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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
7 min
08/12/2025
Food labels are designed to catch the eye, but not all of them mean what shoppers think. Terms like ‘natural,’ ‘low-fat, and ‘light’ appear healthy at first glance, but their legal definitions actually allow flexibility. This article looks at how these labels are used, what regulations actually permit, and why packaged food terminology can be misleading. With a clearer understanding, consumers can make smarter choices and avoid falling for claims that sound healthier than they really are.
Supermarket shelves are filled with products that promise better health, fewer calories, and wholesome ingredients. Words such as ‘natural,’ ‘light,’ and ‘low-fat’ stand out immediately, shaping the idea that one product is healthier than another. But modern packaging often mixes regulation and marketing creativity, which means that the message on the front of the box may not reflect the reality on the back.
The confusion begins with the fact that many common label terms are either lightly regulated or interpreted in ways that leave room for broad claims. Brands use language that feels reassuring because it aligns with what shoppers hope to see. A product that says ‘light’ sounds healthier, even if it contains only slightly fewer calories. A box marked ‘natural’ suggests purity, even when processed additives are still present. And ‘low-fat’ products can carry more sugar than their regular counterparts to make up for lost taste. Read this article to understand how these terms are defined, how companies use them, and how consumers can decode packaging to avoid being guided by marketing rather than meaningful information.
‘Natural’ is one of the most commonly used and most misunderstood food labels. It suggests something untouched, unprocessed, or free from chemicals. However, in many regions, including the UK and India, there is no strict legal definition for the term when used on packaging. This means manufacturers can use ‘natural’ as long as the ingredients originate from natural sources, even if they have undergone significant processing. For example, products made with refined sugar, processed starches, or additives derived from natural ingredients may still be labelled ‘natural.’ Flavourings categorised as ‘natural flavour’ can also be included, even though they may be chemically extracted. The term often has more to do with perception than purity. Shoppers tend to assume ‘natural’ equals healthy, even though the nutritional value can be similar to fully processed products. Understanding the ingredient list remains the most reliable way to check whether the product matches the promise on the front.
‘Low-fat’ products grew popular during the diet-focused trends of the 1990s and early 2000s, but the label can still be misleading today. Legally, a product can be called low-fat if the fat content meets prescribed limits, for example, no more than 3 g of fat per 100 g in certain categories. But this does not guarantee that the product is low in calories or nutrients. To maintain taste and texture, many low-fat foods contain higher amounts of sugar, starch, or salt. This often happens in items like yoghurt, salad dressings, and baked snacks. A low-fat yoghurt may contain more sugar than a full-fat version, and a low-fat biscuit may rely on refined carbohydrates to keep its structure. The label focuses attention on one nutrient while distracting from the overall picture. This makes it important for shoppers to check the full nutritional table rather than relying on the headline claim.
The term ‘light’ (or ‘lite’) sounds promising, but its meaning can vary depending on the product. In many cases, ‘light’ means the product has reduced calories, fat, or sodium compared to the regular version, but the reduction can be very small. For instance, a light snack may have only 15–20 per cent fewer calories, which may not significantly change its health impact. In some categories, ‘light’ does not even refer to nutrition. It can describe the flavour, colour, or texture of a product. A ‘light’ soy sauce, for example, might simply mean a lighter colour rather than fewer calories or less sodium. The same goes for ‘light’ olive oil, which may refer to a milder flavour instead of nutritional benefits. Because the term is so flexible, it often functions more as branding than nutritional guidance.
Beyond legally defined terms, many labels use language that has no regulated meaning at all. Words such as wholesome, farm-fresh, clean, superfood, and immune-boosting create positive impressions but provide no real guarantee of nutritional benefit. These phrases depend on associations rather than measurable standards. Even terms like ‘made with real fruit’ may refer to small quantities of concentrated fruit syrup rather than fresh produce. Such marketing phrases can be especially confusing when placed alongside images of natural scenery, hand-drawn fonts, and earthy colours. Packaging often uses visual cues to reinforce the message of purity or healthfulness. While these elements are not harmful, they can influence purchasing decisions more strongly than the actual nutrition label.
Understanding the truth behind these terms helps consumers shift focus from the front of the package to the back. Checking the following details can give you a clearer picture: Ingredients listed in order of quantity reveal whether the product is mostly whole foods or refined additives. Nutritional tables show sugar, salt, fat, and fibre levels more accurately than front labels. Serving sizes can help avoid confusion, especially when the portion displayed is smaller than what consumers typically eat. Comparing regular and light versions of a product often exposes minimal differences. Being aware of how language is used allows shoppers to navigate the supermarket with more confidence, avoiding the marketing traps that influence quick decisions.
