Council Calls For Proper Pizza Labeling
SOUTHAMPTON Is pizza
one of your favorite snack foods?
If so, do you like it with real cheese
or imitation cheese? If you prefer
the former, do you realize you are
“buying blindfolded” when itcom
es to the purchase of this product?
It’s true, says Dairy Council
Inc., Southampton, at least when it
comes to the labeling of the
product
Many people prefer to have their
pizza contain “real cheese.” But
pizza manufacturers have been
legally permitted, since 1980, to
use 90 percent imitation cheese
and 10 percent real cheese to make
up the “cheese” component of piz
za with meat topping products reg
ulated by the U.S. Department of
Agriculture.
This definition of cheese was
not adopted through a formal rule
making proceeding, but was arbi
trarily implemented by the USDA
as an agency policy.
When you see a photo of pizza
showing a cheese topping on the
front panel, you probably assume
the product contains real cheese
made from milk, just as you
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Over 75,000 owners
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Morton feels every customer
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which includes 50 years on
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Dr JackWessel's
experiences exemplify how
important a warranty
really is the winter of
1979 (an extreme example)
laid 8 to 12 foot snow
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assume the tomato sauce used is
manufactured from real tomatoes.
When imitation cheese fabri
cated from vegetable oil and casein
(milk-derived protein) substitutes
for 90 percent of the real cheese in
pizza, the consumer is being
deceived. There is no declaration
on the front panel label that such a
substitution occurs.
In 1983, USDA proposed to
amend the pizza with meat topping
regulations by requiring a declara
tion on the front panel when imita
tion cheese is used. In April of this
year, USDA withdrew the propos
al stating that opponents of the
labeling were “persuasive.” Mean
while, the consumer is deceived.
How widespread is the decep
tion? It is estimated that at least 75
percent of frozen meat pizzas con
tain imitation/substitute cheese.
The only place the manufacturer
has to inform the consumers of this
fact is in the ingredient listing. But
the consumer still does not know
how much imitation/substitute
cheese is used. USDA’s current
policy allows 90 percent imitation
to 10 percent real cheese.
Dr. Jack Wessel, Big Rock, Illinois
drifts on his farm
buildings in Big Rock, Illinois
One of his Morton
Buildings collapsed and the
other had some damage
He found that his insurance
did not cover snow damage
I Call or writt today for mor* raasons why you should own a Morton”]
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Just what is imitalion/subtitute
cheese?
These cheeses are made from
vegetable fat instead of milkfat,
the majority of which are manufac
tured from an ingredient called
casein. This is a chemically
extracted protein of milk, mixed
with water, vegetable fat, stabiliz
ers, emulsifiers, vitamins, miner
als and other chemical additives.
Is there a cost increase to pizza
manufacturers if they increase real
cheese content in their product?
Under the USDA proposal, a man
ufacturer who now uses only 10
percent real cheese would incur an
additional 3.84 cents for a
16-ounce pizza to meet the 50 per
cent real cheese minimum.
Proper labeling would alert the
consumer when an imitation
cheese is being used, says Dairy
Council. If you want to help turn
around this labeling deception,
why not call or write your senators
and representatives. In this way
you will be sure of getting what
you pay for.
but Morton, at no charge to
him, repaired one building
and replaced the second
one Nine years previous,
Morton replaced a building
(under warranty) that had
been destroyed by a
tornado In the last 10 years,
Morton warranties have
saved Dr Wessel over
$70,000 in buildings
that is why he says "Morton
is not only a good
company, it’s the only
company " A farm building
represents a large invest
ment shouldn’t it be
protected 7 For further
information mail coupon to
the nearest Morton Sales
Office listed below
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