FDA Updates Definition of ‘Healthy’ for Food Labeling

The U.S. Food and Drug Administration (FDA) has revised the criteria for labeling foods as “healthy,” aiming to guide consumers toward more nutritious choices and reduce diet-related chronic diseases.

Under the new guidelines, foods must include specific amounts of recommended food groups—such as fruits, vegetables, grains, protein, or dairy—and adhere to limits on saturated fat, sodium, and added sugars. This update reflects current nutrition science and dietary guidelines, moving beyond the previous focus on individual nutrients.

Foods like nuts, seeds, olive oils, higher-fat fish (e.g., salmon), and eggs now qualify as “healthy” due to their beneficial nutrient profiles, whereas items like fortified white bread and highly sweetened yogurts no longer meet the criteria. Manufacturers can begin using the new “healthy” claim criteria starting February 25, 2025.

This initiative is part of the FDA’s broader effort to combat diet-related chronic diseases, which disproportionately affect racial and ethnic minority groups, individuals with lower socioeconomic status, and those in rural areas. The agency is also exploring the development of a symbol to represent the “healthy” claim, making it easier for consumers to identify nutritious food options.

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