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Disappearance Update

2018 total disappearance was higher across all commodities. High Ground Dairy's Lucas Fuess talks about it with Lee Mielke on Monday's Dairy Radio:

Managing Shrink Loss

Today we focus on saving feed costs by managing shrink loss with Dr. Mike Hutjens, retired dairy extension specialist from the U of Illinois:

NMPF Backs DAIRY PRIDE Act

The National Milk Producers Federation voiced strong support for the DAIRY PRIDE Act today, calling it another means toward a crucial end for consumers: the end of mislabeled non-dairy products as “milks” in the marketplace. Read more

Prep For Media

Working with the media may sound fun until reporters are showing up to cover an accident on your farm. Media veteran Katrina Cravy joined us on Dairy Radio Now with some tips.

Check For Tar Spot Complex

Farmers should be checking for Tar Spot Complex, a brand new fungus problem that has occurred in the corn-belt and other areas of the U.S. Dr. Mike Hutjens tells us more on today's Dairy Radio Now.

Guidance To New DMC Program

With the U.S. Department of Agriculture reporting the first month of data applicable to farmer payments under the new Dairy Margin Coverage program, the National Milk Producers Federation commended USDA for helping farmers understand the scope of DMC program and...

Don’t Cut Costs With Fans

During challenging times there are places to cut costs but not when investing in fans to power your ventilation tube system. Dr. Ryan Leiterman from Crystal Creek tells us more:

Dairy Value Chain Offers Quality

Kwik Trip is a family owned company based in Lacrosse, Wisconsin and home to more than 18,000 associates. Scott Falkenberg, Sr. Category Mgr, joined us on Dairy Radio Now to tell us more and also preview a panel discussion on the future of food at next week's PDPW...

DMC Signups Start Mid-June

Ag Secretary Sonny Perdue says signups for the new Dairy Margin Coverage program will start on June 17th. Bob Gray from Northeast Dairy Cooperatives joined us on today's Dairy Radio Now with more info:

New Forage Feeding Concepts

Brand new research out of the Miner Institute shows new forage feeding concepts for dairy producers. Dr. Mike Hutjens tells us more on this Feed Forum Friday:

ABI Urges FDA to Address Mislabeled Butter Products

The U.S. Food and Drug Administration (FDA) should take prompt enforcement action against seven “butter” substitutes that flagrantly violate the agency’s food labeling requirements and thus are misbranded, the American Butter Institute (ABI) said today at its Board of Directors Meeting in Fort Lauderdale, Florida.

ABI is the Arlington, Virginia-based trade association for manufacturers, processors, marketers and distributors of butter and butter products. The majority of butter consumed throughout the United States is made and marketed by ABI member companies and cooperatives. Chris Galen of the National Milk Producers Federation updated Dairy Radio Now listeners on the latest:

As the only dairy food standard established by federal statute, butter is defined as “made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of milk fat, all tolerances having been allowed for.” Concurrently, FDA dictates that certain foods should be deemed imitations if that food resembles another but is nutritionally inferior or fails to meet established characterizing ingredient requirements.

“The way in which these brands use the term ‘butter’ is false and misleading,” said Tom Balmer, executive director of ABI. “These imposter products don’t contain actual dairy ingredients, and cannot match real butter’s positive attributes – from its unmatched flavor and creamy, rich texture and unique performance in cooking and baking, to its significant level of Vitamin A. We’re bringing this deception to FDA so that it can rectify the issue and ensure truth and fairness in the marketplace.”

In comments sent recently to the FDA, ABI listed seven plant-based so-called “butter” brands that blatantly contradict the federal definition for butter, including Miyoko’s Kitchen “Vegan Butter” and Fora Foods’ “FabaButter.” Based on a labeling review of the seven brands, ABI underscored how each vegetable based-product contains no actual dairy ingredients, and called out some for lacking the positive nutritional profile associated with real butter.

“We thought this issue was settled decades ago, when the common term for vegetable spreads was ‘oleomargarine.’ But the misuse of the term ‘butter’ on non-dairy products has become ever more egregious in recent years, and FDA needs to remind makers of these products that they are violating long-standing regulations,” Balmer said.

“Section 102.5 (of Code of Federal Regulations Title 21) in no way permits the standardized term, ‘butter,’ to be used to name a non-standardized plant-based butter substitute that is characterized by its plant-based ingredients and the complete absence of milk, cream and other milk constituents that comprise standardized butter unless such products constitute and are labeled as ‘imitation butter,’” ABI said in its comments.

FDA prohibits a food from being sold under the name of a different food, as well as imitations of another food unless it bears the label “imitation.” While some of the products could possibly be re-labeled as “margarine” or “oleomargarine,” FDA regulations say that those considered nutritionally inferior to butter must bear the word “imitation” so as not to be false or misleading.

ABI argued that Congress established a definition for butter specifically to protect consumers from being deceived by simulated versions of the traditional product such as those identified in the complaint.

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