A fact sheet is the printed sheet or booklet giving information about something — especially a subject where the public needs reliable, condensed knowledge. Health agencies publish fact sheets on nutrients, food safety, and additives; industry bodies issue them on ingredients and processes; campaigners use them to brief journalists. The form is disciplined: one or two pages, plain language, the essential facts with sources, designed to be read in minutes and kept for reference. A good fact sheet respects its reader — no jargon without explanation, no claims without evidence, no padding. In the information economy of food, where myths travel fast and nuance travels slowly, the fact sheet is the honest broker’s tool: short enough to be read, authoritative enough to be trusted, and practical enough to act on.