TIL that in the US, peanut butter must contain 90% peanuts, otherwise it must be called "peanut spread"

View original post [en.wikipedia.org]


13 Oct 2017 09:13 - +8373
that’s why nutella is a hazelnut spread. it’s mostly sugar and chocolate
13 Oct 2017 09:36 - +2438
We have a similar rule in Japan. I don't know the exact percentage, but some of the shittier "peanut butter" that we have are actually called "peanut cream". Also, for ice cream, we have "lact-ice" and "ice milk" that each contain less (if any) cream than actual ice cream.
13 Oct 2017 09:00 - +877
ITT: nut jokes even though peanuts are legumes, not nuts.
13 Oct 2017 09:36 - +814
The [source article](http://www.atlasobscura.com/articles/why-midcentury-lawyers-spent-12-years-arguing-about-peanut-butter) is much more interesting. It details why the FDA was forced to make such a ruling (Hint: It was because all of the big brand names were putting random shit into Peanut Butter) and more or less why the FDA stopped arguing about what goes into our food and instead put their focus on labeling which no one reads.
13 Oct 2017 09:29 - +379
Thanks op, got me curious about cheese spread... *cheese food,* **cheese product** *actual cheese, moisture and milkfat content define the product. *https://en.m.wikipedia.org/wiki/Processed_cheese?wprov=sfla1 now on to meat spreads...
13 Oct 2017 09:10 - +223
13 Oct 2017 09:48 - +219
I always thought THE ingredient in peanut butter....was peanuts.
13 Oct 2017 09:13 - +136
Grape drink.
13 Oct 2017 12:03 - +84
ice cream vs. frozen dessert vs. frozen custard requirements for "ice cream" are so technical and convoluted https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=135.110 that's because if you don't do this, manufacturers will put whatever the fuck they want into it and get away with it. they even specify the font sizes to use ^^^^^so ^^^^^you're ^^^^^not ^^^^^hiding ^^^^^artificial ^^^^^ingredients "Ice cream contains not less than 1.6 pounds of total solids to the gallon, and weighs not less than 4.5 pounds to the gallon. Ice cream contains not less than 10 percent milkfat, nor less than 10 percent nonfat milk solids, except that when it contains milkfat at 1 percent increments above the 10 percent minimum, it may contain the following milkfat-to-nonfat milk solids levels:" ....and you're not allowed to call it frozen custard, or french ice cream unless you have a minimum level of egg yolk in it.
13 Oct 2017 08:27 - +70
I feel like this is going to reach front page
13 Oct 2017 12:07 - +70
fun fact: runner peanuts is the typical peanut flavor everybody is familar with. there are also 3 other peanut varieties that have a different flavor profile. valencia, and spanish peanuts (sweeter), and virginia peanuts (similar to runner in flavor). years from now, nobody will know what the three other peanut varieties will taste like due to monocrops. it's just like nobody here remember what gros michael bananas tasted like before panama disease wiped them all out and replaced them with the banana we are all familar with, the inferior tasting cavendish (Grown because they are more disease resistant and easier to ship and less easy to bruise). it's also like how out of thousands of apple varieties, the red delicious apple are the most sold apple in the supermarket because they look pretty and don't bruise, yet rated the worse tasting apple. hooray for monocrops and industrial agriculture.??
13 Oct 2017 12:53 - +69
90% !? Gimme dat 99.9% with just a pinch of salt. Jiff and Skippy and all that with hydrogenated oils and sugars doesn't even taste like peanut butter.
13 Oct 2017 09:35 - +25
That's the move I use on the ladies. It works 30% of the time, every time.
13 Oct 2017 12:16 - +22
Does that mean cookie butter must be 90% cookies?
13 Oct 2017 12:46 - +20
As a nut butter professional this is important. Adding sugar, and stabilizers like palm oil need to stop. Our product NEVER would've a part of this nonsense because we have standards.
13 Oct 2017 12:42 - +11
It's the same thing with ice cream. It has to be made a certain way to be called ice cream, if it doesn't meet that criteria, then it has be labeled as *"frozen dairy dessert"*. >In order to qualify as ice cream, a product must meet two criteria: >1. Ice cream must contain a minimum of 10% dairy milkfat. >2. Ice cream must have no more than 100% overrun and weigh no less than 4.5 lbs. per gallon. [Source](http://www.businessinsider.com/these-are-the-fdas-regulations-on-labeling-ice-cream-2015-7)
13 Oct 2017 13:26 - +7
Canada Dry ginger ale is labeled as "made FROM real ginger" [emphasis mine] when it's the dead last ingredient and you know they added a little real ginger so they could put it on the label. That sounds like "made WITH real ginger" to me.
13 Oct 2017 12:05 - +5
If you want real peanut butter, get the kind that has the oil on the top like Smuckers, Teddie All-Natural and even some store brands. Basically the ingredients should say peanuts, maybe peanut oil and salt. No sugars (including honey and molasses which so-called Natural peanut butters can contain) no hydogenated oils and definitely no palm kernel oil.

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