Food Labeling Definitions - Nutrition Authority

What is the label really saying?

The following definitions have been established by the government for use on packaged foods. Manufacturers must comply with these definitions in order for terms such as "low fat" or "cholesterol free" to appear on their labels.

Calorie Free	Less than 5 calories per serving.
Low Calorie	40 calories or less per serving.
"Light" or "Lite"	1/3 fewer calories or 50% less fat per serving; if more than half the calories are from fat, fat content must be reduced by 50% or more.
Fat Free	Less than 1/2 gram of fat per serving.
Low Fat	3 grams of less fat per serving.
Cholesterol Free	Less than 2 milligrams cholesterol per serving and 2 grams or less saturated fat per serving.
Low Cholesterol	20 milligrams or less cholesterol per serving and 2 grams or less saturated fat per serving.
Sodium Free	Less than 5 milligrams sodium per serving.
Light in Sodium	50% less sodium per serving; food must have more than 40 calories or 3 grams of fat per serving.
Low Sodium	140 milligrams or less sodium per serving.
Very Low Sodium	35 milligrams or less sodium per serving.
High Fiber	5 grams or more fiber per serving.