Wheat gluten - WG 2020 IN
Notice of initiation of investigation
Ottawa, August 14, 2020
The Canada Border Services Agency (CBSA) initiated an investigation, on August 14, 2020, under the Special Import Measures Act respecting the alleged injurious dumping of certain certain wheat gluten from Australia, Austria, Belgium, France, Germany and Lithuania. The investigation follows a complaint filed by ADM Agri‑Industries Co.
The goods in question are usually classified under the following tariff classification numbers:
The product definition as well as additional product information are contained in Appendix 1.
Additional information about the investigation will be available in a Statement of Reasons that will be available within 15 days on the CBSA's website.
Officers’ names and contact information:
- Laura Fast: 613‑954‑1641
- Laurie Trempe: 613‑954‑7337
The subject goods are defined as:
Wheat gluten, whether or not blended with wheat flour, salt or any other substance, with a minimum wheat protein content of 40% by weight on a dry basis calculated using a Jones Factor of 5.7, originating in or exported from Australia, Austria, Belgium, France, Germany and Lithuania, but excluding (i) devitalized wheat gluten; (ii) hydrolyzed wheat gluten; (iii) wheat protein isolates; and (iv) organic wheat gluten that is certified organic in accordance with and otherwise meets the requirements of the Food and Drugs Act, R.S.C., 1985, c. F‑27, and regulations made thereunder, and the Safe Food for Canadians Act, S.C. 2012, c. 24, and regulations made thereunder including the Safe Food for Canadians Regulations, S.O.R./2018‑108, all of which as may be amended or replaced from time to time.
For greater certainty, the subject goods include but are not limited to vital wheat gluten as defined by the World Health Organization’s Codex Standard 163‑1987, Rev. 1‑2001 (“Standard for Wheat Protein Products Including Wheat Gluten”).
Additional product information
Wheat gluten is the natural protein found in wheat. “Gluten” consists of two main protein groups, gliadins and glutenins in approximately equal proportions. Wheat gluten is also sometimes referred to in the market as simply “gluten” or “wheat protein”.
Generally, wheat gluten is used by a wide range of food producers to:
- provide water absorption and structure building in breads;
- enhance the structure of cereals and snacks;
- provide texture and toughening for pastas and noodles;
- provide strength and film forming in frozen foods; and
- provide binding and emulsification in processed meat and in vegetarian meat applications.
Wheat gluten is generally sold as a fine powder with a cream colour. For grades used in most food (including baking) applications, wheat gluten contains between 75 – 80% protein by weight on a dry basis using a Jones factor of 5.7, with the remainder of the weight being attributable to fiber, starch, fat and ash. Wheat gluten products with a wheat protein concentration in the range of 80% or more, which also contain sodium citrate, are often used to enhance whole‑grain baked goods, noodles and pastas, pizza crusts and vegetarian products. Some wheat gluten grades that are used as a filler binder for processed meat products contain a lower percentage of protein by weight on a dry basis and are usually blended with a larger amount of wheat flour to obtain a lower percentage of protein. Wheat gluten is also sold to animal feed and pet food manufacturers as a source of protein.
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