Q: What guidance does FDA have for manufacturers of Confectionery (Candy)?


 A: The utmost in cleanliness and sanitation should govern the manufacture of confectionery, because both the raw materials and finished products tend to attract rodents and insects. Stored materials should be inspected frequently and carefully. Equipment should be washed thoroughly and kept free from accumulation of materials that would attract vermin.

The presence of nonpermitted colors or misbranding by incorrectly listing ingredients also constitute grounds for detention or seizure. Fruit-type confectionery containing any artificial fruit flavor must be labeled as artificially flavored in the manner specified by the regulations (21 CFR 101.22(I)(2)).

The use of nonnutritive objects is prohibited, with the exception of in the manufacture, packaging, or storage of the such objects that are of practical functional value to the confectionery product and do not render the product injurious to health or promote deception of the consumer. Alcohol, other than that from flavoring extracts not in excess of 0.5 percent, is specifically prohibited in confectionery unless the sale of such product is permitted under the laws of an individual State, and otherwise complies with Section 402(d)(2) of the Federal Food, Drug, and Cosmetic Act.

Manufacturers who use colors should make sure that these colors are authorized for use in the United States, and, if they require certification, that they are from a batch certified as suitable for use in foods by the U.S. Food and Drug Administration. (See "color additives" for additional information.")


-Access the Code of Federal Regulations for the provisions mentioned above.
-For additional information see Information Materials for the Food and Cosmetics Industries.

 

Source: Excerpted from Requirements of Laws and Regulations Enforced by the U.S. Food and Drug Administration (1997).

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