Final answer:
The FDA requires pure vanilla to be derived from the vanilla plant without artificial flavors. Pure vanilla is not defined by alcohol or vanillin content nor by the presence of black flecks. Artificial flavors and colorings have different regulations and standards.
Step-by-step explanation:
In order to be labeled as "pure" vanilla, according to the US Food and Drug Administration (FDA), a product must meet specific criteria related to its composition and production. The FDA does not require vanilla to contain specific percentages of alcohol or vanillin nor does it have to contain the small black flecks commonly associated with vanilla pods in its pure form. Rather, pure vanilla must be derived from the vanilla plant and it should not contain any artificial or synthetic flavors. The focus is on ensuring that the vanilla extract is natural and not artificially produced. In contrast, the reference to a 35% alcohol by volume content is related to the FDA's standard of identity for vanilla extract, not for labeling vanilla as pure. Similarly, certified artificial flavors and colorings, like those with FD&C numbers, are synthetically produced and used to create consistent flavor profiles or colors in food products.
It is essential to understand that when producing flavoring substances, both natural extraction methods (physical, microbiological, or enzymatic processes) and chemical synthesis can be used. These substances must be identical to those naturally present in foods and should not contain any nature-identical or artificial additives. The FDA maintains a comprehensive list of ingredients in the database "Everything Added to Food in the United States," which includes natural flavorings like vanilla, as well as many other commonly used ingredients.