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Any nutrient level descriptor, such as “reduced fat,” “low calorie,” and “light,” may be used in conjunction with a standardized food name, if the new product has been specifically formulated to meet FDA’s criteria for that claim, if the product is not nutritionally inferior to the traditional standardized food, and the new product complies with certain compositional requirements set by FDA.⁸⁷ A new product bearing a claim must also have performance characteristics similar to the referenced traditional standardized food. If the product does not meet the performance characteristics, and the differences materially limit the product’s use, its label must state the differences (for example, “not recommended for baking”) to inform consumers.⁸⁸

Note, however, that modifications of standardized foods that are nutritionally inferior to the standardized food must be labeled “imitation.” (See Chapter 8 for more details on standardized food and labeling as imitation.) For the purposes of naming a food with a standardized name plus a nutrient content claim, “nutritionally inferior” has a defined meaning that excludes a reduction in the caloric or fat content.⁸⁹ Other essential nutrients cannot be reduced.