Non-fat is a labelling term for foods formulated with the fat removed or reduced to negligible levels, typically under 0.5 grams of fat per serving under many labelling regimes. Skimmed milk, fat-free yoghurt, and lean trimmed meats are the familiar examples. Removing fat cuts energy density substantially, since fat provides nine kilocalories per gram against four for protein and carbohydrate, which is why non-fat products feature heavily in weight-management diets. The trade-off is sensory: fat carries flavour, provides creamy mouthfeel, and aids satiety, so manufacturers often compensate with added sugars, starches, gums, or intensified flavourings. Consumers sometimes assume “non-fat” means unlimited, but the replacement ingredients can keep energy content surprisingly high. Dietitians advise reading the full nutrition panel rather than trusting the front-of-pack claim alone.