Lite Creme: Difference between revisions

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== Advertising ==

* At one time, "Lite" had no meaning and could be legally used on packages of lard. "Light" often referred solely to color, and not caloric content. Consumer attention paid to this term, though, has resulted in changes to marketing and (in 1993) to [http://www.fda.gov/fdac/special/foodlabel/lite.html the relevant FDA regulations].

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* "Light" olive oil still retains its label, and it still has the same caloric content as any other kind of oil—lots, since it's a type of fat. The term refers to its taste: it has a more mild flavour.

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"Light" olive oil still retains its label, and it still has the same caloric content as any other kind of oil—lots, since it's a type of fat. The term refers to its taste: it has a more mild flavour.

* In regards to food, government regulations prevent using the word "cream" when the product contains none. "Creme" is used whenever the impression of a creamy texture or flavor is desired, but the product in question contains no actual cream or, usually, dairy product (and in some cases, isn't even edible). Creme snack cakes usually contain long-lasting vegetable shortening, giving them a potentially long shelf life.

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* "Creme soda" has a slightly different origin, as it is named after the ''ice cream'' traditionally added to the original drink.

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"Creme soda" has a slightly different origin, as it is named after the ''ice cream'' traditionally added to the original drink.

** There is historical precedent for using "creme" (e.g., creme de cassis) or "cream" (cream-style corn, once known as "creamed corn") in reference to nondairy foods that have a more-or-less creamy texture.

* Probably the best known indicator of a lack of any actual food product is the term "Cheez."