less, fewer, or reduced

less, few·er, or re·duced

(les, fyū'ĕr, rē-dūst')
These terms, when used in food labeling, mean that, according to F.D.A. regulations, the food so labeled contains at least 25% less of a given nutrient or ingredient than a similar product.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012