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Tree bark - used in extracts

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Posted 09 February 2018 - 08:36 PM

Hello All, 


I recently moved to an extract and flavoring manufacturer and have no previous experience with this sector of the industry.  I am having a hard time determining how to classify tree bark to determine hazards and supplier/ingredient requirements.  I have been through the FDA's Guidance docs and i don't think it really falls under spices, nuts, or food additives - though of course the finished product falls nicely under the food additive category.  


Does anyone have experience/knowledge that they would be willing to share?  


thanks in advance, 




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Posted 11 February 2018 - 05:38 AM

Cinnamon and Cassia (off the top of the head) are classified as spices, both coming from bark. Cassia is sometimes confused with Cinnamon, but it is most certainly different and used in a number of dishes from India.


Technically speaking your bark spices would fall under Spices of course but also could fall under food additives if made a part of a mixture, etc.


Another item that comes from bark is Aspirin, from the willow tree.

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Glenn Oster.







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Posted 12 February 2018 - 06:46 PM

I'd classify them as raw agricultural products if they go through no microbial reduction treatments, and spices would also be a good surrogate. You could then use the FSMA potential hazards table as a guide for evaluating the hazards associated. Look at each one individually and see if it falls into the same types of hazards as a raw commodity, milled grain, or spice and approach accordingly.

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Posted 16 February 2018 - 05:20 PM

Did someone say spices?  FDA updated the risk assessment with some spices.  See links below.





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