Many foods, such as the new delicious M-Classic honey mustard sauce, have "spices" in the contents.
What is meant by "spices"? What is really in it and why is it not declared?
Thank you very much! ?
Many foods, such as the new delicious M-Classic honey mustard sauce, have "spices" in the contents.
What is meant by "spices"? What is really in it and why is it not declared?
Thank you very much! ?
Guest
Hi Susanne91
Thank you for your message. I would be happy to ask what ingredients are used in the spices.
I assume that it is not declared because the quantities contained are very small and we are therefore not legally obliged to provide detailed information. But to be absolutely sure, I'll ask again here too.
Kind regards
Tanja
Guest
Hi Susanne91
Thank you for your message. I would be happy to ask what ingredients are used in the spices.
I assume that it is not declared because the quantities contained are very small and we are therefore not legally obliged to provide detailed information. But to be absolutely sure, I'll ask again here too.
Kind regards
Tanja
Just about anything can go under "spices", "seasoning" and "seasoning", but monosodium glutamate, i.e. a flavor enhancer, is one of the most popular uses. Stupid for people who can't tolerate glutamate. And because glutamate is polarizing anyway, it is often hidden under the label "spices" together with other things. And legally you don't have to declare it and all that... But of course it's not the case that glutamate is in everything, I'm not saying that - but very often it is.
Guest
Hello everyone
I have received the following information from our specialists regarding "spices":
Spices refer to dried, strong smelling or tasting parts of plants. For example, roots, rhizomes, twigs, bark, leaves, herbs, flowers, fruits, seeds or parts thereof. They are added to food to round off the flavor.
Spice mixtures are mixtures that consist exclusively of spices - i.e. the plant parts listed above.
Spice extracts are extracts that are obtained from spices using special processes.
Both spices and spice mixtures and extracts are gluten-free.
Kind regards
Tanja
Ordinance of the FDHA on Soups, Condiments and Vinegar 817.022.103
Art. 3 Seasoning
1 Seasoning is the liquid, semi-solid or solid decomposition product of proteins that serves to improve or enhance the flavor of food.
2 To achieve certain flavors, ingredients such as meat, yeast, mushroom, spice or vegetable extracts and sugars may be added.
3 Seasoning must meet the requirements of Annex 1.
4 Information and illustrations referring to meat are prohibited.
Art. 4 Seasonings
1 Seasoning is a solid, mixable product manufactured on the basis of table salt.
2 Other ingredients such as yeast, vegetables, mushrooms, spices and, to achieve better flowability, starch or fat may be added.
Art. 5 Seasoning mix
Seasoning mixes are scattered seasonings with at least 10 percent by mass of spices, culinary herbs or mixtures thereof.
Art. 11 Spices
1 Spices are dried, strongly smelling or tasting parts of plants (roots, rhizomes, bulbs, barks, leaves, herbs, flowers, fruits, seeds or parts thereof) that are added to foods to enhance their flavor.
2 Spice extracts are extracts obtained from spices by physical processes (including distillation).
3 The use of spice extracts instead of spices is permitted within the framework of good manufacturing practice, unless food legislation stipulates otherwise.
4 Spice mixtures are mixtures consisting exclusively of spices.
Art. 12 Spice preparations
1 Spice preparations are mixtures of one or more spices or culinary herbs with other ingredients such as oils, fats, types of sugar, starches, yeast extract or table salt, which are added for the purpose of influencing the flavour or aromatization.
2 Curry or curry powder is a mixture of spices such as turmeric (also as a coloring ingredient), pepper, paprika, ginger, coriander, cardamom, cloves and cinnamon. Other aroma and flavor-enhancing ingredients such as starch, types of sugar or table salt may also be added.
3 Curry must meet the requirements of Annex 2.
4 If only culinary herbs are used in spice preparations, the product name may be "(culinary) herb preparation".
5 In the case of spice preparations with a table salt content of more than 5% by mass, the reference to the table salt in the list of ingredients must be supplemented with the percentage content.
Just about anything can go under "spices", "seasoning" and "seasoning", but monosodium glutamate, i.e. a flavor enhancer, is one of the most popular uses. Stupid for people who can't tolerate glutamate. And because glutamate is polarizing anyway, it is often hidden under the label "spices" together with other things. And legally you don't have to declare it and all that... But of course it's not the case that glutamate is in everything, I'm not saying that - but very often it is.
Guest
Hello everyone
I have received the following information from our specialists regarding "spices":
Spices refer to dried, strong smelling or tasting parts of plants. For example, roots, rhizomes, twigs, bark, leaves, herbs, flowers, fruits, seeds or parts thereof. They are added to food to round off the flavor.
Spice mixtures are mixtures that consist exclusively of spices - i.e. the plant parts listed above.
Spice extracts are extracts that are obtained from spices using special processes.
Both spices and spice mixtures and extracts are gluten-free.
Kind regards
Tanja
Ordinance of the FDHA on Soups, Condiments and Vinegar 817.022.103
Art. 3 Seasoning
1 Seasoning is the liquid, semi-solid or solid decomposition product of proteins that serves to improve or enhance the flavor of food.
2 To achieve certain flavors, ingredients such as meat, yeast, mushroom, spice or vegetable extracts and sugars may be added.
3 Seasoning must meet the requirements of Annex 1.
4 Information and illustrations referring to meat are prohibited.
Art. 4 Seasonings
1 Seasoning is a solid, mixable product manufactured on the basis of table salt.
2 Other ingredients such as yeast, vegetables, mushrooms, spices and, to achieve better flowability, starch or fat may be added.
Art. 5 Seasoning mix
Seasoning mixes are scattered seasonings with at least 10 percent by mass of spices, culinary herbs or mixtures thereof.
Art. 11 Spices
1 Spices are dried, strongly smelling or tasting parts of plants (roots, rhizomes, bulbs, barks, leaves, herbs, flowers, fruits, seeds or parts thereof) that are added to foods to enhance their flavor.
2 Spice extracts are extracts obtained from spices by physical processes (including distillation).
3 The use of spice extracts instead of spices is permitted within the framework of good manufacturing practice, unless food legislation stipulates otherwise.
4 Spice mixtures are mixtures consisting exclusively of spices.
Art. 12 Spice preparations
1 Spice preparations are mixtures of one or more spices or culinary herbs with other ingredients such as oils, fats, types of sugar, starches, yeast extract or table salt, which are added for the purpose of influencing the flavour or aromatization.
2 Curry or curry powder is a mixture of spices such as turmeric (also as a coloring ingredient), pepper, paprika, ginger, coriander, cardamom, cloves and cinnamon. Other aroma and flavor-enhancing ingredients such as starch, types of sugar or table salt may also be added.
3 Curry must meet the requirements of Annex 2.
4 If only culinary herbs are used in spice preparations, the product name may be "(culinary) herb preparation".
5 In the case of spice preparations with a table salt content of more than 5% by mass, the reference to the table salt in the list of ingredients must be supplemented with the percentage content.
