Percent Alcohol in Finished Food Products

Hey guys! We make jams, jellies, preserves, sauces, marinades, etc. at my food manufacturing facility. We have a few products that contain wine/beer/liquor as an ingredient. When one of our products contains any type of alcoholic beverage as an ingredient, we send samples out to a lab to be tested for % alcohol in the finished product. My question is - Is there a maximum % of alcohol in a product in which you have to label the % of alcohol on the product label? I have searched the FDA website and cannot find any information on this.  I know that if a product contains less than 7% alcohol, it is regulated by the FDA, but that is all I can really find.

Thanks!

Hi, 

You maybe want to read what FDA says here: http://www.accessdat....cfm?fr=101.100

(3) Incidental additives that are present in a food at insignificant levels and do not have any technical or functional effect in that food. For the purposes of this paragraph (a)(3), incidental additives are:

(i) Substances that have no technical or functional effect but are present in a food by reason of having been incorporated into the food as an ingredient of another food, in which the substance did have a functional or technical effect.

I wonder what an "insignificant" amount would be? We have a product that has 2.2% alcohol in the finished product. I am not sure if this would be an insignificant amount or not. Any opinions or ideas?

The link posted refers to incidental additives and does not help you with your question.  I would check with the ATF in the TTB branch.  

https://www.ttb.gov/index.shtml

Honestly, I don't think you need to label the percent alcohol, but do need to include it on your ingredient declaration.  Then again, my experience with alcohol labeling was with flavors which were not direct retail sale.