Casing Labeling The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) is responsible for ensuring that meat, poultry and egg products are safe, wholesome, and accurately labeled.  Through the years, the USDA/FSIS has published numerous policies, Notices, and guidance documents regarding the proper labeling of casings.       Basics of Casings - A manuscript created by the American Association of Meat Processors Natural vs. Artificial Casings: Evaluating Which Is Best For Your Products         General Casing Labeling Information Labeling of Natural or Regenerated Collagen Sausage Casings - FSIS publication of a final rule that requires the labeling of natural sausage casings if they are derived from a different type of meat or poultry than the sausage. FSIS will also require that labels indicate if sausages are made with regenerated collagen casings. Final Rule - Labeling of Natural or Regenerated Collagen Sausage Casings FSIS Notice 6-02 - Frequently Asked Questions and Answers on the Final Rule: Labeling of Natural or Regenerated Collagen Sausage Casings    Colored Casing Labeling Information Federal Register Docket No FDA-1998-P-0032 - Listing of Color Additives Exempt From Certification; Food, Drug, and Cosmetic Labeling: Cochineal Extract and Carmine Declaration FDA Guidance For Industry - Cochineal Extract and Carmine: Declaration by Name on the Label of All Foods and Cosmetic Products That Contain These Color Additives Title 9 CFR § 317.2(j)(8) - Colored Casings Food Standards and Labeling Policy Book FSIS Policy Memorandum 095 - Colored Casings-Labeling of Meat and Poultry Products askFSIS - Question and Answers FSIS Question and Answers - Questions and Answers Relating To Use and Labeling of Ingredients, Including Flavorings, Proprietary Ingredient Mixes, Ingredients In Standardized and Nonstandardized Foods, and Protein Hydrolysates Title 9 CFR § 424.21(c) - Use of food ingredients and sources of radiation