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Baking and dry goods
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Baking and dry goods

Three shorthands, three exceptions

By Dwight Davis, Founder

Updated

On this page6
"Artificial color", "natural flavors" and a plain preservative name are the compact declarations this category runs on, and each has a limit written into regulation: a certified color must be named, a preservative needs its function described, and an allergen is not shielded by a flavor or color declaration.

Getting started

Before the first jar.
Is this for you at allFrom recipe to jar

Color

A regulated ingredient, and what "edible" means.
Color is a regulated ingredientNaming a certified colorWhat "edible" means on a glitter

The ingredient list

Preservatives, flavors and allergens.
Preservatives need a functionFlavors, defined by exclusionAllergens, and the notwithstanding clause

What goes wrong

Named failures, with the cause for each.
The color was declared as "artificial color"An allergen hid in a flavorA glitter that was not foodIt caked, or the yeast died

Containers

158 jars, and the sifter that is not there.
What we actually stock for thisSizes, and the label space problemClosures and liners

Tools and directories

Things to use rather than read.
The check, before the labels are printed
Written from 21 CFR 101.22, 21 U.S.C. 343(w) and 21 U.S.C. 321(qq). Every page names its source.