KITCHEN TRIVIA

SUBJECT:

DESCRIPTOR DEFINITIONS (Terms) FOR THE MOST COMMON CLAIMS

Terms are per serving unless otherwise indicated.

In addition to these claims of " free and low" the additional product claim-terms of " high and good source" are permitted.

There are some additional terms established for meat, seafood, poultry and/or products that contain them.


The FDA has also defined some other terms which allow one food to be compared to another, requiring the manufacturers to be careful that they indicate what the "base reference" food is. Be careful to understand that these following 4 terms are RELATIVE terms, and the product package label will have to state the percentage of reduction or increase and the reference food. The aim of this regulation is to eliminate general label claims that are of course misleading.

    REDUCED : This can only be used with food that has been " nutritionally altered". This term cannot be used with a product that already meets the standards for a "LOW " classification.
  • Nutrient = 25 percent less than the reference product
  • Calories = 25 percent fewer than the reference product

    • LESS, FEWER : The same except this claim can be used with food that HAS NOT BEEN altered. This allows the manufacturer to compare food items of different sources, such as bread and cake. or chicken and beef.
  • Nutrient = 25 percent less than the reference product
  • Calories = 25 percent fewer than the reference product

    • MORE : Like "LESS" can be used with either altered or non altered foods. Acceptable synonyms or substitutions are; Added, Fortified or Enriched.
  • Nutrient = 10 percent more than the reference product
  • Calories = 10 percent greater than the reference product

    • LIGHT : One of the most restricted terms by the FDA but has 3 common uses.
    Usage ONE
  • Calories = product has been altered to contain 1/3 fewer than the reference product......
  • ......OR......
  • ......Fat = product has been altered to contain 50 percent less than the reference product.
  • If the food derives at least 50 percent of it's calories from fat the reduction must be half the fat.

    • Usage TWO
  • Sodium = product has been altered to contain 50 percent less than the reference product.
  • "LIGHT in Sodium" is permitted for a low-calorie or low-fat food that has a 50 percent or more sodium reduction.


    Usage THREE

  • "LIGHT" can be used to describe the texture, color, smell and other similar physical properties, but the label should explain in detail.

Here are some other helpful terms that fall outside of the above catagories.

    HEALTHY : Acceptable synonyms or substitutions are; Low in fat and saturated fat.
    This is currently a proposed regulation only.
  • Fat = low in
  • Saturated Fat = low in
  • Sodium = no more than than 480 milligrams per serving
  • Cholesterol = no more than than 60 milligrams per serving

    • FRESH :
  • Has not been frozen, heated and contains no preservatives. "Fresh frozen" is acceptable for fruits and vegetables.

PREVIOUS KITCHEN TRIVIA PAGES
Old Fashioned Trivia

HOME