Oil
Also known as: cooking oil
'Oil' is a generic label that does not identify the specific oil used and therefore prevents consumers from assessing the type of fat (saturated, monounsaturated, polyunsaturated), trans-fat content, allergen risk, or oxidative quality. EU and US labeling regulations require specific identification of vegetable oils.
What it is
Generic umbrella term for liquid edible fats; can refer to many distinct oils (vegetable, seed, animal).
Fat source; cooking medium; texture and flavor contributor.
Why it's flagged
- May be high-saturated-fat tropical oil (palm, coconut)
What regulators actually say
"The name of the food shall identify or describe... including the specific common or usual name."
"Vegetable oils used as ingredients shall be designated by the name 'vegetable oil(s)' followed by an indication of the specific vegetable origin."
Regulatory status
United States — FDA
FDA requires specific source identification (e.g., 'soybean oil') on labels.
European Union — EFSA
EU Reg 1169/2011 requires specific declaration of vegetable oil source.
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