Here are examples of the meanings of some descriptive words used in food labeling.

Sugar:

Sugar Free: Less than 0.5 grams per serving. No added sugar. Without added sugar. No sugar added. Processing does not increase content above the amount found naturally.

Reduced Sugar: At least 25% less sugar per serving than reference food.

Calories:

Calorie Free: Fewer than 5 calories per serving.

Low Calorie: 40 calories or less per serving...or if the serving is 30 grams or less...per 50 grams of the food.

Reduced Calorie: At least 25% fewer calories per serving than reference food.

Cholesterol:

Cholesterol Free: Less the 2 milligrams (mg) of cholesterol and 2 g of saturated fat per serving.

Low Cholesterol: 20 mg or less cholesterol and 2 g or less of saturated fat per serving or per 50 g of food than reference food.

Reduced or Less Cholesterol: At least 25% less cholesterol and 2 g or less saturated fat per serving than reference food.

Fat Free:

Fat Free: Less than 0.5 g fat per serving.

Saturated Fat Free: Less than 0.5 g per serving and the level of saturated fatty acids does not exceed 1% of total fat.

Low Fat: 3 g less per serving...or per 50 g of the food if serving is 30 g or less, or less than 2 tablespoons.

Low Saturated Fat: 1 g or less per serving and not more than 15% of calories from saturated fatty acids.

Reduced Fat Less Fat: At least 25% less per serving than reference food.

Reduced or Less Saturated Fat: At least 25% less per serving than reference food.

Sodium:

Sodium Free: Less than 5 mg per serving.

Low Sodium: 140 mg or less per serving or per 50 g of food.

Very Low Sodium: 35 mg or less.

Reduced or Less Sodium: At least 25% less per serving that reference food.

Fiber:

High Fiber: 5 g or more per serving. Foods making this claim must meet the definition for low fat or the level or fat must appear next to the high fiber claim.

Good Source of Fiber: 2.5 g to 4.9 g of fiber per serving.

More or Added Fiber: At least 25% more fiber than reference food.