Appendix C

FDA Regulatory Requirements for Nutrient Content Claims

REGULATORY REQUIREMENTS FOR NUTRIENT CONTENT CLAIMS 1

FREE
Calories • Less than 5 calories per RACC and per labeled serving.

Total fat

•  Less than 0.5 g per RACC and per labeled serving (or, for meals and main dishes, less than 0.5 gper labeled serving).

•  Contains no ingredient that is fat or understood to contain fat, except as noted below.*

•  “__% Fat Free” may be used if food meets the requirements for “low fat” and the % declared is insame type size as “fat free.”

•   100% Fat Free: Food must be “fat free” and contain less than 0.5 g fat per 100 g.

Saturated fat

•  Less than 0.5 g saturated fat and less than 0.5 g trans fatty acids per RACC and per labeled serving(or, for meals and main dishes, less than 0.5 g saturated fat and less than 0.5 g trans fatty acids perlabeled serving).

•  Contains no ingredient that is understood to contain saturated fat except as noted below.*

•  Must declare the amount of cholesterol if 2 mg or more per RACC, and the amount of total fat if 0.5 g or more per RACC (or for meals and main dishes the amount of cholesterol, if 2 mg or more per labeled serving and the amount of total fat if 0.5 g or more per labeling serving).

Cholesterol

•  Less than 2 mg per RACC and per labeled serving (or, for meals and main dishes, less than 2 mgper labeled serving).

•  Contains no ingredient that contains cholesterol except as noted below.*

•  Cholesterol claims only allowed when food contains 2 g or less saturated fat per RACC, or, formeals and main dish products, 2 g or less saturated fat per labeled serving size.

•  Must declare the amount of total fat per serving next to claim when fat exceeds 13 g per RACC andper labeled serving (or per 50 g if RACC is small), or when fat exceeds 19.5 g per labeled servingfor main dishes or 26 g for meal products.

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1 These are requirements for most nutrient content claims.



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