nonfat

Nonfat, also commonly labeled fat-free, is a food designation used to indicate products with very low fat content. In nutrition labeling, nonfat typically means that the finished product contains a minimal amount of fat, generally 0.5 grams of fat per serving or less, though exact thresholds are determined by national regulations and may vary by product.

Common applications include dairy products such as nonfat (skim) milk, nonfat yogurt, and some nonfat cheeses and ice creams. Nonfat versions are marketed to reduce calorie intake or fat consumption while maintaining other nutrients. In some markets, the term may be used for other foods to indicate fat content is negligible.

Regulatory and labeling aspects vary by country; producers must follow local standards for "fat-free" or "nonfat" labeling. In the United States, the term is governed by the FDA and typically requires 0.5 g of fat per serving; in the EU and other jurisdictions, similar low-fat thresholds exist but definitions can differ.

Nutrition and cooking considerations are relevant to nonfat products. Lower fat affects texture and flavor, as fat contributes to mouthfeel and helps emulsions. Nonfat products often use thickeners, emulsifiers, or sweeteners to compensate for lost richness and creaminess.

Health considerations and consumer guidance are important when evaluating nonfat foods. While they can be part of a balanced diet and help reduce caloric intake, essential fatty acids and fat-soluble vitamins may be reduced, and some products compensate with added sugars or fortification. Overall, nonfat is a marketing and regulatory category that signals low fat content, but does not convey overall healthfulness.