[Title 21 CFR B] [Code of Federal Regulations (annual edition) - April 1, 1996 Edition] [Title 21 - FOOD AND DRUGS] [Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED] [Subchapter B - FOOD FOR HUMAN CONSUMPTION] [Part 101 - FOOD LABELING] [Subpart B - Specific Food Labeling Requirements] [From the U.S. Government Publishing Office]21 FOOD AND DRUGS 2 1996-04-01 1996-04-01 false Specific Food Labeling Requirements B Subpart B FOOD AND DRUGS FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES--CONTINUED FOOD FOR HUMAN CONSUMPTION FOOD LABELING Subpart B--Specific Food Labeling Requirements Sec. 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives. (a)(1) The term ``artificial flavor'' or ``artificial flavoring'' means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in Secs. 172.515(b) and 182.60 of this chapter except where these are derived from natural sources. [[Page 73]] (2) The term ``spice'' means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in Sec. 182.10 and Part 184 of this chapter, such as the following: Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric. Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as ``spice and coloring'' unless declared by their common or usual name. (3) The term ``natural flavor'' or ``natural flavoring'' means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in Secs. 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in Sec. 172.510 of this chapter. (4) The term ``artificial color'' or ``artificial coloring'' means any ``color additive'' as defined in Sec. 70.3(f) of this chapter. (5) The term ``chemical preservative'' means any chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added to food by direct exposure thereof to wood smoke, or chemicals applied for their insecticidal or herbicidal properties. (b) A food which is subject to the requirements of section 403(k) of the act shall bear labeling, even though such food is not in package form. (c) A statement of artificial flavoring, artificial coloring, or chemical preservative shall be placed on the food or on its container or wrapper, or on any two or all three of these, as may be necessary to render such statement likely to be read by the ordinary person under customary conditions of purchase and use of such food. The specific artificial color used in a food shall be identified on the labeling when so required by regulation in part 74 of this chapter to assure safe conditions of use for the color additive. (d) A food shall be exempt from compliance with the requirements of section 403(k) of the act if it is not in package form and the units thereof are so small that a statement of artificial flavoring, artificial coloring, or chemical preservative, as the case may be, cannot be placed on such units with such conspicuousness as to render it likely to be read by the ordinary individual under customary conditions of purchase and use. (e) A food shall be exempt while held for sale from the requirements of section 403(k) of the act (requiring label statement of any artificial flavoring, artificial coloring, or chemical preservatives) if said food, having been received in bulk containers at a retail establishment, is displayed to the purchaser with either (1) the labeling of the bulk container plainly in view or (2) a counter card, sign, or other appropriate device bearing prominently and conspicuously the information required to be stated on the label pursuant to section 403(k). (f) A fruit or vegetable shall be exempt from compliance with the requirements of section 403(k) of the act with respect to a chemical preservative applied to the fruit or vegetable as a pesticide chemical prior to harvest. (g) A flavor shall be labeled in the following way when shipped to a food manufacturer or processor (but not a consumer) for use in the manufacture of a fabricated food, unless it is a flavor for which a standard of identity [[Page 74]] has been promulgated, in which case it shall be labeled as provided in the standard: (1) If the flavor consists of one ingredient, it shall be declared by its common or usual name. (2) If the flavor consists of two or more ingredients, the label either may declare each ingredient by its common or usual name or may state ``All flavor ingredients contained in this product are approved for use in a regulation of the Food and Drug Administration.'' Any flavor ingredient not contained in one of these regulations, and any nonflavor ingredient, shall be separately listed on the label. (3) In cases where the flavor contains a solely natural flavor(s), the flavor shall be so labeled, e.g., ``strawberry flavor'', ``banana flavor'', or ``natural strawberry flavor''. In cases where the flavor contains both a natural flavor and an artificial flavor, the flavor shall be so labeled, e.g., ``natural and artificial strawberry flavor''. In cases where the flavor contains a solely artificial flavor(s), the flavor shall be so labeled, e.g., ``artificial strawberry flavor''. (h) The label of a food to which flavor is added shall declare the flavor in the statement of ingredients in the following way: (1) Spice, natural flavor, and artificial flavor may be declared as ``spice'', ``natural flavor'', or ``artificial flavor'', or any combination thereof, as the case may be. (2) An incidental additive in a food, originating in a spice or flavor used in the manufacture of the food, need not be declared in the statement of ingredients if it meets the requirements of Sec. 101.100(a)(3). (3) Substances obtained by cutting, grinding, drying, pulping, or similar processing of tissues derived from fruit, vegetable, meat, fish, or poultry, e.g., powdered or granulated onions, garlic powder, and celery powder, are commonly understood by consumers to be food rather than flavor and shall be declared by their common or usual name. (4) Any salt (sodium chloride) used as an ingredient in food shall be declared by its common or usual name ``salt.'' (5) Any monosodium glutamate used as an ingredient in food shall be declared by its common or usual name ``monosodium glutamate.'' (6) Any pyroligneous acid or other artificial smoke flavors used as an ingredient in a food may be declared as artificial flavor or artificial smoke flavor. No representation may be made, either directly or implied, that a food flavored with pyroligneous acid or other artificial smoke flavor has been smoked or has a true smoked flavor, or that a seasoning sauce or similar product containing pyroligneous acid or other artificial smoke flavor and used to season or flavor other foods will result in a smoked product or one having a true smoked flavor. (7) Because protein hydrolysates function in foods as both flavorings and flavor enhancers, no protein hydrolysate used in food for its effects on flavor may be declared simply as ``flavor,'' ``natural flavor,'' or ``flavoring.'' The ingredient shall be declared by its specific common or usual name as provided in Sec. 102.22 of this chapter. (i) If the label, labeling, or advertising of a food makes any direct or indirect representations with respect to the primary recognizable flavor(s), by word, vignette, e.g., depiction of a fruit, or other means, or if for any other reason the manufacturer or distributor of a food wishes to designate the type of flavor in the food other than through the statement of ingredients, such flavor shall be considered the characterizing flavor and shall be declared in the following way: (1) If the food contains no artificial flavor which simulates, resembles or reinforces the characterizing flavor, the name of the food on the principal display panel or panels of the label shall be accompanied by the common or usual name of the characterizing flavor, e.g., ``vanilla'', in letters not less than one-half the height of the letters used in the name of the food, except that: (i) If the food is one that is commonly expected to contain a characterizing food ingredient, e.g., strawberries in ``strawberry shortcake'', and the food contains natural flavor derived from such ingredient and an amount of characterizing ingredient insufficient to independently characterize the food, [[Page 75]] or the food contains no such ingredient, the name of the characterizing flavor may be immediately preceded by the word ``natural'' and shall be immediately followed by the word ``flavored'' in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., ``natural strawberry flavored shortcake,'' or ``strawberry flavored shortcake''. (ii) If none of the natural flavor used in the food is derived from the product whose flavor is simulated, the food in which the flavor is used shall be labeled either with the flavor of the product from which the flavor is derived or as ``artificially flavored.'' (iii) If the food contains both a characterizing flavor from the product whose flavor is simulated and other natural flavor which simulates, resembles or reinforces the characterizing flavor, the food shall be labeled in accordance with the introductory text and paragraph (i)(1)(i) of this section and the name of the food shall be immediately followed by the words ``with other natural flavor'' in letters not less than one-half the height of the letters used in the name of the characterizing flavor. (2) If the food contains any artificial flavor which simulates, resembles or reinforces the characterizing flavor, the name of the food on the principal display panel or panels of the label shall be accompanied by the common or usual name(s) of the characterizing flavor, in letters not less than one-half the height of the letters used in the name of the food and the name of the characterizing flavor shall be accompanied by the word(s) ``artificial'' or ``artificially flavored'', in letters not less than one-half the height of the letters in the name of the characterizing flavor, e.g., ``artificial vanilla'', ``artificially flavored strawberry'', or ``grape artificially flavored''. (3) Wherever the name of the characterizing flavor appears on the label (other than in the statement of ingredients) so conspicuously as to be easily seen under customary conditions of purchase, the words prescribed by this paragraph shall immediately and conspicuously precede or follow such name, without any intervening written, printed, or graphic matter, except: (i) Where the characterizing flavor and a trademark or brand are presented together, other written, printed, or graphic matter that is a part of or is associated with the trademark or brand may intervene if the required words are in such relationship with the trademark or brand as to be clearly related to the characterizing flavor; and (ii) If the finished product contains more than one flavor subject to the requirements of this paragraph, the statements required by this paragraph need appear only once in each statement of characterizing flavors present in such food, e.g., ``artificially flavored vanilla and strawberry''. (iii) If the finished product contains three or more distinguishable characterizing flavors, or a blend of flavors with no primary recognizable flavor, the flavor may be declared by an appropriately descriptive generic term in lieu of naming each flavor, e.g., ``artificially flavored fruit punch''. (4) A flavor supplier shall certify, in writing, that any flavor he supplies which is designated as containing no artificial flavor does not, to the best of his knowledge and belief, contain any artificial flavor, and that he has added no artificial flavor to it. The requirement for such certification may be satisfied by a guarantee under section 303(c)(2) of the act which contains such a specific statement. A flavor used shall be required to make such a written certification only where he adds to or combines another flavor with a flavor which has been certified by a flavor supplier as containing no artificial flavor, but otherwise such user may rely upon the supplier's certification and need make no separate certification. All such certifications shall be retained by the certifying party throughout the period in which the flavor is supplied and for a minimum of three years thereafter, and shall be subject to the following conditions: (i) The certifying party shall make such certifications available upon request at all reasonable hours to any duly authorized office or employee of the Food and Drug Administration or any other employee acting on behalf of the Secretary of Health and Human [[Page 76]] Services. Such certifications are regarded by the Food and Drug Administration as reports to the government and as guarantees or other undertakings within the meaning of section 301(h) of the act and subject the certifying party to the penalties for making any false report to the government under 18 U.S.C. 1001 and any false guarantee or undertaking under section 303(a) of the act. The defenses provided under section 303(c)(2) of the act shall be applicable to the certifications provided for in this section. (ii) Wherever possible, the Food and Drug Administration shall verify the accuracy of a reasonable number of certifications made pursuant to this section, constituting a representative sample of such certifications, and shall not request all such certifications. (iii) Where no person authorized to provide such information is reasonably available at the time of inspection, the certifying party shall arrange to have such person and the relevant materials and records ready for verification as soon as practicable: Provided, That, whenever the Food and Drug Administration has reason to believe that the supplier or user may utilize this period to alter inventories or records, such additional time shall not be permitted. Where such additional time is provided, the Food and Drug Administration may require the certifying party to certify that relevant inventories have not been materially disturbed and relevant records have not been altered or concealed during such period. (iv) The certifying party shall provide, to an officer or representative duly designated by the Secretary, such qualitative statement of the composition of the flavor or product covered by the certification as may be reasonably expected to enable the Secretary's representatives to determine which relevant raw and finished materials and flavor ingredient records are reasonably necessary to verify the certifications. The examination conducted by the Secretary's representative shall be limited to inspection and review of inventories and ingredient records for those certifications which are to be verified. (v) Review of flavor ingredient records shall be limited to the qualitative formula and shall not include the quantitative formula. The person verifying the certifications may make only such notes as are necessary to enable him to verify such certification. Only such notes or such flavor ingredient records as are necessary to verify such certification or to show a potential or actual violation may be removed or transmitted from the certifying party's place of business: Provided, That, where such removal or transmittal is necessary for such purposes the relevant records and notes shall be retained as separate documents in Food and Drug Administration files, shall not be copied in other reports, and shall not be disclosed publicly other than in a judicial proceeding brought pursuant to the act or 18 U.S.C. 1001. (j) A food to which a chemical preservative(s) is added shall, except when exempt pursuant to Sec. 101.100 bear a label declaration stating both the common or usual name of the ingredient(s) and a separate description of its function, e.g., ``preservative'', ``to retard spoilage'', ``a mold inhibitor'', ``to help protect flavor'' or ``to promote color retention''. (k) The label of a food to which any coloring has been added shall declare the coloring in the statement of ingredients in the manner specified in paragraphs (k)(1) and (k)(2) of this section, except that colorings added to butter, cheese, and ice cream, if declared, may be declared in the manner specified in paragraph (k)(3) of this section, and colorings added to foods subject to Secs. 105.62 and 105.65 of this chapter shall be declared in accordance with the requirements of those sections. (1) A color additive or the lake of a color additive subject to certification under 721(c) of the act shall be declared by the name of the color additive listed in the applicable regulation in part 74 or part 82 of this chapter, except that it is not necessary to include the ``FD&C'' prefix or the term ``No.'' in the declaration, but the term ``Lake'' shall be included in the declaration of the lake of the certified color additive (e.g., Blue 1 Lake). Manufacturers may parenthetically declare an appropriate alternative name of the certified color additive following its common or usual [[Page 77]] name as specified in part 74 or part 82 of this chapter. (2) Color additives not subject to certification may be declared as ``Artificial Color,'' ``Artificial Color Added,'' or ``Color Added'' (or by an equally informative term that makes clear that a color additive has been used in the food). Alternatively, such color additives may be declared as ``Colored with --------------'' or ``------------ color'', the blank to be filled with the name of the color additive listed in the applicable regulation in part 73 of this chapter. (3) When a coloring has been added to butter, cheese, or ice cream, it need not be declared in the ingredient list unless such declaration is required by a regulation in part 73 or part 74 of this chapter to ensure safe conditions of use for the color additive. Voluntary declaration of all colorings added to butter, cheese, and ice cream, however, is recommended. [42 FR 14308, Mar. 15, 1977, as amended at 44 FR 3963, Jan. 19, 1979; 44 FR 37220, June 26, 1979; 54 FR 24891, June 12, 1989; 58 FR 2875, Jan. 6, 1993] Sec. 101.29 Labeling of kosher and kosher-style foods. The term ``kosher'' should be used only on food products that meet certain religious dietary requirements. The precise significance of the phrase ``kosher style'' as applied to any particular product by the public has not been determined. There is a likelihood that the use of the term may cause the prospective purchaser to think that the product is ``kosher.'' Accordingly, the Food and Drug Administration believes that use of the phrase should be discouraged on products that do not meet the religious dietary requirements. Sec. 101.30 Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice. (a) This section applies to any food that purports to be a beverage that contains any fruit or vegetable juice (i.e., the product's advertising, label, or labeling bears the name of, or variation on the name of, or makes any other direct or indirect representation with respect to, any fruit or vegetable juice), or the label or labeling bears any vignette (i.e., depiction of a fruit or vegetable) or other pictorial representation of any fruit or vegetable, or the product contains color and flavor that gives the beverage the appearance and taste of containing a fruit or vegetable juice. The beverage may be carbonated or noncarbonated, concentrated, full-strength, diluted, or contain no juice. For example, a soft drink (soda) that does not represent or suggest by its physical characteristics, name, labeling, ingredient statement, or advertising that it contains fruit or vegetable juice does not purport to contain juice and therefore does not require a percent juice declaration. (b)(1) If the beverage contains fruit or vegetable juice, the percentage shall be declared by the words ``Contains -------------- percent (or %) ------------ juice'' or `` ------------ percent (or %) juice,'' or a similar phrase, with the first blank filled in with the percentage expressed as a whole number not greater than the actual percentage of the juice and the second blank (if used) filled in with the name of the particular fruit or vegetable (e.g., ``Contains 50 percent apple juice'' or ``50 percent juice''). (2) If the beverage contains less than 1 percent juice, the total percentage juice shall be declared as ``less than 1 percent juice'' or ``less than 1 percent ------------ juice'' with the blank filled in with the name of the particular fruit or vegetable. (3) If the beverage contains 100 percent juice and also contains non-juice ingredients that do not result in a diminution of the juice soluble solids or, in the case of expressed juice, in a change in the volume, when the 100 percent juice declaration appears on a panel of the label that does not also bear the ingredient statement, it must be accompanied by the phrase ``with added ----------,'' the blank filled in with a term such as ``ingredient(s),'' ``preservative,'' or ``sweetener,'' as appropriate (e.g., ``100% juice with added sweetener''), except that when the presence of the non-juice ingredient(s) is declared as a part of the statement of identity of the product, this phrase need not accompany the 100 percent juice declaration. [[Page 78]] (c) If a beverage contains minor amounts of juice for flavoring and is labeled with a flavor description using terms such as ``flavor'', ``flavored'', or ``flavoring'' with a fruit or vegetable name and does not bear: (1) The term ``juice'' on the label other than in the ingredient statement; or (2) An explicit vignette depicting the fruit or vegetable from which the flavor derives, such as juice exuding from a fruit or vegetable; or (3) Specific physical resemblance to a juice or distinctive juice characteristic such as pulp then total percentage juice declaration is not required. (d) If the beverage does not meet the criteria for exemption from total juice percentage declaration as described in paragraph (c) of this section and contains no fruit or vegetable juice, but the labeling or color and flavor of the beverage represents, suggests, or implies that fruit or vegetable juice may be present (e.g., the product advertising or labeling bears the name, a variation of the name, or a pictorial representation of any fruit or vegetable, or the product contains color and flavor that give the beverage the appearance and taste of containing a fruit or vegetable juice), then the label shall declare ``contains zero (0) percent (or %) juice''. Alternatively, the label may declare ``Containing (or contains) no ---------- juice'', or ``no ---------- juice'', or ``does not contain ------------ juice'', the blank to be filled in with the name of the fruits or vegetables represented, suggested, or implied, but if there is a general suggestion that the product contains fruit or vegetable juice, such as the presence of fruit pulp, the blank shall be filled in with the word ``fruit'' or ``vegetable'' as applicable (e.g., ``contains no fruit juice'', or ``does not contain fruit juice''). (e) If the beverage is sold in a package with an information panel as defined in Sec. 101.2, the declaration of amount of juice shall be prominently placed on the information panel in lines generally parallel to other required information, appearing: (1) Near the top of the information panel, with no other printed label information appearing above the statement except the brand name, product name, logo, or universal product code; and (2) In easily legible boldface print or type in distinct contrast to other printed or graphic matter, in a height not less than the largest type found on the information panel except that used for the brand name, product name, logo, universal product code, or the title phrase ``Nutrition Facts'' appearing in the nutrition information as required by Sec. 101.9. (f) The percentage juice declaration may also be placed on the principal display panel, provided that the declaration is consistent with that presented on the information panel. (g) If the beverage is sold in a package that does not bear an information panel as defined in Sec. 101.2, the percentage juice declaration shall be placed on the principal display panel, in type size not less than that required for the declaration of net quantity of contents statement in Sec. 101.105(i), and be placed near the name of the food. (h)(1) In enforcing these regulations, the Food and Drug Administration will calculate the labeled percentage of juice from concentrate found in a juice or juice beverage using the minimum Brix levels listed below where single-strength (100 percent) juice has at least the specified minimum Brix listed below: ------------------------------------------------------------------------ 100 Juice percent juice1 ------------------------------------------------------------------------ Acerola........................................................ 6.0 Apple.......................................................... 11.5 Apricot........................................................ 11.7 Banana......................................................... 22.0 Blackberry..................................................... 10.0 Blueberry...................................................... 10.0 Boysenberry.................................................... 10.0 Cantaloupe Melon............................................... 9.6 Carambola...................................................... 7.8 Carrot......................................................... 8.0 Casaba Melon................................................... 7.5 Cashew (Caju).................................................. 12.0 Celery......................................................... 3.1 Cherry, dark, sweet............................................ 20.0 Cherry, red, sour.............................................. 14.0 Crabapple...................................................... 15.4 Cranberry...................................................... 7.5 Currant (Black)................................................ 11.0 Currant (Red).................................................. 10.5 Date........................................................... 18.5 Dewberry....................................................... 10.0 Elderberry..................................................... 11.0 Fig............................................................ 18.2 Gooseberry..................................................... 8.3 Grape.......................................................... 16.0 [[Page 79]] Grapefruit..................................................... 310.0 Guanabana (soursop)............................................ 16.0 Guava.......................................................... 7.7 Honeydew melon................................................. 9.6 Kiwi........................................................... 15.4 Lemon.......................................................... 2 4.5 Lime........................................................... 2 4.5 Loganberry..................................................... 10.5 Mango.......................................................... 13.0 Nectarine...................................................... 11.8 Orange......................................................... 311.8 Papaya......................................................... 11.5 Passion Fruit.................................................. 14.0 Peach.......................................................... 10.5 Pear........................................................... 12.0 Pineapple...................................................... 12.8 Plum........................................................... 14.3 Pomegranate.................................................... 16.0 Prune.......................................................... 18.5 Quince......................................................... 13.3 Raspberry (Black).............................................. 11.1 Raspberry (Red)................................................ 9.2 Rhubarb........................................................ 5.7 Strawberry..................................................... 8.0 Tangerine...................................................... 311.8 Tomato......................................................... 5.0 Watermelon..................................................... 7.8 Youngberry..................................................... 10.0 ------------------------------------------------------------------------ \1\ Indicates Brix value unless other value specified. \2\ Indicates anhydrous citrus acid percent by weight. \3\ Brix values determined by refractometer for citrus juices may be corrected for citric acid. (2) If there is no Brix level specified in paragraph (h)(1) of this section, the labeled percentage of that juice from concentrate in a juice or juice beverage will be calculated on the basis of the soluble solids content of the single-strength (unconcentrated) juice used to produce such concentrated juice. (i) Juices directly expressed from a fruit or vegetable (i.e., not concentrated and reconstituted) shall be considered to be 100 percent juice and shall be declared as ``100 percent juice.'' (j) Calculations of the percentage of juice in a juice blend or a diluted juice product made directly from expressed juice (i.e., not from concentrate) shall be based on the percentage of the expressed juice in the product computed on a volume/volume basis. (k) If the product is a beverage that contains a juice whose color, taste, or other organoleptic properties have been modified to the extent that the original juice is no longer recognizable at the time processing is complete, or if its nutrient profile has been diminished to a level below the normal nutrient range for the juice, then that juice to which such a major modification has been made shall not be included in the total percentage juice declaration. (l) A beverage required to bear a percentage juice declaration on its label, that contains less than 100 percent juice, shall not bear any other percentage declaration that describes the juice content of the beverage in its label or in its labeling (e.g., ``100 percent natural'' or ``100 percent pure''). However, the label or labeling may bear percentage statements clearly unrelated to juice content (e.g., ``provides 100 percent of U.S. RDA of vitamin C''). (m) Products purporting to be beverages that contain fruit or vegetable juices are exempted from the provisions of this section until May 8, 1994. All products that are labeled on or after that date shall comply with this section. [58 FR 2925, Jan. 6, 1993, as amended at 58 FR 44063, Aug. 18, 1993; 58 FR 49192, Sept. 22, 1993] Sec. 101.33 Label declaration of D-erythroascorbic acid when it is an ingredient of a fabricated food. (a) The article d-erythroascorbic acid (d-araboascorbic acid, d- erythro-3-keto-hexonic acid lactone) has sometimes been designated as d- isoascorbic acid. However, this designation is capable of misleading purchasers of food in which it is used as an ingredient because of the similarity of such designation to the chemical name and the common name of vitamin C, which is ascorbic acid. Ascorbic acid (vitamin C) is capable of preventing the deficiency disease scurvy, but d-isoascorbc acid is ineffective for this purpose. (b) The Joint Committee on Nomenclature of the American Institute of Nutrition and the Society of Biological Chemists has considered this matter, and pursuant to the Committee's recommendation the respective scientific organizations approved a resolution to drop the use of the designation d-isoascorbic acid and to adopt as a common name the name erythorbic acid for d-erythroascorbic acid. (c) The compound d-erythroascorbic acid is not specified as an ingredient of any food for which a standard has been established. For foods other than those for which standards have been established, section 403(i)(2) of the Federal Food, Drug, and Cosmetic Act requires [[Page 80]] that ingredients be listed on labels by their common or usual names. If the label on a food that contains d-erythroascorbic acid designates that ingredient by the name erythorbic acid, the requirement that the label bear the common or usual name of the ingredient will be regarded as having been met.