LABELING DEFINITIONS

What is the label really saying?

The following definitions have been established by the government for use on packaged foods. Manufacturers must comply with these definitions in order for terms such as “low fat” or “cholesterol free” to appear on their labels.

Calorie Free Less than 5 calories per serving.

Low Calorie 40 calories or less per serving.

“Light” or “Lite” 1/3 fewer calories or 50% less fat per serving; if more than half the calories are from fat, fat content must be reduced by 50% or more.

Fat Free Less than 1/2 gram of fat per serving.

Low Fat 3 grams of less fat per serving.

Cholesterol Free Less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat per serving.

Low Cholesterol 20 milligrams or less cholesterol per serving and 2 grams or less saturated fat per serving.

Sodium Free Less than 5 milligrams sodium per serving.

Light in Sodium 50% less sodium per serving; food must have more than 40 calories or 3 grams of fat per serving.

Low Sodium 140 milligrams or less sodium per serving. Very Low Sodium 35 milligrams or less sodium per serving. High Fiber 5 grams or more fiber per serving.