ABSTRACT
Products ........................................................................................................................................ 316 18.8.1 Plant Requirements.......................................................................................................... 316 18.8.2 Composition Requirements ............................................................................................. 316 18.8.3 Dairy and Nondairy Ingredient Requirements ............................................................... 317 18.8.4 Quality Requirements...................................................................................................... 317 18.8.5 Body and Texture ............................................................................................................ 317 18.8.6 Microbial Requirements .................................................................................................. 317 18.8.7 Of…cial Identi…cation ...................................................................................................... 318
Food manufacturers in the United States must produce a product that consumers like in order to sell the product nationally. To achieve this goal, they depend on developments in science, technology, and engineering in order to produce a quality product. However, they must also pay attention to two other important considerations:
1. Are their products safe for public consumption?
