| Questions |
Answers |
| 1. What is the ingredient list? |
The ingredient list on a food label is the listing of each
ingredient in descending order of predominance.
"Ingredients: Pinto Beans, Water, and Salt"
21 CFR 101.4(a) |
| 2. What is meant by the requirement to list
ingredients in descending order of predominance? |
Descending order of predominance means that the ingredients
are listed in order of predominance by weight, that is, the
ingredient that weighs the most is listed first, and the
ingredient that weighs the least is listed last (see illustration for
question #3).
21 CFR 101.4(a) |
| 3.Where is the ingredient list placed on the label?
|
The ingredient list is placed on the same label panel as the
name and address of the manufacturer, packer or distributor. This may be
either the information panel or the principal display panel. It may be
before or after the nutrition label and the name and address of the
manufacturer, packer or distributor.
21 CFR 101.4(a) |
| 4. What type size is required for
ingredient lists? |
Use a type size that is at least 1/16 inch in height (lower case
"o") and that is prominent, conspicuous, and easy to read. See
the type size, prominence, and clarity requirements for information
panel labeling discussed in the
first chapter of this booklet.
21 CFR 101.2(c) |
| 5. Should water be listed as an
ingredient? |
Water added in making a food is considered to be an ingredient.
The added water must be identified in the list of ingredients and
listed in its descending order of predominance by weight.
"INGREDIENTS: Water, Navy Beans, and Salt"
21 CFR 101.4(a) |
| 6. Should the common or usual name
always be used for ingredients? |
Always list the common or usual name for ingredients unless
there is a regulation that provides for a different term. For
instance, use the term "sugar" instead of the scientific name
"sucrose".
"INGREDIENTS: Apples, Sugar, Water, and Spices"
21 CFR 101.4(a) |
| 7. Is it necessary to declare trace
ingredients? |
It depends on whether the trace ingredient is present in a
significant amount and has a function in the finished food. If a
substance is an incidental additive and has no function or
technical effect in the finished product, then it need not be
declared on the label. An incidental additive is usually present
because it is an ingredient of another ingredient. Sulfites are
considered to be incidental only if present at less than 10 ppm.
21 CFR 101.100(a)(3) |
| 8. What foods may list alternative fat
and oil ingredients? |
Listing alternative fat and oil ingredients ("and/or" labeling) is
permitted only in the case of foods that contain relatively small
quantities of added fat or oil ingredients (foods in which added
fats or oils are not the predominant ingredient) and only if the
manufacturer is unable to predict which fat or oil ingredient will
be used.
"INGREDIENTS: . . . Vegetable Oil (contains one or more of
the following: Corn Oil, Soybean Oil, or Safflower Oil) . . . ."
21 CFR 101.4(b)(14) |
| 9. What ingredient listing is necessary
for chemical preservatives? |
When an approved chemical preservative is added to a food, the
ingredient list must include both the common or usual name of
the preservative and the function of the preservative by including
terms, such as "preservative," "to retard spoilage," "a mold
inhibitor," "to help protect flavor," or "to promote color retention."
"INGREDIENTS: Dried Bananas, Sugar, Salt, and Ascorbic
Acid to Promote Color Retention"
21 CFR 101.22(j) |
| 10. How are spices, natural flavors
or artificial flavors declared in ingredient lists? |
These may be declared in ingredient lists by using either specific
common or usual names or by using the declarations "spices,"
"flavor" or "natural flavor," or "artificial flavor."
"INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn
Syrup, Modified Corn Starch, Spices, Salt, Natural Flavor
and Artificial Flavor"
21 CFR 101.22(h)(1) |
| 11. What listing is used for a spice
that is also a coloring? |
Spices, such as paprika, turmeric, saffron and others that are
also colorings must be declared either by the term "spice and
coloring" or by the actual (common or usual) names, such as
"paprika."
21 CFR 101.22(a)(2) |
| 12. What ingredient
listing is used for vegetable powder? |
Vegetable powders must be declared by common or usual name, such as
"celery powder."
21 CFR 101.22(h)(3) |
| 13. What ingredient
listing is used for artificial colors? |
It depends on whether the artificial color is a certified color:
21 CFR 101.22(k)(1) and (2), 21 CFR 74.705(d)(2) |
