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I as European welcome this. Different example is that for instance to call something butter in EU, it has to have between 82 and 90% butterfat and maximum of 16% water. So what happens in practice is that you have brand name of your local diary producer with Butter name on it and you know what you get. If you see something else, then it is some fake product. I consider this as very valuable for the sake of informing the customer about the quality and content of the product.
I want to offer a data point since your example caught my eye. My go-to butter, from a very respectable American dairy brand, is 81% butterfat. Butter isn’t what they’re most known for and I don’t think chefs seek it out, but I prefer it to the well-reviewed European brands I have tried. So it surprises me that the EU forbids it to be called butter.
On the other hand, America’s minimum alcohol content for liquor to be labeled with the obvious categories (whiskey, brandy, gin, etc.) is 80 proof (40% ABV) as opposed to the EU’s 75 proof (37.5% ABV). I don’t know what that says about us, but I am grateful for it.
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