Goat Milk

A new product from Country Crock labeled as “dairy-free butter” has sparked growing concern within the dairy industry.

The dairy industry urges FDA action against ‘dairy-free butter’ labeling, citing federal standard violations and consumer confusion.

The dairy industry is mounting a strong pushback against the use of traditional dairy terms, particularly the word “butter,” on plant-based alternatives. The American Butter Institute (ABI) has formally requested the U.S. Food and Drug Administration (FDA) to take decisive action against products like Country Crock’s “dairy-free butter.” The ABI argues that such labeling is misleading and violates federal standards, which define butter as a product made exclusively from milk or cream.

This intensifies the ongoing struggle within the agribusiness sector to control the narrative around butter labeling. Christopher Galen, executive director of the ABI, contends that plant-based manufacturers are attempting to “leverage the premium perception of real dairy butter.” He labels the term “butter” for plant-based products as a “total oxymoron,” which could undermine the integrity of food labeling. The dairy industry’s argument hinges on federal identity standards, which legally define butter as a milk-derived product.

By allowing “fake butters” to use the term, they argue, the regulations are breached, and it potentially misleads consumers within the dairy product market. This debate is not new. The National Milk Producers Federation raised similar objections in 2019 regarding plant-based butter labeling. The dairy industry maintains that only milk-origin products should use dairy-specific terms.

The outcome of the FDA’s decision on this matter could greatly affect the competitive dynamics between dairy and non-dairy markets, highlighting the growing regulatory challenges faced by both traditional dairy producers and plant-based innovators.

Galen emphasized that labeling a non-dairy item as butter is a direct violation of federal standards. Galen remains hopeful that the Trump administration will give the complaint careful consideration and respond with greater sympathy to their concerns.

Fonterra, New Zealand’s leading dairy cooperative, showcases the advantages of grass-fed dairy in the expanding Chinese market for ‘yellow oil’ butter.

Fonterra is capitalizing on the growing Chinese demand for dairy products, emphasizing the unique qualities of New Zealand’s grass-fed dairy. The “yellow oil” butter, made from milk of grass-fed cows/goats, is particularly prized in China.

Fonterra’s greater China CEO, Teh-han Chow, highlighted the benefits of sunshine, grass, and rainfall during the Bakery China expo in Shanghai, drawing attention to the natural production methods that distinguish New Zealand dairy. The expo, which is the largest of its kind, attracted nearly half a million attendees over four days to see the latest in foodservice innovations.

As the Chinese market continues to develop, Fonterra introduced a new commercial cooking cream specifically tailored for the mid-tier commercial baking sector. Moreover, with the Chinese government’s increase of the recommended daily serving of dairy from 300g to 500g, there is a push for dairy’s role as a nutrient source.

Fonterra is also seeking to reinforce its presence in China by keeping its consumer brands and promoting the sustainable, natural aspects of its products. This strategy not only targets China but extends to other Asian markets, using successful themes from previous promotions in South Korea. With high consumer expectations, Fonterra continues to position its offerings with an emphasis on quality and sustainability, aiming to secure loyalty and growth in one of the world’s largest markets.

Wisconsin has initiated a mandatory milk testing program for avian flu virus H5N1 across its dairy farms. This measure aligns with the U.S. Department of Agriculture’s national surveillance strategy aimed at early virus detection while minimizing milk wastage.

The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) announced that milk samples would be collected during routine quality checks to ensure minimal disruption. The state-specific strategy enables faster identification and response compared to other states that conduct testing at processing plants.

With the capability to process approximately 1,250 samples per week, the Wisconsin Veterinary Diagnostic Laboratory plays a critical role in this effort. To date, over 6,000 tests have been conducted since April 2024, with no cases of H5N1 reported among the state’s dairy cows. Officials state that finding no virus for three consecutive months could allow for reduced testing frequency.

Industry groups, including Voice of Milk, endorse the state’s approach for its efficiency in safeguarding both the farm environment and consumer supply. Officials emphasize that pasteurized milk remains safe, reiterating the importance of the testing program for public health and farm safety.