Tag: Low fat products

According to the U.S. Food and Drug Administration (FDA), a product can be labeled "low-fat" only if it contains 3 grams of fat or less per serving. This standard helps consumers navigate food choices, but many still wonder what is low-fat or non fat and how they differ.

According to a 2023 market report, the global fat replacers market was valued at $3.0 billion and is projected to reach $4.2 billion by 2032, indicating significant industry adoption. This growth is driven by manufacturing decisions to use a fat replacer instead of a true fat, often to meet consumer demand for healthier, lower-calorie food options.

According to nutrition experts, fat-free claims on food packaging can be misleading, as they refer to fat by weight, not by total calories. The common marketing term "95% fat-free" is a prime example of this, often confusing consumers who are trying to make healthier dietary choices.

Food manufacturers often use maltodextrin as a functional fat replacer in low-calorie products. By interacting with water, it creates a smooth, gel-like substance that mimics the creamy texture and mouthfeel of fat without the high caloric load.

The low-fat craze of the late 20th century saw grocery store aisles flooded with products marketed as healthy options. However, recent nutritional science reveals a more complex picture, proving that what is the truth about low-fat products is far different from what many were led to believe.