From margarine to soy milk, the war of “fake food” In the USA

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The American producers of milk and dairy products are up in arms and demanding a crackdown against “latte” soy, rice and almond. According to them these products confuse the true meaning of “latte” for consumers. Ready the answer Good Food Institute, a group that defends the interests of these other producers, who, addressing the federal agency responsible, the FDA (Food and Drug Administration), has called for the “liberalization” the use of terms such as “latte” e “sausage” if such terms in the labels are changed sufficiently to clarify the actual contents of the pack. The issue has become political when a bipartisan group of deputies sent a letter to the FDA to promote a survey on the issue of “fake milk”. E’ only the last battle between producers on the authenticity of the food, often battles arising from the technological advancement of the food industry but also by the customs and specialized diets popular among consumers: “wyngz” a Nestlé product are so called after a dispute on speech “wings” to identify and boneless fried chicken wings present in the frozen box; similar argument for “mayo” vegan egg-free that has infuriated egg producers; for “yogurt” Yoplait Greek the bone of contention was a concentrated milk protein not required by the rules that define what is yogurt in the US. According to the complaint that product in addition to “detail” not at all greek yogurt could not be precisely defined. The case ended with FDA but has tacitly closed when the manufacturer changed the recipe not using more the offending ingredient This “War of food” in the United States date from the late nineteenth century when a member of the Wisconsin branded as margarine “fake butter”. In 1886 the producers of dairy products were urgent to introduce a federal tax on this surrogate in 1902 and was introduced to an additional tax on margarine “yellowed” to look more like butter. In some states the colored one was prohibited and manufacturers for a while’ time circumvented the obstacle by selling together with pats of margarine also a yellow dye vial so that people could dye it yourself. A bit’ as happens in Europe with the Community rules in the United States the federal government determines in detail the characteristics that must have certain types of food. IS’ precisely the case of milk that according to the federal standards must be the food obtained through the “complete milking of one or more healthy cows.” And then it turns the controversy. “Mammals produce milk, not plants” says Jim Mulhern, representative of the milk producers category. Across the association of manufacturers of plant foods that meets these standards have been introduced to prevent the use of poor quality ingredients to the detriment of consumers, and that is not what they do of soya milk producers, almond or rice .