What is RACC in FDA? Understanding Serving Sizes and Nutrition Labels

November 1, 2025 •

5 min read

Based on nationwide food consumption data, the Food and Drug Administration (FDA) established the Reference Amount Customarily Consumed, or RACC, as the basis for determining serving sizes on nutrition labels. The FDA updated these RACCs in 2016 to better reflect modern eating habits and ensure consumers have consistent information across similar products.

Quick Summary

RACC is the standardized reference amount used by the FDA to determine and regulate serving sizes on Nutrition Facts labels, ensuring consistency and fair comparison for consumers.

Key Points

Definition: RACC, or Reference Amount Customarily Consumed, is the standardized amount of a food typically eaten in one sitting, set by the FDA.
Serving Size Basis: RACC is the foundation that manufacturers use to determine and declare the serving size on a product's Nutrition Facts label.
Consumer Protection: By standardizing serving sizes across product categories, RACC enables consumers to make accurate nutritional comparisons between similar foods.
Data-Driven: The RACC values are not arbitrary but are based on nationwide food consumption survey data collected by the USDA, such as NHANES.
Dynamic Regulation: The FDA updates RACCs periodically to reflect changes in how Americans consume food, as seen in the 2016 final rule.
Dual Labeling: For certain products sold in packages larger than a single RACC but likely to be consumed in one go, a dual-column label showing nutrition for both a single serving and the entire package is required.

What is RACC in FDA? A Definitive Overview

RACC stands for Reference Amount Customarily Consumed. It represents the amount of food or drink typically consumed by a person in one sitting. This standardized unit is a cornerstone of the FDA's nutrition labeling regulations, ensuring that nutritional information, such as calories, fat, and sodium, is presented consistently for comparable food products. Instead of allowing manufacturers to choose arbitrary serving sizes, the FDA's established RACC values ensure that consumers can accurately compare the nutritional content of different brands of, for example, ice cream or cookies.

The Core Definition of RACC

At its simplest, a RACC is a benchmark amount. The FDA maintains extensive tables, primarily under 21 CFR 101.12(b), that list RACC values for hundreds of different food categories. These tables include specific amounts in grams, milliliters, or household measures (like cups or slices) for everything from bakery products to fruit juices. The RACC is not a recommendation for how much a person should eat, but rather a reflection of what people do typically eat, based on population-wide consumption surveys.

How RACC Values are Established

The process for determining RACC values is rooted in large-scale data collection. The FDA uses data from surveys, such as the National Health and Nutrition Examination Survey (NHANES), conducted by the U.S. Department of Agriculture (USDA). These surveys track the eating habits of the U.S. population over time. When consumption patterns change significantly (by at least 25%), the FDA may update the corresponding RACC. This happened during the 2016 updates, which saw a change in RACC for several categories, including an increase in the standard amount for sodas.

The Critical Role of RACC in Nutrition Labeling

For food manufacturers, the RACC serves as the foundation for calculating the serving size displayed on a product's Nutrition Facts label. Without this standardized measure, companies could manipulate serving sizes to make their nutritional profile appear more favorable, misleading consumers.

Ensuring Fair Product Comparison

Standardized Benchmarks: By using a uniform RACC for a specific food category (e.g., all yogurts have a RACC of 170g), consumers can reliably compare the nutrient values between competing products.
Prevents Deceptive Practices: It prevents companies from listing an unrealistically small serving size to minimize the reported calories, sugar, or fat content per serving.

Guiding Serving Size Determination

Manufacturers must adhere to a specific process to convert the RACC into the serving size presented on the label, which includes using both a household measure (e.g., cups, pieces) and a metric weight (e.g., grams). The serving size listed on the label should be based on the RACC, but it does not need to be an exact match; it must be a common household measure that is closest to the RACC.

The Dual-Column Labeling Requirement

In some cases, RACC plays a role in requiring a "dual-column" label. If a product's package size is between 200% and 300% of the RACC and can be reasonably consumed in one sitting, the label must display nutritional information for both a single serving and for the entire container. This change addresses the real-world consumption of single-serving products that might contain more than one reference amount, such as a 20 oz soda.

RACC, Serving Size, and Portion Size: A Comparison


Feature	RACC (Reference Amount Customarily Consumed)	Serving Size	Portion Size
Definition	Standardized, regulatory amount set by the FDA for product categories.	The amount of a food presented on the Nutrition Facts label, derived from the RACC.	The amount of food an individual chooses to eat at one time, which can vary widely.
Determined By	The FDA, based on national food consumption surveys.	The food manufacturer, based on the FDA's RACC tables and guidelines.	The individual consumer.
Purpose	To provide a consistent, standardized basis for nutrition labeling across the industry.	To provide a reference amount for consumers to understand the nutritional content per serving.	No purpose beyond individual consumption; is not standardized or regulated.
Example	170g for yogurt.	"1 container (170g)" for a yogurt cup.	A large bowl of yogurt mixed with fruit and granola.

The Process for Manufacturers Using RACC

For manufacturers, correctly applying RACC values is a critical step for FDA compliance. The process typically involves these steps:

Identify the Product Category: A manufacturer must determine which of the FDA's product categories their item falls into. This is often the most critical step, as selecting the wrong category will result in an incorrect RACC.
Consult the RACC Tables: Using the identified category, the manufacturer consults the RACC tables in 21 CFR 101.12(b) to find the specified reference amount in grams or milliliters.
Find the Appropriate Household Measure: The reference amount is then converted into a meaningful household measure, like a cup, tablespoon, or number of pieces, that is easily understandable for consumers.
Round the Metric Weight: The FDA provides specific rounding rules for the metric weight equivalent that must be followed for the label.
Create the Label Statement: The final label statement is a combination of the household measure and the metric weight (e.g., "1 slice (50g)").

This methodical approach ensures that serving sizes are consistently and accurately presented, which benefits both the manufacturer and the consumer.

The Evolution and Modernization of RACC

Since its original establishment in 1993, the FDA has recognized that American eating habits have changed. The final rule issued in 2016 introduced updated RACCs for many food categories based on more recent consumption data. These changes were aimed at aligning labels with how people actually eat today, making the nutritional information more realistic and useful for consumers. For instance, the RACC for ice cream increased from a half-cup to two-thirds of a cup.

Conclusion: Why RACC Matters for You

Whether you are a food manufacturer ensuring compliance or a consumer trying to make informed dietary choices, understanding what is RACC in FDA is essential. For manufacturers, it is the regulatory standard that dictates serving size and ensures fair competition. For consumers, it is the benchmark that makes it possible to compare the nutritional content of similar products in the supermarket, allowing for more transparent and informed decisions. The FDA's continuous effort to update RACCs reflects a commitment to providing accurate and relevant information on our food labels.

For more detailed regulatory information, refer to the FDA Guidance for Industry: Reference Amounts Customarily Consumed.

Frequently Asked Questions

In the context of the FDA, RACC stands for Reference Amount Customarily Consumed. It is a standardized reference quantity of food used for determining serving sizes on nutrition labels.

No, RACC is not the same as a serving size. The RACC is the regulatory benchmark amount set by the FDA, while the serving size is the amount that is actually listed on the Nutrition Facts panel, which is based on and derived from the RACC.

The FDA determines RACC values by analyzing large-scale, nationwide food consumption data from sources like the National Health and Nutrition Examination Survey (NHANES). These values reflect what people actually eat, not what the FDA recommends.

RACC is crucial for food labeling because it ensures consistency and transparency. It allows for fair comparison of nutrient information between similar products and prevents manufacturers from manipulating serving sizes to mislead consumers.

Manufacturers can find the official RACC tables in the Code of Federal Regulations, specifically under Title 21, Part 101.12(b). The FDA also provides guidance documents with product examples.

The FDA updated RACC values in 2016 to reflect modern consumption habits, which have changed significantly since the original RACC standards were established in 1993. This ensures that serving sizes are more realistic for consumers.

Dual-column labeling is a requirement for products that are between 200% and 300% of the RACC and could be consumed in one sitting. It requires manufacturers to display nutrition information for both a single serving and the entire container.

A manufacturer identifies the appropriate RACC for their product's category, measures the corresponding household amount (e.g., cup, piece), and lists this on the label, followed by the rounded metric weight.