Source: https://casetext.com/regulation/code-of-federal-regulations/title-7-agriculture/subtitle-b-regulations-of-the-department-of-agriculture-continued/chapter-i-agricultural-marketing-service-standards-inspections-marketing-practices-department-of-agriculture-continued/subchapter-m-organic-foods-production-act-provisions/part-205-national-organic-program/subpart-g-administrative/the-national-list-of-allowed-and-prohibited-substances/205606-nonorganically-produced-agricultural-products-allowed-as-ingredients-in-or-on-processed-products-labeled-as-organic?ref=AsVVwS!1AoyLj
Timestamp: 2020-02-20 09:23:31
Document Index: 402213808

Matched Legal Cases: ['§ 205', '§ 205', 'ART 205', '§ 205', '§ 205', '§ 205', '§ 205']

§ 205.606 Nonorganically produced agricultural products allowed as ingredients in or on processed products labeled as “organic.”, 7 C.F.R. § 205.606 | Casetext
Title 7 - AgricultureSubtitle B - Regulations of the Department of Agriculture (Continued)CHAPTER I - AGRICULTURAL MARKETING SERVICE (STANDARDS, INSPECTIONS, MARKETING PRACTICES), DEPARTMENT OF AGRICULTURE (CONTINUED)SUBCHAPTER M - ORGANIC FOODS PRODUCTION ACT PROVISIONSPART 205 - NATIONAL ORGANIC PROGRAMSubpart G - Administrative
7 C.F.R. § 205.606
(d) Colors derived from agricultural products - Must not be produced using synthetic solvents and carrier systems or any artificial preservative.
(1) Beet juice extract color - derived from Beta vulgaris L, except must not be produced from sugarbeets.
(2) Beta-carotene extract color - derived from carrots (Daucus carota L.) or algae (Dunaliella salina).
(3) Black currant juice color - derived from Ribes nigrum L.
(4) Black/purple carrot juice color - derived from Daucus carota L.
(5) Blueberry juice color - derived from blueberries (Vaccinium spp.).
(6) Carrot juice color - derived from Daucus carota L.
(7) Cherry juice color - derived from Prunus avium (L.) L. or Prunus cerasus L.
(8) Chokeberry, aronia juice color - derived from Aronia arbutifolia (L.) Pers. or Aronia melanocarpa (Michx.) Elliott.
(9) Elderberry juice color - derived from Sambucus nigra L.
(10) Grape juice color - derived from Vitis vinifera L.
(11) Grape skin extract color - derived from Vitis vinifera L.
(12) Paprika color - derived from dried powder or vegetable oil extract of Capsicum annuum L.
(13) Pumpkin juice color - derived from Cucurbita pepo L. orCucurbita maxima Duchesne.
(14) Purple sweet potato juice color - derived from Ipomoea batatas L. or Solanum tuberosum L.
(15) Red cabbage extract color - derived from Brassica oleracea L.
(16) Red radish extract color - derived from Raphanus sativus L.
(17) Saffron extract color - derived from Crocus sativus L.
(18) Turmeric extract color - derived from Curcuma longa L.
(e) Fish oil (Fatty acid CAS #'s: 10417-94-4, and 25167-62-8) - stabilized with organic ingredients or only with ingredients on the National List, §§ 205.605 and 205.606.
(h) Glycerin (CAS # 56-81-5) - produced from agricultural source materials and processed using biological or mechanical/physical methods as described under § 205.270(a).
(i) Gums - water extracted only (Arabic; Guar; Locust bean; and Carob bean).
(k) Kelp - for use only as a thickener and dietary supplement.
(m) Lecithin - de-oiled.
(2) Sweet potato starch - for bean thread production only.
§ 205.607 Amending the National List