reducedcalorie

Reducedcalorie is a term used in food labeling to indicate products with fewer calories than a reference product. It is used for foods and beverages marketed as part of weight-management or energy-controlled diets. The term does not specify total daily intake and must be interpreted in context of serving size and other nutrients.

Regulatory standards vary by country. In the United States, the term is standardized by the Food and Drug Administration; a reduced calorie claim generally means at least 25% fewer calories per serving than the reference product. Similar thresholds exist in other jurisdictions, with requirements to avoid misleading claims and to ensure the product's nutritional profile remains plausible.

Manufacturers often achieve reductions by altering ingredients, such as using fat replacers, non-nutritive sweeteners, or added fiber. These changes can affect taste, texture, and satiety and may introduce GI effects for some consumers.

Consumers should evaluate reduced-calorie products by reading the nutrition facts panel, noting the serving size, calories per serving, and total package calories if multiple servings are contained. A lower calorie count does not automatically indicate a healthier product; sodium, sugars, and other nutrients may offset the benefit.

Related concepts include low calorie, light, diet, and calorie-controlled foods, as well as dieting strategies for energy balance.