Corn on the cob, popcorn, corn niblets and corn flour are not the only — or even major — ways that most Canadians consume corn. Products derived from corn appear under a variety of names, and are used for a variety of purposes. They are present in most prepared foods and in many drinks.
List of some corn derivatives, their uses, and examples of where they appear
This list is far from comprehensive.
Note that “condiments” includes, but is not limited to, jams, chutneys, mustard, wasabi, flavoured honey (but not pure honey), sauces, dips, spreads, peanut butter (!), spice mixes/powders, pickled vegetables and candied fruit. Generally speaking, if a product is “low fat,” the fat that would have been in the original version is replaced with a corn-based thickener.
For information on xanthan gum and on flavour preparations, see below the chart.
Also please note that, while most American web sites about corn allergy list vinegar as a product corn-sensitive people should avoid, in Canada only malt vinegar may contain corn. Other types of vinegar are not made with corn products. (The document linked to here is section B.19.005 of Canada’s Food and Drug Regulations. Sections B.19.001-B.19.009 deal with vinegar).
Sugar and golden syrup
“Sugar” on a Canadian ingredient list always indicates sucrose of sugar beet or sugar cane origin, and “golden syrup” is likewise a strictly sugar cane-derived product. Part B Division 18 of Canada’s Food and Drug Regulations gives the official version of this law.
The most common brand of golden syrup in eastern Canada is Lyle’s. Go ahead and make butter tarts!