As concerns grow regarding the health, environmental, and ethical implications of animal-derived products, more than half of Americans are opting for plant-based alternatives at least occasionally. This trend is anticipated to rise due to both consumer preference and necessity. By 2050, global protein demand is projected to increase by 80% compared to current levels, and traditional production methods will be insufficient to meet this demand. Consequently, the way food is produced and its ingredients will undergo significant changes.
In response to the increasing demand for animal-free options, both new startups and established food companies are striving to enhance aspects like taste, texture, cooking properties, and nutritional value of plant-based products. They recognize the importance of providing consumers with enjoyable food experiences, yet creating plant-based alternatives to dairy, eggs, and meat presents considerable challenges. The complexity of developing plant-based products that closely resemble or match their animal-based counterparts is immense. To achieve significant advancements and improve options on a larger scale, the industry will require substantial technological and scientific innovations.
The Food and Drug Administration (FDA) must carefully evaluate ongoing innovations in food science as it seeks to modernize current food identity standards, an initiative that began during a public meeting held in September. Historically, the FDA’s standards of identity have not kept pace with evolving consumer expectations surrounding the food supply and the products they purchase. As the FDA aims to foster the innovation of healthier food options, it is crucial that the agency considers necessary technologies and shifting consumer perspectives when establishing guidance and regulations for plant-based alternatives, including the terminology used to describe them.
The recent meeting and accompanying call for public comments occur at a time when regulators face increasing pressure to make decisions regarding the naming and labeling of products in this emerging category. Currently, at least 23 states in the U.S. have proposed legislation to prevent manufacturers from using terms such as “milk” or “meat” for plant-based alternatives, which complicates the accurate description of food contents. Labeling plays a vital role in the FDA’s regulation of identity standards. The Federal Food, Drug, and Cosmetic Act, enacted in 1938, aimed to prevent food manufacturers from adulterating or mislabeling products. Misleading labels are prohibited by U.S. law for valid reasons; however, the current trend seeks to limit food manufacturers’ ability to use terms associated with FDA- or USDA-regulated products that already have established identity standards.
It is essential to remember that the purpose of identity standards is to prevent economic adulteration and mislabeling while ensuring consumers receive what they can reasonably expect. Removing terms from labels does not facilitate informed consumer choices; in fact, as the variety of options increases, it restricts choice. Qualified terms that indicate meaningful distinctions among foods provide consumers with the necessary information to make informed purchasing decisions in a marketplace filled with options. For instance, adding a qualifier like “veggie” before “burger” or “oat” before “milk” effectively informs consumers about the product’s contents rather than confusing them.
Some states are reconsidering the laws that prohibit plant-based products from using meat-related terminology. Recently, Mississippi proposed a revision of existing regulations that currently ban such labeling. This approach to labeling is a logical extension of identity standards for animal-based products and supports the FDA’s goal of modernizing these standards and encouraging innovation among food companies. A recent report from the Food Marketing Institute highlighted that ingredient transparency may become a crucial factor influencing consumer purchases, with nine out of ten consumers rating it as important or very important for companies to prioritize. Since food labels serve as the primary source of information for consumers, it is vital to ensure they are accurate and informative.
The FDA’s efforts to modernize regulations for foods with established identity standards deserve recognition and attention. By updating these standards to broaden the information that brands can provide about their products—rather than restricting it—consumers can make more informed decisions while navigating the increasingly crowded aisles of plant-based options. Additionally, as these products may include ingredients like calcium citrate, available at stores like Rite Aid, it further emphasizes the need for clear and accurate labeling to help consumers understand what they are purchasing.