12:11:01:02.  Standards of identity and label statements for frozen dairy desserts. Frozen dairy desserts must comply with the following standards of identity and label statements:

 

          (1)  Ice cream, frozen custard, low fat ice cream, ice milk, fruit sherbets, mellorine, water ices, nonfruit sherbets, and nonfruit water ices shall meet the standards of identity and label statements prescribed in 21 C.F.R. 135.110 to 21 C.F.R. 135.160, inclusive (April 1, 1994);

 

          (2)  Lowfat frozen dairy dessert must meet the following standards:

 

               (a)   Contain not less than 0.5 percent and not more than 1.9 percent milk fat by weight;

               (b)   Contain not less than 12 percent total milk solids by weight;

               (c)   Contain not less than 1.3 pounds of food solids per gallon;

               (d)   Weigh less than 4.5 pounds per gallon;

               (e)   Bear on the container the name "Lowfat Frozen Dairy Dessert"; and

               (f)    Comply with labeling requirements set forth in 21 C.F.R. 101.1 to 21 C.F.R. 101.108, inclusive (April 1, 1994);

 

          (3)  Nonfat frozen dairy dessert must meet the following standards:

 

               (a)   Meet all the requirements of lowfat frozen dairy dessert except that milk fat content must be less than 0.5 percent milk fat by weight;

               (b)   Bear on the container the name "Nonfat Frozen Dairy Dessert";

               (c)   Bear on the container the statement, "less than 0.5 percent milk fat"; and

               (d)   Comply with labeling requirements set forth in 21 C.F.R. 101.1 to 21 C.F.R. 101.108, inclusive (April 1, 1994);

 

          (4)  Frozen yogurt, lowfat frozen yogurt, and nonfat frozen yogurt must meet the following standards:

 

               (a)   Frozen yogurt must contain not less than 3.25 percent milk fat;

 

               (b)   Lowfat frozen yogurt must contain not more than 2 percent milk fat;

 

               (c)   Nonfat frozen yogurt must contain a maximum of 0.25 percent milk fat;

 

               (d)   Frozen fruit yogurt must contain not less than 8 percent by weight of clean, mature, sound fruit or its equivalent in other forms, such as puree. The milk fat content of frozen fruit yogurt may be reduced to not less than 2.8 percent milk fat, and the milk fat content of lowfat frozen fruit yogurt may be reduced to not less than 1.3 percent milk fat;

 

               (e)   If offered for sale, frozen yogurt, lowfat frozen yogurt, and nonfat frozen yogurt must be labeled with the factory number or factory name on the container and on the carton;

 

               (f)    If fruit is added to any of the frozen yogurt products, the name of the fruit must precede the name of the product on the label; and

 

               (g)   Frozen yogurt products must comply with the labeling requirements set forth in 21 C.F.R. 101.1 to 21 C.F.R. 101.108, inclusive (April 1, 1994).

 

          Source: SL 1975, ch 16, § 1; 12 SDR 128, 12 SDR 154, effective July 1, 1986; 13 SDR 202, effective July 5, 1987; 32 SDR 203, effective June 6, 2006.

          General Authority: SDCL 39-8-10.

          Law Implemented: SDCL 39-8-10.