Not More Than 20% Fat

This refers to a food product, typically meat or poultry, that has had a portion of its fat removed. The process aims to reduce the overall fat content of the final product, making it leaner. This is often achieved through mechanical separation or trimming.

Manufacturers use products labeled 'not more than X% fat' to offer leaner options to consumers. This ingredient is commonly found in processed meats like ground beef, sausages, and deli meats. It allows for controlled fat content in products like burgers, meatballs, and meatloaf.

Products with reduced fat content can be part of a balanced diet. The U.S. Food and Drug Administration (FDA) oversees food labeling to ensure accuracy. While specific health impacts depend on the overall diet, reduced fat intake is generally associated with lower risks of certain chronic diseases. International bodies like JECFA have evaluated many food ingredients, but this specific descriptor is a product characteristic, not an additive requiring separate evaluation.