- 03 Nov
Tips to keep your recipe YOUR recipe:
Recipe composition can usually be reverse engineered with the nutrition facts panel and the ingredient statement. The following are some tips to help make your recipe a bit more cryptic.
Order of ingredients:
Ingredients are required to be listed in the order of predominance. That is not required if the ingredients are less than 2 percent.
The descending order of predominance requirements of paragraph (a)(1) of this section do not apply to ingredients present in amounts of 2 percent or less by weight when a listing of these ingredients is placed at the end of the ingredient statement following an appropriate quantifying statement, e.g., “Contains _ percent or less of ___” or “Less than _ percent of ___.” The blank percentage within the quantifying statement shall be filled in with a threshold level of 2 percent, or, if desired, 1.5 percent, 1.0 percent, or 0.5 percent, as appropriate. No ingredient to which the quantifying phrase applies may be present in an amount greater than the stated threshold.
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 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.
Different forms of milk such as concentrated milk, reconstituted milk, and dry whole milk can be combined and listed with the shortened name “milk” without any parenthetical ingredients. The same concept applies to different forms of skim milk, cream, whey, and buttermilk.
Sweet cream buttermilk, concentrated sweet cream buttermilk, reconstituted sweet cream buttermilk, and dried sweet cream buttermilk may be declared as “buttermilk”. Whey, concentrated whey, reconstituted whey, and dried whey may be declared as “whey”. Cream, reconstituted cream, dried cream, and plastic cream (sometimes known as concentrated milkfat) may be declared as “cream”. Butteroil and anhydrous butterfat may be declared as “butterfat”.
Egg products: Different forms of eggs such as dried whole eggs, or frozen whole.
Different forms of eggs such as dried whole eggs, frozen whole eggs, and liquid whole eggs can be combined and listed with the shortened name “eggs” without any parenthetical ingredients. The same concept applies to egg whites and egg yolks.
Bacterial cultures: Maybe declared by the word “cultured” followed by the name of the substrate, e.g., “made from cultured skim milk or cultured buttermilk”.