4 ntent Claims rient content claim is made in reference to calorie s Are You Compliant? Yes No Not Applicable calories per reference d per labeled serving. ion without any ent, it should be present in the food (e.g., ter than 2 tablespoons of ference amount) and ories. ss are typically e more than 40 calories. s, per 50 g (for onstituted before typical ent containing an nts per reference amount g criterion refers to the
4 Nutrient Con This section is applicable to foods for which a nutr Claim Requirements The terms “low calorie,” “few calories,” “contains a small amount of calories,” “low source of calories,” or “low in calories” If a food meets these conditions witho the caloric content, it is labeled to clea its type and not merely to the particula label attaches (e.g., “celery, a low-calo Claims regarding calorie content may supplement (e.g., another protein supp the dietary supplement resembles and normally exceeds the definition for “lo For meal products or main dish produ The product must contain 120 calories without any interventions to lower the should be labeled to clearly refer to all not merely to the particular brand to w
5 ntent Claims rient content claim is made in reference to calorie s Are You Compliant? Yes No Not Applicable ut interventions to vary arly refer to all foods of ar brand to which the orie food”). not be used for dietary plement) unless the food for which it substitutes, ow calorie.” ucts s or less per 100 g calorie content, and it l foods of its type and which it attaches.
4 Nutrient Con This section is applicable to foods for which a nutr Claim Requirements “Reduced calorie,” “reduced in calories,” “calorie reduced,” “fewer calories,” “lower calorie,” or “lower in calories” 1. The food contains at least 25 perce reference amount customarily con appropriate reference food. 2. Conventions should be followed fo outlined in the Labelling Checklist Claims – General Principles of thi For meal products and main dish prod a. The food must contain at least 25 p per 100g of food than an appropria b. Conventions should be followed fo outlined in the Labelling Checklist Claims – General Principles of thi
6 ntent Claims rient content claim is made in reference to calorie s Are You Compliant? Yes No Not Applicable ent fewer calories per nsumed than an for relative claims as t for Nutrient Content s guide. ducts percent fewer calories ate reference food. for relative claims as t for Nutrient Content s guide.
4 Nutrient C This section is applicable to foods for which a nu Claim Requiremen “Sugar free,” “free of sugar,” “no sugar,” “zero sugar,” “without sugar,” “sugarless,” “trivial source of sugar,” “negligible source of sugar,” or “dietarily insignificant source of sugar.” Mkju7uyhjn 1. The food must contain less than reference amount customarily c serving or, in the case of a mea product, less than 0.5 g of suga 2. The food must contain no ingre generally understood by consum the listing of the ingredient in t followed by an asterisk that ref list of ingredients, which states sugar,” “adds a negligible amou dietarily insignificant amount o 3. It is labeled “low calorie” or “r relative claim of special dietary compliance with the requireme is a dietary supplement and me calorie” but is prohibited from described above. 4. Such term is immediately accom by either the statement “not a re low-calorie food,” or “not for w
7 ontent Claims trient content claim is made for the sugar content nts Are You Compliant? Yes No Not Applicable n 0.5 g of sugars, per consumed and per labeled al product or main dish ars per labeled serving. edient that is a sugar or that is mers to contain sugars unless the ingredient statement is fers to the statement below the s “adds a trivial amount of unt of sugar,” or “adds a of sugar.” reduced calorie” or bears a y usefulness labeled in ents for these claims and if it eets the definition for “low bearing the claim for reasons mpanied, each time it is used, educed calorie food,” “not a weight control.”
4 Nutrient C This section is applicable to foods for which a nu Claim Requiremen “No added sugar,” “without added sugar,” or “no sugar added” 1. No sugars or any ingredient tha functionally substitute for adde processing or packaging. 2. The product does not contain an sugars. 3. The sugar content has not been present in the ingredients by so enzymes, except where the inte not to increase the sugars conte functionally insignificant increa 4. The food that it resembles and normally contains added sugars 5. The product bears a statement t calorie” or “calorie reduced” (u requirements for a “low” or “re directs consumers' attention to information on sugar and calori 6. Sugar content (sugar-free and o to a factual statement that a foo specifically for infants and chil is unsweetened or contains no a of a food that contains apparent content, e.g., juices.
8 ontent Claims trient content claim is made for the sugar content nts Are You Compliant? Yes No Not Applicable at contains sugars that ed sugars is added during n ingredient containing added n increased above the amount ome means such as the use of ention through processing is ent of a food, and a ase in sugars results. d for which it substitutes s. that the food is not “low unless the food meets the educed calorie” food) and that the nutrition panel for further ie content. others) claims shall not apply od, including foods intended ldren less than 2 years of age, added sweeteners in the case t substantial inherent sugar
4 Nutrient C This section is applicable to foods for which a nu Claim Requiremen “No added sugar,” “without added sugar,” or “no sugar added” 7. The claims provided for in this labels or in labelling of dietary minerals that are intended spec children less than 2 years of ag “reduced sugar,” “reduced in sugar,” “sugar reduced,” “less sugar,” “lower sugar” or “lower in sugar” 1. These terms may be used on the lab except meal products, main dish pr supplements of vitamins or mineral a. The food contains at least 2 reference amount customar b. Conventions should be foll outlined in the Labelling C Claims – General Principle For meal products and main dish p a. The food contains at least 25 pe food than an appropriate refere b. Conventions should be followe outlined in the Labelling Check Claims – General Principles of
9 ontent Claims trient content claim is made for the sugar content nts Are You Compliant? Yes No Not Applicable section may be used on supplements of vitamins or ifically for use by infants and e. bel or in labelling of foods, oducts, and dietary ls, if 25 percent less sugar per rily consumed. lowed for relative claims as Checklist for Nutrient Content es of this guide. products ercent less sugars per 100 g of nce food. ed for relative claims as klist for Nutrient Content f this guide.
5 Nutrient Con This section is applicable to foods for w Claim Requirement “sodium free,” “free of sodium,” “no sodium,” “zero sodium,” “without sodium,” “trivial source of sodium,” “negligible source of sodium,” or “dietary insignificant source of sodium” 1. The food must contain less than 5 m per reference amount customarily co serving or, in the case of a meal prod less than 5 mg of sodium per labeled 2. The food must contain no ingredient generally understood by consumers t the listing of the ingredient in the ing followed by an asterisk that refers to of ingredients, which states: “Adds a “adds a negligible amount of sodium insignificant amount of sodium;” 3. If the food meets these conditions w processing, alteration, formulation, o sodium content, it is labeled to disclo usually present in the food (e.g., “lea food”).
0 ntent Claims which sodium content claims are made ts Are You Compliant? Yes No Not Applicable milligrams (mg) of sodium onsumed and per labeled duct or a main dish product, d serving. t that is sodium chloride or is to contain sodium, unless gredient statement is o the statement below the list a trivial amount of sodium,” m” or “adds a dietarily without the benefit of special or reformulation to lower the ose that sodium is not af lettuce, a sodium free
5 Nutrient Con This section is applicable to foods for w Claim Requirement “Very low sodium,” or “very low in sodium,” 1. The food must have a reference amo greater than 30 grams (g) or greater contains 35 mg or less sodium per re consumed. 2. The food must have a reference amo of 30 g or less or 2 tablespoons or le less sodium per reference amount cu 50 g (for dehydrated foods that must typical consumption with water or a insignificant amount of all nutrients customarily consumed, the per 50-g prepared” form);
1 ntent Claims which sodium content claims are made ts Are You Compliant? Yes No Not Applicable ount customarily consumed than 2 tablespoons and eference amount customarily ount customarily consumed ess and contains 35 mg or ustomarily consumed and per t be reconstituted before diluent containing an per reference amount criterion refers to the “as
5 Nutrient Con This section is applicable to foods for w Claim Requirement “Very low sodium,” or “very low in sodium,” 3. If the food meets these conditions w processing, alteration, formulation, o sodium content, it is labeled to clear type and not merely to the particular attaches (e.g., “potatoes, a very low- For meal products and main dish pr a. The product must contain 35 mg of product. b. If the product meets this conditio special processing, alteration, fo to lower the sodium content, it is all foods of its type and not mere which the label attaches. “low sodium,” or “low in sodium,” “little sodium,” “contains a small amount of sodium,” or “low source of sodium” 1. The food must have a reference amo greater than 30g or greater than 2 tab 140mg or less sodium per reference consumed.
2 ntent Claims which sodium content claims are made ts Are You Compliant? Yes No Not Applicable without the benefit of special or reformulation to vary the rly refer to all foods of its r brand to which the label -sodium food”). roducts g or less of sodium per 100g on without the benefit of ormulation, or reformulation s labeled to clearly refer to ely to the particular brand to ount customarily consumed blespoons and contains amount customarily
5 Nutrient Con This section is applicable to foods for w Claim Requirement “low sodium,” or “low in sodium,” “little sodium,” “contains a small amount of sodium,” or “low source of sodium” 2. The food must have a reference amo of 30 g or less or 2 tablespoons or le less sodium per reference amount cu 50 g (for dehydrated foods that must typical consumption with water or a insignificant amount of all nutrients customarily consumed, the per 50-g prepared” form). 3. If the food meets these conditions w processing, alteration, formulation, o sodium content, it is labeled to clear type and not merely to the particular attaches (e.g., “fresh spinach, a low For meal products and main dish pr a. The product must contain 140 m b. If the product meets these condit special processing, alteration, fo to lower the sodium content, it is all foods of its type and not mere which the label attaches.
3 ntent Claims which sodium content claims are made ts Are You Compliant? Yes No Not Applicable ount customarily consumed ess and contains 140 mg or ustomarily consumed and per t be reconstituted before diluent containing an per reference amount criterion refers to the “as without the benefit of special or reformulation to vary the rly refer to all foods of its r brand to which the label sodium food”). roducts: mg or less sodium per 100 g. tions without the benefit of ormulation, or reformulation s labeled to clearly refer to ely to the particular brand to
5 Nutrient Con This section is applicable to foods for w Claim Requirement “Reduced sodium,” “reduced in sodium,” “sodium reduced,” “less sodium,” “lower sodium,” or “lower in sodium” 1. The food must contain at least 25 pe reference amount customarily consu reference food. 2. Conventions should be followed for in the Labelling Checklist for Nutrie General Principles of this guide. For meal products and main dish pr a. The food must contain at least 2 100 g of food than an appropriat b. Conventions should be followed outlined in the Labelling Checkl Claims – General Principles of t
4 ntent Claims which sodium content claims are made ts Are You Compliant? Yes No Not Applicable ercent less sodium per umed than an appropriate relative claims as outlined ent Content Claims – roducts: 5 percent less sodium per te reference food. d for relative claims as list for Nutrient Content this guide.
5 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem “Fat free,” “free of fat,” “no fat,” “zero fat,” “without fat,” “negligible source of fat,” or “dietarily insignificant source of fat” or, in the case of milk products, “skim” 1. The food must contain less tha reference amount customarily serving or, in the case of a mea product, less than 0.5 g of fat p 2. The food must contain no adde generally understood by consu listing of the ingredient in the i followed by an asterisk that ref list of ingredients, which states “adds a negligible amount of fa insignificant amount of fat”. “Low fat,” “low in fat,” “contains a small amount of fat,” “low source of fat,” or “little fat” 1. The food must have a referenc consumed greater than 30 g or contains 3 g or less of fat per re consumed.
5 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable an 0.5 gram (g) of fat per consumed and per labeled al product or main dish per labeled serving. ed ingredient that is a fat or is umers to contain fat unless the ingredient statement is fers to the statement below the s “adds a trivial amount of fat,” fat,” or “adds a dietarily e amount customarily greater than 2 tablespoons and eference amount customarily
5 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem “Low fat,” “low in fat,” “contains a small amount of fat,” “low source of fat,” or “little fat” 2. The food must have a referenc consumed of 30 g or less or 2 t contains 3 g or less of fat per re consumed and per 50 g of food must be reconstituted before ty or a diluent containing an insig nutrients per reference amount 50-g criterion refers to the “as 3. If the food meets these conditio special processing, alteration, f to lower fat content, it is labele of its type and not merely to th label attaches (e.g., “frozen per For meal products or main dish produc a. The product must contain 3 and not more than 30 perce b. The product meets these co special processing, alterati reformulation to lower fat refer to all foods of its type particular brand to which t
6 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable e amount customarily tablespoons or less and eference amount customarily d (for dehydrated foods that ypical consumption with water gnificant amount of all t customarily consumed, the per prepared” form). ons without the benefit of formulation, or reformulation ed to clearly refer to all foods he particular brand to which the rch, a low-fat food”). cts 3 g or less of total fat per 100g ent of calories from fat. onditions without the benefit of on, formulation, or content, it is labeled to clearly e and not merely to the the label attaches.
5 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem “Reduced fat,” “reduced in fat,” “fat reduced,” “less fat,” “lower fat,” or “lower in fat 1. The food must contain at least reference amount customarily reference food. 2. Conventions should be followe outlined in The Labelling Chec Claims – General Principles of 3. Low fat claims may not be mad labelling of a food if the nutrie food meets the definition for “l For meal products and main d a. The food contains at least 2 food than an appropriate re b. Conventions should be foll outlined in The Labelling C Claims – General Principle c. These claims may not be m labelling of a food if the nu food meets the definition f
7 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable 25 percent less fat per consumed than an appropriate ed for relative claims as cklist for Nutrient Content f this guide. de on the label or in the ent content of the reference low fat.” dish products: 25 percent less fat per 100g of eference food. lowed for relative claims as Checklist for Nutrient Content es of this guide. made on the label or in the utrient content of the reference for “low fat.”
5 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem The term “_ percent fat free” 1. The food must meet the criteria 2. The percent must be declared a uniform type size. 3. A “100 percent fat free” claim that meet the criteria for “fat fr of fat per 100g, and that contai “Saturated fat free,” “free of saturated fat,” “no saturated fat,” “zero saturated fat,” “without saturated fat,” “trivial source of saturated fat,” “negligible source of saturated fat,” or “dietarily insignificant source of saturated fat” 1. The food must contain less tha than 0.5g trans fatty acid per re consumed and per labeled serv product or main dish product, l and less than 0.5g trans fatty ac 2. The food must not contain any understood by consumers to co listing of the ingredient in the i followed by an asterisk that ref list of ingredients which states saturated fat,” “adds a negligib “adds a dietarily insignificant a If the food meets these conditions w processing, alteration, formulation, saturated fat content, it is labeled to not usually present in the food.
8 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable a for “low fat.” and the words “fat free” are in may be made only on foods ree” that contain less than 0.5g in no added fat. an 0.5g of saturated fat and less eference amount customarily ving, or in the case of a meal less than 0.5 g of saturated fat cid per labeled serving. y ingredient that is generally ontain saturated fat unless the ingredient statement is fers to the statement below the , “adds a trivial amount of ble amount of saturated fat,” or amount of saturated fat.” without the benefit of special , or reformulation to lower o disclose that saturated fat is
5 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem “Low in saturated fat,” “low saturated fat,” “contains a small amount of saturated fat,” “low source of saturated fat,” or “a little saturated fat” 1. The food must contain 1 g or le reference amount customarily 15 percent of calories from satu meets these conditions without alteration, formulation, or refor fat content, it is labeled to clea and not merely to the particula attaches (e.g., “raspberries, a lo For meal products and ma a. The product contains 1 acids per 100g and les saturated fat; and the p without the benefit of formulation, or reform content, it is labeled to type and not merely to the label attaches.
9 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable ess of saturated fatty acids per consumed and not more than urated fatty acids and the food t benefit of special processing, rmulation to lower saturated arly refer to all foods of its type ar brand to which the label ow saturated fat food”). ain dish products 1g or less of saturated fatty s than 10 percent calories from product meets these conditions special processing, alteration, mulation to lower saturated fat o clearly refer to all foods of its o the particular brand to which
6 Nutrient Con This section is applicable to fat and fatty ac Claim Requirem “Reduced saturated fat,” “reduced in saturated fat,” “saturated fat reduced,” “less saturated fat,” “lower saturated fat,” or “lower in saturated fat 1. The food must contain at least per reference amount customar appropriate reference food. 2. Conventions should be followe outlined in The Labelling Chec Claims – General Principles of “Reduced saturated fat” and sim be made on the label or in the l nutrient content of the referenc “low saturated fat.” *** For meal products and main dish prod a. The food must contain at l fat per 100g of food than a b. Conventions should be foll outlined in The Labelling C Claims – General Principle **If the food meets these conditions without the benefit of special processing, alt disclose that fat is not usually present in the food (e.g., “broccoli, a fat free food”) *** These claims may not be made on the label or in the labelling of a food if the fat.”
0 ntent Claims cid content claims made for foods products ments Are You Compliant? Yes No Not Applicable 25 percent less saturated fat rily consumed than an ed for relative claims as cklist for Nutrient Content f this guide. milar claims section may not labelling of a food if the ce food meets the definition for ducts: east 25 percent less saturated an appropriate reference food lowed for relative claims as Checklist for Nutrient Content es of this guide. teration, formulation, or reformulation to lower fat content, it is labeled to ). e nutrient content of the reference food meets the definition for “low saturated
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol” 1. For: a) foods that contain 13g or le amount customarily consum per 50g if the reference amo 30g or less or 2 tablespoons foods that must be reconstit consumption with water or insignificant amount of all n amount customarily consum refers to the “as prepared” f b) meal products containing 2 labeled serving. c) main dish products containi labeled serving. the food must contain: i. less than 2mg of chole customarily consumed in the case of a meal p less than 2mg of chole
1 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable ess of total fat per reference med, per labeled serving, and ount customarily consumed is s or less (for dehydrated tuted before typical a diluent containing an nutrients per reference med, the per 50-g criterion form). 6.0g or less total fat per ing 19.5g or less total fat per esterol per reference amount d and per labelling serving or, product or main dish product, esterol per labeled serving.
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol” ii. no ingredient that is g consumers to contain of the ingredient in the followed by an asteris below the list of ingre trivial amount of chol amount of cholesterol insignificant amount o iii. The food contains 2g per reference amount the case of a meal pro or less of saturated fat If the food contains less than 2mg o amount customarily consumed or in or main dish product, less than 2mg serving without the benefit of speci formulation, or reformulation to low labeled to disclose that cholesterol i food (e.g., “applesauce, a cholestero
2 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable enerally understood by cholesterol, unless the listing e ingredient statement is sk that refers to the statement edients, which states, “adds a esterol,” “adds a negligible ,” or “adds a dietarily of cholesterol;” and or less of saturated fatty acids customarily consumed or, in duct or main dish product, 2g tty acids per labeled serving. of cholesterol per reference n the case of a meal product g of cholesterol per labeled al processing, alteration, wer cholesterol content, it is is not usually present in the ol-free food”).
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol” 2. For: a) food that contain more than amount customarily consum per 50g if the reference amo 30g or less or 2 tablespoons foods that must be reconstit consumption with water or insignificant amount, of all amount customarily consum refers to the “as prepared” f b) meal product, more than 26 serving. c) main dish product more tha labeled serving. the food must contain: i. less than 2mg of chole customarily consumed in the case of a meal p less than 2mg of chole
3 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable n 13g of total fat per reference med, per labelling serving, or ount customarily consumed is s or less (for dehydrated tuted before typical a diluent containing an nutrients per reference med, the per 50g criterion form). 6g of total fat per labeled an 19.5g of total fat per esterol per reference amount d and per labelling serving or, product or main dish product, esterol per labeled serving.
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol ii. no ingredient that is g consumers to contain of the ingredient in the followed by an asteris below the list of ingre trivial amount of chol amount of cholesterol insignificant amount o iii. 2g or less of saturated amount customarily co meal product or main saturated fatty acids p The label or labelling discloses the lev the food. Such disclosure shall appear such claim preceding any disclosure st no less than one-half the size of the typ claim appears on more than one panel, on each panel except for the panel that the claim appears more than once on a made in immediate proximity to the cl largest type.
4 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable enerally understood by cholesterol, unless the listing e ingredient statement is sk that refers to the statement edients, which states “adds a esterol,” “adds a negligible ,” or “adds a dietarily of cholesterol. d fatty acids per reference onsumed or, in the case of a dish product less than 2g of er labeled serving. vel of total fat in a serving of in immediate proximity to tatement in type that shall be pe used for such claim. If the , the disclosure shall be made t bears nutrition labelling. If a panel, the disclosure shall be laim that is printed in the
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Cholesterol free,” “free of cholesterol,” “zero cholesterol,” “without cholesterol,” “no cholesterol,” “trivial source of cholesterol,” “negligible source of cholesterol,” or “dietarily insignificant source of cholesterol If the food contains less than 2m reference amount customarily c meal product or main dish prod cholesterol per labeled serving processing, alteration, formulat cholesterol content, it is labeled is not usually present in the foo cholesterol-free food, contains If the food contains less than 2m reference amount customarily c meal product or main dish prod cholesterol per labeled serving processing, alteration, formulat amount of cholesterol is substan which it substitutes that has a si more of a national or regional m Conventions should be followe outlined in the Labelling Check Claims – General Principles of
5 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable mg of cholesterol per consumed or in the case of a duct less than 2mg of without the benefit of special ion, or reformulation to lower d to disclose that cholesterol od (e.g., “canola oil, a 14g of fat per serving”). mg of cholesterol per consumed or in the case of a duct less than 2mg of only as a result of special ion, or reformulation, the ntially less than the food for ignificant (e.g., 5 percent or market) market share. d for relative claims as klist for Nutrient Content this guide.
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Low in cholesterol,” “low cholesterol,” “contains a small amount of cholesterol,” “low source of cholesterol,” or “little cholesterol” 1. For foods that have a reference consumed greater than 30 g or and contain 13 g or less of tota customarily consumed and per a. the food contains 20 mg or reference amount customar b. the food contains 2 g or les reference amount customar If the food meets these conditions processing, alteration, formulation cholesterol content, it is labeled to that type and not merely to the par label attaches (e.g., “low fat cottag food.”).
6 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable e amount customarily greater than 2 tablespoons al fat per reference amount labeled serving: r less of cholesterol per rily consumed. ss of saturated fatty acids per rily consumed. without the benefit of special n, or reformulation to lower o clearly refer to all foods of rticular brand to which the ge cheese, a low cholesterol
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Low in cholesterol,” “low cholesterol,” “contains a small amount of cholesterol,” “low source of cholesterol,” or “little cholesterol” 2. For foods that have a referenc consumed of 30g or less or 2 t contain 13g or less of total fat customarily consumed, per lab (for dehydrated foods that mu typical consumption with wate insignificant amount of all nut customarily consumed, the per “as prepared” form): a. the food contains 20mg or reference amount customa (for dehydrated foods that typical consumption with an insignificant amount of amount customarily consu refers to the “as prepared”
7 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable e amount customarily tablespoons or less and per reference amount beled serving, and per 50g st be reconstituted before er or a diluent containing an trients per reference amount r 50g criterion refers to the r less of cholesterol per arily consumed and per 50g t must be reconstituted before water or a diluent containing f all nutrients per reference umed, the per 50g criterion ” form).
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Low in cholesterol,” “low cholesterol,” “contains a small amount of cholesterol,” “low source of cholesterol,” or “little cholesterol” b. the food contains 2g or les reference amount customa The food must meet these con special processing, alteration, to lower cholesterol content, it all foods of that type and not m to which the label attaches (e.g low cholesterol food”). 3. For foods that have a referenc consumed greater than 30g or and contain more than 13g of customarily consumed or per l a. the food contains 20mg or reference amount customa b. the food contains 2g or les reference amount customa
8 ntent Claims ent content claim is made in reference to cholesterol ents Are You Compliant? Yes No Not Applicable ss of saturated fatty acids per arily consumed. nditions without the benefit of formulation, or reformulation t is labeled to clearly refer to merely to the particular brand g., “low fat cottage cheese, a e amount customarily greater than 2 tablespoons total fat per reference amount labeled serving: r less of cholesterol per arily consumed. ss of saturated fatty acids per arily consumed.
6 Nutrient Con This section is applicable to foods for which a nutrie Claim Requirem “Low in cholesterol,” “low cholesterol,” “contains a small amount of cholesterol,” “low source of cholesterol,” or “little cholesterol” c. the label or labelling discl serving (as declared on the disclosure shall appear in claim preceding any disclo shall be no less than one-h for such claim. If the claim panel, the disclosure shall except for the panel that b claim is made more than o disclosure shall be made in claim that is printed in the The food must meet the conditions a special processing, alteration, formu lower cholesterol content, it is label of that type and not merely to the pa label attaches. If the food contains 20mg or less of special processing, alteration, formu amount of cholesterol is substantiall it substitutes that has a significant (e national or regional market) market followed for relative claims as outlin for Nutrient Content Claims – Gene