"Flavoring" vs. "Cooking Flavoring": Understanding Utah's Two Labeling Requirements
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One word can make a difference when you're labeling liquor in a Utah restaurant.
Utah restaurants use alcoholic products in different ways. A bartender might add a small amount of spirit to a cocktail to create a distinctive flavor, while a chef might use an alcoholic product in a sauce or another food preparation.
Although both uses involve using a flavoring liquor, Utah's regulations distinguish between them.
The Regular "Flavoring" Label
Utah Code § 32B-5-304(1)(c) establishes the labeling requirement for spirituous liquor used as a secondary flavoring ingredient.
A retail licensee must:
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Designate the storage location for secondary flavoring ingredients on the floor plan submitted to the department.
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Clearly and conspicuously label each applicable container "flavoring."
This requirement is particularly important for bottles containing liquor that is used as a secondary ingredient in beverages.
The " Cooking Flavoring " Label
Restaurants also have a separate rule governing alcoholic products used in food preparation.
Utah Administrative Code R82-6-202(4) states that alcoholic product flavoring may be used in preparing food items at any time if it is plainly and conspicuously labeled "cooking flavoring."
This provision distinguishes cooking use from beverage service.
For example, a restaurant might use an alcoholic product in a pan sauce or another prepared food. When relying on this provision, the applicable container must carry the required cooking-flavoring designation.
The rule also addresses employee age restrictions and limits on alcohol in finished food products.
Consult the Utah Administrative Code through the state's official rules portal.
Search for R82-6-202, Restaurants — Alcoholic Flavorings.
Can You Use One Label for Both Purposes?
The safest approach is to identify the product according to its intended, legally permitted use.
The two labels serve different purposes:
| Label | Regulatory purpose |
|---|---|
| Identifies secondary flavoring ingredients under Utah Code § 32B-5-304. | |
| "cooking flavoring" | Identifies alcoholic product flavoring used in food preparation under R82-6-202. |
Do not assume that a bottle labeled "flavoring" automatically satisfies the separate cooking-flavoring rule, or that a cooking-flavoring label permits the product to be used without restriction in beverages.
The exact requirements depend on the product, how it is used, and the licensee's applicable rules.
Why This Matters
In a busy restaurant, bottles may move between storage areas, bartenders may help with food preparation, and new employees may not understand the difference between the two uses.
Clear labeling helps prevent confusion and supports consistent operating procedures.
The takeaway: When managing alcoholic flavorings in Utah, distinguish beverage flavoring from cooking flavoring and use the appropriate required label.