A new regulation has been introduced regarding the composition and labeling of butter varieties. Misleading statements and images cannot be used on packages anymore. The Ministry of Agriculture and Forestry’s “Turkish Food Codex Butter and Cream Butter Communiqué” has been published in the Official Gazette and has come into effect. Along with the communiqué, changes have been made on the packaging of butter and cream butter. Product specifications necessary for the proper production, preservation, packaging, storage, transport, and marketing of butter and cream butter in a technically appropriate and hygienic manner have been defined. Accordingly, the milk and yogurt used in flavored butter, cream butter, butter, milk fat, and churned butter products will be compliant with the relevant regulations. These products must have their own unique taste, smell, appearance, and structure, and must yield a negative reaction in the “peroxidase test.” To ensure the typical taste and aroma through technology, a “starter culture” may be used in the production of these products. SALT USAGE AT 2% At most, 2% salt by weight will be found in butter. The dry matter amount coming from salt will be evaluated separately from the amount of non-fat dry matter of milk. Unsalted butter will contain at least 82% milk fat by weight, at most 2% non-fat milk dry matter, and at most 16% water, while salted and/or flavored butter will contain at least 80% milk fat by weight, at most 2% non-fat milk dry matter, and at most 16% water. FLAVORING SUBSTANCE PROHIBITED Flavored butter cannot contain flavoring substances that would cause imitation and adulteration. Flavored butter and unsalted butter cannot be enhanced with flavorings. Milk and dairy product flavorings such as buffalo milk and yogurt flavors cannot be added to the butter varieties covered by the communiqué. ANIMAL VISUALS NOT ALLOWED ON LABELS The food name must be mandatory on the label of these products and should also appear in the basic field of view. In unsalted butter, the statement “no salt added” must be indicated on the label, the salt content of salted butter must be indicated by weight as a percentage in the ingredients section of the label, and additionally, the terms “salted” or “salt added” must be specified in the basic field of view of the label. The flavoring substance and quantity used in flavored butter must also be included with the food name in the basic field of view of the label. If the butter is produced using the milk or cream of a single animal species, the name of the animal species must be indicated on the label. If milks or creams from different animal species are mixed and used, the names of the species from which the milk was obtained will be indicated next to the food name, stating, for example, “produced from cow, sheep, goat, and buffalo milks/creams.” However, visuals of species such as cows, sheep, goats, and buffaloes cannot be included on the labels of these products. Deceptive statements and images that could create product perception and mislead consumers cannot be used. CONSUMER PROTECTION According to information obtained from the Ministry, the communiqué was updated to protect consumers and prevent unfair competition, imitation, and adulteration by establishing additional labeling rules for butter. The previous regulations, such as “half-fat butter,” “three-quarters fat butter,” and “percent ….” milk fat-based spreadable products, were removed from the communiqué due to the significance of butter as a traditional product in the country, its widespread consumption in the daily diet, aiming to prevent the misinterpretation of products with their fat content, and prevent imitation and adulteration. Additionally, the names and dates of other regulations referenced in the communiqué were updated, requiring the food name to be written prominently, banning the use of deceptive statements and images that could create the perception of “this is butter or cream butter” in the advertisements, promotions, and presentations of oils other than butter and cream butter.