To permit dairy products to be called "reduced fat butter" if the products contain 52 percent by weight of milk fat.
Butter Competitiveness Act of 1990 - Allows, in the administration of the Federal Food, Drug, and Cosmetic Act, a product which is made from milk or cream and which contains 52 percent by weight milk fat to be called reduced fat butter.
Introduced in House
Introduced in House
Referred to the House Committee on Energy and Commerce.
Referred to the Subcommittee on Health and the Environment.
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