Food and nutrition long have been intertwined, with advances in nutrition science spurring innovation in product development. How much of an ingredient or nutrient must be added to justify a label or advertising claim? The appropriate answer is taught in law school: “It depends.” It does depend, but certain regulatory guideposts should be considered.
Many claims are expressly defined by regulation. By law, so-called nutrient content claims (e.g., “low fat,” high fiber”) and health claims (e.g., “potassium may reduce risk of stroke”) are specified for each approved claim. A “high fiber” claim must contain at least 20% of the daily value for fiber. At least 6.25g of soy protein per reference amount qualifies a food for a claim touting the relationship between soy and a reduced risk of heart disease. Note that often many other restrictions may apply beyond the level of the nutrient highlighted in the claim.