Characterising component or flavour

Hi everyone,

Our marketing team wants to label one of our products “Caramelised Apple Balsamic.” The recipe only contains 1% caramelised sugar (plus regular sugar).

I’m a bit stuck on whether that 1% caramelised sugar should be treated as a flavouring or it could be characterising component under FSANZ Standard 1.2.10. The Code says that “an ingredient used in small amounts to flavour the food” is not characterising, but I can’t find any guidance on what “small amounts” actually means.

Do you think it would still be compliant to call it Caramelised Apple Balsamic (with caramelised sugar declared at 1%), or should it technically be Caramel Flavoured Apple Balsamic?

Thanks!

Hi everyone,

 

Our marketing team wants to label one of our products “Caramelised Apple Balsamic.” The recipe only contains 1% caramelised sugar (plus regular sugar).

 

I’m a bit stuck on whether that 1% caramelised sugar should be treated as a flavouring or it could be characterising component under FSANZ Standard 1.2.10. The Code says that “an ingredient used in small amounts to flavour the food” is not characterising, but I can’t find any guidance on what “small amounts” actually means.

 

Do you think it would still be compliant to call it Caramelised Apple Balsamic (with caramelised sugar declared at 1%), or should it technically be Caramel Flavoured Apple Balsamic?

 

Thanks!

Call it "Karma-lized Apple Balsamic".   Then you're free, lol.

Like other places call a product Choc-o-lot instead of chocolate...instant labeling sin absolution.