I had a chuckle as I really knew/suspected it was in anything I didn't watch getting prepped or asked the butcher specfically "whats in it". If I didn't ask/check I didn't care and expected it.
What I like is the labeling requirement frankly. I also have some reservations. Not an issue using filler if it has a real/genuine purpose. Processed filler with crap in it or processing that makes it questionable - I'd rather not participate given the choice.
Hot dogs? Sure - but I'm picky about what I buy. And, yep I love scrapple and head cheese. The thing is if the filler/scraps are treated in some untoward way I'd like to know.
So pasteurized processed filler from large conglomerate with additives, stabilizers blah, blah, blah. Probably not a fan and want to know it's there.
I might want to pick someone that's using fillers that aren't messed with.
BTW - there's another story afoot AFA shell fish flavor in what you get at even fine restaurants.
The crab pickers in Chesepeake area and other areas as well. They don't waste much. The take the shells, castoff, and make a fine grind. That material is also sold and mixed in fish cakes, crab cakes other applications. There's nothing wrong with that IMHO. It's much like what I do with shells from shrimp, crab. I.E. you grind it up, make stock, etc.
Now if you don't know it's there - maybe you would want to. I would like to buy some myself so I wouldn't have to make it. As long as it wasn't messed with, etc.
So all I'm saying is fillers aren't necessarily bad. They have a place in all cooking. I just want to know if they are there and I would also like to know if they have been overly processed in a way that I would find questionable.