Section 21.71.6. Standard for light butter.

“Light butter” is the food defined in Iowa Code section 190.1(1) except:

        1.            The milkfat content of light butter shall be 52 percent.

        2.            Light butter shall have vitamin A added, if needed, to provide 15,000 international units per pound, within limits of good manufacturing practices.

        3.            Light butter may contain the following dairy ingredients: partially skimmed milk, skim milk, buttermilk, whey or whey-derived ingredients.

        4.            Other optional ingredients allowed in light butter are:

(1) Water;

(2) Salt or salt substitutes;

(3) Bacterial cultures;

(4) Nutritive sweeteners;

(5) Emulsifiers and stabilizers;

(6) Safe and suitable color additives;

(7) Natural flavors; or

(8) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life of the product.

5. Label declaration. The principal display panel of the label must include a comparative statement expressing the reduction in calories and fat relative to butter (i.e., one-third less fat and calories than regular butter).

This rule is intended to implement Iowa Code chapter 190.