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

摘要

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