CLEMSON, S.C. — Food producers in South Carolina are regulated to ensure they meet the food safety standards for protecting public health. The regulation requirements for elderberry syrup, a recent fast-growing food trend, can be complicated. This publication will help food producers make and sell elderberry syrup in South Carolina per the food safety and regulation requirements.

The production and sales requirements of elderberry syrup are oddly complicated. Elderberry syrup is unique because it can be sold retail or wholesale, classified as a food or dietary supplement, and prepared as a shelf-stable or refrigerated food. The information below describes how elderberry syrup is made and explains how it is classified and regulated and the food safety testing requirements.

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–Clemson Extension Land Grant Press