Processors who make hot dogs, bologna and...

Processors who make hot dogs, bologna and other cooked sausages soon will be allowed to make leaner products by substituting water for fat, so long as there is no loss of nutritional value, the Agriculture Department has announced. The leaner products can be labeled as “lite,” “light,” or “lower fat” if they contain at least a fourth less fat than similar cooked sausage products on the market, officials said. The labels must include a comparison that explains the term. For example, the label for lower-fat hot dogs might say: “This product contains 20% fat, while USDA allows 30% fat in meat hot dogs.”