (the whey ratio);
(c) New subparagraphs B.08.033(1.2) of the FDR, and 6(5) and 28(4) of the DPR provide casein ratios for named varietal cheeses which retreat from the casein ratios prescribed in subparagraphs B.08.033(1)(a)(i.1) of the FDR, and 6(3)(c)(i) and 28(1)(a)(i.1) of the DPR, provided certain conditions are met and that the cheese has the characteristic flavour and texture of the named variety of cheese;
(d) New subparagraphs B.08.034(1)(a)(i)(i.1) and (i.2), (1)(c)(i) and (1.2) of the FDR, and 6(3)(d)(i) of the DPR prescribe specific compositional requirements for Cheddar Cheese (including Cheddar Cheese that has been aged),which includes the requirements to be made solely from liquid milk and to have the prescribed casein ratio.
[15] As can be seen, the amendments to the FDR mirror the amendments to the DPR.
[16] First, it is important to assess the legality of the new Regulations, including the impugned provisions, in light of the FDA and CAPA legislative schemes as a whole rather than, as the applicants appear to suggest, in isolation. In this regard, the Court finds that the new Regulations are an integral part of the legislative schemes established by the CAPA and the FDA to regulate import, export, and inter-provincial trade.
[17] The purpose of the CAPA can be seen in the long title of the statute, which is: “An Act to regulate the marketing of agricultural products in import, export and inter-provincial trade and to provide for national standards and grades of agricultural products, for the inspection and grading, for the registration of establishments and for standards governing establishments” (emphasis added).
[18] A key provision of the CAPA engaged by the new Regulations is section 17, which clearly illustrates to the international and inter-provincial trade focus of the scheme:
17. No person shall, except in accordance with this Act or the regulations,
(a) market an agricultural product in import, export or interprovincial trade;
(b) possess an agricultural product for the purpose of marketing it in import, export or interprovincial trade; or
(c) possess an agricultural product that has been marketed in contravention of this Act or the regulations.
17. Sont interdites, relativement à un produit agricole, toute commercialisation — soit interprovinciale, soit liée à l’importation ou l’exportation — effectuée en contravention avec la présente loi ou ses règlements de même que la possession à ces fins ou la possession résultant d’une telle commercialisation.
[19] Pursuant to section 32 of CAPA, the Governor in Council has broad regulation-making powers to make regulations for carrying out the purposes and provisions of the Act, including the following:
32. The Governor in Council may make regulations for carrying out the purposes and provisions of this Act and prescribing anything that is to be prescribed under this Act and, without limiting the generality of the foregoing, may make regulations
…
(f) establishing grades and standards, including standards of wholesomeness, for agricultural products and establishing standards for containers;
…
(k) regulating or prohibiting the marketing of any agricultural product, other than a fresh or processed fruit or vegetable, in import, export or interprovincial trade and establishing terms and conditions governing that marketing;
…
32. Le gouverneur en conseil peut, par règlement, prendre toute mesure d’application de la présente loi, et notamment :
[…]
f) établir les classifications et les normes, y compris de salubrité, visant les produits agricoles et les normes des contenants;
[…]
k) régir ou interdire, relativement aux produits agricoles autres que ceux visés à l’alinéa l), la commercialisation — soit interprovinciale, soit liée à l’importation ou l’exportation — , et fixer toutes conditions et modalités liées à cette activité;
[…]
[20] The FDA complements the CAPA, and vice-versa, insofar as food standards are concerned. The key provision in the FDA, being subsection 6(1) triggered by the new Regulations, again underscores the international and inter-provincial trade focus of the scheme:
6. (1) Where a standard for a food has been prescribed, no person shall
(a) import into Canada,
(b) send, convey or receive for conveyance from one province to another, or
(c) have in possession for the purpose of sending or conveying from one province to another
any article that is intended for sale and that is likely to be mistaken for that food unless the article complies with the prescribed standard.
…
(3) Where a standard for a food has been prescribed, no person shall label, package, sell or advertise any article that
(a) has been imported into Canada,
(b) has been sent or conveyed from one province to another, or
(c) is intended to be sent or conveyed from one province to another
in such a manner that it is likely to be mistaken for that food unless the article complies with the prescribed standard.
6. (1) En cas d’établissement — par règlement — d’une norme à l’égard d’un aliment et de non-conformité à celle-ci d’un article destiné à la vente et susceptible d’être confondu avec cet aliment, sont interdites, relativement à cet article, les opérations suivantes :
a) son importation;
b) son expédition, son transport ou son acceptation en vue de son transport interprovincial;
c) sa possession en vue de son expédition ou de son transport interprovincial.
[…]
(3) En cas d’établissement d’une norme réglementaire à l’égard d’un aliment, il est interdit d’étiqueter, d’emballer ou de vendre un aliment — ou d’en faire la publicité — de manière qu’il puisse être confondu avec l’aliment visé par la norme, à moins qu’il ne soit conforme à celle-ci, s’il entre dans l’une ou l’autre des catégories suivantes :
a) il a été importé;
b) il a été expédié ou transporté d’une province à une autre;
c) il est destiné à être expédié ou transporté d’une province à une autre.
[21] As in the CAPA, subsection 30(1) of the FDA vests the Governor in Council with broad regulation-making powers, including the following:
30. (1) The Governor in Council may make regulations for carrying the purposes and provisions of this Act into effect, and, in particular, but without restricting the generality of the foregoing, may make regulations
…
(c) prescribing standards of composition, strength, potency, purity, quality or other property of any article of food, drug, cosmetic or device;
(d) respecting the importation of foods, drugs, cosmetics and devices in order to ensure compliance with this Act and the regulations;
…
30. (1) Le gouverneur en conseil peut, par règlement, prendre les mesures nécessaires à l’application de la présente loi et, notamment
[…]
c) établir des normes de composition, de force, d’activité, de pureté, de qualité ou d’autres propriétés d’un aliment, d’une drogue, d’un cosmétique ou d’un instrument;
d) régir l’importation d’aliments, de drogues, de cosmétiques et d’instruments, afin d’assurer le respect de la présente loi et de ses règlements;
[…]
[22] By virtue of section 6 of the FDA and section 17 of CAPA, the new Regulations apply to cheese sold or marketed inter-provincially as well as to cheese imported into Canada. It is clear that the new Regulations do not regulate cheese manufactured in a non-federally registered establishment and sold locally within a province. Indeed, the new Regulations do not prevent non-compliant products from being marketed. If a product exceeds the allowable amounts for milk derivatives and is destined for inter-provincial or international trade, then it must simply be called something other than the applicable cheese variety.
[23] While the courts have struck down federal legislation that applies indiscriminately to all trade, including intra-provincial trade, the Courts have never invalidated federal marketing legislation that is directed at extra-provincial trade. Indeed, this was a decisive factor in the Supreme Court of Canada’s decision in Labatt Brewing Co. v. Canada, [1980] 1 S.C.R. 914 [Labatt]. As evidenced by the following passages, in that case the Court held that regulations enacted under the FDA could be not upheld under the federal trade and commerce power:
With respect to legislation relating to the support, control or regulation of the various levels or components in the marketing cycle of natural products [in that case], the provincial authority is prima facie qualified to legislate with reference to production (vide Pigeon J. in the Reference Re Agricultural Products Marketing Act, supra, at p. 1296), and the federal Parliament with reference to marketing in the international and interprovincial levels of trade. In between, the success or failure of the legislator depends upon whether the pith and substance or primary objective of the statute or regulation is related to the heads of power of the legislative authority in question. Incidental effect on the other legislative sphere will no longer necessarily doom the statute to failure. Several indicia of the proper tests have evolved. For example, if contractual rights within the province are the object of the proposed regulation, the province has the authority. On the other hand, if regulation of the flow in extraprovincial channels of trade is the object, then the federal statute will be valid. Between these spectrum ends, the shadings cannot be foretold in anything approaching a constitutional formula. The majority of the illustrated cases thus far encountered are largely in the distribution, and not the production, of farm products. Here, however, we are concerned with the proper regulatory authority in connection with the production process of a single industry and, to some extent, with the sale of its products, the latter being concerned largely with the use of labels or identification. Nowhere are the impugned statutory regulations or provisions concerned with the control or regulation of the extraprovincial distribution of these products or their movement through any channels of trade. On the contrary, their main purpose is the regulation of the brewing process itself by means of a « legal recipe », as counsel for the appellant put it. Indeed, if the industry is substantially local in character, as seems to be the case from the sparse record before the court (as noted above), the regulations are, in fact, confined to the regulation of a trade within a province. (Emphasis added.)
[24] At the time that Labatt was decided, section 6 of the FDA provided that “where a standard had been prescribed for a food, no person shall label, package, sell or advertise any article in such a manner that it is likely to be mistaken for such food unless such article complies with the prescribed standard.” The relevant regulation-making power was tied to this charging provision. Given the statutory scheme, this provision could not be framed as being directed in pith and substance at inter-provincial and international trade. However, subsequent to Labatt, the FDA was amended to ensure that the regulatory scheme established by the Act, including any related regulations, fell within the well established scope of federal constitutional powers.
[25] The Court dismisses any submission made by the applicants that the new Regulations, including the impugned provisions, prescribe a “legal recipe” for cheese. Compositional standards for cheese making cannot be equated with each processor recipe for making a particular variety or brand of cheese. To illustrate this conclusion, one only needs to read new subparagraph B.08.033 of the FDR in its entirety:
B.08.033. (1) [S]. (Naming the variety) Cheese, other than cheddar cheese, cream cheese, whey cheese, cream cheese with (named added ingredients), cream cheese spread, cream cheese spread with (named added ingredients), processed (named variety) cheese, processed (named variety) cheese with (named added ingredients), processed cheese food, processed cheese food with (named added ingredients), processed cheese spread, processed cheese spread with (named added ingredients), cold-pack (named variety) cheese, cold-pack (named variety) cheese with (named added ingredients), cold-pack cheese food, cold-pack cheese food with (named added ingredients), cottage cheese and creamed cottage cheese,
(a) shall
(i) be the product made by coagulating milk, milk products or a combination thereof with the aid of bacteria to form a curd and forming the curd into a homogeneous mass after draining the whey,
(i.1) except for feta cheese, have a casein content that is derived from milk or from ultrafiltered milk, partly skimmed milk, ultrafiltered partly skimmed milk, skim milk, ultrafiltered skim milk or cream, rather than from other milk products, that is at least the following percentage of the total protein content of the cheese, namely,
(A) 63 per cent in the case of Pizza Mozzarella cheese and Part Skim Pizza Mozzarella cheese,
(B) 83 per cent, in the case of Brick cheese, Canadian Style Brick cheese, Canadian Style Munster cheese, Colby cheese, Farmer’s cheese, Jack cheese, Monterey (Monterey Jack) cheese, Mozzarella (Scamorza) cheese, Part Skim Mozzarella (Part Skim Scamorza) cheese, Part Skim Pizza cheese, Pizza cheese, Skim milk cheese and any other variety of cheese not referred to in clause (A) or (C), and
(C) 95 per cent, in the case of any other variety of cheese named in the table to this section,
(i.2) have a whey protein to casein ratio that does not exceed the whey protein to casein ratio of milk,
(ii) possess the physical, chemical and organoleptic properties typical for the variety,
(iii) where it is a cheese of variety named in the table to this section, contain no more than the maximum percentage of moisture shown in Column II thereof for that variety,
(iv) where it is a cheese of a variety named in Part I of the table to this section, contain no less than the minimum percentage of milk fat shown in Column III for that variety, and
(v) where it is cheese of a variety named in Part II of the table to this section, contain no more than the maximum percentage of milk fat shown in Column III for that variety; and
(b) may contain
(i) salt, seasonings, condiments and spices,
(ii) flavouring preparations other than cheese flavouring,
(iii) micro-organisms to aid further ripening,
(iv) one or more of the following colouring agents:
(A) in an amount consistent with good manufacturing practice, annatto, beta-carotene, chlorophyll, paprika, riboflavin or turmeric,
(B) in an amount not exceeding 35 parts per million, beta-apo-8’-carotenal, ethyl beta-apo-8’-carotenoate or a combination thereof, and
(C) in an amount not exceeding 0.10 parts per million, brilliant blue FCF in feta cheese only,
(v) calcium chloride as a firming agent in an amount not exceeding 0.02 per cent of the milk and milk products used,
(vi) paraffin wax as a coating in an amount consistent with good manufacturing practice,
(vii) where potassium nitrate, sodium nitrate or a combination thereof are used for the purpose and in the manner described in subsection (2), residues of potassium nitrate, sodium nitrate or a combination thereof in an amount not exceeding 50 parts per million,
(viii) wood smoke as a preservative in an amount consistent with good manufacturing practice,
(ix) the following preservatives:
(A) propionic acid, calcium propionate, sodium propionate or any combination thereof in an amount not exceeding 2,000 parts per million, calculated as propionic acid,
(B) sorbic acid, calcium sorbate, potassium sorbate, sodium sorbate, or any combination thereof in an amount not exceeding 3,000 parts per million, calculated as sorbic acid,
(C) any combination of the preservatives named in clauses (A) and (B) in an amount not exceeding 3,000 parts per million, calculated as propionic acid and sorbic acid respectively, or
(D) natamycin applied to the surface of the cheese in an amount that does not exceed 20 parts per million or, if the cheese is grated or shredded, 10 parts per million,
(x) in the case of grated or shredded cheese, calcium silicate, microcrystalline cellulose or cellulose, or a combination of them, as an anticaking agent, the total amount not to exceed 2.0 per cent, and
(xi) carbon dioxide as a pH adjusting agent in milk for cheese production, in an amount consistent with good manufacturing practice.
(1.1) A cheese of a variety set out in column I of Part I of the table to this section may contain more than the maximum percentage of moisture set out in column II and less than the minimum percentage of milk fat set out in column III if
(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and
(b) the cheese has the characteristic flavour and texture of the named variety of cheese.
(1.2) The reference to “83 per cent” in clause (1)(a)(i.1)(B) shall be read as “78 per cent”, and the reference to “95 per cent” in clause (1)(a)(i.1)(C) shall be read as “90 per cent”, with respect to the named variety of cheese if
(a) a statement or claim set out in column 4 of any of items 12 to 14, 16, 20, 21 and 45 of the table following section B.01.513 is shown on the label of the product as part of the common name; and
(b) the cheese has the characteristic flavour and texture of the named variety of cheese.
(2) Potassium nitrate, sodium nitrate or a combination thereof may be used as a preservative in cheese providing the following requirements are met:
(a) the amount of the salt or combination of salts does not exceed 200 parts per million of the milk and milk products used to make the cheese;
(b) the cheese in which the preservative is used is
(i) mold ripened cheese packed in a hermetically sealed container, or
(ii) ripened cheese
(A) that contains not more than 68 per cent moisture on a fat free basis, and
(B) during the manufacture of which the lactic acid fermentation and salting was completed more than 12 hours after coagulation of the curd by enzymes; and
(c) the salting is, in the case of the cheese described in subparagraph (b)(ii), applied externally as a dry salt or in the form of a brine.
(3) No person shall use an enzyme other than
(a) milk coagulating enzymes derived from Rhizomucor miehei (Cooney and Emerson) (previous name: Mucor miehei (Cooney and Emerson)), Mucor pusillus Lindt or Aspergillus oryzae RET-1 (pBoel777), aminopeptidase derived from Lactococcus lactis, Chymosin A derived from Escherichia coli K-12, GE81 (pPFZ87A), Chymosin B derived from Aspergillus niger var. awamori, GCC0349 (pGAMpR) or from Kluyveromyces marxianus var. lactis, DS1182 (pKS105), protease derived from Micrococcus caseolyticus, pepsin, rennet or bovine rennet, in the manufacture of any cheese to which subsection (1) applies;
(b) lipase and enzymes described in paragraph (a), in the manufacture of Asiago cheese, Blue cheese, Caciocavallo cheese, Feta cheese and Provolone cheese;
(c) a milk coagulating enzyme derived from Endothia parasitica and enzymes described in paragraph (a), in the manufacture of Emmentaler (Emmental, Swiss) cheese, Mozzarella (Scamorza) cheese and Part Skim Mozzarella (Part Skim Scamorza) cheese;
(d) lipase, a milk coagulating enzyme derived from Endothia parasitica and enzymes described in paragraph (a), in the manufacture of Parmesan cheese and Romano cheese;
(e) protease derived from Aspergillus oryzae, in the manufacture of Colby cheese; and
(f) lysozyme derived from egg white.
(3.1) No person shall use an enzyme referred to in subsection (3) at a level of use above that consistent with good manufacturing practice.
(4) Where a flavouring preparation, other than a flavouring preparation that has been traditionally used in the variety, is added to a cheese as permitted in subsection (1), the words “with (naming the flavouring preparation)” shall be added to the common name on any label.
(5) Only a cheese to which wood smoke has been added as permitted in subsection (1) may be described by the term “smoked” on a label.
(6) Where a cheese is labelled as permitted in subsection (5), the word “smoked” shall be shown on the principal display panel.
B.08.033. (1) [N]. Le fromage (indication de la variété) autre que le fromage cheddar, le fromage à la crème, le fromage de petit-lait, le fromage à la crème (avec indication des ingrédients ajoutés), le fromage à la crème à tartiner, le fromage à la crème à tartiner (avec indication des ingrédients ajoutés), le fromage fondu (indication de la variété), le fromage fondu (indication de la variété) (avec indication des ingrédients ajoutés), une préparation de fromage fondu, une préparation de fromage fondu (avec indication des ingrédients ajoutés), le fromage fondu à tartiner, le fromage fondu à tartiner (avec indication des ingrédients ajoutés), le fromage conditionné à froid (indication de la variété), le fromage conditionné à froid (indication de la variété) (avec indication des ingrédients ajoutés), une préparation de fromage conditionné à froid, une préparation de fromage conditionné à froid (avec indication des ingrédients ajoutés), le fromage cottage et le fromage cottage en crème,
a) doit
(i) être le produit de la coagulation, à l'aide de bactéries, de lait, de produits du lait ou d'un mélange de ceux-ci, en vue de former, après égouttement du petit-lait, une masse homogène de caillé,
(i.1) sauf pour le fromage Féta, avoir une teneur en caséine dérivée du lait ou du lait ultrafiltré, du lait partiellement écrémé, du lait partiellement écrémé ultrafiltré, du lait écrémé, du lait écrémé ultrafiltré ou de la crème, plutôt que de tout autre produit du lait, au moins équivalente aux pourcentages ci-après de la teneur totale en protéines du fromage :
(A) 63 %, dans le cas du fromage Pizza mozzarella ou Pizza mozzarella partiellement écrémé,
(B) 83 %, dans le cas du fromage de lait écrémé, Brick, Brick canadien, Colby, Farmer’s, Jack, Monterey (Monterey Jack), Mozzarella (Scamorza), Mozzarella partiellement écrémé (Scamorza partiellement écrémé), Munster canadien, Pizza partiellement écrémé ou Pizza et des autres variétés de fromage non mentionnées aux divisions (A) ou (C),
(C) 95 %, dans le cas des autres variétés de fromage visées au tableau du présent article,
(i.2) avoir un rapport protéines de petit-lait à la caséine qui ne dépasse pas celui du lait,
(ii) posséder les propriétés physiques, chimiques et organoleptiques typiques de la variété,
(iii) s'il s'agit d'une variété de fromage nommée dans le tableau du présent article, ne pas contenir plus que le pourcentage maximal d'humidité indiqué pour cette variété dans la colonne II de ce tableau,
(iv) s'il s'agit d'une variété de fromage nommée dans la partie I du tableau du présent article, contenir au moins le pourcentage minimal de matière grasse de lait indiqué pour cette variété dans la colonne III de ce tableau, et
(v) s'il s'agit d'une variété de fromage nommée dans la partie II du tableau du présent article, ne pas contenir plus que le pourcentage maximal de matière grasse de lait indiqué pour cette variété dans la colonne III de ce tableau; et
b) peut contenir
(i) du sel, des assaisonnements, des condiments et des épices,
(ii) des préparations aromatisantes autres que les aromatisants de fromage,
(iii) des micro-organismes favorisant l'affinage,
(iv) les colorants suivants :
(A) en quantité conforme aux bonnes pratiques industrielles, le rocou, le ß-carotène, la chlorophylle, le paprika, la riboflavine, le curcuma,
(B) en quantité n'excédant pas 35 parties par million, le ß-apo-8′-caroténal, l'ester éthylique de l'acide ß-apo-8′-caroténoïque ou un mélange de ces produits, et
(C) en quantité n'excédant pas 0,10 partie par million, le bleu brillant FCF seulement dans le Feta,
(v) du chlorure de calcium comme agent d'affermissement, en quantité n'excédant pas 0,02 pour cent du lait et des produits du lait utilisés,
(vi) de la cire de paraffine comme enrobage, en quantité conforme aux bonnes pratiques industrielles,
(vii) en quantité n'excédant pas 50 parties par million, des résidus de nitrate de potassium, de nitrate de sodium ou d'un mélange de ces produits utilisés aux fins et de la manière prévues au paragraphe (2),
(viii) de la fumée de bois comme agent de conservation, en quantité conforme aux bonnes pratiques industrielles,
(ix) les agents de conservation suivants :
(A) l'acide propionique, le propionate de calcium, le propionate de sodium ou un mélange de ces produits, en quantité n'excédant pas 2 000 parties par million, calculée en acide propionique,
(B) l'acide sorbique, le sorbate de calcium, le sorbate de potassium, le sorbate de sodium, ou un mélange de ces produits, en quantité n'excédant pas 3 000 parties par million, calculée en acide sorbique,
(C) un mélange des agents de conservation visés aux dispositions (A) et (B), en quantité n'excédant pas 3 000 parties par million, calculée respectivement en acide propionique et en acide sorbique, ou
(D) la natamycine appliquée à la surface du fromage, en une quantité n'excédant pas 20 parties par million ou, si le fromage est râpé fin ou en filaments, 10 parties par million,
(x) s'il est râpé fin ou en filaments, du silicate de calcium, de la cellulose microcristalline, de la cellulose ou un mélange de ces produits, utilisé comme agent anti-agglomérant, en quantité totale n'excédant pas 2,0 pour cent,
(xi) du dioxyde de carbone comme rajusteur du pH dans le lait pour la fabrication du fromage, en quantité conforme aux bonnes pratiques industrielles.
(1.1) Le fromage d’une variété visée à la colonne I de la partie I du tableau du présent article peut contenir plus que le pourcentage maximal d’humidité indiqué dans la colonne II et moins que le pourcentage minimal de matière grasse du lait indiqué dans la colonne III, si les conditions suivantes sont réunies :
a) la mention ou l’allégation figurant à la colonne 4 de l’un des articles 12 à 14, 16, 20, 21 et 45 du tableau suivant l’article B.01.513 est indiquée sur l’étiquette du produit dans le nom usuel de celui-ci;
b) le fromage a la saveur et la texture caractéristiques de la variété de fromage visée.
(1.2) La mention « 83 % » dans la division (1)a)(i.1)(B) vaut mention de « 78 % » et la mention « 95 % » dans la division (1)a)(i.1)(C) vaut mention de « 90 % », dans le cas des variétés de fromage visées, si les conditions suivantes sont réunies :
a) la mention ou l’allégation figurant à la colonne 4 de l’un des articles 12 à 14, 16, 20, 21 et 45 du tableau suivant l’article B.01.513 est indiquée sur l’étiquette du produit dans le nom usuel de celui-ci;
b) le fromage a la saveur et la texture caractéristiques de la variété de fromage visée.
(2) Le nitrate de potassium, le nitrate de sodium ou un mélange de ces produits peuvent être utilisés comme agents de conservation dans le fromage, pourvu que
a) la quantité de sel ou le mélange de sels ne dépasse pas 200 parties par million du lait et des produits du lait utilisés;
b) le fromage soit
(i) du fromage affiné aux moisissures conservé dans un contenant hermétique, ou
(ii) du fromage affiné
(A) qui contient au plus 68 pour cent d'humidité à l'état dégraissé, et
(B) dont la fermentation lactique et la salaison ont été faites plus de 12 heures après la coagulation du caillé par enzymes; et
c) la salaison soit, dans le cas du fromage visé au sous-alinéa b)(ii), appliquée à l'extérieur du fromage sous forme de sel ou de saumure.
(3) Il est interdit d'utiliser un enzyme qui n'est pas compris parmi les suivants :
a) les enzymes coagulant le lait qui proviennent de Rhizomucor miehei (Cooney et Emerson) (précédemment nommé mucor miehei (Cooney et Emerson)), de Mucor pusillus Lindt ou de Aspergillus oryzae RET-1 (pBoel777), l'aminopeptidase provenant de Lactococcus lactis, la chymosine A provenant de Escherichia coli K-12, GE81 (pPFZ87A), la chymosine B provenant de Aspergillus niger var. awamori, GCC0349 (pGAMpR) ou de Kluyveromyces marxianus var. lactis, DS1182 (pKS105), la protéase provenant de Micrococcus caseolyticus, la pepsine, la présure et la présure bovine, dans la fabrication d'un fromage visé au paragraphe (1);
b) la lipase et les enzymes mentionnés à l'alinéa a), pour la fabrication du fromage Asiago, du fromage Bleu, du fromage Caciocavallo, du fromage Feta et du fromage Provolone;
c) l'enzyme coagulant le lait provenant d'Endothia parasitica et les enzymes mentionnés à l'alinéa a) dans la fabrication du fromage Emmentaler (Emmenthal, suisse), du fromage Mozzarella (Scamorza) et du fromage Mozzarella partiellement écrémé (Scamorza partiellement écrémé);
d) la lipase, l'enzyme coagulant le lait provenant d'Endothia parasitica et les enzymes mentionnés à l'alinéa a), pour la fabrication du fromage Parmesan et du fromage Romano;
e) la protéase provenant d'Aspergillus oryzae pour la fabrication du fromage Colby;
f) le lysozyme provenant de blanc d'oeuf.
(3.1) Il est interdit d'utiliser une enzyme visée au paragraphe (3) en quantité supérieure à celle conforme aux bonnes pratiques industrielles.
(4) Lorsqu'une préparation aromatisante, autre qu'une préparation aromatisante habituellement utilisée dans la variété de fromage, est ajoutée à un fromage conformément au paragraphe (1), l'expression « (avec indication de la préparation aromatisante) » doit être ajoutée au nom usuel sur l'étiquette.
(5) L'étiquette d'un fromage ne doit porter le terme « fumé » que si de la fumée de bois a été ajoutée au fromage conformément au paragraphe (1).
(6) Dans les cas visés au paragraphe (5), le terme « fumé » doit paraître dans l'espace principal de l'étiquette.
[26] It is interesting to note that the applicants do not challenge the legality of section B.08.033 of the FDR, other than new subparagraphs (i.1), (i.2) and (1.2). The same observation can be made with respect to other provisions of the FDR and the DPR applicable to cheese. Dairy processors can continue to use the ingredients that they like, including fresh liquid milk or powdered milk derivatives. Processors can sell their dairy products locally, inter-provincially, and internationally. However, in those instances where the product is destined for inter-provincial or international trade, a national compositional standard must be met if the processor wishes to market the product as one of the specified varieties of “cheese”.
[27] It is apparent from a simple reading of the relevant provisions of the FDR and the DPR that the overarching purpose and object of the new Regulations, including the impugned provisions, is to establish compositional standards for cheese that is marketed inter-provincially or internationally. That is the pith and substance of the new Regulations. The standards are an integral part of the comprehensive regulatory schemes established under the CAPA and FDA in respect of agricultural and food products destined for inter-provincial and international trade or manufactured in a federally registered establishment.
[28] The analysis of pith and substance is not technical or formalistic, it is essentially a matter of interpretation and to accomplish this task, the Court looks at the words used in the impugned legislation as well as the background and circumstances surrounding its enactment (Ward v. Canada (Attorney General), 2002 SCC 17). Thus, the Court has also examined the extrinsic evidence submitted by the parties. For the reasons indicated in the next section, the Court dismisses the allegation made by the applicants that the essential or dominant purpose of the new Regulations is to transfer an economic benefit to dairy producers at the expense of dairy processors (see infra, IV – Factual and Evidentiary Issues).
[29] The Court also finds that the new Regulations, including the impugned provisions, constitute a proper exercise of the regulation-making authority vested to the Governor in Council.
[30] The Governor in Council’s regulation-making authority is expressed in broad terms. As noted earlier, under section 32 of the CAPA, the Governor in Council is authorized to “make regulations for carrying out the purposes and provisions of the Act and prescribing anything that is to be prescribed in this Act.” Paragraph 32(f) indicates that “without limiting the generality of the foregoing” this authority encompasses establishing “standards”. The purpose of the CAPA, as indicated in its long title is equally broad – i.e., “to regulate the marketing or agricultural products in import, export and inter-provincial trade and to provide for national standards and grades of agricultural products