New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter IV - Markets
Subchapter A - Grading of Farm Products (Article 12-A Agriculture and Markets Law)
Part 162 - Official State Brands Or Trademarks
Section 162.37 - Applesauce standards

Universal Citation: 1 NY Comp Codes Rules and Regs ยง 162.37

Current through Register Vol. 46, No. 12, March 20, 2024

(a) General. New York State Seal of Quality applesauce shall be derived from apples grown in New York State. Products shall be in compliance with applicable trademark rules and regulations and the following product and processing facility requirements.

(b) Product. Seal of Quality applesauce shall meet or exceed the minimum requirements for U.S. Grade A as established by the United States Standards for Grades of Canned Applesauce.

(c) Allowable color type.

(1) Natural color.
(i) Canned applesauce in which the color of the finished product is derived wholly from the apple ingredient.

(ii) When a spice or spices have been added, consideration is given to the color, if any, imparted by the added spice or spices.

(2) Artificial color.
(i) Canned applesauce in which the color of the finished product is derived from an artificial coloring substance as permitted in the Federal Food and Drug definitions and Standards of Identity.

(d) Allowable flavor types.

(1) Natural flavor.
(i) Natural flavored canned applesauce is the product in which the flavor is derived from the apple ingredient and other permitted additives exclusive of flavorings or spices.

(2) Flavored.
(i) Flavored canned applesauce is the product in which the flavor is derived substantially from an added flavoring ingredient, including artificial flavorings.

(3) Spiced.
(i) Spiced canned applesauce is the product in which the flavor is derived substantially from the added spice or spices.

(e) Allowable types of pack.

(1) Unsweetened.
(i) Canned applesauce prepared without the addition of nutritive carbohydrate sweeteners. The product shall test not less than nine degrees Brix.

(2) Sweetened.
(i) Canned applesauce with nutritive carbohydrate sweeteners added. The product shall test not less than 15.5 degrees Brix.

(f) Allowable styles.

(1) Regular (or comminuted).
(i) Canned applesauce in which the apple ingredient has been comminuted into granular particles.

(2) Chunk (or chunky).
(i) Canned applesauce in which the apple ingredient has been chopped into small pieces.

(g) Processing facility. Seal of Quality applesauce processing and packaging is restricted to those plants possessing a current Department of Agriculture and Markets, article 20-C processing license and these plants must maintain a satisfactory inspection record.

(h) Containers and markings. All applesauce containers and labels shall be subject to approval by the Department of Agriculture and Markets and shall have affixed the official Seal of Quality designation. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.

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