Your account in “Liberation Day for French Dressing” (Review & Outlook, Dec. 28) of federal regulation of the composition of French salad dressing down to its pH content is why I marvel whenever I hear that we need more regulation. I am reminded of the bromidic liberal refrain of “getting the government out of the bedroom.” Not only is the government in the bedroom, it is in the living room, the dining room, the bathroom and every other room. Government is so deep into our kitchens that it is in our salad dressing.
John Santoliquido
Mays Landing, N.J.
You rightly decry the “standards of identity” that dictate with precision what constitutes French dressing and other products. The biggest proponents of this overreach in recent years have been meat and dairy interests, which try to stop soy-milk makers from calling their products soy milk and veggie-burger companies from calling theirs veggie burgers. Vermont and Wisconsin Democrats and cattle-state Republicans have attempted to codify these regulations in law.
Producers of conventional meat and dairy products shouldn’t resort to censorship. Their claims of consumer confusion are so much silliness; consumers don’t believe that vegetarian chicken contains chicken any more than Girl Scout cookies contain Girl Scouts.
Bruce Friedrich
The Good Food Institute
Washington
The regulations for frozen cherry pie are precise, as they should be. But they also allow a lot of leeway. The fact that companies can use only 25% cherries, which are 80% water, and still call it a cherry pie instead of a dough pie shows the regulations aren’t very demanding. They also allow 1 in 7 of the cherries to be blemished with a spot over a quarter of an inch in diameter. I would not buy cherries with that many blemishes. All regulations should be precise and unambiguous.
Robert Baker
Pittsburgh
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Appeared in the January 7, 2021, print edition.
The Link LonkJanuary 07, 2021 at 06:11AM
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Overregulation and the Precision Cherry Pie - The Wall Street Journal
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