When spices, such as rosemary and thyme, are listed on a proprietary mix label, must they be listed separately on the meat or poultry product label or can they be termed as spices or flavorings?
Ingredients that are spices can be listed by their names, e.g., rosemary and thyme, or as “spices,” “flavorings,” or similar terms, regardless of the wording on the ingredient mix bulk label. • Question: If an ingredient mix is to be used in a product such as “Italian sausage,” which must contain the spices, pepper and anise or fennel, as required by 9 CFR 319.145, should the label application list the total amount of spices and sublist each with its percentage? Answer: While it is not necessary to list separately or provide the percentage of each spice on the label submittal form nor to sublist each spice by common or usual name on the proprietary mix label, it would be useful to identify the required spices by name on the label application or on the ingredient mix label because labels for an “Italian sausage” in which the mix is used will not be approved unless the label application shows the mix contains the required spices.
Related Questions
- When spices, such as rosemary and thyme, are listed on a proprietary mix label, must they be listed separately on the meat or poultry product label or can they be termed as spices or flavorings?
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