Understanding the Guidelines for Spices, Flavors, and Colors in Food Allergy Safety
This resource presents crucial information on the regulatory guidelines related to spices, flavors, and colors in food products as outlined by the ASTA, FEMA, and IACM. It emphasizes the FDA spice and flavor lists, ensuring none of these components are allergens. The guidelines on labeling for these food additives are also discussed, clarifying what can be labeled as “spice” or “flavor” and the requirements for disclosing allergenic components. This document is essential for anyone involved in food safety and allergen management.
Understanding the Guidelines for Spices, Flavors, and Colors in Food Allergy Safety
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Presentation Transcript
John Hallagan • Representing • ASTA – spices • FEMA – flavors • IACM – colors • All support the Food Allergy Issues Alliance Guidelines
Spices • FDA spice list – 21 CFR 182.10, Part 184 • None are allergens • Labeling rules – 21 CFR 101.22(a)(2) & (h)(1) • Only spices can be labeled as “spice” • Other materials must be labeled • ASTA Allergy Workshop - 1998
Flavors • FDA flavor lists – 21 CFR 172 Subpart F, Part 182 • FEMA GRAS flavoring substances • None of the single, defined flavoring substances are allergens • Labeling rules – 21 CFR 101.22(a)(1), (3) & (h)(1) • Only flavors can be labeled as “flavor” • Other materials must be labeled – 21 CFR 101.22(g) • Flavors are complex mixtures • FEMA Policy - Components derived from allergens must be • labeled • FEMA Allergy Workshop - 1997
Colors • FDA color additives – 21 CFR Parts 73 & 74 • None are allergens • Carmine/cochineal – labeled voluntarily • Labeling rules • Certified colors – must be labeled 21 CFR 101.22(k)(1) • Exempt color additives – 21 CFR 101.22(k)(2) • “Color added” • “Artificial color” • “Colored with ____” • IACM Policy - Components derived from allergens must be labeled
