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Labeling Reduced-Fat Products According fat (dietary) to a 1998 survey fat (dietary) conducted for the Calorie Control Council, 54 percent of fat (dietary) consumers find "reduced in both fat and calories" an appealing descriptor when selecting light products. Food labels indicating a reduction in fat are, therefore, important to both the consumer and the food industry. U.S. food labeling regulations implemented in 1994 provide for a number of claims indicating a reduction in fat, calories or both. Fat Claim Fat-free: less than 0.5g fat/serving and /reference amount Low-fat: 3g or less fat/reference serving size Reduced or less fat: 25% or less fat/serving than regular (full fat) product Percent fat free: Based on 100g, when product meets the definition of low fat or is 100% fat free, claim can be made when a product meets the definition of fat free and contains no added fat For meat, poultry, seafood and game meats: Lean: less than 10g fat, 4.5g
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