Continued from the PART I, today we continue to introduce the List of ingredients, name and address of the manufacturer, packer, or distributor, Country of origin and Food Allergen Labeling.


4. Compound ingredients

An ingredient which itself contains two or more ingredients is a compound ingredient. The compound ingredients must be declared in the statement of ingredients in either of two ways:

1) By declaring the name of the compound ingredient followed by a parenthetical listing of all ingredients contained in descending order based on the amount added.

2) By declaring the established common or usual of each original ingredient in the compound ingredients in descending order based on the amount added.

5. Chemical preservatives

When chemical preservatives are added to food, unless they are exempted, the common or usual name of the ingredients and a description of their function shall be indicated on the label, including the terms "preservative", "to retard spoilage", "a mold inhibitor", "to help protect flavor" or "to promote color retention".

e.g., "Ingredients: dried apples, sugar, salt and vitamin C, to promote color retention."

6. Spices and flavorings

Spice, natural flavor, and artificial flavor shall bear a declaration of the “spice”, “natural flavor”, or “artificial flavor”, or any combination thereof.

If a substance is not only spice but also color additive, shall be declared as “spice and color additive” or their common or usual name.

e.g., paprika and turmeric are not only spice but also color additives, shall be declared as “spice and color additive” or paprika and turmeric.

7. Color additives

7.1 Color additives or lakes that subject to certification must be declared as the name of the color additive listed in part 74 or part 82 of 21 CFR, (e.g., Red 3). However, the lake of the certified color additive must be declared as the term "Lake" (e.g., Blue 1 Lake). In addition, manufacturers may declare an alternative name of the certified color additive following its common or usual name as specified in part 74 or part 82 of 21 CFR.

7.2 Color additives not subject to certification must be declared as “Artificial Color”, “Artificial Color Added”, or “Color Added” or their respective common or usual names, (e.g., Caramel).

8. The name and address of the manufacturer, packer, or distributor

The name and address (street address, city, state, and postal code) of the manufacturer, packer, or distributor should be presented on the food label. If the food is not manufactured by the person whose name appears on the label, the name shall be qualified by a phrase that indicate the relationship between the product and the company, such as “Manufactured for X”, “Distributed by X”, or any other wording that expresses the facts.

9. Country of origin

Products imported into the US should clearly indicate the English name of the country of origin in a prominent place, and add "Made in", "Product of" or other similar words before the name of the original country. The country of origin of the food shall bear a declaration next to the company name and address, and the font size should be equivalent to that of the company name and address.

10. Food Allergen Labeling

Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA) stipulates 8 mandatory allergen labeling (except for exemptions): milk, egg, fish (e.g., bass, flounder, or cod), crustacean shellfish (e.g., crab, lobster, or shrimp), tree nuts (e.g., almonds, pecans, or walnuts), wheat, peanuts, and soybeans.

The Food Allergen must be declared in either of two ways:

1) the word “Contains”, followed by the name of the food allergen, is printed immediately after or is adjacent to the list of ingredients.

2) By declaring the common or usual name of the major food allergen in the list of ingredients

Recommend article:
How Much Do You Know about Food Labeling in the US?（PART I）
How Much Do You Know about Food Labeling in the US?（PART III）
[Origin] Overview of Food Labeling Requirements for Export to the US

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