What’s in a Name? Food Safety Alum
Investigates Labeling Concerns

“The experience of preparing, submitting, and eventually publishing my final project was a long and rewarding process,” says Zeltzer. “And to win the award was a bonus. I’m very grateful.”

While working on his final project with industry advisors—Dr. Doug Moyer, faculty member of the MSFS program and Master of Public Health Program, and Terry Philibeck, Michigan Department of Agriculture and Rural Development Food and Dairy Deputy Director (retired)—Zeltzer didn’t anticipate publishing his final report.

“Dr. Moyer encouraged me to think about it, and ultimately, we decided to submit my paper to the JDS,” says Zeltzer. “It took us almost a year of working to rewrite the project for publishing and later to get through the submission and editorial process. I could not have done it without the help of my advisors.”

Working in the dairy industry for over half a decade with Land O’Lakes, Zeltzer increasingly saw plant-based dairy-like products hit the shelves and questioned whether or not those products should be labeled as “milk.”

Zeltzer’s literature review, titled Labeling Challenges of Plant-based Dairy-like Products for Consumers and Dairy Manufacturers, investigates how the differences between traditional dairy and plant-based dairy-like products could affect litigation by consumers and dairy manufacturers against potential misleading labeling. Traditional dairy products are subject to strict labeling rules and heavy regulations. However, there isn’t an equivalent level of labeling regulation for plant-based dairy alternatives such as soy milk and oat milk.

Zeltzer’s literature review found that consumers and manufacturers can pursue claims against potentially misleading labels. However, there must be sufficient evidence to prove deception or injury. Past litigation has favored the manufacturers (including some plant-based products), finding that a reasonable consumer would not have been misled.

Zeltzer recommends that consumers and manufacturers focus more on educating consumers about the differences between the two types of products. Regulatory changes are also being sought through the Defending Against Imitations and Replacements of Yogurt, Milk, and Cheese to Promote Regular Intake of Dairy Everyday Act (DAIRY PRIDE Act). Under this introduced legislation, manufacturers could no longer label non-dairy products with terms such as milk, yogurt, and cheese. However, these proposed regulatory changes may prove to be ineffective or more divisive without an increased effort in consumer education.

Having moved away from the dairy industry, Zeltzer still maintains a career in food safety as a Quality and Food Safety Coach at WK Kellogg Co. He now works with external manufacturing partners to uphold WK Kellogg Co quality and food safety standards, partners with cross-functional teams to execute product and packaging innovations, and helps reduce consumer complaints for WK Kellogg Co products.

Zeltzer has received various food safety certifications to support his career, including multiple Hazard Analysis Critical Control Point (HACCP) certifications and a Preventive Controls Qualified Individual (PCQI) certification from the Food Safety Preventative Controls Alliance (FSPCA). He is also a National Environmental Health Association (NEHA) Registered Environmental Health Specialist/Registered Sanitarian. Zeltzer volunteers with 3-A Sanitary Standards and previously volunteered with the United States Agency for International Development’s (USAID) Farmer-to-Farmer program.

“I am continuously working to become a leader in my organization and the food industry,” says Zeltzer.

Along with his MSFS degree, Zeltzer earned his undergraduate degree in 2014 from Michigan State University with a Bachelor of Science in Biosystems Engineering, Food Concentration.

“The knowledge and training I received from Michigan State University will continue to guide me as my career grows,” says Zeltzer. “I felt that the MSFS program curriculum was great. It combined the academic side of food safety with the practical industry side. The skills I learned in the MSFS program helped me take a broader role in my current organization and advance my career.”