Here’s an article from Food and Wine that simply gives more of the bad news that I thought I was avoiding by reading “regular stuff.” Click on the screenshot to read it. The upshot is that foods—and not just OJ—are going to be diluted and their quality reduced, all supposedly in the name of consumer welfare. Yes, I know that government agencies are doing a ;pt worse stuff, but anybody who beefs that this post is trivial compared to that other stuff risks dire punishment, for I post what I want.
As you probably know if you’re American, the Food and Drug administration sets standards for how food is constituted if it’s going to be labeled one way or another. For example, the standards of “ice cream” specify that it has to have a certain percentage of milk solids and milk fat. That’s why, before I buy ice cream in a store, I inspect the carton to be sure that it’s labeled “ice cream” rather than “ice milk” or, Ceiling Cat help me, “frozen dairy dessert”. (This is, of course, independent of the ever-shrinking volume of containers, like the half gallons of ice cream that have morphed into 1.5 quarts.) So check what’s written on your carton of Breyer’s to ensure that you’re buying ice cream.
Now the FDA is changing the standards for other foods, and of course not for the better. Quotes from the article (indented):
As Food & Wine previously explained, the FDA began setting standards of identity in 1939 to promote “honesty and fair dealing” and ensure the “characteristics, ingredients, and production processes of specific foods were consistent with what consumers expect.”
Back then, the FDA added, companies often sold products “that were represented as jams containing fruit, but the products contained little fruit,” so it established baseline rules for certain foods to be labeled as such. For example, the Oregon Growers explained that “preserves” and “jams” must contain at least “55% sugar and 45% fruit. If a product does not meet these requirements, it must be called by another name.”
With this new update, jam makers may no longer be required to adhere to these percentages if their standard of identity were to go away, meaning your next jar could be more sugar, water, or some other ingredient entirely than mostly fruit.
Be sure to start inspecting your jams. However, looking at a few of mine, they don’t list the percentage of fruit versus sugar: they just give the ingredients in order of predominance, and sugar is first, even in good jams. But how much sugar are you spreading on your toast? The FDA will ensure that it can increase without your knowing. You’d have to write to the manufacturer to find out.
As for orange juice, well, that’s gonna be diluted:
On Aug. 5, the FDA announced that it’s proposing to amend the standard of identity for pasteurized orange juice, which has been in place for six decades, in an effort “to promote honesty and fair dealing for consumers.” It added that the proposed rule change will “provide flexibility to the food industry.”
Why the change now? As the FDA explained, it’s in response to a petition by the Florida Citrus Processors Association and Florida Citrus Mutual, which is asking for the change, as the current standard of identity has a minimum Brix requirement, “a measurement that indicates the sugar content of a liquid,” at 10.5%. It wants to reduce this requirement to a flat 10%. That’s because the state of Florida has been ravaged by citrus greening disease, which has caused a lower crop production as well as fruit that has less sugar than before.
“The FDA’s pasteurized orange juice standard of identity, when originally promulgated in 1963, was carefully constructed to reflect the qualities of U.S. oranges,” the petition by the two organizations states. “It should now be updated to align with the properties of the modern U.S. crop. Without these changes, manufacturers of finished pasteurized orange juice products must increasingly rely on higher Brix imported juice to meet or exceed the U.S. minimum Brix for pasteurized orange juice.”
The FDA further explained that the change shouldn’t affect the taste of orange juice and will have “a minimal impact on the nutrients found in orange juice.”
What a load of bull! The way you reduce sugar, of course, is to add more water. “The qualities of U.S. oranges” have changed because of the disease and lower crop production. Granted, perhaps a half percent of lower sugar may even be better for some people, but those standards were there in the first place. And you can bet your tuchas that when the disease goes away and they can once again make OJ to the specificiations, they’re not going to go back to the old standards. But wait! There’s more!
Other foods that may have their standards of identity change soon include several types of canned fruits and vegetables, including artificially sweetened canned fruits (apricots, cherries, pears, peaches, pineapples) and select canned vegetables, such as field corn and dry peas. More than a dozen dairy products are included in the list, including low‑sodium cheddar and colby cheeses, along with cream cheese blends, and frozen desserts like goat milk ice cream and mellorine. Milk breads, rolls, and buns are also on the list, as are enriched macaroni and frozen juice concentrates.
Now I don’t know what the changes are, but you can be sure that they are not going to increase the quality of the product. What are they going to do to breads and macaroni? The mind boggles. The only worse thing that this reduction of food quality is the way they justify it. There’s a quote in the article that apparently comes from the FDA:
“The FDA’s Standards of Identity efforts have helped ensure uniformity, boost consumer confidence, and prevent food fraud. But many of these standards have outlived their usefulness and may even stifle innovation in making food easier to produce or providing consumers healthier choices,” FDA Commissioner Marty Makary added in the July press release. “Antiquated food standards are no longer serving to protect consumers. It is common sense to revoke them and move to a more judicious use of food standards and agency resources.”
Stifling innovation? Giving consumers healthier choices? “Antiquated standards”? Excuse me, but I’d rather have more fruit in my preserves. This paragraph is a prime example of duplicity masquerading as good intentions.
You can find the new FDA standards here and here, which, I suppose, are driven not by consumer demand but by corporations, and if you want to go through them, see if the changes conform to the explanation above.
Oy! My kishkes!






