Policy Research for Front of Package Nutrition Labeling: Developing and Testing a Summary System Algorithm. A: Detailed Information and Nutrient Criteria for FOP Systems and Algorithms

05/01/2011

GUIDING STARS

The Guiding Stars is a shelf label and nutrition guidance program produced for Hannaford Supermarkets. The system rates products and awards "stars": No stars mean does not meet nutritional criteria to earn a star; 1 star means "good" nutritional value; 2 stars means "better"; and 3 stars mean "best." The criteria apply to 100 kcal of the food. The system was developed by a scientific advisory panel and is owned by the Guiding Stars Licensing Company. The system is not completely transparent, the complete nutrient criteria for each star rating are not available as of this publication.

General criteria: Note that this table contains the core elements of the algorithm at their base levels per 100 calories—meeting these base levels would result in a rating of 3 "stars." Products that meet some but not all of these criteria might still rate 1 or 2 "stars" if the positive attributes outweigh the negative attributes.

Nutrients/
Components
General Foods
and Beverages
Meats/Seafood/
Dairy and Nuts
Fats and Oils Infant and
Toddler Foods
Source: Guiding Stars. Guidance on understanding the science. Retrieved from http://www.guidingstars.com/wp-content/uploads/2009/11/guiding_stars_science.pdf (Accessed May 9, 2010).
Vitamins and minerals (not specified, except infant and toddler foods) ≥10% of DV of 2 per 100 kcal ≥10% of DV of 2
OR
≥20% of DV of 1 per 100 kcal
NA ≥10% of DV of 2 or ≥20% of DV of 1 per 100 kcal (vitamins A and C, calcium, iron, zinc)
Dietary fiber ≥3.75g per 100 kcal ≥1.25g per 100 kcal NA NA
Whole grains ≥1.5g dietary fiber per 100 kcal plus presence of whole grain key word in ingredients NA NA NA
Omega-3 fatty acids NA NA ≥6.7g per 100 kcal NA
DHA and EPA NA NA A bonus point if contains both NA
Saturated fat ≤1g per 100 kcal ≤1.5g per 100 kcal ≤2.2g per 100 kcal NA
Trans fat 0g on NFP and no partially hydrogenated oil in ingredients 0g on NFP and no partially hydrogenated oil in ingredients no partially hydrogenated oil in ingredients NA
Cholesterol ≤15 mg per 100 kcal ≤60 mg per 100 kcal ≤15 mg per 100 kcal NA
Added sugar None None None None
Added sodium ≤120 mg per 100 kcal ≤120 mg per 100 kcal ≤120 mg per 100 kcal ≤100 mg per 100 kcal

Heart Check Mark

The Heart Check Mark is the American Heart Association's (AHA) FOP system. The icon is awarded to products that meet the criteria. The nutrient criteria are transparent, and apply to 6 food categories and are based on reference serving amounts. The nutrient criteria are based on FDA health claim regulations, USDA extra lean meat requirements, and AHA Scientific Statements on diet/nutrition topics. The system is reviewed and updated with updates to FDA health claims.

Nutrients/
Components
Standard
(Non-meat)
Standard
(Meat and
Seafood,
i.e., Extra
Lean)
Whole Oats
Soluble
Fiber
Whole Grain Main Dish
Products
(≥6 Ounces
Per Labeled
Serving)
Meals or
Meal-Type
Products
(≥10
Ounces Per
Labeled
Serving)
Source: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HeartSmartShopping/Heart-Check-Mark_UCM_300914_Article.jsp (Accessed September 9, 2010); Criteria for main dishes and meals were obtained from: Kim Stizel, Presentation at Institute of Medicine Committee on Examination of Front of Package Nutrition Rating Systems and Symbols. April 9, 2010 at http://www.iom.edu/Activities/Nutrition/NutritionSymbols/2010-APR-08.aspx (Accessed April 29, 2010).
Positive nutrients/ components: Vitamin A, vitamin C, iron, calcium, protein or dietary fiber ≥10% of DV of 1 out of 6 nutrients per RACC ≥10% of DV of 1 out of 6 nutrients per RACC ≥10% of DV of 1 out of 6 nutrients per RACC ≥10% of DV of 1 out of 6 nutrients per RACC ≥10% of DV of 1 out of 6 nutrients per entire main dish meal ≥10% of DV of 1 out of 6 nutrients per entire main dish meal
Whole grain NA NA NA ≥51% by weight/RACC NA NA
Minimum dietary fiber NA NA NA 1.7 g/RACC of 30g
2.5 g/RACC of 45g
2.8 g/RACC of 50g
3.0 g/RACC of 55g
NA NA
Whole oat soluble fiber (beta-glucan) NA NA ≥0.75g whole oat soluble fiber (Must contain beta-glucan from oat bran, rolled oats, whole oat flour, or oatrim) per RACC NA NA NA
Negative nutrients/
components:
Total fat
≤3g per RACC ≤5g per RACC and 100g ≤3g per RACC unless fat content is solely derived from whole oat sources <6.5g per RACC ≤3g per 100g and ≤30% of calories ≤3g per 100g and ≤30% of calories
Saturated fat ≤1g per RACC ≤2g per RACC and 100g ≤1g per RACC ≤1g per RACC ≤1g per 100g and ≤10% of calories ≤1g per 100g and ≤10% of calories
Trans fat ≤0.5g per RACC and labeled serving ≤0.5g per RACC and labeled serving ≤0.5g per RACC and labeled serving ≤0.5g per RACC and labeled serving ≤0.5g per RACC and labeled serving ≤0.5g per RACC and labeled serving
Cholesterol ≤20 mg per RACC ≤95 mg per RACC and 100g ≤20 mg per RACC ≤20 mg per RACC ≤20 mg per 100g ≤20 mg per 100g
Sodium ≤480 mg per RACC and labeled serving ≤480 mg per RACC and labeled serving ≤480 mg per RACC and labeled serving ≤480 mg per RACC and labeled serving ≤600 mg per labeled serving ≤600 mg per labeled serving

Smart Choices Program

The Smart Choices is a FOP system that awards the icon and provides additional information on calories per serving and the number of servings per package. Nutrient criteria exist for 19 categories and are based on reference portion sizes. The criteria are transparent. The system was developed by a coalition of scientists, food manufacturers, and retailers. The system is not currently active.

General benchmark criteria
Nutrients to Limit Criteria
Total fat ≤35% of calories
Saturated fat <10% of calories
Trans fat 0g (labeled)
Cholesterol ≤60 mg per serving
Added sugars ≤25% of total calories
Sodium ≤480 mg per serving
Nutrients and Food Groups to Encourage Criteria
Nutrients: Vitamin A, vitamin C, vitamin E, calcium, potassium, fiber, magnesium A food must offer ≥10% Daily Value (a "good source" of at least one of these nutrients
Food groups: Fruits, vegetables, whole grains, fat-free/low-fat milk products A food must provide at least ½ of a serving of one of these food groups
Product categories and qualifying criteria
Product Category Qualifying Criteria
Source: http://www.smartchoicesprogram.com/nutrition.html (Accessed October 1, 2010).
Fruits and vegetables (with no additive) Automatically qualify
Fruits and vegetables (with additives), 100% juice Nutrients to limit and at least one nutrient or food group to encourage
Breads, grains, pasta Nutrients to limit and at least one nutrient or food group to encourage
Cereals Nutrients to limit and at least one nutrient or food group to encourage
Meat, fish, poultry Nutrients to limit only
Meat alternatives Nutrients to limit and at least one nutrient or food group to encourage
Seeds, nuts, nut butters Nutrients to limit only
Cheeses and cheese substitutes Nutrients to limit and at least one nutrient or food group to encourage
Milk, dairy products, dairy substitutes (including soy beverages) Nutrients to limit and at least one nutrient or food group to encourage
Fats, oils, spreads (including butter) Nutrients to limit only
Soups, meal sauces, and mixed side dishes Nutrients to limit and at least one nutrient or food group to encourage
Entrees, sandwiches, main dishes, meal replacements Nutrients to limit and at least one nutrient or food group to encourage
Meal Nutrients to limit and at least one nutrient or food group to encourage, and 1.5 servings from food group to encourage
Sauces, dressing, condiments Nutrients to limit and ≥1 nutrient or food group to encourage
Snack foods and sweets Nutrients to limit and at least one nutrient or food group to encourage
Desserts Nutrients to limit and ≥1 nutrient or food group to encourage
Beverages Nutrients to limit applies to all beverages, then:
if ≤20 calories/serving: nutrients to limit only
if ≤40 calories/serving: at least one nutrient or food group to encourage
if ≤60 calories/serving: at least one nutrient and food group to encourage
(4 oz juice = 1 food group)
Water (plain and carbonated) Automatically qualify
Chewing gum Nutrients to limit and "sugar-free"
Detailed criteria for nutrients to limit (per labeled serving unless otherwise noted)
Product Category Kcal Total Fat Sat Fat Trans Fat Chol Added
Sugars
Sodium
Notes: The calories standards for meals was set by dividing the 2000 kcal/d standard from the DGA by 3 meals (600 kcal each) and snacks (≤200 kcal).
Generic benchmarks NA ≤35% kcal <10% kcal 0g (labeled) ≤60 mg ≤25% kcal ≤480 mg
Fruits and vegetables (with no additive) NA NA NA NA NA NA NA
Fruits and vegetables (with additives), 100% juice NA ≤3g ≤1g 0g (labeled) NA ≤8 kcal (or 0g for 100% juice) ≤240 mg
Breads, grains, pasta NA ≤35% kcal <10% kcal 0g (labeled) NA ≤25% kcal ≤240 mg
Cereals NA ≤35% kcal <10% kcal 0g (labeled) NA ≤12g ≤240 mg (<43g svg),
≤290 mg (≥43g svg)
Meat, fish, poultry NA ≤5g per RACC (and per 100 g);
no limit for fatty fish if DHA/EPA is ≥500 mg / 3 oz
≤2g per RACC (and per 100 g) 0g (labeled) (naturally occurring trans fat excluded) ≤95 mg per RACC (and per 100 g) ≤25% kcal ≤140 mg if single ingredient raw; otherwise ≤480 mg
Meat alternatives NA ≤35% kcal <10% kcal 0g (labeled) ≤60 mg ≤25% kcal ≤480 mg
Seeds, nuts, nut butters NA NA ≤28% fat kcal 0g (labeled) NA ≤25% kcal ≤240 mg
Cheeses and cheese substitutes NA ≤3g ≤2g 0g (labeled) (naturally occurring trans fat excluded) ≤60 mg ≤25% kcal ≤240 mg
Milk, dairy products, dairy substitutes (including soy beverages) NA ≤3g ≤2g 0g (labeled) (naturally occurring trans fat excluded) ≤60 mg ≤12g per cup ≤240 mg
Fats, oils, spreads (including butter) NA NA ≤28% fat kcal 0g (labeled) ≤60 mg ≤25% kcal ≤140 mg
Soups, meal sauces, and mixed side dishes NA ≤35% kcal
OR 3g
<10% kcal 0g (labeled) ≤60 mg ≤25% kcal OR≤6g ≤480 mg
Entrees, sandwiches, main dishes, meal replacements ≤450 ≤35% kcal <10% kcal 0g (labeled) ≤90 mg ≤25% kcal ≤600 mg
Meals ≤600 ≤35% kcal <10% kcal 0g (labeled) ≤90 mg ≤25% kcal ≤600 mg
Sauces, dressing, condiments ≤100 NA ≤28% fat kcal 0g (labeled) ≤30 mg ≤25% kcal OR ≤6g ≤240 mg
Snack foods and sweets ≤160 ≤35% kcal OR ≤3g <10% kcal OR ≤1g 0g (labeled) ≤60 mg ≤25% kcal OR ≤6g ≤240 mg
Desserts ≤200 ≤35 kcal OR ≤3g <10% kcal OR ≤1g 0g (labeled) ≤60 mg ≤25% kcal OR ≤6g ≤240 mg
Beverages ≤20
≤40
≤60
≤3g ≤1g 0g (labeled) ≤60 mg NA ≤140 mg
Water (plain and carbonated) NA NA NA NA NA NA NA
Chewing gum ≤20 0g 0g 0g (labeled) NA 0g NA
Detailed criteria for nutrients to encourage
Product Category Calcium Potassium Fiber Magn Vitamin A Vitamin C Vitamin E
Generic benchmarks ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Fruits and vegetables (with no additive) NA NA NA NA NA NA NA
Fruits and vegetables (with additives), 100% juice ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Breads, grains, pasta ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Cereals ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Meat, fish, poultry NA NA NA NA NA NA NA
Meat alternatives ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Seeds, nuts, nut butters NA NA NA NA NA NA NA
Cheeses and cheese substitutes ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Milk, dairy products, dairy substitutes (including soy beverages) ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Fats, oils, spreads (including butter) NA NA NA NA NA NA NA
Soups, meal sauces, and mixed side dishes ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Entrees, sandwiches, main dishes, meal replacements ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Meal ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Sauces, dressing, condiments NA NA NA NA NA NA NA
Snack foods and sweets ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Desserts ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Beverages ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV ≥10% DV
Water (plain and carbonated) NA NA NA NA NA NA NA
Chewing gum NA NA NA NA NA NA NA
Detailed criteria for food groups to encourage
Product Category Fruits Veg Whole Grains Fat-Free/Low-
Fat Milk Products
Generic benchmarks ½ svg (¼ cup) ½ svg (¼ cup) ½ svg (8 g) ½ svg (½ cup)
Fruits and vegetables (with no additive) NA NA NA NA
Fruits and vegetables (with additives), 100% juice ½ svg (¼ cup) ½ svg (¼ cup) ½ svg (8 g) ½ svg (½ cup)
Breads, grains, pasta ½ svg (¼ cup) ½ svg (¼ cup) 8 g/svg; ½ of grains whole ½ svg (½ cup)
Cereals ½ svg (¼ cup) ½ svg (¼ cup) 8 g/svg; ½ of grains must be whole ½ svg (½ cup)
Meat, fish, poultry NA NA NA NA
Meat alternatives ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Seeds, nuts, nut butters NA NA NA NA
Cheeses and cheese substitutes ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Milk, dairy products, dairy substitutes (including soy beverages) ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Fats, oils, spreads (including butter) NA NA NA NA
Soups, meal sauces, and mixed side dishes ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Entrees, sandwiches, main dishes, meal replacements 1 serving
(½ cup)
1 serving
(½ cup)
16 grams per serving; half of the grains must be whole 1 serving (1 cup)
Meal 1.5 servings
(¾ cup)
1.5 servings
(¾ cup)
1.5 servings
(¾ cup)
1.5 servings
(1½ cups)
Sauces, dressing, condiments NA NA NA NA
Snack foods and sweets ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Desserts ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Beverages ½ serving
(¼ cup)
½ serving
(¼ cup)
½ serving
(8 grams)
½ serving
(½ cup)
Water (plain and carbonated) NA NA NA NA
Chewing gum NA NA NA NA

Nutrient Rich Foods Index (NRFI)

The Nutrient Rich Foods Index is an overall score of nutritional quality that is applied to all foods. There are no threshold levels, but reference values for each nutrient are used as a basis for scoring. The system is transparent. It is intended for guidance and can be applied to foods, menus, or daily diets.

Nutrient Reference Value
Saturated fat 20g
Added sugar 50g
Sodium 2,400 mg
Protein 50g
Dietary fiber 25g
Vitamin A 5,000 IU
Vitamin C 60 mg
Vitamin E 30 IU
Calcium 1,000 mg
Iron 18 mg
Magnesium 400 mg
Potassium 3,500 mg

The score is calculated with the algorithm:
(protein g/50g + fiber g/25g + Vitamin A IU/5,000 IU + Vitamin C mg/60 mg + Vitamin E IU/30 IU + calcium mg/1,000 mg + iron mg/18 mg + magnesium mg/400 mg + potassium mg/3,500 mg − saturated fat g/20g − added sugars g/50g − sodium mg/2,400 mg) × 100

The nutrient values of foods can be based on per RACC or per 100 kcal of the food.

Scores (per 100 kcal) of 5,085 foods from NHANES 1999-2002 ranged from −131 to 555.

Source: Fulgoni III, V. L., Keast, D. R., & Drewnowski, A. (2009). Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods. Journal of Nutrition, 139, 1549-1554.

NuVal/Overall Nutritional Quality Index (ONQI)

The NuVal system is based on an algorithm referred to as the Overall Nutritional Quality Index. The algorithm produces an overall summary score that is converted to a scale of 1 to 100. The system was developed by a scientific expert panel of 12 members from academia and health organizations. A scientific advisory board considers revisions every 2 years.

The system is complex, and the algorithm was not available for this memorandum. Some aspects of the system are noted below.

Negative Nutrients/Attributes Positive Nutrients/Attributes
Energy density
Saturated fat
Trans fat
Cholesterol
Total sugar
Added sugar
Sodium
Glycemic load
Protein quality
Fiber
Vitamins A, C, D, E, B6, B12
Folate
Calcium
Iron
Zinc
Magnesium
Potassium
Fat quality
Omega-3 fatty acids
Total bioflavonoids
Total carotenoids

The algorithm is unique in its use of a trajectory score to signify how foods in the diet come together over the course of a day to move total intake of a nutrient toward, or away from, a recommended threshold value. The trajectory score addresses the following questions: how does the concentration of a nutrient in a food compare to the recommended concentration of that nutrient in the diet overall, and how does consumption of that food influence the trajectory of daily intake for recommended nutrients that are in that food?

The formula for the trajectory score is:


(nutrient quantity per serving of food/total calories per serving of food) over (nutrient quantity recommended over typical day/total calories repersenting intake for typical day)

For positive nutrients, the threshold values for recommended intakes are based on population-weighted Estimated Average Requirements from the Dietary Reference Intakes or DGA.

The threshold scores were weighted by coefficients for the prevalence of the health conditions most strongly associated with the nutrient (based on literature and expertise of the panel), the severity of these conditions, and the strength of associations between the nutrient and the condition.

In addition to the individual nutrients in the ONQI, there are four universal adjusters that pertain to the quality of the macronutrients:

  1. Protein quality is based on the distribution of essential amino acids, and is applied to the entire sum of the numerator. Points are assigned if rate-limiting amino acids are present in at or above the recommended level.

  2. Fat quality is the percent of total fat that is unsaturated (polyunsaturated or monounsaturated) multiplied by the percent of total calories derived from fat, which derives to the percentage of total calories that is polyunsaturated or monounsaturated fat. This is applied to the entire sum of the numerator.

  3. Glycemic load is used as a proxy measure for quality of carbohydrates, and is applied selectively to grain-containing foods to distinguish primarily between refined and whole-grain products as well as to foods containing added sugars. Glycemic load is applied to the denominator. Values for glycemic load are obtained from NDSR, University of Minnesota.

  4. Energy density is entered into the formula, except for pure cooking oils, and is applied to the denominator.

The basic structure of the ONQI algorithm is:

1 plus UA1 multiplied by 1 plus UA2 multiplied by 1 plus Wp1 multiplied by Ws1 multiplied by Wr1 multiplied by the log of 1 plus TS1 plus dot dot dot plus Wp16 multiplied by Ws16 multiplied by Wr16 multiplied by the log of 1 plus TS16, divided by GL multiplied by ED multiplied by 1 plus Wp1 multiplied by Ws1 multiplied by Wr1 multiplied by log of 1 plus TS1 plus dot dot dot plus Wp5 multiplied by Ws5 multiplied by Wr5 multiplied by log of 1 plus TS5.

where

WP = weighting coefficient for prevalence of a health condition associated with that nutrient

WS = weighting coefficient for severity of the condition associated with that nutrient

WR = weighting coefficient for relative impact/strength of association

TS = trajectory score of a nutrient

UA1 = adjusted entry for the biological quality of fat

UA2 = adjusted entry for the biological quality of protein

ED = adjusted entry for energy density

GL = adjusted entry for glycemic load

Source: Katz, D. L., Njike, V. Y., Faridi, Z., Rhee, L. Q., Reeves, R. S., Jenkins, D. J. A., et al. (2009). The stratification of foods on the basis of overall nutritional quality: The Overall Nutritional Quality Index. American Journal of Health Promotion, 24(2), 133-143.

Food category-specific adjustments are made to ensure the system works for within category comparisons as well as across categories.

To prevent artificial inflation of ONQI values by fortification, numerator nutrients are capped for all processed foods, but are not capped for natural plant foods (i.e., fruits, vegetables, legumes, nuts, seeds, cooking grains) and meats (i.e., beef, poultry, pork, fish, seafood).

Micronutrient exceptions include vitamin A and D in fortified dairy foods. Omega-3 fatty acids and fiber cannot be added to foods in large amounts without changing the palatability or texture and are not capped.

Another example of a category-specific adjustment is that energy density is not applied to cooking oils because they are naturally energy-dense. Intrinsic sodium and sugar in fruits and vegetables are not counted in the denominator. Adjustments are made to artificially sweetened foods so that the nutrient values are not inappropriately inflated when divided by a near-zero calorie level.

Water is scored the highest score in the cold beverages category (although it would actually score poorly due to low nutrient content) due to consensus by expert panel members that water is the most highly recommended cold beverage.

For dairy, the glycemic load is only applied to dairy products to which sugar has been added.

ONQI scores can range from a low of less than 1, to a large finite number. The scores are converted to a 1 to 100 scale for consumer use. The commercial algorithm is referred to as NuVal.

Source: Katz, D. L. (2007). ONQI Version 1 Abbreviated Reference Manual. Derby, CT: Griffin Hospital.

Sensible Solution (Kraft)

Sensible Solution is Kraft's FOP system that applies the logo to products meeting category-specific criteria. Guidance for the development of nutrient criteria was provided by the Kraft Worldwide Health & Wellness Advisory Council. The nutrient criteria are transparent and published on Kraft's website.

Product categories and qualifying criteria
Product Category Qualifying Criteria (Per Serving)
Source: http://www.kraftrecipes.com/kf/HealthyLiving/SensibleSolution/nutritioncriteria.aspx (Accessed October 2, 2010).
100% fruit juice Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 120 calories
  • Serving size of no more than 8 fluid ounces
Refreshment beverages 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 40 calories
  • 10g added sugar
Specialty beverages 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories
  • 2g total fat
  • 1g saturated and trans fat
  • 10g added sugar
Cereals 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Cereals with smaller serving sizes (standard 30 g) when served with ½ cup fat-free milk:

Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • At least 8g of whole grain
  • Provide a functional benefit


AND must meet the following limits:

  • 170 calories
  • 30% of calories from total fat
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 360 mg sodium
  • And contain at least 2.5g of fiber or 8g of whole grain


For cereals with larger serving sizes (standard 55 g) when served with ½ cup fat-free milk:

Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or 20% DV of fiber
  • At least a half-serving of fruit or vegetable
  • At least 16g of whole grain
  • Provide a functional benefit


AND must meet the following limits:

  • 290 calories
  • 30% of calories from total fat
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 480 mg sodium
  • And contain at least 5g of fiber or 16g of whole grain
Granola and cereal bars 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 150 calories
  • 30% of calories from total fat
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 360 mg sodium
  • And contain at least 2.5g of fiber or 8g of whole grain or 10% protein
Cookies 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • A nutritionally significant amount of whole grain (at least 5 g)
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories *
  • 30% of calories from total fat *
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 290 mg sodium


* Calories no more than 130 and fat no more than 35% of calories if the product contains 10% DV fiber, a nutritionally significant amount of whole grain (at least 5g) or has a functional nutrition benefit.

Nuts and nut-based snacks 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 200 calories
  • 20g fat
  • 2g saturated and trans fat
  • 10% of calories from added sugar
  • 290 mg sodium
Cracker products 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • A nutritionally significant amount of whole grain (at least 5g)
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories *
  • 30% of calories from total fat *
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 290 mg sodium


* Calories no more than 130 and fat no more than 35% of calories if the product contains 10% DV fiber, a nutritionally significant amount of whole grain (at least 5 g) or has a functional nutrition benefit.

Salted snacks 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • A nutritionally significant amount of whole grain (at least 5 g)
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories *
  • 30% of calories from total fat *
  • 10% of calories from saturated and trans fat
  • 25% of calories from added sugar
  • 290 mg sodium

* Calories no more than 130 and fat no more than 35% of calories if the product contains 10% DV fiber, a nutritionally significant amount of whole grain (at least 5 g) or has a functional nutrition benefit.

Cheeses and products (Natural, feta, processed, cream cheese, cottage cheese, ricotta, sour cream, dips, cheese spreads, hummus) 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories
  • 3g total fat
  • 2g saturated and trans fat
  • 40 mg of cholesterol
  • 290 mg sodium
  • 25% of calories from added sugar
Grated parmesan cheese Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

Convenient meal products 1) Must meet at least one

  • Must be free of, low in, or at least 25% less, when compared to similar products in the category, in at least one of the following: calories, fat, saturated fat, sugar, or sodium
  • Less than 35% calories from fat
  • Meet definition of lean or extra lean


OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • At least 8g whole grain
  • Provide a functional benefit


AND must meet the following limits:

  • 250-600 calories *
  • 35% calories from total fat
  • 10% calories from saturated and trans fat
  • 25% calories from added sugar
  • 480-960 mg sodium *
  • 60-90 mg cholesterol *


* Convenient Meals category represents a broad range of products with different serving sizes and amounts of food; therefore, ranges are provided for some nutrients.

Meat and meat alternative products 1) Must meet at least one

  • Must be free of, low in, or at least 25% less, when compared to similar products in the category, in at least one of the following: calories, fat, saturated fat, sugar, or sodium
  • Meet definition of lean or extra lean


OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • At least 8g whole grain
  • Provide a functional benefit


AND must meet the following limits:

  • 60-110 calories *
  • 1-4g total fat *
  • 0.5-1.5g saturated and trans fat *
  • 15-80 mg cholesterol *
  • 140-480 mg sodium *
  • At least 5g protein (10% Daily Value)


* Meat and Meat Alternatives category represents a broad range of products with variable serving sizes, therefore, ranges are provided for some nutrients.

Dessert products 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 100 calories
  • 30% calories from total fat
  • 10% calories from saturated and trans fat
  • 25% calories from added sugar
  • 360 mg sodium
Salad dressings 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 80 calories
  • 30% calories from total fat
  • 10% calories from saturated and trans fat
  • 25% calories from added sugar
  • 10 mg of cholesterol
  • 290 mg sodium
Mayonnaise and substitutes 1) Must be free of, low in, or at least 25% less in at least one of the following: calories, fat, saturated fat, sugar, or sodium

OR

2) Must meet at least one:

  • 10% or more of the Daily Value (DV) of: Vitamin A, C, E, calcium, magnesium, potassium, iron, protein, or fiber
  • At least a half-serving of fruit or vegetable
  • Provide a functional benefit


AND must meet the following limits:

  • 50 calories
  • 30% calories from total fat
  • 10% calories from saturated and trans fat
  • 25% calories from added sugar
  • 5 mg of cholesterol
  • 140 mg sodium

UK Ofcom Nutrient Profiling Model

The system is a nutrient profiling scoring system developed by British Heart Foundation Health Promotion Research Group at Oxford University under commission by UK Food Standards Agency. The nutrient criteria are applied to all foods on a per 100g basis. The criteria are transparent.

This is a "simple scoring" system, where points are allocated on the basis of the nutritional content in 100g of the food or drink. There are three steps to working out the overall score for the food or drink, as follows:

  1. Work out total "A" points

A maximum of 10 points can be awarded for each nutrient.

Total "A" points = (points for energy) + (points for saturated fat) + (points for sugars) + (points for sodium)

The following table indicates the points scored, depending on the content of each nutrient in 100g of the food or 200g of drink:

Points: 0 1 2 3 4 5 6 7 8 9 10
Energy (kcal) ≤80 >80 >160 >240 >320 >400 >480 >560 >640 >720 >800
Sat fat (g) ≤1 >1 >2 >3 >4 >5 >6 >7 >8 >9 >10
Total sugar (g) ≤4.5 >4.5 >9 >13.5 >18 >22.5 >27 >31 >36 >40 >45
Sodium (mg) ≤90 >90 >180 >270 >360 >450 >540 >630 >720 >810 >900

If a food or drink scores 11 or more "A" points, then it cannot score points for protein unless it also scores 5 points for fruit, vegetables, and nuts.

  1. Work out total "C" points

A maximum of five points can be awarded for each nutrient/food component.

Total "C" points = (points for fruit, vegetables, and nut content) + (points for fiber [either NSP or AOAC]) + (points for protein)

The following table indicates the points scored, depending on the content of each nutrient/ food component in 100g of the food or 200g of drink:

Points: 0 1 2 3 4 5*
*If a food or drink scores 5 points for fruit, vegetable and nuts, the "A" nutrient cut-off no longer applies.
Fruit, vegetable, and nuts (%) ≤40 >40 >60 >80
NSP fiber (g) ≤0.7 >0.7 >1.4 >2.1 >2.8 >3.5
OR AOAC fiber (g) ≤0.9 >0.9 >1.9 >2.8 >3.7 >4.7
Protein (g) ≤1.6 >1.6 >3.2 >4.8 >6.4 >8.0
  1. Work out overall score

If a food or drink scores less than 11 "A" points then the overall score is calculated as follows:

Overall score = (total "A" points) minus (total "C" points)

If a food or drink scores 11 or more "A" points but scores 5 points for fruit, vegetables and nuts then the overall score is calculated as follows.

Overall score = (total "A" points) minus (total "C" points)

If a food scores 11 or more "A" points but also scores less than 5 points for fruit, vegetables, and nuts then the overall score is calculated as follows.

Overall score = (total "A" points) minus (fiber points+fruit, vegetables, and nuts points only) [i.e., no points for protein]

A food is classified as "less healthy" where it scores 4 points or more.

A drink is classified as "less healthy" where it scores 1 point or more.

Source: Scarborough, P., Boxer, A., Rayner, M., & Stockley, L. (2007). Testing nutrient profile models using data from a survey of nutritional professionals. Public Health Nutrition, 10(4), 337-345.

Choices Programme

The Choices Programme is an FOP system that awards a logo if the food meets category-specific criteria. A stated intention of the program is to encourage product reformulation. The criteria are based on per 100g or 100 kcal amounts. The nutrient criteria were established by an independent international scientific committee of 13 scientists from 12 countries. The nutrient criteria are transparent and are based on WHO dietary recommendations for chronic disease risk reduction.

General benchmark criteria
Nutrient Generic Criteria WHO Dietary Recommendations
1 Based on 2.4 g/day, calculated from the energy recommendation for women=2,000 kcal/day.
2 Based on 25 g/day, calculated from the energy recommendation for women=2,000 kcal/day.
Saturated fat 13% of kcal or 1.1g/100g 10% of kcal
Trans fat 1.3% of kcal of 0.1g/100g 1% of kcal
Sodium 1.3 mg/kcal 1.2 mg/kcal1
Added sugars 13% of kcal or 2.5g/100g 10% of kcal
Dietary fiber 1.3 g/100 kcal 1.3 g/100 kcal2

Detailed criteria

Basic product groups

Food groups defined on the basis of product group classifications used in more than 20 countries from 5 continents. The products from these food groups significantly contribute to the intake of essential nutrients.

Food Group Saturated Fat Trans Fat Sodium Added Sugar Fiber Energy
1 The fiber source in a product must be naturally occurring in one of the main ingredients of the product group.
2 Will be reduced to 24 g/100g in 3 years and to 20 g/100g in 6 years.
3 Naturally occurring trans fat from meat or milk is excluded.
4 Value only applies to Europe.
5 If all the components of the product comply with the criteria in their respective product group and the product is in line with the energy and fiber criterion for its product group, the product also complies to the criteria.
Fresh or fresh frozen fruit, vegetables, and legumes (without additives) NA NA NA NA NA NA
Processed fruit and vegetables ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g NA ≥1.3 g/100 kcal1 NA
Fruit juices ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g NA ≥0.75 g/100 kcal1 ≤48 kcal/100 mL
Water (plain) NA NA ≤20 mg/100 mL NA NA NA
Potatoes (unprocessed, without additives) NA NA NA NA NA NA
Potatoes (processed), pasta, and noodles ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g NA ≥1.3 g/100 kcal1 NA
Rice ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g NA ≥0.7 g/100 kcal1 NA
Bread ≤1.1 g/100g ≤0.1 g/100g ≤500 mg/100g ≤13% of energy ≥1.3 g/100 kcal1 NA
Grain and cereal products ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g ≤2.5 g/100g ≥1.3 g/100 kcal1 NA
Breakfast cereal products ≤13% of energy ≤0.1 g/100g ≤500 mg/100g ≤28 g/100g2 ≥1.3 g/100 kcal1 NA
Meat, poultry, eggs (unprocessed) ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g3 ≤100 mg/100g NA NA NA
Processed meat, meat products, and meat substitutes ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g3 ≤900 mg/100g ≤2.5g/100g NA NA
Fresh or fresh frozen fish, shellfish, and crustaceans ≤1.1 g/100g
OR ≤30% of total fat
≤0.1 g/100g ≤100 mg/100g NA NA NA
Processed fish or fish products ≤1.1 g/100g
OR ≤30% of total fat
≤0.1 g/100g ≤450 mg/100g NA NA NA
Milk (and milk products including milk substitutes) ≤1.4 g/100g ≤0.1 g/100g3 ≤100 mg/100g ≤5 g/100g NA NA
Cheese (and cheese products) ≤15 g/100g ≤0.1 g/100g3 ≤900 mg/100g NA NA NA
Oils, fats, and fat containing spreads ≤30% of total fat4 ≤1.3% of energy3 ≤1.3 mg/kcal NA NA NA
Main course (all ready-to-cook meals intended to be eaten as a main dish during lunch or dinner5) ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g or ≤1.3% of energy3 ≤2.2 mg/kcal ≤2.5 g/100g
OR ≤13% of energy
≥1.25 g/100 kcal1 400-700 kcal/
serving
Sandwiches/rolls (all ready-to-eat filled sandwiches/rolls) ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g or ≤1.3% of energy3 ≤1.9 mg/kcal ≤2.5 g/100g
OR ≤13% of energy
≥0.8g/100 kcal1 ≤350 kcal/
serving

Nonbasic product groups

Food products that generally do not provide a substantial contribution to the intake essential nutrients but have a large product innovation potential.

Food Group Saturated Fat Trans Fat Sodium Added Sugar Fiber Energy
1 Will be reduced to 20 kcal/100 mL in 3 years.
Source: http://choicesprogramme.org/en (Accessed September 30, 2010).
Soups ≤1.1 g/100g ≤0.1 g/100g ≤350 mg/100g ≤2.5 g/100g NA ≤100 kcal/100g
Meal sauces (that constitute a substantial component of the meal, portion size >35g) ≤1.1 g/100g ≤0.1 g/100g ≤450 mg/100g ≤2.5 g/100g NA ≤100kcal/100g
Other sauces (on water basis, that constitute minor component of the meal, portion size <35g without added emulsifying agent AND have a fat content <10% w/w [e.g., ketchup, soy sauce]) ≤1.1 g/100g ≤0.1 g/100g ≤750 mg/100g NA NA ≤100 kcal/100g
Other sauces (emulsions, that constitute a minor component of the meal, portion size <35 g, to which an emulsifying agent is added OR have a fat content ≥10% w/w [e.g., mayonnaise, salad dressing]) ≤1.1 g/100g
OR ≤30% total fat
≤0.1 g/100 g
OR ≤1.3% of energy
≤750 mg/100g ≤13% of energy
OR ≤2.5 g/100g
NA ≤350 kcal/100g
Snacks (including pastry, edible ice cream, sweet snacks, and savory snacks) ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g
OR ≤1.3% of energy
≤400 mg/100g ≤20 g/100g NA ≤110 kcal/serving
Beverages (liquid food products, with the exception of plain water, dairy products, and fruit juices [e.g., coffee, tea, (light) soft drinks, fruit drinks]) ≤1.1 g/100g ≤0.1 g/100g ≤100 mg/100g NA NA ≤30 kcal/100 mL1
Bread toppings including hummus like products ≤13% of energy ≤1.3% of energy ≤400 mg/100g ≤30 g/100g NA NA
All other products (any food product that does not fall within any of the other product groups [e.g., baking product, seasonings, vinegar]) ≤1.1 g/100g
OR ≤13% of energy
≤0.1 g/100g
OR ≤1.3% of energy
≤100 mg/100g
OR ≤1.3 mg/kcal
≤2.5 g/100g
OR ≤13% of energy
NA NA

Keyhole Symbol

The Keyhole is a FOP system awarding an icon if the product meets the category-specific criteria. The criteria are based on per 100 g, but some nutrients are based on per 100 kcal or % of energy. The system was created by the Swedish National Food Administration to help consumers identify healthier options and to stimulate manufacturers to reformulate products. The system is also used in Denmark and Norway.

General criteria

  1. Foods cannot contain sweeteners.
  2. Industrially produced trans fatty acids cannot exceed 2g per 100g oil and/or other fats.
  3. Definitions: Whole grain of cereals refers to the bran, germ, and endosperm. The grain may be ground, crushed or similarly treated; however, in this case, the original proportions of the respective kind of cereal shall be retained. Cereal refers to wheat, spelt, rye, oats, barley, maize, rice, millet and durra, and other Sorghum species.
Product categories and qualifying criteria
Product Category Qualifying Criteria (Per 100g Unless Specified as %)
1 Council Regulation (EC) No 2991/94 of 5 December 1994 laying down standards for spreadable fats (OJ L 316, 9.12.1994, p. 2, Celex 31994R2991).
Source: Livsmedelsverket (National Food Administration). 2005. National Food Administration's Regulations on the Use of a Particular Symbol. Document LIVSFS 2005:9. Stockholm: NFA; available at http://www.slv.se/upload/nfa/documents/food_regulations/Nyckelh%c3%a5l_dec_2009_6%20eng.pdf (Accessed October 5, 2010).
  1. Milk and corresponding fermented products (unflavored).
≤0.7g fat
  1. Fermented milk products (flavored).
≤0.7g fat
≤9g total sugars
  1. Vegetable products, intended for same uses as products in group 1.
≤1.5g fat
≤33% of total fat is saturated fat
≤5g total sugars
≤40 mg sodium
  1. Products with mixture of milk and cream and intended for same uses as cream, and corresponding fermented products (may be flavored).
≤5g fat
≤5g total sugars
≤100 mg sodium
  1. Products of vegetable origin and intended for same uses as products in group 4.
≤5g fat
≤33% of total fat is saturated fat
≤5g total sugars
≤100 mg sodium
  1. Fresh cheese and corresponding flavored products.
≤5g fat
≤350 mg sodium
  1. Margarine cheese (of vegetable origin and intended for same uses as products in group 8) and corresponding flavored products.
≤17g fat
≤20% of total fat is saturated fat
≤500 mg sodium
  1. Other cheese and corresponding flavored products.
≤17g fat
≤500 mg sodium
  1. Edible fats and blends falling within the scope of Council Regulation (EC) No 2991/94 on spreadable fats,1 and corresponding flavored products.
≤41g fat
≤33% of total fat is saturated fat
≤500 mg sodium
  1. Oils and liquid margarine and liquid blends.
≤20% of total fat is saturated fat
≤500 mg sodium
  1. Untreated meat of cattle, pig, horse, sheep, goat, poultry, or game.
≤10g of fat
  1. Untreated fish, shellfish, shell, and other mollusks.
None
  1. a) Products containing at least 50% meat (muscle tissue), liver or blood of cattle, pig, horse, sheep, goat, poultry or game.
≤10g fat
≤5g total sugars
  1. b) Products containing at least 50% fish, shellfish, shell, and/or other mollusks.
≤10g of fat not originating from fish
≤5g total sugars
  1. c) Products intended as the main protein component in a meal or as a spread and containing at least 95% vegetable ingredients.

    The products under 13 a), b), and c) shall not be covered by coating of e.g., bread crumbs and/or eggs but may contain sauce or stock.

    The 50% content of the products under a) and b), and the 95% content under c) apply to the part of the product intended for consumption.
≤10g fat
≤5g total sugars
  1. Ready-prepared products (with the exception of products in Groups 15, 16, and 17) intended to constitute a main meal and containing 400-750 kcal (per portion) and minimum 25g/100g root vegetables, leguminous plants other than peanuts, other vegetables, and/or fruit and berries (potatoes excluded).
≤30% of energy from fat, unless product contains fish consisting of >10% fat then may contain ≤40% of energy from fat (the nonfish fat must be ≤10g per portion).
≤3g refined sugars
≤400 mg sodium
  1. Pirogues, pizzas and nondessert pies based on cereals and containing a minimum of 250 kcal (per portion) and a minimum 25 g/100g of root vegetables, leguminous plants other than peanuts, other vegetables, and/or fruit and berries (potatoes excluded).

    The cereal part shall contain minimum 15% whole grain calculated on the dry matter basis.
≤30% of energy from fat
≤3g refined sugars
≤500 mg sodium
  1. Sandwiches, baguettes, wraps and similar products, based on cereals and containing a minimum 250 kcal (per portion) and a minimum 25 g/100g of root vegetables, leguminous plants other than peanuts, other vegetables, and/or fruit and berries (potatoes excluded).

    The cereal part shall contain minimum 25% whole grain calculated on the dry matter basis.
≤30% of energy from fat
≤3g refined sugars
≤400 mg sodium
  1. Soups (ready-prepared products and products prepared according to the manufacturer's instructions) containing a minimum 150 kcal (per portion) and a minimum 25 g/100g of root vegetables, leguminous plants other than peanuts, other vegetables and/or fruit and berries (potatoes excluded).
≤30% of energy from fat
≤3g refined sugars
≤400 mg sodium
  1. Fruit and berries which have not been processed; however, they may have been cleaned, sliced, chilled, deep-frozen, and thawed.
None
  1. Potatoes, root vegetables, leguminous plants other than peanuts and other vegetables which have not been processed; however, they may have been blanched, dried, sliced, chilled, deep-frozen, thawed or preserved in water.

    The products may be flavored with spices.
≤1g refined sugars
≤200 mg sodium
  1. Soft bread and bread mixes where only water and yeast is to be added, containing minimum 25% whole grain calculated on the dry matter basis.

    As regards bread mixes, the conditions apply to the prepared product.
≤7g fat
≤5g total sugars
≤500 mg sodium
≥5g dietary fiber
  1. Hard bread and rusks containing minimum 50% whole grain calculated on the dry matter basis.
≤7g fat
≤5g total sugars
≤500 mg sodium
≥6g dietary fiber
  1. Pasta (unfilled) containing minimum 50% whole grain calculated on the dry matter basis.
≤40 mg sodium (per 100g dry weight)
≥6g dietary fiber (per 100g dry weight)
  1. Breakfast cereals and muesli containing minimum 50% whole grain calculated on the dry matter basis.
≤7g fat
≤10g refined sugars
≤13g total sugars
≤500 mg sodium
≥6g dietary fiber
  1. Cereal flour, flakes and grains, and crushed cereals containing 100% whole grain calculated on the dry matter basis, and cereal bran.
≥6g dietary fiber
  1. Porridge and porridge powder containing minimum 50% whole grain calculated on the dry matter basis.

    As regards porridge powder, the values apply to the prepared product.
≤5g fat
≤5g total sugars
≤200 mg sodium
≥6g dietary fiber

Pick the Tick/Tick Cert™ (Australia/New Zealand)

Pick the Tick is an FOP system awarding an icon if the food meets category-specific criteria. The nutrient criteria are based on per serving or per 100g or per 100 ml. The stated aim of the system is to improve the nutrition of foods and deliver better nutritional health outcomes. Criteria were developed by a Heart Foundation Criteria Working Group, comprised of experts in public health, nutrition, food technology, and food science. The process involved examination of current market nutrition levels combined with analysis of public health priorities for each food category, taking into consideration technical and market feasibilities. Nutrient criteria for some of the food categories are provided.

Examples of category-specific criteria include:

Food Category Qualifying Criteria
Source: http://www.heartfoundation.org.au/sites/tick/Health_Professionals/Pages/TickCriteria.aspx (Accessed September 27, 2010).
Fruit juice ≤108 kcal per serving and 43 kcal per 100 mL
≥1.5g fiber from the fruit
≥98% juice (≥50% fruit juice)
Vegetable juice ≤48 kcal per serving and ≤19 kcal per 100 mL
≤120 mg sodium per 100 mL
≥1.5g fiber from the vegetable
≥98% juice (≥50% vegetable juice)
Vegetable oils ≤20% of total fat is saturated fat
≤1% of total fat is trans fat
Edible oil spreads (margarine spreads including dairy blends) ≤28% of total fat is saturated fat plus trans fat
(For reduced fat spreads, defined as ≤50% total fat, ≤5g per 100 g)
≤1% of total fat is trans fat
(For reduced fat spreads, ≤0.2g per 100 g)
≤400 mg sodium
Cheese (aged/ripened and processed) ≤17g saturated fat per 100g
≤750 mg sodium per 100g
≥700 mg calcium per 100g
Cheese (unripened) ≤5g saturated fat per 100g
≤400 mg sodium per 100g
≥80 mg calcium per 100g
Breakfast cereals ≤191 kcal per serving (except hot cereal 155 kcal/svg)
≤1.5g saturated fat per 100g (except mueslis ≤2.5 g/100g and hot cereal ≤2 g/100 g)
No partially hydrogenated fats; or ≤0.2 g/100g trans fat
≥3g fiber per serving (except hot cereal ≥2 g/svg) OR ≥50% wholegrain content
≤400 mg sodium per 100 g(except mueslis ≤120 mg/100g and hot cereal ≤120 mg/100 g)
Bread ≤1g saturated fat per 100g (except crumpets ≤1.5 g/100 g)
No partially hydrogenated fats; or ≤0.2 g/100g trans fat
≤400 mg sodium per 100g (except crumpets ≤600 mg/100 g)
≥4g fiber per 100g (except crumpets ≥2.5 g/100 g)
Sweet biscuits (cookies) ≤143 kcal per serving
≤2g saturated fat per serving
No partially hydrogenated fats; or ≤0.2 g/100g trans fat
≤250 mg sodium per 100g
≥1g fiber per serving
Ready meals (canned meat meals) ≤287 kcal per serving
≤1.5g saturated fat per 100g
No partially hydrogenated fats; or ≤0.2 g/100g trans fat
≤350 mg sodium per 100g
≥75g vegetables or fruit per serving OR fiber criteria
≥2g fiber per serving OR vegetable/fruit content
≥5g protein per serving
Ready meals (other) ≤526 kcal per serving
≤2g saturated fat per 100g and ≤6 g/svg
No partially hydrogenated fats; or ≤0.2 g/100g trans fat
≤300 mg sodium per 100g and ≤900 mg/svg
≥75g vegetables or fruit per serving OR fiber criteria
≥3g fiber per serving OR vegetable/fruit content
≥5g protein per serving

Heart Check™ (Canada)

The Heart Check system is a FOP system that awards the icon if a food meets category-specific criteria on a per serving basis. The system was developed by registered dietitians at the Heart and Stroke Foundation. Nutrient criteria are reviewed regularly and are transparent.

These guidelines will apply to all products as of November 2010, reflecting updates to sodium criteria.

Vegetables and Fruits
Food Category Qualifying Criteria
Fruit juices 100% fruit juice
Excellent source of vitamin C (50%), vitamin A (25%), folate (25%), or source of fiber (2 g) per 250 mL serving and per on pack serving
Fresh fruit None
Frozen fruit 100% fruit
Canned fruit In light syrup or fruit juice
Apple and other fruit sauces 100% fruit
Dried fruit pieces Fruit as first ingredient
No added fat
Dried fruit snacks No added sugar
No added fat
Source of vitamin C (5%), vitamin A (5%), folate (5%), or fiber (2 g) per 40g serving
Fresh and frozen vegetables None
Canned vegetables (plain) ≤240 mg sodium per 125 mL serving and per on pack serving
Canned tomatoes ≤360 mg sodium per 125 mL serving and per on pack serving
Frozen and canned vegetables (seasoned, sauced) ≤3g fat
≤240 mg sodium
Per 125 mL serving (110g when frozen) and per on pack serving
Tomato juice ≤480 mg sodium per 250 mL serving and per on pack serving
Vegetable juices and blends Vitamin A and/or folate (at least 15% of DV)
≤480 mg sodium
Per 250 mL sodium
Tomato paste No added salt
Minor main entre vegetable-based sauces ≤3g fat or no added fat
≤240 mg sodium
Vitamin C or vitamin A or folate (at least 5% of DV) or fiber (2 g)
Per 60 mL serving and per on pack serving
Vegetable-based dips ≤3g fat or no added fat
≤240 mg sodium
Vitamin C or vitamin A or folate (at least 5% of DV) or fiber (2 g)
Per 30g serving and per on pack serving
Frozen fruit bars No added sugar
Vitamin C or vitamin A or folate (at least 5% of DV)
Per 75 mL serving and per on pack serving
Grain Products
Food Category Qualifying Criteria
Bread ≤3g fat OR ≤2g saturated fat and trans fat combined and ≤15% energy from the sum of saturated and trans fat
≤5% of total fat is trans fat
≥2g fiber
≤360 mg sodium
Per 50g serving and per on pack serving
Bread products (e.g., bagels, pita, English muffins) ≤3g fat OR ≤2g saturated fat and trans fat combined and ≤15% energy from sum of saturated and trans fat
≤5% of total fat is trans fat
≥2g fiber
≤360 mg sodium
Per 55g serving and per on pack serving
Hot breakfast cereals ≤3g fat OR no added fat
≤5% of total fat is trans fat
≥2g fiber
≤240 mg sodium
≤11g sugar (excluding sugars from pieces of fruit) except if 4g or more fiber
Per 40g serving and per on pack serving
Breakfast cereals ≤3g fat OR no added fat
≤5% of total fat is trans fat
≥4g fiber
≤240 mg sodium
≤11g sugar (excluding sugars from pieces of fruit) except if 6g or more fiber
Per 40g serving and per on pack serving
Very high fiber breakfast cereals (≥28g per 100 g) ≤3g fat OR no added fat
≤5% of total fat is trans fat
≥6g fiber
≤240 mg sodium
Per 30g serving and per on pack serving
Flour/grains ≥2g fiber
≤240 mg sodium
Per 30g serving and per on pack serving
Crackers/rusks ≤2g saturated fat and trans fat combined + ≤15% energy from sum of saturated and trans fat
≤5% of total fat is trans fat
≤3g fat
≤190 mg sodium
Per 30g serving and per on pack serving
Croutons ≤3g fat
≤5% of total fat is trans fat
≥2g fiber OR ≥5% DV of vitamin A or vitamin C or calcium or iron
≤140 mg sodium
Per 20g serving and per on pack serving
Rice cakes ≤3g fat (per 50 g)
≤5% of total fat is trans fat
≤140 mg sodium
Per 15g serving and per on pack serving
Waffles/pancakes ≤3g fat
≤5% of total fat is trans fat
≥2g fiber
≤11g sugar
≤240 mg sodium
Per 75g serving and per on pack serving
Rice (except instant)/grains (plain) ≤140 mg sodium per 45g serving and per on pack serving
Instant rice (plain) Enriched or whole grain
≤140 mg sodium per 45g serving and per on pack serving
Pasta Enriched or whole grain OR ≥4g fiber
≤140 mg sodium
Per 45g serving and per on pack serving
Side dishes—rice, grains or potatoes (seasoned, sauced) ≤3g fat
≤5% of total fat is trans fat
≤240 mg sodium
Per 140g (prepared) serving and per on pack serving
Side dishes—pasta or noodles (seasoned, sauced) ≤3g fat
≤5% of total fat is trans fat
Enriched or ≤2g fiber
≤240 mg sodium
Per 125 mL (prepared) serving and per on pack serving
Grain based bars ≤6g fat (maximum 7.4g per on pack serving)
≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans fat
≥2g fiber
≤140 mg sodium
≤50% of carbohydrates from sugars
Whole grain or whole wheat as first ingredient
No sweetened filling or coating
Per 30g serving and per on pack serving
Muffins/muffin-style bars ≤7.4g
≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans fat
≥2g fiber
≤240 mg sodium
≤50% of carbohydrates from sugars
Whole grain or whole wheat as first ingredient
No sweetened filling or coating
Per 55g muffin or 40g muffin-style bar and per on pack serving
Plain popcorn No added salt
No added fat
Milk and alternatives
Food Category Qualifying Criteria
Milk and milk-based drinks Lower fat (≤2%)
≥25% of DV calcium
≤240 mg sodium
No added sugar
Per 250 mL serving and per on pack serving
Yogurts Lower fat (≤2%)
≥15% of DV calcium
≤140 mg sodium
No added sugar
Per 175g serving and per on pack serving
Yogurt-based drinks Lower fat (≤2%)
≥15% of DV calcium
≤140 mg sodium
No added sugar
Per 250 mL serving and per on pack serving
Yogurt-based dips ≤3g fat
≤5% of total fat is trans fat
≤240 mg sodium
Per 30g serving and per on pack serving
Fresh cheese (plain and flavored) excluding cottage and ricotta Lower fat (≤2%)
≥15% of DV calcium
≤240 mg sodium
No added sugar
Per 100g serving and per on pack serving
Cheese Lower fat (≤2%)
≥15% of DV calcium
≤240 mg sodium
Per 30g serving and per on pack serving
Soy-based cheese Lower fat (≤2%)
≥15% of DV calcium
≥5g protein
≤240 mg sodium
Per 30g serving and per on pack serving
Ricotta cheese (plain) ≤3g fat
≥10% of DV calcium
≤360 mg sodium
No added sugar
Per 125g serving and per on pack serving
Cottage cheese (plain and flavored) ≤3g fat
≥10% of DV calcium
≤360 mg sodium
No added sugar
Per 125g serving and per on pack serving
Plant-based beverages (e.g., soy beverages) Fortified/enriched
≤3g fat OR 2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans fat
≤240 mg sodium
≤13g sugar
Per 250 mL serving and per on pack serving
Meat and alternatives
Food Category Qualifying Criteria
Meats/poultry (plain, seasoned, coated) Lean (≤10% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
No added salt or sodium for plain meat; ≤360 mg sodium for seasoned meats
Per 125g (raw) or 100g (cooked) serving and per on pack serving
Meats/poultry (with sauce) Lean (≤10% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
≤360 mg sodium for seasoned meats
Per 125g (raw) or 100g (cooked) serving and per on pack serving
Ground meats (plain, seasoned) Lean (≤17% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
≤360 mg sodium for seasoned meats
Per 100g (raw) or 60g (cooked) serving and per on pack serving
Patties, meatballs, etc. Lean (≤10% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
≤360 mg sodium
Per 100g (raw) or 60g (cooked) serving and per on pack serving
Sausages Lean (≤10% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
≤360 mg sodium
Per 55g (raw) or 75g (uncooked) serving and per on pack serving
Deli meats/ham Lean (≤10% fat)
≤5% of total fat is trans fat if fat does not originate exclusively from ruminant meat
≤360 mg sodium
Per 55g serving and per on pack serving
Fish and seafood (plain) ≤360 mg sodium per 125g (raw) or 100g (cooked) serving or per on pack serving
Fish and seafood (seasoned or coated) Extra lean ≤7.5% fat or no added fat
≤5% of total fat is trans
≤360 mg sodium
Per 125g (raw) or 100g (cooked) serving or per on pack serving
Fish and seafood (sauced) Extra lean ≤7.5% fat or no added fat
≤5% of total fat is trans
≤360 mg sodium
Per 125g (raw) or 100g (cooked) serving or per on pack serving
Canned fish and seafood (packed in broth or water) ≤5% of total fat is trans
≤360 mg sodium
Per 55g serving and per on pack serving
Canned fish and seafood (seasoned, sauced) Lean ≤10% fat or no added fat
≤5% of total fat is trans
≤360 mg sodium
Per 55g serving and per on pack serving
Processed fish (e.g., crab imitation, surimi) ≤3g fat
≤5% of total fat is trans
≤360 mg sodium
Per 55g serving and per on pack serving
Dried legumes None
Frozen and canned legumes (plain) ≤360 mg sodium per 250 mL (drained) serving and per on pack serving
Canned legumes (prepared) ≤3g fat
≤5% of total fat is trans
≤360 mg sodium
Per 125 mL serving and per on pack serving
Tofu (plain) ≤10g fat
≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤140 mg sodium
Per 85g serving and per on pack serving
Vegetarian meat alternatives (seitan, veggie ground meat) ≤10% fat
≤5% of total fat is trans
≥7.5g protein
≤360 mg sodium
Per 60g (cooked) serving and per on pack serving
Vegetarian terrines, spreads or pates ≤10% fat
≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans
≥5g protein
≤360 mg sodium
Per 55g serving and per on pack serving
Eggs None
Egg substitutes ≤3g fat
≤5% of total fat is trans
≤240 mg sodium
Per 50g serving and per on pack serving
Nuts, seeds, or ready-to-eat dried legumes (e.g., soybeans) No added salt
Nut and seed butters Nuts or seeds as the first ingredient
≤5% of total fat is trans
≤140 mg sodium
Per 15g (peanut butter) or 30g (others) and per on pack serving
Legume-based dips ≤5g fat
≤5% of total fat is trans
≤240 mg sodium
Per 30g serving and per on pack serving
Oils and fats
Food Category Qualifying Criteria
Oils ≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤2% of total fat is trans
≤140 mg sodium
Per 10 mL serving and per on pack serving
Margarines Non hydrogenated
≤2% of total fat is trans
≤140 mg sodium
Per 10g serving and per on pack serving
Light margarines Non hydrogenated
Reduced fat (≤50% fat than regular margarines)
≤2% of total fat is trans
≤140 mg sodium
Per 10g serving and per on pack serving
Salad dressings ≤2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans
≤140 mg sodium
Per 15 mL serving and per on pack serving (serving on label should be 15 mL except if total fat is <30%
Combination foods
Food Category Qualifying Criteria
Source: http://www.healthcheck.org/page/program-critieria (Accessed September 27, 2010).
Soups ≤3g fat
≤5% of total fat is trans
≤480 mg sodium
≥2g fiber OR ≥5% DV for vitamin A, vitamin C, iron, calcium, or folate
Per 250 mL serving and per on pack serving
Dinners and entrees/mixed dishes ≤10g fat OR ≤15g if "low in saturated fat"
≤5% of total fat is trans
≤720 mg sodium
≥10g protein
Per 250g serving and per on pack serving
Pizza ≤10g fat
≤5% of total fat is trans
≤480 mg sodium
≥10g protein
Per 140g serving and per on pack serving
Vegetarian or meat pies ≤10g fat OR ≤15g if "low in saturated fat"
≤5% of total fat is trans
≤480 mg sodium
≥10g protein
Per 140g serving and per on pack serving
Tofu or meat or fish with vegetables ≤10g fat
≤5% of total fat is trans
≤480 mg sodium
≥10g protein
Per 140g serving and per on pack serving
Stuffed pasta ≤7.4g fat
≤5% of total fat is trans
≤480 mg sodium
≥10g protein
Enriched or whole wheat pasta
Per 140g serving (as sold, cooked) and per on pack serving
Stuffed meat ≤10g fat
≤5% of total fat is trans
≤480 mg sodium
≥10g protein
Per 140g serving (195g with gravy or sauce) and per on pack serving
Major main entrée sauce (e.g., pasta sauce) ≤3g fat OR ≤5g if "low in saturated fat"
≤5% of total fat is trans
≤360 mg sodium
≥2g fiber OR ≥5% DV for vitamin A, vitamin C, iron, calcium, or folate
Per 125 mL serving and per on pack serving
Potato and pasta salad ≤7.4g fat
≥2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans
≤240 mg sodium
Per 140g serving and per on pack serving
Other salads ≤7.4g fat
≥2g saturated fat and trans fat combined + 15% energy from sum of saturated and trans fat
≤5% of total fat is trans
≤240 mg sodium
Per 100g serving and per on pack serving
Dried fruit and nut mixture No added salt
Nut and/or seed bars (with or without dried fruit No added salt

Nutrition Score/Enhancement Program (Unilever)

Unilever developed this system to evaluate and improve the nutritional composition of all their foods and beverages. The system assigns each food to 1 of 3 categories: (1) meets global dietary recommendations; (2) meets national dietary recommendations; or (3)does not meet dietary recommendations. The nutrient criteria based on per kcal, 100 g, and % of energy. Nutrients were selected based on Joint WHO/FAO Expert Consultation on Diet, Nutrition and the Prevention of Chronic Diseases (WHO, 2003). Country-specific dietary recommendations are used for category 2 (see Nijman, 2007).

Generic benchmarks
Nutrient Unit Category 1 (Based
on Global Dietary
Recommendations)
Category 2 (Based
on National Dietary
Recommendations)
Category 3 (Not
Meet Dietary
Recommendations)
1 Based on an average daily energy intake of 2,250 kcal.
Trans fat % of energy ≤1 1-2 >2
Saturated fat % of energy ≤10 10-13 >13
Saturated fat % of total fat ≤25 25-33 >33
Sodium mg/100 kcal ≤90 90-1601 >160
Total sugars % of energy ≤15 15-25 >25
Added sugars g/100g ≤3 3-7 >7

If multiple benchmarks are available for one nutrient (saturated fat), the benchmark score in the highest category determines the final key nutrient score.

The final Nutrition Score is determined by the lowest category.

Product category-specific benchmarks were developed when it was impossible for all foods or beverages in that product category to meet a final Nutrition Score in category 1 or 2.

Product category-specific benchmarks for sodium and sugars
Nutrient Unit Category 1 (Based on Global Dietary Recommendations) Category 2 (Based on National Dietary Recommendations) Category 3 (Not Meet Dietary Recommendations)
Frozen desserts and edible ice Added sugar, g/100g ≤8 8-17 >17
Low energy dense foods (Soup) Sodium, mg/100g ≤200 200-360 >360
Low energy dense foods (Meal sauces) Sodium, mg/100g ≤300 300-540 >540
Low energy dense foods (Table sauces) Sodium, mg/100g ≤600 600-1,080 >1,080
Small portion size foods (Dressings) Sodium, mg/100g ≤600 600-1,080 >1,080
Foods consumed as part of weight management (Meal replacement products) Sodium, mg/100 kcal ≤130 130-240 >240

References:

Nijman, C. A. J., Zijp, I. M., Sierksma, A., Roodenburg, A. J. C., Leenen, R., van den Kerkhoff, C., et al. (2007). A method to improve the nutritional quality of foods and beverages based on dietary recommendations. European Journal of Clinical Nutrition, 61, 461-471.

WHO. (2003). Diet, Nutrition and the Prevention of Chronic Disease. Report of a joint WHO/FAO Expert Consultation. WHO Technical Report Series 916. Geneva: World Health Organization.

Netherlands Tripartite Classification Model

The Tripartite system categorizes foods into 3 levels based on nutritional quality. The system applies category-specific nutrient criteria on a per 100g basis. The nutrient criteria are transparent. The system was developed by the Netherlands Nutrition Center to aid consumers in making healthy food choices.

Nutrient criteria per 100g
Product Group A: "Preferable" B:"Middle Course" C: "Exceptional"
Note: Saturated fat includes trans.
Potatoes, rice, pasta, pulses ≥3g fiber
≤1g saturated fat
2-3g fiber
≤1g saturated fat
≤2g fiber
Bread, bread substitutes, breakfast cereals ≥6g fiber
≤1g saturated fat
5-6g fiber
OR
Min 6g fiber
Min 1g saturated fat
<5g fiber
Vegetables, fruit, and fruit juices ≥1 mg vitamin C
≥1 mcg folate
≥1g fiber
≤1g saturated fat
No added sugars
≥1 mg vitamin C
≥1 mcg folate
No vitamin C
Milk and milk products ≤0.5g saturated fat
≤6g sugars
0.6-1g saturated fat
OR
≤0.5g saturated fat
>6g sugars
>1g saturated fat
OR
0.6-1g saturated fat
>6g sugars
Cheese ≤12g saturated fat
≤300 kcal
13-18g saturated fat
OR
≤12g saturated fat
>300 kcal
>18g saturated fat
Meat, prepared meat products, chicken, eggs ≤4g saturated fat
≤200 kcal
4-5g saturated fat
OR
≤4g saturated fat
>200 kcal
>5g saturated fat
Fish ≤4g saturated fat
Maximum 2 portions for recommendation n-3 fatty acids
≤200 kcal
4-5g saturated fat
2-4 portions for recommendation n-3 fatty acids
>5g saturated fat
>4 portions for recommendation n-3 fatty acids
Spread and cooking fats ≤16g saturated fat 17-24g saturated fat >24g saturated fat
Thresholds for saturated fats and fiber in other products
Product Groups "Low in Saturated Fats" "High" in Saturated Fats "High" in Fiber
Source: http://www.voedingscentrum.nl/nl/service/english.aspx (Accessed October 6, 2010).
Snacks, spicy filling ≤4g >5g NA
Sauces ≤2g >4g NA
Cake, pastry, nuts, savory snacks ≤6g >6g ≥2g
Sweets, sweet filling ≤3g >4g ≥1g
Cream ≤12g >18g NA
Evaporated milk ≤1g >3g NA