FDA updates to criteria for using the term “healthy” on manufactured and packaged foods are aimed at helping consumers quickly and easily identify what they need to eat for a healthful diet, experts said during an FDA webinar.
“The healthy claim can empower consumers by providing a quick signal on food package labels to help consumers identify foods that are foundational to a healthy dietary pattern,” said registered dietitian nutritionist Blakeley Fitzpatrick, director of the Division of Nutrition Labeling, Science, and Claims in the Office of Nutrition and Food Labeling at the FDA Human Foods Program.
The FDA released the final rule updating the definition of the nutrient content claim “healthy” for manufactured and packaged foods in December 2024. This is a voluntary claim that was first established in 1994, meaning manufacturers may choose to use it on products that meet the criteria. The updated rule replaced outdated criteria for “healthy” with requirements that are consistent with current nutrition science and federal dietary guidance.
Vincent de Jesus, a nutritionist at the Division of Nutrition Labeling, Science, and Claims, said the new framework uses a food group-based approach with limits for saturated fats, sodium and added sugars. “A product would now need to contain a meaningful amount of at least one food group, either vegetables, fruit, grains, dairy or protein and meet limits for saturated fat, sodium and added sugars, in order to bear the healthy claim,” he said.
De Jesus said that after reviewing more than 400 comments on the proposed rule, many with detailed feedback, as well as a marketplace review, changes were added to make the new rule less restrictive and complicated.
It allows for the consideration of seasonings in packaged foods and more flexibility, including the addition of a single-ingredient foods exemption, foods with small serving sizes such as oil-based dressings and spreads, and issues with water, tea and coffee.
Sarah Gebauer, a nutritionist with the Division of Nutrition Labeling, Science and Claims, said that changes from the proposed rule to the final rule in the food group equivalent for limited ingredients in combination foods – fat, sodium, sugars – allow more flexibility and simplify it to allow for seasonings. “So for example, if you have something like a lemon pepper seasoning on fish that has a little bit of added sugars, that could now qualify (for the claim),” Gebauer said.
Additionally, water (including carbonated), tea (non-herbal) and coffee with less than 5 calories per serving now automatically qualify for the updated claim if they contain no added caffeine. “This includes those that contain non-caloric ingredients such as flavors, no- or low-calorie sweeteners, vitamins and minerals,” Gebauer said.
New foods that qualify for the updated healthy claim but didn’t before include frozen vegetables, eggs, salmon, 100% olive oil, and frozen or dried fruits. The new rule also considers plant-based dairy and meat alternatives and adds soy products to the nuts and seeds food group. Other changes were made to the criteria for mixed products, main dishes and meals.
While the final rule provides three years to comply with requirements to meet the updated healthy claim criteria, which would be Feb. 25, 2028, manufacturers can begin using the updated criteria now.
Upcoming actions from the FDA will focus on consumer education, including infographics and through social media, and developing a “healthy” symbol or logo that will serve as a visual way for manufacturers to show that their food products meet the criteria.
“Updating the criteria for the healthy claim is part of the FDA’s broader commitment to make food a vehicle for health and wellness and to reduce diet-related chronic diseases,” Fitzpatrick said.