Marcelo,
Myron's advice to contact FDA is a good recommendation but, in general, additives (GRAS or not) must be accurately identified (not just a generic description) in the ingredient statement. The method of application (added to the fish or to the can) is unlikely to alter the requirement to label it. Incidental substances or processing aids that have no functional effect in the final food may not require labeling but this is not always clear-cut. I am not an authority on this topic so please contact FDA or an attorney familiar with U.S. food law.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Sea Grant Extension Program
Richard A. Henson Center
University of Maryland Eastern Shore
Princess Anne, MD 21853
410-651-6636
410-651-6207 fax
terippen@mail.umes.edu
-----Original Message-----
From: MCrider [mailto:Myron@amcat.org]
Sent: Thursday, February 13, 2003 6:55 AM
To: seafood@ucdavis.edu
Subject: Re: GRAS additives...must be labeled?
I believe that the FDA requires the ingredient to be listed on the label if
[paraphrasing] 'the ingredient is present in a significant amount and has a
function in the finished product. A incidental additive with no technical
effect and in trace amounts, e.g. sulfites at <10ppm, may not have to be
listed.'
You can find the USFDA labeling regulations at http://www.fda.gov. My
suggestion would be to place a phone call to the U.S. FDA and discuss your
labeling concerns with them. I have no doubt they will be happy to help and
advise you. The applicable branch, CFSAN, is located in College Park,
Maryland.
Myron Crider
Seafood Quality Management Services
Atlanta, GA
----- Original Message -----
From: "Marcelo Muņoz Cisternas" <marcelo.munozc@kalle.cl>
To: "Seafood List" <seafood@ucdavis.edu>
Sent: Monday, February 10, 2003 9:29 AM
Subject: GRAS additives...must be labeled?
Dear all:
I'd like to ask if I use a GRAS additive in canned atlantic salmon do I have
to put it in the ingredient list?
If so should I use the specific name of the additive or just "authorized
aditive"?
Is it different if I pre-treat the salmon to prevent curd formation or if I
add the additive to the can? Should I list the additive in both cases?
Thanks for your kind answers.
Best regards
Marcelo Muņoz
marcelo.munozc@kalle.cl
This archive was generated by hypermail 2b29 : Thu Feb 13 2003 - 11:57:37 PST