Name Change
Whatever happened to skim, 1%, 2%, and whole milk? Do you remember when we used to divide milk into these categories? You’ve probably noticed that you don’t find these names on milk cartons any more. That’s because they’re not there. In fact, in 1998, the Food and Drug Administration decided that all reduced fat milk products labels be consistent with all other reduced fat products. You’ll notice that whole milk is still the same, but now 2 % is now “reduced fat,” 1 percent is now “low fat,” and although skim has retained its name, it is more commonly called “fat free.”
Why the Change
This name change was implemented to give dairy processors more freedom in developing new formulas, resulting in a wide variety of products for consumers. In an article called “Skimming the Milk Label” by the FDA, we find “Michelle Smith, a food technologist in FDA’s Office of Food Labeling, believes that milk processors will have even more flexibility to develop products with greater consumer appeal, now that the standards of identity for lower fat milks have been revoked. For example, processors will be able to add fat substitutes, stabilizers or thickeners to give lower fat milks a creamier texture and better sensation in the mouth or coloring to make the products whiter. When added, these ingredients must be listed on the label.” It is important for consumers to be aware of these ways to modify milk and pay attention to labels.
However, with clearer names, consumers are able to make better decisions about their fat intake. The FDA deemed this necessary because a diet low in saturated fat and cholesterol can help reduce the risk of some cancers and heart disease. The Dietary Guidelines for Americans recommends limiting fat to no more than 30 percent of calories and saturated fat to less than 10 percent of calories. Because milk is a common staple in the diets of most Americans, considering milk lower in fat is an easy way to reduce fat consumption.
What’s the Difference?
In the process of removing fat, some nutrients, including vitamins A and D are lost. This is why the word “skim” has consumers thinking all of the nutrients are skimmed out. Although this is true, it is misleading. The FDA provides that “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.” This is why the FDA prefers “fat free” rather than “skim,” because nutrients are added. “[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.”
Now that the confusion is cleared up, we realize that the names were changed in order to help consumers make better choices for healthier living. What are you drinking?
