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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