Two label changes in two years

Dairy Foods, August, 1991 by James Webster

Two Label Changes in Two Years Dairy product manufacturers face two label changes in two years, the first an ingredient label change and the second, a still-to-come nutrition label revision. Many of the Food and Drug Administration's (FDA) proposed ingredient labeling regulations apply to dairy products. The ingredient labeling requirements go into effect Nov. 8, a deadline FDA will not extend. International Dairy Foods Association (IDFA) officials believe products on the retail shelves prior to Nov. 8 will be left alone; products shipped in interstate commerce after Nov. 8 likely will be subject to the new rules.

Ingredient labeling will be required on some dairy foods that previously have not been regulated, such as Colby, soft-ripened cheeses and a few others, according to IDFA. Some existing optional ingredient provisions will be retained, provisions that IDFA says have helped dairy processors in the past; terms such as "milkfat and nonfat milk," "cream" and "whey" for certain types of dairy ingredients, and "enzymes," regardless of the specific source of origin, will be allowed. Also retained is the exemption that provides for the declaration of bacterial cultures on the ingredient label.

In addition, FDA wants ice cream, cheese and butter manufacturers to voluntarily declare all colorings in their products; these products are exempt from the artificial coloring declaration under the Food, Drug and Cosmetic Act. There will be no mandatory declaration necessary on flavorings because FDA believes that would require additional label space, divulge legitimate trade secrets and address no significant consumer health concerns.

FDA also proposes that foods labeled "non-dairy" that include caseinate must identify the caseinate derivative. "This does not mean the agency is proposing to prohibit the use of the term 'non-dairy' for foods containing caseinate," IDFA notes.