What can be called maple syrup
- Made by concentrating and heating the sap of the maple tree (Acer), or by dissolving maple sugar made from that sap in water
- At least 66% soluble solids by weight, all from maple sap
- Water may be added or removed to adjust the concentration
- Optional ingredients: salt, chemical preservatives and defoaming agents. Nothing else
- The name is "maple syrup", or the older spelling "maple sirup"
- Any optional ingredient you use is declared on the label under FDA's ingredient rules
Add vanilla, cinnamon or bourbon flavor and the product no longer fits the standard. It can't be sold as plain "maple syrup"; it needs a name that tells buyers what was added, and a full ingredient list.
21 CFR 168.140FDA's standard of identity for maple syrup: source, 66% soluble solids, optional ingredients, the name and label declaration.
Pancake syrup, table syrup and maple flavor
Syrups made mostly from corn syrup or sugar have their own FDA standard. Their rules for maple are strict:
| Product | What the label may say |
|---|---|
| Only maple syrup (plus the optional ingredients) | Maple syrup |
| Corn or sugar syrup, with maple named or pictured as the flavor | A table syrup name like "Pancake syrup" or "Table syrup", and at least 10% maple syrup by weight |
| Corn or sugar syrup that doesn't show maple as its flavor | "Pancake syrup", "Waffle syrup", "Table syrup" or a name built from its sweeteners, like "Corn syrup" |
- "Maple" alone can't be the name of a table syrup. That name belongs to syrup that meets the maple standard
- Any natural or artificial flavor in a table syrup is declared on the label, and a flavor shown on the front follows FDA's characterizing flavor rules
21 CFR 168.180(c), (d)(2) · 101.22(i)Table syrup names, the 10% maple minimum when maple is represented as the flavor, and characterizing flavor wording.
USDA grades and color classes
USDA's U.S. Standards for Grades of Maple Syrup are voluntary federal standards. They give buyers and sellers a common language. If you print a grade, the syrup has to meet it.
| Grade A color class | Taste | Light transmittance |
|---|---|---|
| Golden | Delicate | More than 75.0% |
| Amber | Rich | 50.0% to 74.9% |
| Dark | Robust | 25.0% to 49.9% |
| Very Dark | Strong | Less than 25.0% |
- Grade A: no more than 68.9% solids (Brix), good uniform color, maple flavor typical of its class, no off flavors, clear and clean
- Processing Grade: syrup that misses Grade A but is fit for making other products. It can't be packed in retail containers under 5 gallons
- Several maple-producing states have their own grading and labeling laws. Check with your state agriculture department
USDA AMS: United States Standards for Grades of Maple SyrupThe voluntary grades, the four Grade A color and taste classes with their light transmittance, Brix limits and the Processing Grade container rule.
Net contents, name and address
- Net contents on the front, in the bottom 30% of the panel. Maple syrup is usually sold by fluid measure: "12 FL OZ (355 mL)". From a pint up, add the pints or quarts: "32 FL OZ (1 QT) 946 mL"
- Your business name, city, state and ZIP. If a sugarhouse packs for you, add "Packed for" or "Distributed by"
- Required text at least 1/16 inch tall
21 CFR 101.7 · 101.5 · 101.2(c)Net quantity on the front panel, name and place of business, and minimum type size.
Nutrition Facts for maple syrup
The FDA reference amount for syrups is 30 mL, shown as 2 tbsp. A 12 fl oz bottle of pure maple syrup holds 12 servings of 2 tbsp (39 g) each, at 100 calories per serving.
Added sugars have a special rule for pure maple syrup. You don't have to print the line "Includes 24g Added Sugars", but you must still show the % Daily Value for added sugars. FDA also allows a "†" after that percentage, pointing to a footnote that explains how much sugar one serving adds to the diet.
- This applies only to pure, single-ingredient maple syrup
- Maple syrup used in granola, a glaze or a coffee drink counts as added sugars in the normal way
- A small producer may be exempt from Nutrition Facts, but only without nutrition claims
21 CFR 101.12(b) · FDA guidance: Declaration of Added Sugars on Honey, Maple Syrup, Other Single-Ingredient Sugars and Syrups · 101.9(j)(1)The 30 mL reference amount for syrups, FDA's added sugars policy for pure maple syrup, and the small business exemption.
Nutrition Facts
12 servings per container
Serving size2 tbsp (39g)
Amount per serving
Calories100
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Total Carbohydrate 26g9%
Dietary Fiber 0g0%
Total Sugars 24g
Includes 24g Added Sugars48%
Protein 0g
Vitamin D 0mcg0%
Calcium 40mg4%
Iron 0mg0%
Potassium 80mg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Maple syrup label checklist
0 of 8 checkedSaved on this device