![]() ![]() ‘Log Cabin All Natural syrup provides consumers with a value-priced table syrup choice made from all natural ingredients, in full compliance with FDA regulations. Pinnacle Foods’ statement is copied below: I appreciate the work Congressman Welch has done to address this issue as well as the work of the agency's Consumer Protection Division." This is a step to conform with Vermont maple labeling regulations. Pinnacle Foods, the maker of the Log Cabin syrup brand, has indicated that they will change the label of their product to better differentiate it from pure maple syrup. Our agency is dedicated to protecting the integrity of what is pure maple syrup. It’s time for Pinnacle to stop misleading customers and stop imitating the Vermont maple industry.’Īllbee said, ‘The current labeling and packaging of Log Cabin syrup is misleading to consumers and violates Vermont maple syrup labeling regulations. As Vermonters know, they’re not even close. By continuing to market its product with jug-like packaging and ‘all-natural’ labeling, Pinnacle leaves consumers with the impression that Log Cabin table syrup and Vermont maple syrup are one and the same. Welch said, ‘By removing what is clearly an unnatural ingredient from its Log Cabin table syrup, Pinnacle Foods, Inc has taken an important step to comply with FDA guidelines, but it does not go far enough. Welch and Allbee called the move a step in the right direction, but said that Pinnacle’s labeling does not make clear that the table syrup product is not, in fact, all-natural maple syrup. In a statement released to the media, Pinnacle Foods announced that it was changing its ingredients in an effort to comply with FDA guidelines. Welch and Allbee wrote the Food and Drug Administration earlier this month, calling on the FDA to investigate whether the brand violates its guidelines by marketing as ‘natural’ a product containing added colors, flavors or artificial substances. Locationġ Representative Peter Welch and Vermont Secretary of Agriculture Roger Allbee on Tuesday reacted to an announcement by Pinnacle Foods that the company has agreed to remove caramel color from its Log Cabin ‘All Natural Syrup.’ After many acquisitions, Log Cabin became part of the Pinnacle Foods Group LLC in 2003. ![]() Towle started making “Log Cabin Syrup” in 1887, naming the brand after his childhood hero, President Lincoln, and the log cabin of his President Lincoln’s childhood home. Each tree is capable of producing 35-50 liters of sap. It can require anywhere from 20-50 liters of sap to make one liter of syrup, depending on the sugar content of the sap. Once the sap is collected, it must be boiled down to reduce the water content. Northeastern North America is the most common area for maple syrup production, with Vermont, New York and Maine leading production in the U.S. Sap is typically collected from the Sugar, Red or Black maple, though it can be collected from other tree types. Maple syrup production is one of the few agricultural processes in North America that was not a European import but learned from the Native Americans in New England. If the syrup was stored too long in the tin can, it would take on a slightly metallic flavor and therefore was not the best material to use for this purpose. Tin cans were used to store a variety of different foods, and in this case, it was used to package maple syrup for either personal use or to sell commercially. ![]()
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