Posted by: Jaena | February 16, 2014

How the FDA Defines Common Food Labeling Terms

These are some common food-labeling terms and how the FDA defines them:

a. Calories- “Free”- <5 Calories per RACC “Low”-< or =40 calories per RACC, “Reduced/Less”-at least 25% fewer calories per RACC than an appropriate reference food

b. Total fat-“Free”-<0.5 g per RACC, “Low”-< or =3 g per RACC, “Reduced/Less”-at least 25% less fat per RACC than an appropriate reference food

c. Saturated fat-“Free”-<0.5 g saturated fat and <0.05 g trans fat per RACC, “Low”-< or =1 g per RACC and 15% or less of calories from saturated fat, “Reduced/Less”-at least 25% less saturated fat per RACC than an appropriate reference food

d. Cholesterol-“Free”-<2 mg per RACC, < or =20 mg per RACC and “Low”-at least 25% less cholesterol per RACC than an appropriate reference food

e. Sodium-“Free”-<5 mg per RACC, “Low”:-< or = 140 mg per RACC, very low: < or =35 mg per RACC and at least 25% less sodium per RACC than an appropriate reference food

f. Sugars-“Free”-<0.5 g sugars per RACC, “Low”-not defined; may not be used, “Reduced/Less”-at least 25% less sugar per RACC than an appropriate reference food

**Note: Reference Amounts Customarily Consumed, or RACC, is the technical term for serving size. Information provided by the FDA 2009b.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: