1. All ingredients in FDA standardized products, e.g., Cheddar Cheese (Water, salt, cheddar, etc.), and on standardized products, e.g., Soy sauce, Worcestershire sauce, require complete disclosure of all ingredients on the labels of meat and poultry products.

2. Protein hydrolysates must identify the common and usual names and identify the source from which the protein is derived, e.g., "hydrolyzed vegetable protein" would be declared as "hydrolyzed corn protein."

3. FDA certified color additives require the listing of the common or usual names, e.g., FD&C Blue No. 1, Blue 1, or Blue 1 Lake. Color additives not subject to certification may be declared as "artificial color," "artificial color added," or "color added." Alternatively, color additives not subject to certification may be declared as "colored with _______," or "_______ color," with blank space filled in with the name of the color additive listed in 21 CFR 73, e.g., "colored with annatto" or "caramel color."

4. Cured meat products used as ingredients, regardless of their level of use, require complete disclosure of all ingredients in the formulation of meat and poultry products.

See: FSIS Directive 7237.1, Rev. 1, "Labeling of Ingredients" and FSIS Directive 7140.1, Rev. 1, "Questions and Answers Relating to Ingredients"