The terms nonfat or fat free are nutrient content claims regulated by the FDA for use on food labels. To say on the label that a food is "nonfat" has a specific regulatory meaning, namely that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, fat.
For a product to be labeled "nonfat", "fat free" or "skim" (as in milk), it must contain less than 0.5 grams of fat per serving.
The terms nonfat or fat free are nutrient content claims regulated by the U.S. for use on food labels.
To say on the label that a food is "nonfat" has a specific regulatory meaning, namely that a product contains no amount of, or only trivial or "physiologically inconsequential" amounts of, fat.
For a product to be labeled "nonfat", "fat free" or "skim" (as in milk), it must contain less than 0.5 grams of fat per serving.
Nonfat dry milk can be used in a range of baked goods and other foods.
Nonfat dry milk is classified by its level of heat treatment during processing.
Low-heat nonfat dry milk is used in cottage cheese, cultured skim milk, and chocolate dairy drinks to fortify fluid milk and to make the dry milk you buy at the grocery store.
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