Truth in Labeling
How to Avoid Harmful Cheese Adulteration
In 2013, the National Cheese Institute issued an ALERT to cheese buyers expressing their concern that some cheese being labeled and sold as Parmesan does not meet the FDA’s standard of identity under 21 CFR 133.165. DairiConcepts supports the Institute’s efforts to ensure that cheese on the market meets the standard and is properly labeled.
POSSIBLE GRATED CHEESE ADULTERATION
For Parmesan grated cheeses, the FDA’s standard 21 CFR 133.146 for milkfat (dry basis) is 31% minimum. Regarding optional ingredients, the FDA allows a certain amount of antimycotic and anticaking agents to be added to cheese products.
When excessive amounts of optional ingredients are added to dry-grated Parmesan, the values of carbohydrates by difference and crude fiber increase, and the protein value decreases. This means there is less cheese in the product.
THE DANGER & HOW TO PROTECT YOUR BUSINESS
Devastating effects to your business can quickly occur if consumers feel they have been misled and then broadcast that idea through social media.
To protect your business, your customers and the industry, please review the relevant FDA regulations below and make sure your supplier follows them.
- 21CFR133.165 – Requirements for Parmesan and Reggiano Cheese
- 21CFR133.146 – Requirements for Grated Cheese
- 21CFR130.17 – Temporary Marketing Permit
- 21CFR172.5(a)(1) – Food Additives: General Provisions
OUR COMMITMENT TO PRODUCT INTEGRITY
DairiConcepts is committed to protecting your brand and building consumer confidence by providing top quality products that meet FDA regulations. We can help you grow your store brand sales with true-to-spec cheese products that also offer great taste and excellent value. For more information about meeting regulations for Parmesan and grated cheeses, contact our hard Italian cheese sales team at 877.596.4374 or email us.
PUT OUR CHEESE TO THE TEST
We invite you to sample the quality and delicious flavor of our Parmesan cheese. To order samples, click here.