Lowfat and Skim Milk Products, Lowfat and Nonfat Yogurt Products, Lowfat Cottage Cheese: Revocation of Standards of Identity; Food Labeling, Nutrient Content Claims for Fat, Fatty Acids, and Cholesterol Content of Food

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The Food and Drug Administration (FDA) is removing the standards of identity for various lowfat milk, sour half-and-half, and cottage cheese products, based in part on a petition filed jointly by the Milk Industry Foundation (MIF) and the Center for Science in the Public Interest (CSPI), and a petition filed by the American Dairy Products Institute (ADPI). FDA is also amending the standard of identity for dry cream; deferring action on its proposal to revoke the standards of identity for lowfat and nonfat yogurt; and amending the nutrient content claims regulations for fat, fatty acids, and cholesterol content to provide for ``skim'' as a synonym for ``nonfat'' when used in labeling milk products. This rule will provide for consistency in the nomenclature and labeling of most nutritionally modified milk products and other foods bearing ``lowfat'' and ``nonfat'' claims; promote honesty and fair dealing in the interest of consumers; increase flexibility for manufacturers of lower-fat dairy products; and increase product choices available to consumers. This action is a part of the agency's ongoing review of existing regulations under President Clinton's Regulatory Reinvention Initiati