Pt. 220, App. B
Appendix B to Part 220
—Categories of Foods of Minimal Nutritional Value
(1) Soda Water—A class of beverages made by absorbing carbon dioxide in potable water. The amount of carbon dioxide used is not less than that which will be absorbed by the beverage at a pressure of one atmosphere and at a temperature of 60 °F. It either contains no alcohol or only such alcohol, not in excess of 0.5 percent by weight of the finished beverage, as is contributed by the flavoring ingredient used. No product shall be excluded from this definition because it contains artificial sweeteners or discrete nutrients added to the food such as vitamins, minerals and protein.
(2) Water ices.
As defined by 21 CFR 135.160
Food and Drug Administration Regulations except that water ices which contain fruit or fruit juices are not included in this definition.
(3) Chewing gum. Flavored products from natural or synthetic gums and other ingredients which form an insoluble mass for chewing.
(4) Certain candies. Processed foods made predominantly from sweeteners or artificial sweeteners with a variety of minor ingredients which characterize the following types: (a) Hard candy. A product made predominantly from sugar (sucrose) and corn syrup which may be flavored and colored, is characterized by a hard, brittle texture, and includes such items as sour balls, fruit balls, candy sticks, lollipops, starlight mints, after dinner mints, sugar wafers, rock candy, cinnamon candies, breath mints, jaw breakers and cough drops.
(b) Jellies and gums. A mixture of carbohydrates which are combined to form a stable gelatinous system of jelly-like character, and are generally flavored and colored, and include gum drops, jelly beans, jellied and fruit-flavored slices.
(c) Marshmallow candies. An aerated confection composed of sugar, corn syrup, invert sugar, 20% water and gelatin or egg white to which flavors and colors may be added.
(d) Fondant. A product consisting of microscopic-sized sugar crystals which are separated by a thin film of sugar and/or invert sugar in solution such as candy corn, soft mints.
(e) Licorice. A product made predominantly from sugar and corn syrup which is flavored with an extract made from the licorice root.
(f) Spun candy. A product that is made from sugar that has been boiled at high temperature and spun at a high speed in a special machine.
(g) Candy coated popcorn. Popcorn which is coated with a mixture made predominantly from sugar and corn syrup.
Schedule for Amending Appendix B
|Actions for publication
|Deadline for receipt of petitions by USDA
|USDA to notify petitioners of results of Departmental review and publish proposed rule (if applicable)
|60 Day Comment Period
||Feb 1 through Apr. 1
||Aug. 1 through Oct. 1.
|Public Notice of Amendment of Appendix B by
Written petitions should be sent to the Chief, Technical Assistance Branch, Nutrition and Technical Services Divisions, FNS, USDA, Alexandria, Virginia 22302 on or before November 15 or May 15 of each year. Petitions must include all information specified in §§ 210.15b(b) (1) or (2)
, and 220.12(b) (1) or (2)
(Sec. 17, Pub. L. 95-166, 91 Stat. 1345 (42 U.S.C. 1779
); secs. 804, 816, 817 and 819, Pub. L. 97-35, 95 Stat. 521-535 (42 U.S.C. 1753
[Amdt. 32, 45 FR 6772, Jan. 29, 1980, as amended at 45 FR 72081, Oct. 31, 1980; 45 FR 76937, Nov. 21, 1980; Amdt. 45, 48 FR 195, Jan. 4, 1983; 54 FR 18466, May 1, 1989]