[Code of Federal Regulations]
[Title 21, Volume 6]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR501.4]

[Page 18-19]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 501--ANIMAL FOOD LABELING--Table of Contents
 
                      Subpart A--General Provisions
 
Sec.  501.4  Animal food; designation of ingredients.

    (a) Ingredients required to be declared on the label of a food, 
including foods that comply with standards of identity that require 
labeling in compliance with this part 501, except those exempted by 
Sec.  501.100, shall be listed by common or usual name in descending 
order of predominance by weight on either the principal display panel or 
the information panel in accordance with the provisions of Sec.  501.2.
    (b) The name of an ingredient shall be a specific name and not a 
collective (generic) name, except that:
    (1) Spices, flavorings, colorings and chemical preservatives shall 
be declared according to the provisions of Sec.  501.22.
    (2) An ingredient which itself contains two or more ingredients and 
which has an established common or usual name, conforms to a standard 
established pursuant to the Meat Inspection or Poultry Products 
Inspection Acts by the U.S. Department of Agriculture, or conforms to a 
definition and standard of identity established pursuant to section 401 
of the Federal Food, Drug, and Cosmetic Act, shall be designated in the 
statement of ingredients on the label of such food by either of the 
following alternatives:
    (i) By declaring the established common or usual name of the 
ingredient followed by a parenthetical listing of all ingredients 
contained therein in descending order of predominance except that, if 
the ingredient is a food subject to a definition and standard of 
identity established in this subchapter E, only the ingredients required 
to be declared by the definition and standard of identity need be 
listed; or
    (ii) By incorporating into the statement of ingredients in 
descending order of predominance in the finished food, the common or 
usual name of every component of the ingredient without listing the 
ingredient itself.
    (3) Skim milk, concentrated skim milk, reconstituted skim milk, and 
nonfat dry milk may be declared as skim milk or nonfat milk.
    (4) Milk, concentrated milk, reconstituted milk, and dry whole milk 
may be declared as milk.
    (5) Bacterial cultures may be declared by the word cultured followed 
by the name of the substrate, e.g., made from cultured skim milk or 
cultured buttermilk.
    (6) Sweetcream buttermilk, concentrated sweetcream buttermilk, 
reconstituted sweetcream buttermilk, and dried sweetcream buttermilk may 
be declared as buttermilk.
    (7) Whey, concentrated whey, reconstituted whey, and dried whey may 
be declared as whey.
    (8) Cream, reconstituted cream, dried cream, and plastic cream 
(sometimes known as concentrated milkfat) may be declared as cream.
    (9) Butteroil and anhydrous butterfat may be declared as butterfat.
    (10) Dried whole eggs, frozen whole eggs, and liquid whole eggs may 
be declared as eggs.
    (11) Dried egg whites, frozen egg whites, and liquid egg whites may 
be declared as egg whites.
    (12) Dried egg yolks, frozen egg yolks, and liquid egg yolks may be 
declared as egg yolks.

[[Page 19]]

    (13) A livestock or poultry feed may be declared by a collective 
name listed in Sec.  501.110 if it is an animal feed within the meaning 
of section 201(w) of the act and meets the requirements for the use of a 
collective name as prescribed in Sec.  501.110 for certain feed 
ingredients.
    (14) [Reserved]
    (15) When all the ingredients of a wheat flour are declared in an 
ingredient statement, the principal ingredient of the flour shall be 
declared by the name(s) specified in Sec. Sec.  137.105, 137.200, 
137.220, 137.225 of this chapter, i.e., the first ingredient designated 
in the ingredient list of flour, or bromated flour, or enriched flour, 
or self-rising flour is flour, white flour, wheat flour, or plain flour; 
the first ingredient designated in the ingredient list of durum flour is 
durum flour; the first ingredient designated in the ingredient list of 
whole wheat flour, or bromated whole wheat flour is whole wheat flour, 
graham flour, or entire wheat flour; and the first ingredient designated 
in the ingredient list of whole durum wheat flour is whole durum wheat 
flour.
    (c) When water is added to reconstitute, completely or partially, an 
ingredient permitted by paragraph (b) of this section to be declared by 
a class name, the position of the ingredient class name in the 
ingredient statement shall be determined by the weight of the 
unreconstituted ingredient plus the weight of the quantity of water 
added to reconstitute that ingredient, up to the amount of water needed 
to reconstitute the ingredient to single strength. Any water added in 
excess of the amount of water needed to reconstitute the ingredient to 
single strength shall be declared as water in the ingredient statement.

[41 FR 38619, Sept. 10, 1976, as amended at 42 FR 14091, Mar. 15, 1977; 
60 FR 38480, July 27, 1995]