On 11/25/2013 03:42 PM, Allingham II, Thomas J wrote:
I always hesitate to disagree with Steve, but if we're going to rely
on federal regulators to tell us what ketchup is, we're in trouble.
No, actually federal standards of identity are there to protect
consumers. For a further explanation, let me offer the following
excerpt from Dorothy Sayers magnificent _Murder Must Advertise_:
"How about truth in advertising?"
"Of course, there is _some_ truth in advertising. There's yeast in
bread, but you can't make bread with yeast alone. Truth in advertising,"
announced Lord Peter sententiously, "is like leaven, which a woman hid
in three measures of meal. It provides a suitable quantity of gas, with
which to blow out a mass of crude misrepresentation into a form that the
public can swallow. Which incidentally brings me to the delicate and
important distinction between the words 'with' and 'from.' Suppose you
are advertising lemonade, or, not to be invidious, we will say perry. If
you say 'Our perry is made from fresh-plucked pears only,' then it's got
to be made from pears only, or the statement is actionable; if you just
say it is made 'from pears,' without the 'only,' the betting is that it
is probably made chiefly of pears; but if you say, 'made _with_ pears,'
you generally mean that you use a peck of pears to a ton of turnips, and
the law cannot touch you--such are the niceties of our English tongue."
"Make a note, Mary, next time you go shopping, and buy nothing that is
not 'from, only.' Proceed, Peter--and let us have a little less of your
English tongue."
or for the more legally minded, I offer this:
http://www.ag.ndsu.edu/foodlaw/processingsector/standardofidentity
*From:*rbw-owners-bunch@googlegroups.com
[mailto:rbw-owners-bunch@googlegroups.com] *On Behalf Of *Steve Palincsar
*Sent:* Monday, November 25, 2013 3:40 PM
*To:* rbw-owners-bunch@googlegroups.com
*Subject:* Re: [RBW] Re: Caveman ketchup
On 11/25/2013 12:30 PM, Anne Paulson wrote:
I'm not arguing about whether you should like sweet things. You should
like what you like. I'm just saying that if you take ketchup, a
condiment whose main flavor is sweet, and you remove all the sugar,
you have something else other than ketchup. It might be something
delicious, but it's not ketchup.
That is so not so. There is in fact a federal standard of identity
for ketchup, published in the Code of Federal Regulations, and here it is:
[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2013]
[CITE: 21CFR155.194]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES
SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION
PART 155 -- CANNED VEGETABLES
<http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=155>
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.194 Catsup.
(a)/Identity/ --(1)/Definition./ Catsup, ketchup, or catchup is**the
food prepared from one or any combination of two or more of the
following optional tomato ingredients:
(i) Tomato concentrate as defined in 155.191(a)(1), except that lemon
juice, concentrated lemon juice, or safe and suitable organic acids
may be used in quantities no greater than necessary to adjust the pH,
and in compliance with 155.191(b).
(ii) The liquid derived from mature tomatoes of the red or reddish
varieties/Lycopersicum esculentum/ P. Mill.
(iii) The liquid obtained from the residue from preparing such
tomatoes for canning, consisting of peelings and cores with or without
such tomatoes or pieces thereof.
(iv) The liquid obtained from the residue from partial extraction of
juice from such tomatoes.
Such liquid is strained so as to exclude skins, seeds, and other
coarse or hard substances in accordance with current good
manufacturing practice. Prior to straining, food-grade hydrochloric
acid may be added to the tomato material in an amount to obtain a pH
no lower than 2.0. Such acid is then neutralized with food-grade
sodium hydroxide so that the treated tomato material is restored to a
pH of 4.2+/-0.2. The final composition of the food may be adjusted by
concentration and/or by the addition of water. The food may contain
salt (sodium chloride formed during acid neutralization shall be
considered added salt) and is seasoned with ingredients as specified
in paragraph (a)(2) of this section. The food is preserved by heat
sterilization (canning), refrigeration, or freezing. When sealed in a
container to be held at ambient temperatures, it is so processed by
heat, before or after sealing, as to prevent spoilage.
(2)/Ingredients./ One or any combination of two or more of the
following safe and suitable ingredients in each of the following
categories is added to the tomato ingredients specified in paragraph
(a)(1) of this section:
(i) Vinegars.
(ii) Nutritive carbohydrate sweeteners. Such sweeteners if defined in
part 168 of this chapter shall be as defined therein.
(iii) Spices, flavoring, onions, or garlic.
(3)/Labeling./ (i) The name of the food is "Catsup," "Ketchup," or
"Catchup."
(ii) The following shall be included as part of the name or in close
proximity to the name of the food:
(/a/ ) The statement "Made from" or "Made in part from," as the case
may be, "residual tomato material from canning" if the optional tomato
ingredient specified in paragraph (a)(1)(iii) of this section or
tomato concentrate containing the ingredient specified in
155.191(a)(1)(ii) is present.
(/b/ ) The statement "Made from" or "Made in part from," as the case
may be, "residual tomato material from partial extraction of juice" if
the optional tomato ingredient specified in paragraph (a)(1)(iv) of
this section or tomato concentrate containing the ingredient specified
in 155.191(a)(1)(iii) is present.
(iii)/Label declaration./ Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections
of parts 101 and 130 of this chapter; except that the name "tomato
concentrate" may be used in lieu of the names "tomato puree," "tomato
pulp," or "tomato paste" and when tomato concentrates are used, the
labeling requirements of 155.191(a)(3)(ii)(/a/ ) and (a)(3)(ii)(/b/ )
do not apply.
(b)/Quality./ (1) The standard of quality for catsup is as follows:
The consistency of the finished food is such that its flow is not more
than 14 centimeters in 30 seconds at 20 deg. C when tested in a
Bostwick Consistometer in the following manner: Check temperature of
mixture and adjust to 20+/-1 deg. C. The trough must also be at a
temperature close to 20 deg. C. Adjust end-to-end level of Bostwick
Consistometer by means of the spirit level placed in trough of
instrument. Side-to-side level may be adjusted by means of the
built-in spirit level. Transfer sample to the dry sample chamber of
the Bostwick Consistometer. Fill the chamber slightly more than level
full, avoiding air bubbles as far as possible. Pass a straight edge
across top of chamber starting from the gate end to remove excess
product. Release gate of instrument by gradual pressure on lever,
holding the instrument down at the same time to prevent its movement
as the gate is released. Immediately start the stop watch or interval
timer, and after 30 seconds read the maximum distance of flow to the
nearest 0.1 centimeter. Clean and dry the instrument and repeat the
reading on another portion of sample. Do not wash instrument with hot
water if it is to be used immediately for the next determination, as
this may result in an increase in temperature of the sample. For
highest accuracy, the instrument should be maintained at a temperature
of 20+/-1 deg. C. If readings vary more than 0.2 centimeter, repeat a
third time or until satisfactory agreement is obtained. Report the
average of two or more readings, excluding any that appear to be abnormal.
(2) Determine compliance as specified in 155.3(b).
(3) If the quality of catsup falls below the standard prescribed in
paragraphs (b) (1) and (2) of this section, the label shall bear the
general statement of substandard quality specified in 130.14(a) of
this chapter, in the manner and form therein specified, but in lieu of
such general statement of substandard quality when the quality of the
catsup falls below the standard, the label may bear the alternative
statement, "Below Standard in Quality--Low Consistency."
(c)/Fill of container./ (1) The standard of fill of container for
catsup, as determined by the general method for fill of container
prescribed in 130.12(b) of this chapter, is not less than 90 percent
of the total capacity except:
(i) When the food is frozen, or
(ii) When the food is packaged in individual serving-size packages
containing 56.7 grams (2 ounces) or less.
(2) Determine compliance as specified in 155.3(b).
(3) If the catsup falls below the standard of fill prescribed in
paragraphs (c) (1) and (2) of this section, the label shall bear the
general statement of substandard fill as specified in 130.14(b) of
this chapter, in the manner and form therein specified.
[48 FR 3956, Jan. 28, 1983, as amended at 49 FR 15073, Apr. 17, 1984;
58 FR 2883, Jan. 6, 1993]
As can easily be seen, "sugar" is not one of the listed ingredients,
never mind an essential ingredient.
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