A lot of things, actually. Milk is so clearly and consistently marked as an allergen that I’ll often as a vegan just check the allergens if I don’t have any reason to suspect the use of meat products, meat byproducts, honey, or non-allergenic dairy ingredients.
I would probably still do a double-take and check the ingredients here, but with the movement to plant-based alternatives, you never know if someone who treats this the same way I do as basically a gold standard (because that’s what it’s supposed to be) will simply take it at face value. It’s also plausible that someone without strong English literacy but with such an allergy would rely solely on the basic allergen label rather than trying to parse more complicated English words.
The reason it has to be strictly enforced like this too is that if you justify this as “well everyone knows it’s Buttersbutter, so it doesn’t really need a label”, then it’s not as trustworthy and therefore efficient to those who need it, and it risks drawing a line where not everyone is on the same page.
Yeah, I agree. You generally want things to be easy to understand, more so if there are significant consequences for getting it wrong. Making sure that allergens are properly listed lowers the risk of someone accidentally buying something they shouldn’t.
Also, while this case is pretty obvious, is important to always insist that all major allergens are listed. Otherwise companies will slack off or make bad calls about when an allergen is obvious. It’s like with guns: You should always treat them as ready to fire even when you think you know they’re not because a mistake might get someone killed.
That’s VEGAN butter, Not BUTTER. Its only been the past 10-20 years where food products started trying to be things they aren’t.
Be more like mardrine and say I can’t believe it’s not butter
What do folks think butter is made out of?
A lot of things, actually. Milk is so clearly and consistently marked as an allergen that I’ll often as a vegan just check the allergens if I don’t have any reason to suspect the use of meat products, meat byproducts, honey, or non-allergenic dairy ingredients.
I would probably still do a double-take and check the ingredients here, but with the movement to plant-based alternatives, you never know if someone who treats this the same way I do as basically a gold standard (because that’s what it’s supposed to be) will simply take it at face value. It’s also plausible that someone without strong English literacy but with such an allergy would rely solely on the basic allergen label rather than trying to parse more complicated English words.
The reason it has to be strictly enforced like this too is that if you justify this as “well everyone knows
it’s Buttersbutter, so it doesn’t really need a label”, then it’s not as trustworthy and therefore efficient to those who need it, and it risks drawing a line where not everyone is on the same page.Yeah, I agree. You generally want things to be easy to understand, more so if there are significant consequences for getting it wrong. Making sure that allergens are properly listed lowers the risk of someone accidentally buying something they shouldn’t.
Also, while this case is pretty obvious, is important to always insist that all major allergens are listed. Otherwise companies will slack off or make bad calls about when an allergen is obvious. It’s like with guns: You should always treat them as ready to fire even when you think you know they’re not because a mistake might get someone killed.
That’s VEGAN butter, Not BUTTER. Its only been the past 10-20 years where food products started trying to be things they aren’t. Be more like mardrine and say I can’t believe it’s not butter
Non-animal foods have been around a long time, even commercially, even in North America.
Henry Ford (yes, that Ford) had a soy milk factory in the 1930s, and J. H, Kellog (yes, that Kellog) sold Protose before that.
If we’re looking at the whole word, tofu’s been around for over 2000 years, seitan has been around for about 1500 years.
Edit: Forgot about Loma Linda foods. They’ve also been around for over 100 years in North America
To add to this, recipes for plant-milk (almond specifically) can be found dating back to the 13th century. n3m37h is just willfully historically illiterate and hilariously reactionary.
lmao okay boomer (margarine* btw)
Wrong like you are about a lot of shit
89
And I don’t use fake butter, coconut oil and butter are where it’s at
Wrong about what? It’s objectively not spelled “mardrine”, and boomerism is being used here colloquially as an attitude, not a generation.
Thanks for butting in, your reply is adding lots to this conversation that doesn’t involve you.
And thanks for reiterating what has already been stated. Very helpful
Almond milk has been around since at least the 13th century. Do you take issue with almond milk calling itself “milk”, and if so, do you need a refresher on arithmetic?
Next you’ll tell me that brown sugar isn’t just brown sugar and table salt isn’t just salt!
I once used my grandpa’s salt on my food.
Potassium Chloride. Those extra 8 electrons don’t mean it tastes better.