The Food and Drug Administration of Taiwan (TFDA) has updated its regulations regarding the naming and labelling of certain butter and butter-related products and spreads.
Published in early February, the revised regulations stipulate minimum compositions requirements for butter, cream, margarines and fat spreads, as follows:
- Butter — Products in the form of an emulsion of water in oil, containing edible butter made from fat-containing products of dairy derivatives through pasteurisation, agitation and refinement, with at least 80 percent milkfat.
- Cream — Products containing fat that has been physically separated from the milk and processed into a product in the form of an emulsion of water in oil, having a milkfat content of at least 10 percent, but less than 80 percent.
- Margarine and fat spreads — Fat-containing products in a plastic and liquid state, made from a blend of edible fats, oils, water and legal food additives. The term “margarine,” is reserved for products with fat content of at least 80 percent, while the term “fat spreads,” is reserved for products with a fat content of at least 10 percent but less than 80 percent. Also, use of the term “vegetable butter” is no longer permitted on packaging.
Relevant products manufactured on or after July 1, 2017 will be required to comply with the terms of the revised regulations. It is expected that the naming and labelling changes will help to reduce confusion among consumers in selecting butter and related products that are suitable for their intended use.
The text of the TFDA’s regulations applicable to prepackaged butter, cream, margarine and fat spreads is available here.