National Milk Producers Federation

NMPF Comments on 2010 Dietary Guidelines: July 15, 2010

NMPF submitted comments on the 2010 Dietary Guidelines in response to the June 15, 2010 release of the Dietary Guidelines Advisory Committee Report on the Dietary Guidelines for Americans 2010 (DGAC Report). The Dietary Guidelines, which form the basis of federal food, nutrition education, and information programs, are issued and updated by the Departments of Agriculture and Health and Human Services every five years. Three servings of dairy products per day (two for younger children) remain a core recommendation for the Dietary Guidelines. NMPF coordinated efforts with the International Dairy Foods Association and the National Dairy Council to have consistent messages on the importance of dairy product consumption in the American diet.

 

Dairy Organizations Comment on NYC National Sodium Reduction Initiative: February 1, 2010

The National Milk Producers Federation commented on the New York City (NYC) Department of Health and Mental Hygiene national sodium reduction initiative. The voluntary initiative sought to reduce sodium content on a variety of consumer products including cheese and cheese for frozen pizza.

Salt plays a critical role in the cheese fermentation process by controlling activities of microorganisms and enzymes central to the cheese-making process. Salt levels affect cheese flavor, texture, and shelf life. Salt is a significant factor in minimizing spoilage and the growth of pathogenic organisms in both natural and processed cheeses. Production of lower fat cheeses has been an industry priority, a goal consistent with public health and consumer demand for good tasting, low fat foods. Water replaces fat in these cheeses, and salt is needed to maintain the appropriate moisture ratios.

While alternative solutions may become available as a result of on-going research, non-aqueous alternatives currently are not readily available. Therefore, tradeoffs between lower fat and lower sodium products could be necessary. The low sodium cheese options that have been available in the marketplace have not been well received by consumers.

The American Butter Institute (ABI) also submitted comments to the NYC Department of Health and Mental Hygiene. In the comments, ABI noted that unsalted butter is currently available in the marketplace, achieving about 1/5th market share for the entire butter category. Salt is not added to butter for volume/filler purposes, but to achieve the desired safety and organoleptic properties. Salt plays a critical role in the butter manufacturing process by controlling the activities of microorganisms and enzymes. Salt levels affect butter flavor, texture, and shelf life. Salt is also a significant factor in minimizing the growth of pathogenic organisms in butter. While unsalted butter does represent a reduced-sodium alternative for some consumers, substitution of some lactic acid for some salt cannot result in equivalent functionality for its bacteriostatic and organoleptic properties.

 

USDA Accepts Comments on Changes to WIC Program: February 1, 2010

In comments to USDA, the National Milk Producers Federation supported efforts to update the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) food packages to reflect current nutrition science. However, NMPF disagreed with USDA’s decision to require any changes in the program to be cost-neutral.

As NMPF stated in comments on the proposed rule, this would result in food packages that are based as much or more on cost as on science. In particular, NMPF felt the reductions in the amount of cheese that could be substituted for milk in the food packages were ill advised. Likewise, NMPF also believed that the Department’s interim rule failed to provide a healthy and popular proposed improvement in the WIC program in the decision to not include yogurt in the food packages, as had been recommended by the Institute of Medicine.

 

NMPF Responds to NYC National Sodium Reduction Initiative: October 28, 2009

NMPF sent a letter to the New York City Department of Health and Mental Hygiene regarding the national sodium reduction initiative. The letter, specifically relating to the discussion of frozen and refrigerated pizza, questioned the rationale behind the recommendation for a 30% sodium reduction in pizza, particularly without further clarification about targets for component ingredients in pizza. Instead, NMPF believed that a broader approach which addressed lifestyle, diet, and exercise in a broader context, such as that demonstrated in the DASH clinical trials, would offer the greatest potential for public health benefit.

New York City Announces National Sodium Reduction Initiative: September 29, 2009

The New York City Department of Health and Mental Hygiene launched a “nationwide” initiative, asking the food industry, including cheese manufacturers, to voluntarily commit to reducing sodium levels in their products. The goal was to reduce the daily intake of sodium by 20% by 2014, with the premise that reductions in sodium across the entire food supply will lead to reductions in sodium intake. The program was modeled after one launched in the UK several years ago.

In the summer of 2009, the Department shared sodium targets for five cheese categories (a first target was to be met by 2012; a second higher target was to be met by 2014), and requested input on the feasibility of meeting these targets. NMPF responded by submitting a letter to the department that explained the challenges associated with producing cheeses that meet these criteria.

 

CDC Urged to Recognize the Positive Role of Milk for Child Health and Nutrition: August 24, 2009

In a response to the Center for Disease Control (CDC)'s report “Recommended Community Strategies and Measurements to Prevent Obesity in the US,” which recommended banning flavored sweetened milk from licensed child care facilities, NMPF and the International Dairy Foods Association (IDFA) expressed concern that the report did not consider the science surrounding the issue. The positive role of milk, including flavored milk, in child health and nutrition or the science-based statements of multiple health and government authorities should be taken into consideration as well.

The joint NMPF/IDFA letter is available here.

 

NMPF Cautions IOM Committee in Considering Ways to Reduce U.S. Sodium Intake: August 17, 2009

In a letter to the Institute of Medicine (IOM)’s Committee on Strategies to Reduce Sodium Intake, NMPF cautioned the use of blanket recommendations that could have a negative impact on the nutritional composition of a person's diet without addressing the nutrient, caloric, and sodium content of the diet in a moderate and achievable manner that would be the most effective in ensuring the public health.

Sodium contribution of dairy products was approximately 11.1% of total U.S. intake, of which cheese accounted for approximately 7.8%. From a technological perspective, reducing sodium is particularly challenging in cheese manufacturing, as it plays significant roles in terms of safety, functionality, and quality.

The full letter is available here.

 

Milk Industry Unites to Pan Proposed Tax on Chocolate Milk: May 21, 2009

NMPF and the International Dairy Foods Association (IDFA) jointly rejected a suggested federal excise tax on flavored milk drinks, such as chocolate and strawberry, that contain sugar-based sweeteners. Connie Tipton, President and CEO of IDFA, and Jerry Kozak, President and CEO of NMPF, said flavored milk is part of the solution to the child obesity problem, not a cause, and its consumption needs to be encouraged among kids, not discouraged by a new tax.

A tax on sugar-sweetened beverages, including flavored milk, was included in a list of revenue options released May 18 by Senators Max Baucus (D-Mont.) and Charles Grassley (R-Iowa), chairman and ranking Republican, respectively, on the Senate Finance Committee. While no rate was specified, a tax of three cents per 12 ounces could raise as much at $50 billion over 10 years, according to a congressional estimate. The full NMPF/IDFA press release on the issue is available here.

NMPF and IDFA also sent a letter to Baucus and Grassley strongly opposing the proposed financing option for health care reform that would impose the federal excise tax on sugar-sweetened beverages. The May 29, 2009 letter urged the Committee to reject that proposal. Taxing food is not an appropriate way to finance health care reform. The consumption of flavored milks, in particular, should be encouraged, not discouraged by the addition of a Federal excise tax. The letter is available here.

 

NMPF and IDFA File Joint Petition to FDA on Non-Nutritive Sweeteners: March 16, 2009

NMPF and the International Dairy Foods Association (IDFA) filed a citizen's petition with the Food and Drug Administration (FDA) requesting a modification of the standards for milk and other dairy products to allow the use of non-nutritive sweeteners. According to the petition, this "small but valuable step" would help to promote more healthful eating practices and decrease childhood obesity.

The current standard requires processors to use special labeling, such as "reduced-calorie chocolate milk" or "no sugar added," for milk made with non-nutritive sweeteners. These phrases, according to market research, don't appeal to children and have contributed to an overall decline in milk consumption in schools, the petition states. Allowing milk processors to use any "safe and suitable" sweetener in flavored milk and still label it "milk" would help to stem the drop in consumption, while promoting healthy eating habits that will last a lifetime.

The petition is available here.

 

NMPF Urges IOM Committee to Maintain Focus on the Importance of Dairy Products in School Meal Programs: January 31, 2009

In a letter to the Institute of Medicine (IOM)'s Food and Nutrition Board committee reviewing school meal patterns and nutrient standards, NMPF encouraged the full inclusion of dairy products as the committee updated recommendations and criteria for school meal nutrition standards. As nutrient-rich foods that offer good value while providing many key nutrients that children need, including dairy products in school meal programs help ensure that children receive the nutrition they need.

The full letter is available here.