Washington Watch: “Impossible Pork” Needs to Play by the Rules
By Dan Kovich, NPPC Director of Science and Technology
Impossible Foods recently made a big splash by announcing the creation of “Impossible Pork” from plant-based ingredients. Imitation is the sincerest form of flattery, but the company’s announcement was not just a step too far—it was a brazen violation of labeling law.
NPPC supports consumer choice and competitive markets. U.S. pork is the most affordable, highest quality and safest in the world, and our producers are proud to help feed families here at home and around the world. However, what’s impossible is for something that does not come from a pig to be called pork. You can’t make pork from plants unless you feed them to a pig first.
The U.S. pork industry welcomes competition, but the rules must be fair and consistent. Just as pork producers can’t call their product beef or chicken, plant-based products can’t call themselves pork. Plant-based and cell-cultured products designed to mimic real meat must face the same stringent regulatory requirements as livestock agriculture, including the truthful labeling standard.
The USDA and several sections of law defines pork very clearly. The FDA labeling law also says companies cannot portray one food product as another. Despite Impossible Foods claims that its product looks and tastes like pork, that doesn’t make it pork, a product that has established its identity with consumers over centuries.
Because Impossible Pork is not currently available in the marketplace, it’s difficult to verify its nutritional and environmental claims. By comparison, U.S. pork producers have a long and proud track record. Pork is a nutrient-rich food. A three-ounce serving of pork is a good source of potassium, riboflavin and zinc. It is an excellent source of vitamin B6, thiamin, phosphorus, niacin and protein. Pork is naturally low in sodium, too.
Similarly, U.S. pork producers are proud of their environmental stewardship. Farmers’ livelihoods are directly tied to air, water and land, so they understand the responsibility to protect the world’s natural resources. Thanks to continuous on-farm improvements in nutrition, genetics and overall pig care, U.S. pork producers are doing more with less. We are responsible for only 0.3% of U.S. agriculture greenhouse gas emissions. Additionally, the U.S. pork industry has used 75.9% less land, 25.1% less water and 7% less energy compared to more than 50 years ago. This also has resulted in a 7.7% smaller carbon footprint.
Additionally, the U.S. hog industry supports more than 550,000 jobs, generates nearly $24 billion in personal income in rural America and provides $40.7 billion in gross national product. U.S. hog farmers are proud to provide the most affordable, highest-quality and safest pork in the world. Competition on a level playing field is welcome. That’s not impossible; that’s just plain fair.
Washington Watch columnist Dan Kovich serves as the director of science and technology for the National Pork Producers Council (NPPC). He focuses on food and feed safety and animal handling issues. He previously managed state animal welfare and control programs for the Virginia Department of Agriculture and Consumer Services. As well, he served as the staff veterinarian for animal health and welfare in the department’s Office of Veterinary Services and as a foreign animal disease diagnostician. Kovich received a bachelor’s degree in animal science from Iowa State University and earned a master’s degree in public health and a doctorate in veterinary medicine from the University of Minnesota.
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