In the US all food labeling, except for meat, poultry and eggs, is regulated by the Food and Drug Administration (FDA). But the labeling issue isn’t simple and terms frequently seen on labels can be misleading to shoppers.
Low sugar – There is no FDA allowed “low sugar” claim, so it cannot be used on labels. Reduced sugar and less-sugar may be used if a serving of food has 25% less sugar than the traditional version. Brands often get around this by using creative statements to alert the shopper that their brand is lower in sugar.
Low sodium – The FDA defines low sodium as a food that has less than 140 milligrams of sodium in a 1.75-ounce serving or in a 3-ounce main dish serving.
Low fat – The FDA defines low fat as a food that has 3 or less grams of fat in a 1.75-ounce serving or in a 3-ounce main dish serving. The food also may not have more than 30% of its calories from fat.
Low carbohydrate – The FDA has no allowed low carbohydrate term but brands get around this with creative wording on labels.
Gluten-free – The gluten free rule specifies that any food that carries the label gluten free, no gluten, free of gluten or without gluten must contain less than 20 part per million (ppm) of gluten which is the amount that can normally be tolerated by those with gluten sensitivity.
Natural – Though the FDA has been trying to establish a rule to give natural a formal definition this is yet to be accomplished. In practical terms, the FDA considers natural to mean that nothing artificial or synthetic has been added to a food that would not normally be expected to be found in that food.
Free range or free roaming – For meat or poultry to be labeled as such the USDA rules states that producers must demonstrate to the agency that animals have been allowed access to the outside.
