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Wisconsin’s Department of Agriculture Orders Removal of Miyoko’s Vegan Butter From Store Shelves 

AFC NOTES: I would advise Wisconsin to get into the dairy-free business, before they change the laws to such a degree that when they do go belly up, and it’s just a matter of time, no one on the plant-based block will let them in. SUFFERING is not on our menu as it is in Wisconsin. We don’t bring Holocaust producers into the fold after they try to destroy those people saving the holocaust victims from further torture. Whoa. Raising a cow and enslaving the cow to force the cow to produce milk for you? And you want to protect your right to do that? By forcing legislators to pass legislation to allow you to continue the holocaust? How many judges do you bribe to enforce your holocaust laws?

Nah, we don’t even want you on the planet, much less in our suffer-free zone. Whole Foods should have kept the product on the shelves. You support illegal immigrants breaching the border by defying the law? And you make huge profits from plant-based foods, and you can’t take a stand in favor of free speech rights when it comes to the animals and the companies that sell animal-free foods? Skogen’s too? Who are the cowards now?



WISCONSIN’S DEPARTMENT OF AGRICULTURE ORDERS REMOVAL OF MIYOKO’S VEGAN BUTTER FROM STORE SHELVES

Founder Miyoko Schinner fights back with new “vegetable spread” label to appease dairy state concern.

by NICOLE AXWORTHYJUNE 20, 2019

Wisconsin’s Department of Agriculture, Trade, and Consumer Protection (DATCP) recently instructed supermarkets to remove non-dairy products that use the term “butter” on labels based on claims that these products don’t comply with the state’s definition of butter—which requires that it be made from dairy-based milk or cream. The action comes in response to dairy industry complaints about vegan brand Miyoko’s Kitchen Cultured Vegan Butter which is made from cashews. Wisconsin, which calls itself “America’s Dairyland,” is one of the biggest dairy-producing states in the nation and is also the biggest maker of dairy-based butter.

During the two months the removal order was in effect, Miyoko’s Kitchen products were pulled from at least one Whole Foods Market location and from retail chain Skogen’s Festival Foods—while no other products were singled out, according to Kayla Paul, a Skogen’s quality and assurance and regulatory affairs specialist.

In response, Miyoko’s Kitchen founder Miyoko Schinner offered to create stickers that read “vegetable spread” that the stores can affix to her products if the state approved them. The DATCP took more than a month to respond but finally approved the label on June 12.

In recent years, the dairy industry has challenged the ability for plant-based companies to use terms such as “milk,” “cheese,” “butter,” and “yogurt,” citing that such labeling leads to consumer confusion, and that companies should use labels with terms such as “imitation,” “substitute,” and “alternative” to describe their products.

Last year, the United States Food and Drug Administration sought input from the public on its understanding of such terms when included in the names of plant-based products. According to a review commissioned by trade group Plant Based Foods Association (PBFA), 87 percent of consumers said they are not confused by the differences between plant-based dairy alternatives and products made from cow’s milk.

“The FDA should abide by free market principles and not restrict plant-based foods to unfairly benefit the dairy industry,” PBFA Executive Director Michele Simon said. The PBFA and other opponents of such labeling restrictions also argue that the language is a violation of corporate free speech rights protected by the First Amendment.

Source: Wisconsin’s Department of Agriculture Orders Removal of Miyoko’s Vegan Butter From Store Shelves | VegNews






 

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Good Catch hopes consumers will bite as it launches plant-based tuna at national retailers | Food Dive

 

BRIEF

Good Catch hopes consumers will bite as it launches plant-based tuna at national retailers

AUTHOR

Cathy Siegner

PUBLISHED

Feb. 21, 2019

Dive Brief:

Plant-based tuna from Good Catch Foods will be available this week at Whole Foods Market and Thrive Market outlets nationwide, the company announced. The two retailers will be the first to carry the shelf-stable product.

The New York-based startup said in its statement it is aiming both to appeal to consumers and protect ocean fisheries with its new product. Nearly 90% of the world’s marine fish stocks are either overexploited or depleted, Good Catch said, adding that scientists predict global fisheries may totally collapse by 2048.

Plant-based tuna avoids the high mercury levels, PCBs, dioxins and other contaminants found in ocean-based fish. It also avoids the diseases and other problems presented by factory fish farming and aquaculture, the company said.

Dive Insight:

Tuna was undoubtedly a deliberate choice for this new plant-based product since it’s one of the most popular — and overfished — species in the world, according to Forbes.

Good Catch’s mission is to disrupt the seafood category with products consumers want without any of the negatives. Company officials claim it is the first plant-based brand that truly rivals real fish. The ready-to-eat products deliver the flavor and flaky texture of chunk albacore tuna, the company says, and are available in three varieties in 3.3-ounce pouches — Naked in Water, Mediterranean and Oil & Herbs.

To make its faux tuna, Good Catch uses a six-plant protein blend made from pea protein isolate, soy protein isolate, chickpea flour, lentil protein, faba protein and navy bean flour. Each serving contains 14 grams of protein, which is about 30% less than real tuna. The new products also contain algal oil for flavor and to provide a plant-based source of omega-3 fatty acids.

Consumers may be more willing to try this plant-based product when they find out it doesn’t smell like the real tuna they’re used to. Good Catch examined why people like tuna and found it was the protein, taste and texture — but not how it smells, Chad Sarno, the company’s co-founder, executive chef and vice-president of culinary, told Forbes…

FINISH READING: Good Catch hopes consumers will bite as it launches plant-based tuna at national retailers | Food Dive