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I prefer this alternative naming by The Onion: https://www.theonion.com/fda-defends-decision-to-reclassify-... Astute as ever, America's finest news source turns this marketing-driven terminology on its head. This has happened before, industries creating imitation products deceptively similar to the real thing. For example in the early 1900s, states fought back against fake butter, but were ultimately overruled by the Supreme Court: https://www.nationalgeographic.com/people-and-culture/food/t... > Margarine manufacturers, to better appeal to the public, wanted to tint their product yellow; butter producers objected, claiming that yellow margarine, fraudulently masquerading as butter, was a deliberate ploy to deceive the public. (Butter from corn-fed cows is also anemically pale, and is routinely dyed to turn it an attractive butter-yellow; this practice, however, butter makers argued, was simply a cosmetic tweak.) > By 1902, 32 states had imposed color constraints on margarine. Vermont, New Hampshire, and South Dakota all passed laws demanding that margarine be dyed an off-putting pink; other states proposed it be colored red, brown, or black. The “pink laws” were overturned by the Supreme Court (on the grounds that it’s illegal to enforce the adulteration of food) but the ban on yellow margarine remained. (The last hold-out, Wisconsin, only repealed its margarine-color law in 1967.) |