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Managing Waste Milk

Dr. Mike Hutjens provides tips on handling and feeding waste milk on the farm:

Dairy Startups Compete

Milk-based beverages for active kids and ready-to-drink lattes with collagen are among the nine finalists announced today in the California Milk Advisory Board’s (CMAB) Real California Milk Accelerator dairy startup competition designed to inspire ideas...

Rural Energy Savings

Jessica Mlsna, dairy energy specialist with Focus on Energy, wrapped up our three-part segment on the Focus on Energy's role in helping dairy farmers in Wisconsin.

Perdue: Adapt To Survive

Agriculture Secretary Sonny Perdue told dairy farmers at World Dairy Expo in Madison last week that they will have to adapt to survive. HighGround Dairy's Lucas Fuess was there and talks with Lee Mielke about the reaction.

Feeding Cows in 2020

Dr. Mike Hutjens joined us on today's Dairy Radio to look at the feed situation for the last quarter of 2019 and what is in store for 2020:

Joint Annual Meeting Fast Approaching

Chris Galen from the National Milk Producers Federation joined us on today's Dairy Radio to preview the upcoming joint annual meeting with the National Dairy Promotion and Research Board (NDB) and the United Dairy Industry Association (UDIA). Nov. 4-6, 2019- more info

Benchmark At 5-Year High

The Agriculture Department announced the September Federal order Class III benchmark milk price at $18.31 per hundredweight, up 71 cents from August, $2.22 above September 2018, and the highest it has been since November 2014 and compares to California’s September...

‘Tis The Season To Control Air Flow

Fall is an excellent time to review how your calf barn is properly ventilated, especially with colder temperatures upon us. Dr. Ryan Leiterman of Crystal Creek reminds us that shutting everything down is not the answer, but rather controlling the barn's air flow...

Reducing Energy Waste Has Benefits

Many farms, homes and businesses are benefiting from reducing energy waste by partnering with Wisconsin utilities. Part two with Jessica Mlsna, dairy energy specialist with Focus on Energy:

Remembering Jerry Dryer

The dairy industry has lost one of its greatest contributors. Lee Mielke dedicates today’s broadcast to Jerry Dryer whose voice was heard on DairyLine Radio for many many years. Lee and dairy analyst Matt Gould discuss on today's Dairy Radio :

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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