Statement from FDA Commissioner Scott Gottlieb, M.D., on modernizing standards of identity and the use of dairy names for plant-based substitute

Consumers should be able to know at a quick glance what type of product they’re purchasing for themselves and their families. Implementing clear and transparent food labels and claims is an issue I’ve made a high priority. We’ve outlined these goals in a new, multi-year Nutrition Innovation Strategy released earlier this year. As part of this plan, we promised to address issues related to modernizing the outdated framework for food standards to allow industry flexibility for innovation, for example to produce more healthful foods, while maintaining the basic nature, essential characteristics and nutritional integrity of key food products. The wide variety of plant-based foods that are being positioned in the marketplace as substitutes for standardized dairy products has been the subject of much discussion in our initial work on the Nutrition Innovation Strategy. The rising demand for plant-based products, like soy-based alternatives to cheese and nut-based alternatives to milk, has created a growing number of new food choices in supermarket aisles. However, these products are not foods that have been standardized under names like “milk” and “cheese.” The FDA has concerns that the labeling of some plant-based products may lead consumers to believe that those products have the same key nutritional attributes as dairy products, even though these products can vary widely in their nutritional content. It is important that we better understand consumers’ expectations of these plant-based products compared to dairy products.