Fat-Reduced Milk Products: Reading the Labels

by Food and Drug Administration (FDA)

Milk, that all-American food, is taking on some all-American names — like "fat free," "reduced fat" and "light."

Starting Jan. 1, 1998, the labeling of fat-reduced milk products will have to follow the same requirements the Food and Drug Administration established almost five years ago for the labeling of just about every other food reduced in fat. From now on:

• 2 percent milk will become known, for example, as "reduced fat" or "less fat" instead of "low fat"
• 1 percent milk will remain "low fat" or become, for example, "little fat"
• skim will retain its name or be called, for example, fat-free, zero-fat, or no-fat milk.

Also, the regulations that implement the labeling changes give dairy processors more leeway to devise new formulations. As a result, consumers may see a broader range of milk and other dairy products, including "light" milk with at least 50 percent less fat than whole, or full-fat, milk and other reformulated milks with reduced fat contents but greater consumer appeal.

"I expect that there are going to be many more milk products for consumers to choose from" says Michelle Smith, a food technologist in FDA's Office of Food Labeling. "This is positive for milk consumption in general, and it's likely that consumers will be able to find a lower fat milk product that they like."

FDA issued a final rule in November 1996 that revoked the standards of identity — the prescribed recipes that manufacturers of a particular food must follow — for many fat-reduced milk and other dairy products. This allowed the agency to bring milk labeling in line with existing labeling requirements for nutrient content claims, such as "fat free," "low fat," "high protein," and others.

Lower fat milk products will still need to be nutritionally equivalent to full-fat milk and provide at least the same amounts of the fat-soluble vitamins A and D as full-fat milk. Vitamins A and D are lost when milk fat is reduced or removed.

"[Milk] is just as nutritional as before," says LeGrande "Shot" Hudson, dairy plant manager for the Landover, Md.-based Giant Food Inc. "[The milk industry] just changed the name[s] a little."

Joint Effort

FDA's final rule was prompted in part by a petition filed jointly by the Milk Industry Foundation and the Center for Science in the Public Interest (CSPI), a consumer advocacy group, and a separate petition filed by the American Dairy Products Institute. The petitions asked FDA to lift the labeling exemption provided for in the Nutrition Labeling and Education Act of 1990 for lower fat dairy products.

FDA agreed to revoke the standards of identity for low-fat milk and 11 other lower fat dairy products, including low-fat cottage cheese, sweetened condensed skimmed milk, sour half-and-half, evaporated skimmed milk, and low-fat dry milk. These products are now bound by the "general standard" for nutritionally modified standardized foods. This means the nutrients that lower fat milk products provide, other than fat, must be at least equal to full-fat milk before vitamins A and D are added.

FDA also agreed to allow manufacturers to use "skim" as a synonym for "fat free" in the labeling of dairy products because, the agency concluded, most consumers realize that skim milk means no fat.

The changes do not affect lower fat yogurt products. FDA decided to keep the standards of identity for the time being to further consider manufacturers' concerns about fortifying yogurt with vitamin A, a nutrient found in full-fat yogurt.

FDA, along with the milk industry and nutrition educators, believes the label changes will give consumers more accurate, useful information about milk. Because claims on milk labels will be consistent with claims on other foods, consumers will know, for example, that "low-fat" milk (formerly known as 1 percent milk) will be similar in fat content to "low-fat" cookies. (Both can provide no more than 3 grams of fat per serving. The serving size for each is listed on their label's Nutrition Facts panel.)

The improved accuracy of milk labeling is particularly important for skim milk, experts say, because "skim" carries a negative connotation for many consumers. "They think it is skimmed of all its good nutrients," says Brad Legreid, executive director of the Wisconsin Dairy Products Association. "That it's flat and tasteless. But that's not it at all."

Or, they view it in the same negative light as dry powdered milk, says Margo Wootan, a senior scientist with CSPI. She coordinates the group's public health campaign to encourage consumers to use milk that provides 4 percent or less of the Daily Value for fat — that is, low-fat or skim milk. She prefers the term "fat-free" to describe skim milk because she says: "It is more recognizable to the public. And "fat-free" better describes the benefits of skim milk."

About the Author

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FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.