There are a bunch of tricks like this. So for instance to make antibiotic-free chicken without a commitment to being antibiotic-free and organic, raise a bunch of chickens, take any who gets sick enough to need antibiotics and put them into a separate field with their antibiotics, sell the ones that happen to not get sick as antibiotic-free, sell the other ones as usual.

Or, if you're making orange juice, make the ingredients label say oranges. But you can split it up, take the peels, put them into a hydraulic press, extract out oils that have the concentrated aroma and flavor of oranges, homogenize some of that into the juice. Or you can centrifuge the juice, or you can pass it through osmotic filters to remove some of the water and concentrate the flavor. No rule saying you can't treat some of the juice similar to sugar beet juice and try to isolate its sugars. At the end, you reassemble a perfect consistent mixture. The label doesn't have to tell you about any of this, it just has to tell you that the ingredients were oranges.

(The recipe for the best lemonade you'll ever make is like this, it's just lemons and water and sugar, but you zest the lemons into the simple syrup you're making with the sugar water, then strain it with cheesecloth or a coffee filter, before adding to the juice and water and pulp.)

Imported oils, you can basically do anything that some middleman country allows you to do with the oil (in particular mix with cheaper oils) and then say "oh this is imported olive oil, olive oil according to someone else's standards”...

> So for instance to make antibiotic-free chicken without a commitment to being antibiotic-free and organic, raise a bunch of chickens, take any who gets sick enough to need antibiotics and put them into a separate field with their antibiotics, sell the ones that happen to not get sick as antibiotic-free, sell the other ones as usual.

I think I'm ok with this. It means you can't routinely feed them all antibiotics, and people aren't eating chickens who had antibiotics.

In New Zealand our cow’s milk is separated into its components and then reconstituted and bottled. I would think it’s the same elsewhere too.