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GAIN Report - IS5009Page 14 of 2

b.Food that is not non-alcoholic beverages, including milk products in which the amount of calories is not more than 40 per 100gr/ml of food.

2.  Reduced Calories.  A food product which contains not more than 2/3 the caloric content of a product covered by a standard or order or regulation.

II    Fat.  

Concerning the reduction of fat in food products, three categories are defined:

1.  Food Without Fat Or Fat Free.  Food in which the amount of fat is not more than 0.5%.

2.   Low Fat.  Food in which the total amount of fat is not more than 2 grams of fat per 100 gr or 100 ml of food.

3.  Reduced Fat.  A food which contains not more than 2/3 the fat contents of a product covered by a Standard or Order or Regulation.  This requirement does not apply to food rich in fat such as: butter, margarine, peanut butter, and sesame paste.

III     Salt (For labeling purposes, salt means sodium)

Concerning the reduction of sodium in food products, three categories are defined:

1.   Without Salt or Salt Free.  Food in which the amount of salt is no more than

0.5 percent.

2.   Low Sodium.  A  food product in which the amount of sodium is not more than 100 mg of sodium per 100 gr or ml of food.

3.   Reduced Sodium.  Food which contains not more than 1/4 the sodium content of a product covered by a standard or order or regulation and which contains more than 100 mg of sodium per 100 gr or ml of food.

IVCholesterol

Concerning the reduction of the amount of cholesterol in food products, three categories are defined:

1.   Without Cholesterol or Cholesterol Free.  A food product in which the amount of cholesterol is zero. In a laboratory test, deviation of up to 2.5 mg cholesterol per 100 gr or ml of food will be permitted.

2.   Low Cholesterol.  A food product in which the amount of cholesterol is not more than 30 mg per 100 gr or ml of food.

3.   Reduced Cholesterol.  A food product which contains not more than two-thirds of the cholesterol content in a food covered by a standard or order or regulation.

V    General

The nutritional labeling of food products generally relates to 100 gr or ml of food.  If the package indicates the number of portions contained in it, the nutritional content may be shown on a per portion basis.  If the producer’s instructions indicate that the product is to be diluted with water, the nutritional labeling shall be for 100 gr or ml of food consumed.

UNCLASSIFIEDUSDA Foreign Agricultural Service

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