Using Alcohol in Bottled Sauces

Hello, we are kettle cooking a line of alcohol (spirits) infused sauces. we hit about 190 degrees F, as we bottle our sauces, at the temperature that we cook the sauces at, any alcohol used is cooked away leaving only the flavor of the alcohol, however we are Having quite a few questions regarding the alcohol content of the sauces. I know that we’re cooking out the alcohol but I may need to put some form of statement on the label to help address this question, has anyone gone through this before? Thank you

Have you sent your finished product to be analyzed?  your label should be based on the final product, not processing methods

So if zero alcohol content is found in your FG, you shouldn't have a labelling issue

Don't know what the labelling position is in the US?

I'd get analysis done just to prove the point, so you can then say that the alcohol is cooked off, and you've got the test results confirming zero (or <LOQ).

Edit: Scampi beat me to it. Same conclusion though ;)

We had similar issue with our kefirs: some customers were asking if there's alcohol in them as they kind of tasted it. (May be, this impression came from the past when kefirs were made with adding yeast-based bacterial cultures) However, lab testing showed zero content of alcohol

Get it tested, have the negative (for presence of achol.) certificate in file and you are all set.

We did have a client however where this was not good enough for one of their customers and the customer required a line to be added to the label that said - may contain traces of achol.