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Housing Pre-Weaned Calves

Dr. Sandra Godden at the University of Minnesota joined us on today's Producer Tuesday to share some of the best management practices when housing and feeding pre-weaned calves:

Dairy at a Crossroads

Dr. Mike Hutjens looks at the current dairy situation:

NMPF Welcomes California Dairies

The National Milk Producers Federation (NMPF) welcomed California Dairies Inc., the second-largest U.S. dairy cooperative by volume, into its membership by unanimous vote during its June board meeting. NMPF's Chris Galen has more:

Managing Summer Manure Application

Fall and spring seasons are typical times for manure spreading, but summer can prove to have better weather and soil conditions. We learn more with Aaron Pape from UW Discovery Farms:

Latest Reports Mixed

FC Stone's Dave Kurzawksi recaps last week's market news with Lee Mielke:

Happy June Dairy Month!

Consumers have many choices these days, even when purchasing products in the dairy case. Dr. Mike Hutjens takes a look at June Dairy Month, from the 1930's to today:

Class III Milk Price Jumps To Yearly High

The Agriculture Department’s monthly benchmark milk price has reached the highest level in over a year and a half. The May Federal order Class III price was announced at $16.38 per hundredweight, up 42 cents from April, $1.20 above May 2018, and the highest Class III...

Observations From Europe

Dr. Ryan Leiterman tells us what dairy practices he observed from his recent trip to the Netherlands, Germany, Italy and Russia:

Managing Manure Year-Round

Improving soil conditions for better manure spreading is our topic this week with Aaron Pape from UW-Discovery Farms. Today's Producer Tuesday, brought to you by PDPW:

Latest Trade Data on China, New Zealand

High Ground Dairy's Lucas Fuess discusses the latest trade data on today's Mielke Monday:

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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