Top Banner

of 104

Ion Trit Ing Nu Ell Lab

May 30, 2018

Download

Documents

finalfantasy10
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    1/104

    A Ha n d

    b o ok o n

    Nutriti on

    L ab ellin g

    ( S i nga p o

    r e )

    !"#$%&'EF!"#$%&'E F!"#$%&'E F

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    2/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    N U T R I T I O N

    ( S I N G A P O R E )L A B E L L I N G

    A H A N D B O O K O N

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    3/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    I N T R O D U C T I O N

    Nutrition labelling provides point-of-sale information to help consumers

    make informed food choices.

    In view of the growing interest in nutrition labelling, the Ministry of

    Health initiated the Nutrition Labelling Programme in 1998. The

    Programme is implemented in three phases:

    Phase I : Development of nutrition information panel;

    Phase II : Development of the Healthier Choice Symbol;

    Provision for nutrient claims;

    Phase III : Provision for health claims.

    Observations from developed countries show that consumers welcome

    nutrition labelling as an important source of point-of-sale information to

    help them moderate or increase their intake of certain nutrients or food.

    The provision of nutrition labelling serves as a useful marketing strategy

    for food companies to improve their market share in the food industry.

    This handbook details:

    the format or way in which nutrition information can be presented;

    the definition of nutrient claims;

    the guidelines for nutrient claims;

    the recommended nutrient function claims; the use of Healthier Choice Symbol.

    Guidelines in this handbook do not apply to infant formula or any other

    food products for persons two years of age and below.

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    4/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    This handbook provides nutrition labelling information to assist

    manufacturers, distributors, retailers and other users in the labelling of food products. Questions concerning the nutrition labelling of food

    products may be directed to:

    Level 4, Nutrition Programme Management

    Health Promotion Board

    3 Second Hospital Avenue

    Singapore 168937

    Telephone: (65) 6435 3572

    Facsimile: (65) 6438 3609

    NB: Queries related to food labelling, other than nutrition labelling, should refer to

    the Food Regulations.

    I N T R O D U C T I O N

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    5/104

    NutritionInformation Panel

    N U T R I T I O N

    P A N E L

    I N F O R M A T I O N

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    6/104

    NIP

    A. NUTRITION INFORMATION PANEL 11. GENERAL FORMAT 2

    2. PANEL HEADING 2

    3. SERVING SIZE 2

    4. NUTRIENT LISTING 2

    5. SMALL PACKAGING 3

    B. NUTRIENT ANALYSIS AND NUTRIENT

    VERIFICATION CRITERIA 4

    1. METHODS OF NUTRIENT ANALYSIS 42. NUTRIENT VERIFICATION CRITERIA 4

    C O N T E N T S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    7/104

    Re

    quirem

    en

    t

    s

    N U T R I T I O N I N F O R M A T I O N

    P A N E L

    A.NIP 1

    A recommended nutrition information panel (NIP) should meet the

    following three basic requirements:

    i) The nutrition information panel must include the core list of nutrients

    namely energy, protein, total fat, saturated fat, cholesterol,carbohydrate, dietary fibre and sodium.

    ii) The energy and nutrient values must be stated in per 100 g / 100 ml

    and per serving of the food.

    iii)The nutrition information panel must include the number of servings

    per package and the serving size.

    A typical nutrition information panel is shown in Figure 1.

    Figure 1

    A typical nutrition information panel

    NUTRITION INFORMATION

    Servings per package: (insert number of servings)

    Serving size: x g (or ml) (insert household measurement)

    Per serving Per 100 g (or 100 ml)

    Energy x kcal (x kJ) x kcal (x kJ)

    Protein x g x g

    Total fat x g x g

    - saturated fat x g x g

    Cholesterol x mg x mg

    Carbohydrate x g x g

    Dietary fibre x g x g

    Sodium x mg x mg

    > Panel Heading

    > Serving Size

    > Nutrient Listing

    The panel may be placed on any site on the food

    package that can be easi ly seen by the consumer. It is

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    8/104

    1. General Format

    The text of the nutrition information panel shall be in English.

    The text shall be clear, legible and permanent. If a nutrition claim is made, the name and quantity of any other

    nutrient in the food that is relevant to the claim should be

    declared in the nutrition information panel in addition to the

    core list of nutrients.

    2. Panel HeadingNUTRITION INFORMATION, NUTRITION FACTS, as well as words

    of similar meanings may be used as the panel heading.

    3. Serving Size

    Number of servings per package and serving size shall be declared,

    with the serving size stated both in metric and common householdmeasurements (e.g. pieces, cups, teaspoons).

    4. Nutrient Listing

    The core list of nutrients includes:

    i) Energyii) Protein

    iii) Total fat

    iv) Saturated fat

    v) Cholesterol

    vi) Carbohydrate (excluding dietary fibre)

    vii) Dietary fibre

    viii) Sodium.

    Additional nutrients can be added after the core list, with the

    N U T R I T I O N I N F O R M A T I O NP A N E L

    NIP 2 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    9/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    following exceptions:

    i) Starch, sugar and lactose may be inserted after carbohydrate.

    ii) Polyunsaturated fat and monounsaturated fat may be inserted

    after saturated fat.

    iii)Omega fatty acids may be inserted after polyunsaturated fat.

    All nutrients shall be declared in the appropriate metric units. The unit for energy will be in kilocalories and/or kilojoules. The conversion

    factor will have to be stated if only one unit is listed (e.g. one kcal is

    equivalent to 4.2 kJ).

    Average energy values and average quantities of nutrients will be

    stated to not more than four significant figures.

    5. Small Packaging

    A nutrition information panel display will not be required on a

    packaging that has a total surface area of less than 100 square

    centimetres, provided that the food label does not bear nutrient claimsor other nutrition information. However, it is necessary to include in

    the label a statement of the quantity of each nutrient in respect to any

    nutrition claim that is made. A statement of the energy yield of the

    food is also required in the case of a claim that the food is free of sugar

    or where there is a claim with respect to the energy value of the food.

    N U T R I T I O N I N F O R M A T I O N

    P A N E L

    NIP 3

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    10/104

    Analys

    is&

    Verification

    B.NUTRIENT ANALYSIS ANDNUTRIENT VERIFICATION CRITERIA

    1. Methods of Nutrient Analysis

    To ensure that the nutrient information declared is accurate and

    consistent, the following methods are recommended:

    Direct chemical analysisusing official methods of AOAC (Associationof Official Analytical Chemists) and/or alternative methods shown to

    be equivalent to AOAC official methods;

    OR

    Indirect analysisbased on calculations from the known or actual

    amounts of the ingredients used, using established nutrient database

    programs.

    2. Nutrient Verification Criteria

    The Health Promotion Board and the Agri-Food and Veterinary

    Authority of Singapore will follow up on cases of misrepresentation

    of the nutrition information on any food product.

    Reports obtained through the forms of analysis outlined in Section 1,

    as well as product recipes and the food product itself are to be submitted

    on request to the Nutrition Programme Management for verification.

    Each product report shall include the following information:

    i) Name of food productii) Analysis of declared nutrients

    iii) Method of analysis / type of nutrient database

    iv) Name and address of laboratory or company, which conducted

    the analysis and

    NIP 4A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    11/104

    Declared nutrition information must be based on the composition of

    the food product in the form in which they are packaged (e.g. solid

    or liquid).

    For foods with addedvitamins, minerals and protein, the nutrient

    content must be at least equal to that declared on the panel. However,

    fornaturally occurringnutrients, their content must be at least

    80% of the declared values on the panel. Other declared nutrients

    such as calories, fat, cholesterol, carbohydrate and sodium must notbe more than 20% in excess of the values indicated on the panel

    (refer to Figure 2).

    Figure 2

    Nutrient verification criteria

    Stated Added vitamins, Natural occurring Calories, fat,Nutrient minerals and nutrients cholesterol,

    Content protein carbohydrate and

    sodium

    Actual 100% of what is 80% of what is 120% of what is

    Nutrient stated in the panel stated in the panel stated in the panel

    Criteria

    NUTRIENT ANALYSIS ANDNUTRIENT VERIFICATION CRITERIA

    NIP 5 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Nutrient

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    12/104

    NutrientClaims

    N U T R I E N TC L A I M S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    13/104

    NC

    A. DEFINITIONS 11. NUTRIENT CLAIM 1

    2. QUANTITY BASIS FOR NUTRIENT CLAIMS 1

    3. REFERENCE FOODS 1

    4. MEAL-TYPE PRODUCTS 2

    5. FOODS THAT ARE NATURALLY LOW OR HIGH IN A NUTRIENT 2

    B. NUTRITION INFORMATION PANEL 3

    C. NUTRIENT CLAIMS VERIFICATION 4

    1. METHODS OF NUTRIENT ANALYSIS 42. SAMPLING 4

    3. NUTRIENT VERIFICATION CRITERIA 5

    3.1. Verification Criteria for Nutrients without a Labelled Claim 5

    3.2. Verification Criteria for Nutrients with a Labelled Claim 6

    3.2.1. Definitions 7

    3.2.2. Examples of using the criteria for nutrients

    with a labelled claim 9

    C O N T E N T S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    14/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    NC

    D. GUIDELINES FOR NUTRIENT CLAIMS 111. ENERGY 12

    2. PROTEIN 14

    3. CARBOHYDRATE 16

    4. SUGAR 17

    5. DIETARY FIBRE 19

    6. TOTAL FAT 20

    7. FATTY ACIDS 218. CHOLESTEROL 23

    9. SODIUM / SALT 25

    10. VITAMINS / MINERALS 27

    E. AIDS TO CALCULATION 30

    C O N T E N T S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    15/104

    Definitions

    D E F I N I T I O N SA.1. Nutrient Claim

    A nutrient claim suggests/implies that a food has a nutritive

    property. This property may be general or specific and it can be

    stated positively or negatively. This property may refer to:

    i) Energy

    ii) Salt, sodium or potassium

    iii) Amino acids, carbohydrates, cholesterol, fats, fatty acids, dietary

    fibre, protein, starch or sugars or

    iv) Any other nutrients.

    2. Quantity Basis for Nutrient Claims

    The quantity may be stated as per serving, per 100 g, per 100 ml

    or per 100 kcal.

    3. Reference Foods

    A reference food is defined as one of the following:

    i) The regular product which has been produced for a significant

    period by the manufacturer making the nutrient claim or

    ii) A weighted average of an industry norm for that particular type of

    food or

    iii) A food whose composition is determined by reference to published

    food composition tables.

    NC 1A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    16/104

    4. Meal-type Products

    A meal-type product is a food that:

    Makes a significant contribution to the diet by providing at least

    200 kilocalories per 100 g

    Contains ingredients from two or more of four principal food

    groups and

    Is represented, or is in a form commonly known as, a breakfast,

    lunch, dinner, meal, main dish, or pizza.

    The four principal food groups are:

    i) Bread, cereal, rice and pasta group

    ii) Fruit and vegetables group

    iii) Milk, yoghurt and cheese groupiv) Meat, poultry, fish, dry beans, eggs, soy protein and nuts group.

    5. Foods that are Naturally Low or High in a Nutrient

    Many foods are naturally low or high in particular nutrients. Fruit, for

    example, is high in fibre. When making claims, such foods should be

    labelled as a naturally high/low (nutrient) food.

    Claims of this type shall apply to a class of foods rather than to a

    particular food. The claim shall be made only to a class of foods and

    not a specific brand of food.

    D E F I N I T I O N S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )NC 2

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    17/104

    Nutrit

    ion

    Informatio

    nPanel

    B.N U T R I T I O N I N F O R M A T I O NP A N E L

    A nutrition information panel contains nutrient information, which helps

    consumers assess the nutritive value of a given food. A nutrition

    information panel must accompany any nutrient claim. Please refer to

    page NIP-1 for further information.

    NC 3A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    18/104

    Claims

    Ver

    ification

    N U T R I E N T C L A I M S

    V E R I F I C A T I O N

    C.1. Methods of Nutrient Analysis

    To ensure that the nutrient information declared is accurate and

    consistent, the following methods are recommended:

    Direct chemical analysisusing official methods of AOAC and/oralternative methods shown to be equivalent to AOAC official

    methods, or

    Indirect analysisbased on calculations from known or actual amounts

    of ingredients used, using established nutrient database programs

    are also acceptable.

    2. Sampling

    At least three sample units should be drawn from different batches at

    random. These can be analysed as a composite or separately. If the

    samples are analysed separately, the test results will be averaged to

    give a mean result. Sampling should be done on the final product at

    the point closest to the consumer. The size of a sample unit will vary,depending upon the nutrient analysed, the methodology used and

    the food itself. On average, a 200 g sample may be enough.

    The production lot should be representatively sampled and analysed

    by trained staff using recognised methods of measurement. The

    analyst may determine how best to collect and analyse products to

    ensure accuracy of the declared values. If the analysis is done outside

    Singapore, the sampling requirements should still meet to the above

    requirements.

    NC 4A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    19/104

    3. Nutrient Verification Criteria

    Reports obtained through the above stated methods of analysis, as

    well as product recipes and the food product itself are to besubmitted on request to the Nutrition Programme Management

    Department for checking. Each product report shall include the

    following information:

    i) Name of food product

    ii) Analysis of declared nutrientsiii) Method of analysis / type of nutrient database

    iv) Product recipe / percentage of ingredients, yield, cooking method,

    serving size and number of serving in the package

    v) Name and address of laboratory or company, which conducted

    the analysis and

    vi) Contact name and telephone number of person from the foodcompany and representative.

    The stated nutrition information must be based on the composition

    of the food product in the form in which they are packaged (e.g. solid

    or liquid).

    3.1. Verification Criteria for Nutrients without a Labelled Claim

    For energy, fat, cholesterol, carbohydrate and sodium, the actual

    content must not be 20% higher than what is stated on the panel.

    For other nutrients, the actual content must not be 20% lower than

    what is stated on the panel.

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    NC 5 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    20/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    3.2. Verification Criteria for Nutrients with a Labelled Claim

    If the labelled claim says that the nutrient content meets the minimum

    requirement, then the actual nutrient content must be at that level

    or higher, and not more than 20% difference from the stated nutrient

    content.

    If the label says that the nutrient content is not more than the

    maximum allowed, then the actual nutrient content must be at that

    level or lower, and not more than 20% difference from the stated

    nutrient content.

    Declared value Criteria for all nutrients

    Stipulated minimum, and 100% of guideline, and

    above analysed value 80% of analysed value

    Stipulated maximum, and 100% of guideline, and

    below analysed value 120% of analysed value

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    NC 6

    Type of What it says in the What the actual

    nutrient Information Panel content must be

    Energy, Fat, Contains amount X Actual content must not

    Carbohydrate, Sodium be 20% higher than X

    Other nutrients Contains amount Y Actual content must not

    be 20% lower than Y

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    21/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    3.2.1. Definitions

    For guidelines with a minimum requirement (e.g. A specific nutrientmust be present in amount x or higher):

    The stated nutrient content and the tested value must meet

    the minimum value.

    The stated nutrient content must not be less than 80% of the

    analysed value.

    For guidelines with a maximum value allowed (e.g. A specific

    nutrient must not be present in an amount higher than x):

    The stated nutrient content and the tested values must not

    exceed the maximum value.

    The stated nutrient content must not be more than 120% of

    the analysed value.

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    NC 7

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    22/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Figure 3 Examples of High Claims

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    Claim

    i) Low fat

    ii) Low fat

    Guideline

    /100 g

    3 g

    3 g

    Analysed

    value

    (Actual

    content)

    3 g

    3 g

    Declared

    value

    (What is

    stated on

    the

    packaging

    /100 g)

    3 g

    2.5 g

    Does the

    analysed

    value

    meet

    the

    guideline?

    Acceptable

    Is the

    declared

    value 80%

    of the

    analysed

    value?

    Criteria

    Figure 4 Examples of Low Claims

    NC 8

    Claim

    i) High in

    dietary

    fibre

    ii) High in

    dietary

    fibre

    iii) High in

    dietary

    fibre

    Guideline

    /100 g

    6 g

    6 g

    6 g

    Analysed

    value

    (Actual

    content)

    6 g

    6.4 g

    5.6 g

    Declared

    value

    (What is

    stated on

    the

    packaging

    /100 g)

    6 g

    8 g

    7 g

    Does the

    analysed

    value

    meet

    the

    guideline?

    Acceptable

    Is the

    declared

    value 80%

    of the

    analysed

    value?

    Criteria

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    23/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    3.2.2. Examples of using the criteria for nutrients with a

    labelled claim (Figures 3 and 4)i) For a product with the claim high in dietary fibre

    the guideline is 6 g per 100 g.

    the criteria is 100 % of guideline and 80% of analysed

    value.

    the declared and analysed values are 6 g per 100 g.

    this meets the criteria.

    ii) For a product with the claim high in dietary fibre

    the guideline is 6 g per 100 g.

    the criteria is 100% of guideline and 80% of analysed

    value.

    the declared value is 8 g per 100 g.

    the analysed value is 6.4 g per 100 g.

    this meets the criteria.

    iii) For a product with the claim high in dietary fibre

    the guideline is 6 g per 100 g.

    the criteria is 100% of guideline and 80% of analysed

    value.

    the declared value shown is 7 g per 100 g.

    the analysed value is 5.6 g per 100 g.

    this does not meet the criteria as analysed value is less

    than 6 g per 100 g.

    iv) For a product with the claim low fat

    the guideline is 3 g per 100 g.

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    NC 9

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    24/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    N U T R I E N T C L A I M S V E R I F I C A T I O N

    NC 10

    v) For a product with the claim low fat

    the guideline is

    3 g per 100 g. the criteria is 100% of guideline and 120% of analysed

    value.

    the declared value shown is 2.5 g per 100 g.

    the analysed value is 3 g per 100 g.

    this meets the criteria.

    vi) For a product with the claim low fat

    the guideline is 3 g per 100 g.

    the criteria is 100% of guideline and 120% of analysed

    value.

    the declared value shown is 2.8 g per 100 g.

    the analysed value is 3.36 g per 100 g.

    this does not meet the criteria as analysed value is more

    than 3 g per 100 g.

    4 Misrepresentation

    All labels should comply with the Food Regulations.

    5 Advertisements

    The Food Regulations prohibit the use of misleading statements in

    claims made by food manufacturers or marketers.

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    25/104

    Guidelines

    forClaims

    G U I D E L I N E S F O R

    N U T R I E N T C L A I M S

    D.The following tables recommend the guidelines for making nutrient claims

    for each of the following nutrients:

    Energy

    Protein Carbohydrate

    Sugar

    Dietary fibre

    Total fat

    Fatty acids

    Cholesterol Sodium / Salt and

    Vitamins / Minerals.

    High in Energy+ 300 kilocalorie per 100 g, or^

    High Energy+ 80 kilocalorie per 100 ml.^

    To refer to Note

    Nutrient ClaimsGuidelines

    Key

    NC 11A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    26/104

    1. Energy#

    NC 12

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    Nutrient Claim

    Energy Free

    Calorie Free

    Source of Energy

    High in Energy+

    High Energy+

    Low Energy

    Low Calorie

    Lite in Energy

    Light in Energy

    Light in Calorie

    Light Dinner

    Lite Dinner

    Light Meal

    Lite Meal

    Less Energy

    Less Calorie

    Lower in Calorie

    Reduced Energy

    Calorie-Reduced

    More / Increased /Fortified / Enriched

    / Added Energy

    Guideline

    - 1 kilocalorie per 100 g / 100 ml, or

    - 5 kilocalorie per serving

    - 100 kilocalorie per serving ^

    - 300 kilocalorie per 100 g, or ^- 80 kilocalorie per 100 ml ^

    - 8 kilocalorie per 100 ml for beverages (ready for

    consumption) and 20 kilocalorie per 100 ml for

    other liquid food, or

    - < 40 kilocalorie per serving, or

    - 40 kilocalorie per 100 g

    Meal Type Product

    - 120 kilocalorie per 100 g, or

    - 300 kilocalorie per serving

    - 25% less energy than the reference food*

    - 25% more energy than the reference food*

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    27/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Note:

    When using the per serving claim, the food would have to meet the

    requirements for per 100 g (solid) or per 100 ml (liquid).

    ^ The recommended quantity of food to be consumed per day must

    provide 300 kilocalories.

    +

    This claim can only be used with formulated supplementary sportsfood and meal replacement.

    * A statement must be included to compare the energy content of the

    subject food to the reference food.

    # If a food is naturally high or low in energy without any specialprocessing to increase or lower the energy / calorie content, the food

    is to be labelled with the word naturally (e.g. Cider vinegar, a naturally

    calorie-free food).

    Definitions:

    Formulated supplementary sports food - A food or mixture of foods

    formulated to help sports people achieve specific nutritional or

    performance goals, such as, regaining strength or improving stamina.

    Meal replacement- A product intended as a complete meal, containing

    all of the basic nutrients and calories, i.e. essential amino acids, vitamins,minerals, carbohydrate, fats, protein and dietary fibre, which are

    considered important for daily nutritional needs.

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 13

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    28/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    2. Protein

    Note:

    When using the per serving claim for solid food, the food would also

    have to meet the requirements for:

    per 100 kcal

    per day

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 14

    Nutrient Claim

    Source of Protein

    Contains Protein

    Good Source of Protein

    High in Protein

    Rich in Protein

    Excellent Source of

    Protein

    Low Protein

    Reduced Protein

    More / Increased /Fortified / Enriched /

    Added Protein

    Guideline

    - 10 g of protein per day and 3 g of

    protein per 100 kcal,

    - 5 g of protein per 100 g, or

    - 2.5 g of protein per 100 ml, or

    - 5 g of protein per serving

    - 10 g of protein per day and 5 g of

    protein per 100 kcal,

    - 10 g of protein per 100 g, or

    - 5 g of protein per 100 ml, or

    - 10 g of protein per serving

    - < 5% kilocalories from protein

    - 25% less protein than the reference food*

    -

    25% more protein than the referencefood*

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    29/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    When using the per serving claim for liquid food, the food would also

    have to meet the requirements for:

    per 100 kcal

    per day

    and per 100 ml (liquid)

    When using the per 100 g or per 100 ml claims, the food would alsohave to meet the requirements for:

    per 100 kcal

    and per day

    * A statement must be included to compare the protein content of the

    subject food to the reference food.

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 15

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    30/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    3. Carbohydrate

    Note:

    When using the per serving claim, the food would also have to meet

    the requirements for per 100 g (solid).

    * A statement must be included to compare the carbohydrate content

    of the subject food to the reference food.

    Definition:

    Carbohydrates- are polyhydroxy aldehydes, ketones, alcohols, acids, theirsimple derivatives and their polymers having linkages of the acetal type.

    They may include sugars such as monosaccharides (e.g. glucose),

    disaccharides (e.g. sucrose), sugar alcohols (e.g. isomalt, lactitol, maltitol,

    Nutrient Claim

    Source of Carbohydrate

    Contains Carbohydrate

    Low in Carbohydrate

    Low Carbohydrate

    Reduced Carbohydrate

    Carbohydrate-Reduced

    More / Increased /

    Fortified / Enriched /Added Carbohydrate

    Guideline

    - > 10 g carbohydrate per 100 g

    - 10 g carbohydrate per 100 g, or

    - 2 g carbohydrate per serving

    - 25% less carbohydrate than the reference

    food*

    - 25% more carbohydrate than the

    reference food*

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 16

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    31/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 17

    4. Sugar#

    Nutrient Claim

    No Added Sugar

    Without Added Sugar

    Unsweetened

    Sugar FreeFree of Sugar

    Low Sugar

    Low in SugarLite in Sugar

    Light in Sugar

    Less Sugar

    Lower Sugar

    Lower in Sugar than ...

    Reduced Sugar

    Guideline

    - no sugars or ingredients with added sugar,

    honey, malt and malt extract, with the

    exception of sugar alcohols, are added

    during processing

    - no sugars or ingredients with added sugar,

    honey, malt, malt extract, sweetening

    substances or sugars alcohols, are added

    during processing

    - 0.5 g sugars per 100 g or 100 ml+

    Meal Type Product

    - 0.5 g sugars per serving+

    - 5 g sugars per 100 g+, or

    -

    2.5 g sugars per 100 ml+

    , or- 2 g sugars per serving+

    - 25% less sugar than the reference food*

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    32/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Note:

    When using the per serving claim, the food would also have to meet

    the requirements for per 100 g (solid) or per 100 ml (liquid).

    + Sugar alcohols may be considered in these guidelines.

    * A statement must be included to compare the sugar(s) levels of the

    subject food to the reference food.

    # If a food is naturally low in sugar without any special processing to

    lower the sugar content, the food is to be labelled with the word

    naturally (e.g. Cider vinegar, a naturally sugar-free food).

    Definition:Sugars- Simple carbohydrates, that are molecules of either single sugar

    units (monosaccharides) or pairs of those sugar units (disaccharides)

    bonded together, including

    - hexose monosaccharides and disaccharides, e.g. dextrose, fructose,

    sucrose and lactose

    - starch hydrolysate

    - glucose syrups, maltodextrin and similar products

    - products derived at a sugar refinery

    - icing sugar, invert sugar, fruit sugar syrup.

    Sweetening substances - Non-nutritive or artificial sweeteners such as

    saccharin, aspartame, acesulfame-K and sucralose.

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 18

    ( )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    33/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 19

    5. Dietary Fibre

    Note:

    When using the per serving or per 100 kcal claim, the food would also

    have to meet the requirements for per 100 g (solid) or per 100 ml

    (liquid).

    * A statement must be included to compare the dietary fibre content of

    the subject food to the reference food.

    Definition:Dietary fibre- is the edible part of plant or their extracts, or analogous

    carbohydrates, that are not easily digested or absorbed in the human

    small intestine, but are partly or completely fermented in the large

    Nutrient Claim

    Source of Dietary Fibre

    Contains Dietary Fibre

    High in Dietary FibreHigh Source of Dietary Fibre

    Good Source of Dietary Fibre

    Fibre-Rich

    More / Increased / Fortified

    / Enriched / Added DietaryFibre

    Guideline

    - 1.5 g per 100 kcal, or

    - 3 g per 100 g, or

    - 3 g per 100 ml

    - 4 g per serving, or- 3 g per 100 kcal, or

    - 6 g per 100 g, or

    - 6 g per 100 ml

    - 25% more dietary fibre than the

    reference food*

    d b k b l l ( )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    34/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    6. Total Fat#

    Note:

    Claims stating or implying that a product is of a certain percent fat free

    (e.g. 20% fat free) are considered misleading.

    * A statement must be included to compare the total fat content of the

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 20

    Nutrient Claim

    Fat Free

    Contains No Fat

    Free of Fat

    Low Fat

    Low in Fat

    Light in Fat

    Lite in Fat

    Reduced Fat

    Lower Fat

    Reduced in Fat

    Lower in Fat

    Less Fat than...

    A certain % less

    Lean Meat

    Extra Lean Meat

    Guideline

    - 0.15 g fat per 100 g or 100 ml of food

    Meal Type Product

    - 0.5 g of fat per serving

    - 3 g fat per 100 g, or

    - 1.5 g fat per 100 ml

    - 25% less fat than the reference food*

    - < 10 g total fat, < 4 g saturated fat, and< 95 mg cholesterol per 100 g of food

    - < 5 g total fat, < 2 g saturated fat, and

    < 95 mg cholesterol per 100 g of food

    A H d b k N t i t i L b l l i ( S i ) NC 21

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    35/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 21

    7. Fatty Acids#

    Nutrient Claim

    Saturated Fat Free

    Free of Saturated Fat

    Low Saturated FatLow in Saturated Fat

    A certain % less

    Reduced in Saturated Fat

    Lower in Saturated Fat

    Reduced Saturated Fat

    Contains Polyunsaturated Fats

    Source of Polyunsaturates

    (or Polyunsaturated Fatty

    Acids or Polyunsaturates)

    Presence of Polyunsaturates

    High in Polyunsaturated Fats

    (or Polyunsaturated Fatty

    Acids or Polyunsaturates)

    Guideline

    - 0.5 g of saturated fatty acids per

    100 g, and 1% of the total fat is trans

    fatty acids

    - 1.5 g saturated fats per 100 g, and 10% of kilocalories from saturated fats, or

    - 0.75 g of saturated fats per 100 ml, and

    10% of kilocalories from saturated fats

    Trans fatty acids should be counted as

    saturated fatty acids for this claim

    - 25% less saturated fat than the

    reference food*

    Trans fatty acids should be counted as

    saturated fatty acids for this claim

    - > 40% total fat shall be polyunsaturated

    fatty acids, < 20% total fat shall be

    saturated fatty acids and > 25%

    kilocalories shall be derived from fat

    - > 40% total fat shall be polyunsaturated

    fatty acids, < 20% total fat shall be

    saturated fatty acids and > 50%

    kilocalories shall be derived from fat

    A H n d b k n N t r i t i n L b l l i n ( S i n p r )NC 22

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    36/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Note:

    Claims stating or implying that a product is of a certain percent saturated

    fat free (e.g. 20% saturated fat free) are considered misleading.

    * A statement must be included to compare the fatty acids content of

    the subject food to the reference food.

    # If a food is naturally high or low in fatty acids without any special

    processing to increase or lower the fatty acids content, then the foodis to be labelled with the word naturally (e.g. Broccoli, a naturally

    saturated fat-free food).

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 22

    Nutrient Claim

    Contains Monounsaturated Fats

    Source of Monounsaturates

    (or Monounsaturated Fatty Acids

    or Monounsaturates)

    Presence of Monounsaturates

    High in Monounsaturated Fats

    (or Monounsaturated Fatty Acids

    or Monounsaturates)

    Increased Monounsaturated Fats

    More Monounsaturated Fats

    Guideline

    - > 40% total fat shal l be

    monounsaturated fatty acids, < 20%

    total fat shall be saturated fatty acids

    and > 25% kilocalories shall be

    derived from fat

    - > 40% total fat shal l be

    monounsaturated fatty acids, < 20%

    total fat shall be saturated fatty acids

    and > 50% kilocalories shall be

    derived from fat

    - 25% more monounsaturated fatty

    acids compared with reference food*

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) NC 23

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    37/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 23

    8. Cholesterol#

    Nutrient Claim

    Cholesterol Free

    No Cholesterol

    Free of Cholesterol

    Low Cholesterol

    Light in Cholesterol

    Low in CholesterolLite in Cholesterol

    A certain % less

    Reduced in Cholesterol

    Lower in Cholesterol

    Reduced Cholesterol

    Guideline

    Food that are derived solely from plant source

    - 0 mg of cholesterol per 100 g food

    Other food products

    - < 5 mg of cholesterol per 100 g food, andmeets the conditions for a low saturated

    fatty acids food

    - 20 mg of cholesterol per 100 g, and

    1.5 g of saturated fats per 100 g food,

    and 10% of kilocalories from saturatedfats+, or

    - 10 mg of cholesterol per 100 ml and

    0.75 g of saturated fats per 100 ml, and

    10% of kilocalories from saturated fats+

    - 25% less cholesterol than the reference

    food*

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )NC 24

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    38/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Note:

    Claims stating or implying that a product is of a certain percent cholesterol-

    free (e.g. 20% cholesterol free) are considered misleading.

    + transfatty acids must be counted (or calculated) as saturated fatty

    acids for this claim.

    * A statement must be included to compare the cholesterol content ofthe subject food and the reference food.

    # If a food is naturally low in cholesterol without any special

    processing to lower the cholesterol content, then the food is to be

    labelled with the word naturally (e.g. Canola oil, a naturally

    cholesterol-free food).

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 24

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) NC 25

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    39/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    NC 25

    9. Sodium / Salt#

    Nutrient Claim

    No Added Salt

    No Salt Added

    Unsalted

    Salt Free

    Sodium Free

    Low in Salt

    Low Sodium

    Light in SaltLow Salt

    Light in Sodium

    Lite in Salt

    Low in Sodium

    Lite in Sodium

    Lightly Salted

    Very Low in Salt

    Very Low in Sodium

    A certain % less

    Reduced Salt

    Lower in Salt

    Lower in Sodium

    Guideline

    - No sodium chloride, sodium compounds,

    or any ingredient containing added sodium

    chloride or other sodium compounds,

    should be added to the food

    - 5 mg sodium per 100 g

    - 120 mg sodium per 100 g

    - 40 mg sodium per 100 g

    - 25% less sodium compared to reference

    food*

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )NC 26

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    40/104

    a d b o o o u t t o a b e g ( S g a p o e )

    Note:

    Claims stating or implying that a product is of a certain percent sodium/

    salt free (e.g. 20% sodium / salt free) are considered misleading.

    * A statement must be included to compare the sodium/salt content of

    the subject food to the reference food.

    #

    If a food is naturally low in sodium without any special processing tolower the sodium content, then the food is to be labelled with the

    word naturally (e.g. Lettuce, a naturally sodium-free food).

    Definition:

    Saltis sodium chloride.

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    C 6

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) NC 27

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    41/104

    g ( g p )

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    10. Vitamins / Minerals

    Presence / Contain

    10.1.No claims based on thepresenceof a vitamin or a mineral or implying

    thepresenceof a vitamin or a mineral in a food shall be made on

    the label unless the reference quantity for that food as laid down in

    the Food Regulations contains at least one-sixth of the daily allowanceas laid down in Figure 5 for the relevant vitamin or mineral.

    Source / Enriched / Fortified / Ennobled / Vitaminised / High / Rich

    / Added with

    10.2.No label shall claim that any article of food is enriched, fortified,ennobled, vitaminisedor in any way imply that the article is a

    source, high orrich in one or more vitamins or minerals unless the

    reference quantity for that food as laid down in the Food Regulations

    contains not less than 50% of the daily allowance as laid down in

    Figure 5 for the relevant vitamin and mineral.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )NC 28

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    42/104

    Figure 5

    Daily allowances of vitamins and minerals

    Substances

    Vitamin A, vitamin A alcohol

    and esters, carotenes

    Vitamin B1, aneurine,

    thiamine, thiaminehydrochloride, thiamine

    mononitrate

    Vitamin B2, riboflavin

    Vitamin B6, pyridoxine,

    pyridoxal, pyridoxamine

    Vitamin B12, cobalamin,

    cyanocobalamin

    Folic acid, folate

    Niacine, niacinamide,

    nicotine acid, nicotinamide

    Vitamin C, ascorbic acid

    Vitamin D, vitamin D2,

    vitamin D3

    Vitamin E, -tocopherol

    compounds

    To be Calculated as

    Micrograms of retinol

    activity

    Milligrams of thiamine

    Milligrams of

    riboflavin

    Milligrams of

    pyridoxamine

    Micrograms of

    cyanocobalamin

    Micrograms of folic

    acid

    Milligrams of niacin

    Milligrams of ascorbic

    acid

    Micrograms of

    cholecalciferol

    Milligrams of

    -tocopherol

    Daily Allowance

    750 mcg

    1 mg

    1.5 mg

    2.0 mg

    2.0 mcg

    200 mcg

    16 mg

    30 mg

    2.5 mcg

    10 mg

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) NC 29

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    43/104

    G U I D E L I N E S F O RN U T R I E N T C L A I M S

    10.3.Notwithstanding anything to the contrary, no label shall contain

    any statement claiming or implying that the article of food is a

    sourceof one or more vitamins or minerals if it contains less than

    50% of the recommended daily allowance as laid down in Figure 5

    unless the recommended daily intake of the food contains not less

    than 50% of the recommended daily allowance and unless the

    recommendation is declared on the label.

    10.4.When vitamin A or vitamin D or a mineral is added to a food, the

    addition must not increase the vitamin A content to more than 750

    mcg of retinol activity per reference quantity for that food as specified

    in the Food Regulations, nor increase the content of vitamin D to

    more than 10 mcg of cholecalciferol or of any mineral to more than

    three times the daily allowance (as specified in Figure 5 for thatmineral) per reference quantity for that food as specified in the

    Food Regulations.

    (The information provided in the vitamins/minerals section was adapted

    from the Sale of Food Act, Cap. 283, Regulation 11).

    Figure 6

    Vitamins / mineral claims

    Vitamins / Minerals Claims

    Contain/presence of a vitamin / mineral

    Source/Enriched/Fortified/Ennobled/

    Vitaminised/High/Rich/Added with of

    Criteria to Claim

    Reference quantity* should contain

    at least 1/6 of the daily allowance

    Reference quantity* should contain

    at least 50% of the daily allowance

    NC 30A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    44/104

    Calculation

    A i d s t o C a l c u l a t i o nE .International Units (IU)To convert IU to:

    RE (Retinol equivalents of vitamin A): from animal sources, divide by

    3.33; and from vegetables and fruit, divide by 10.

    mcg vitamin D: divide by 40 or multiply by 0.025.

    mg -tocopherol: divide by 1.5.

    Sodium

    1 g of salt (sodium chloride) contains 400 mg of sodium.

    Food Energy

    To convert food into kilocalories:

    Fat 1 g = 9 kilocalories

    Carbohydrate 1 g = 4 kilocalories

    Protein 1 g = 4 kilocalories

    NutrientFunction Claims

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    45/104

    N U T R I E N TC L A I M S

    F U N C T I O N

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    46/104

    NFC

    A. DEFINITIONS 1

    1. NUTRIENT FUNCTION CLAIM 1

    B. NUTRITION INFORMATION PANEL 2

    C. NUTRIENT FUNCTION

    CLAIMS VERIFICATION 31. NUTRIENT VERIFICATION CRITERIA 3

    2. MISREPRESENTATION 3

    3. ADVERTISEMENTS 3

    D. GUIDELINES FOR NUTRIENT

    FUNCTION CLAIMS 41. PROTEIN 5

    2. LACTOSE 53. VITAMINS AND MINERALS 5

    C O N T E N T S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    Definitio

    NFC 1A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    47/104

    ons

    D E F I N I T I O N SA.1. Nutrient Function Claim

    A representation that describes the physiological role of the nutrient

    in growth, development and normal functions of the body.

    Positive Nutrient Function Claim - A nutrient function claim that

    describes the physiological effect(s) caused by the high content of

    a particular nutrient in the food.E.g. Good source of dietary fibre aids the digestive system.

    Negative Nutrient Function Claim - A nutrient function claim that

    describes the physiological effect(s) caused by the low content of

    a particular nutrient in the food.

    E.g. Low lactose content eases digestion for people who are lactoseintolerant.

    NFC 2A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    48/104

    Nutritio

    n

    Information

    Panel

    N U T R I T I O N I N F O R M A T I O N

    P A N E L

    B.A nutrition information panel contains nutrient information, which helps

    consumers assess the nutritive value of a given food. A nutrition

    information panel must accompany any nutrient function claim. Please

    refer to page NIP-1 for further information.

    NFC 3A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    49/104

    Fun

    ction

    ClaimsV

    erification

    N U T R I E N T F U N C T I O N

    C L A I M S V E R I F I C A T I O N

    C.1. Nutrient Verification Criteria

    Reports obtained through the above stated methods of analysis,

    as well as product recipes should be submitted together with the food

    product itself, if requested by the Nutrition Programme Management.

    Each product report shall include the following information:

    i) Name of food product

    ii) Analysis of declared nutrients

    iii) Method of analysis / type of nutrient database

    iv) Product recipe / percentage of ingredients, yield, cooking method,

    serving size and number of serving in the package

    v) Name and address of laboratory or company, which conducted

    the analysis and

    vi) Contact name and telephone number of person from the food

    company and representative

    Declared nutrition information must be based on the composition of

    the food product in the form in which they are packaged (e.g. solid

    or liquid).

    * Please refer to pages NC-5 to NC-10 for other detailed criteria for verification.

    2. Misrepresentation

    All labels should comply with the Food Regulations.

    3. Advertisements

    The Food Regulations prohibit food manufacturers or marketers to

    NFC 4A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    50/104

    Guidelines

    forClaims

    G U I D E L I N E S F O R N U T R I E N T

    F U N C T I O N C L A I M S

    D.A nutrient function claim will be allowed if:

    i) The claim is about essential nutrients that have established

    recommended intakes and/or are of nutritional importance.

    ii) The claim enables the public to understand the information provided

    and its significance to their overall daily diet.

    iii) The particular nutrient mentioned in a positive claim is present* in an

    amount that is at least 1/6 of the daily allowance.

    iv) The particular nutrient mentioned in a negative claim should only be

    present in a low* amount, or less.

    v) The claim does not say or imply that the nutrient is a cure/treatment

    for disease or gives protection from disease.

    * Please refer to the section on Nutrient Claims for the exact content of nutrients.

    The following tables recommend the guidelines for making nutrient

    function claims for each of the following nutrients:

    Protein

    Lactose

    Vitamins and minerals

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    51/104

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) NFC 6

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    52/104

    Iron

    Iron is an important component of red blood cells which carries oxygen to

    all parts of the body to help the bodys production of energy.

    Iron is one of the essential minerals vital for life.

    Folate - for Pregnant Women

    Folate helps support fetus growth and overall development.

    Folate plays a role in the formation of red blood cells. Folate helps maintain the normal growth and development of the fetus.

    Folate, taken before and during early pregnancy, helps in the mental/

    normal and overall development of fetus.

    Folic acid is one of the essential nutrients for the normal/overall development

    of your fetus.

    G U I D E L I N E S F O R N U T R I E N T F U N C T I O N C L A I M S

    HealthierChoice Symbol

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    53/104

    H E A L T H I E RC H O I C E S Y M B O L

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    54/104

    HCS

    A. WHAT IS THE HEALTHIER

    CHOICE SYMBOL? 1

    B. PROCEDURES 21. Procedures for Application 2

    2. Flowchart of Approving Process and Renewal 3

    3. Procedures for Renewal of Licence Agreement 5

    4. Procedures following Expiry / Termination of

    Licence Agreement 6

    5. Failure to Comply with Licence Agreement and Misuse

    of the Healthier Choice Symbol 7

    6. Procedures for Approval of Artwork 8

    C. LICENCE AGREEMENT 10

    D. NUTRITIONAL GUIDELINES 23

    E. QUESTIONS AND ANSWERS 35

    C O N T E N T S

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    HCS 1

    WhatisHCS

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    55/104

    W H A T I S T H E H E A L T H I E R

    C H O I C E S Y M B O L ?

    A.The Healthier Choice Symbol (HCS) is a symbol that Singaporeans can

    relate to for healthier packaged foods. It is a part of the Nutrition Labelling

    Programme and is intended to provide point-of-sale information to help

    people make informed food choices.

    Dietary intake has been shown to be associated with the development

    of several chronic degenerative diseases, namely coronary heart disease,

    hypertension, stroke, diabetes mellitus and certain cancers. These are

    the current health concerns in Singapore and can be prevented by

    changing dietary practices.

    In line with the policy of the National Healthy Lifestyle Programme, the

    Ministry of Health (MOH) implemented the Nutrition Labelling

    Programme in 1998 to encourage the food industry to display the

    nutrition information panel and to educate consumers in reading food

    labels. The Health Promotion Board (HPB), a statutory board of the MOH,

    currently administers this Nutrition Labelling Programme.

    Food products may carry the HCS if they meet nutritional standards set

    by HPB. Evaluation will be based on the nutritional values; particularly

    fat, saturated fat, sodium and dietary fibre, as well as the contribution

    of that product towards a balanced diet.

    S?

    HCS 2A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    56/104

    Procedures

    P R O C E D U R E SB .1. Procedures for Application

    Eligible companies are required to submit the Application Form (Form

    hc-A) and Product Information Form(s) (Form hc-B) to HPB. One Product

    Information Form is required for each product. These forms are available

    in the Appendix portion of this Handbook and can be reproduced.

    The application forms must be submitted together with a report of thenutrient analysis. You will need to send your products for direct analysis

    at an accredited laboratory. The original copies of these forms and reports

    should be forwarded to:

    Level 4 Nutrition Department

    Health Promotion Board3 Second Hospital Avenue

    Singapore 168937

    (e-mail: [email protected])

    Lab

    Report(s)

    Product

    Information

    Form(s)

    Application

    Form+ + HPB

    HCS 3 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    57/104

    P R O C E D U R E S

    2. Flowchart of Approving Process and Renewal

    Each food group has a set of nutritional guidelines and each

    product will be evaluated according to these guidelines. If the

    nutritional guidelines are met, the company will then enter into

    a licence agreement with HPB.

    Approved products are randomly selected for analysis annually

    to ensure that they continue to meet the nutritional guidelines.

    Analysis will be carried out by independent laboratories using

    official methods of AOAC and / or alternative methods shown

    to be equivalent to that of AOAC. Analytical results are to be

    compared against the guidelines for acceptability and food

    companies will be notified of their results. Any food companies

    whose products fail to meet the nutritional guidelines will be

    investigated. Finally, the approved products, which no longer

    meet the nutritional guidelines, will be disqualified from theProgramme.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 4

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    58/104

    P R O C E D U R E S

    Delivery to HPB

    Processing of Application

    Confirmation of Eligibility

    Approval of Product Packaging Artwork

    Execution of Licence Agreement

    (Last two weeks of the month)

    Company Markets

    Application

    Form + +

    Product

    InformationForm(s)

    Lab

    Report(s)

    HPB

    Randomly

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 5

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    59/104

    P R O C E D U R E S

    3. Procedures for Renewal of Licence Agreement

    Renewal of the licence agreement is required annually. One month

    prior to end of the contract year, a renewal notice will be sent tothe food company.

    To renew the licence, the company only needs to submit the renewal

    form for their HCS products and sign the licence agreement for

    another year.

    If the company fails to renew their licence within two weeks after

    the expiry date, the licence agreement will be terminated.

    Late responses will be considered as new applications.

    Renewal Notice sent to food

    company one month before end of

    contract year

    Completed Renewal FormTermination of

    Licence Agreement

    Before stated date After stated date

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 6

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    60/104

    P R O C E D U R E S

    4. Procedures following Expiry / Termination of Licence

    Agreement

    Upon the expiry or termination of the licence agreement, foodcompanies will be given a period of one calendar month to remove

    the HCS from the products.

    If companies fail to remove the HCS from the products within one

    calendar month, the Board will take legal actions against them.

    Expiry / Termination

    of Licence Agreement

    Company to remove

    Healthier Choice Symbol

    from products

    Failure to do so will lead to

    legal actions being taken

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 7

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    61/104

    P R O C E D U R E S

    5. Failure to Comply with Licence Agreement and Misuse of

    the Healthier Choice Symbol

    Food companies are expected to adhere strictly to all rules andguidelines.

    If a company fails to comply, a letter of warning will be issued to

    inform the company to take the necessary action.

    If the recommended actions are not carried out within 7 days,

    the Board reserves the rights to terminate the licence agreement.

    Upon termination of the licence agreement, the company will no

    longer hold the right to use the HCS*.

    Failure to Comply

    Letter of Warning

    Termination of Licence

    * Refer to page HCS-5 on Procedures for Expiry / Termination of Licence Agreement

    If no action is taken

    within 7 days from

    the date of warning.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 8

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    62/104

    P R O C E D U R E S

    6. Procedures for Approval of Artwork

    All Artwork with

    Reference to the

    HCS

    1) All artworks using or with reference to the HCS must be submittedto the Health Promotion Board, prior to printing, distribution,

    publishing or broadcasting.

    2) The following materials are to be submitted for approval:

    TV Commercial : Storyboard including graphic illustration,

    supertitles and voice-over

    Radio : Scripts

    HPB

    Participating Company

    HPB

    Artwork Approval

    With

    Amendments

    Submission to

    Submission of Amended

    Final Artwork

    Without

    Amendments

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 9

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    63/104

    P R O C E D U R E S

    3) All advertisements and packaging labels are required to comply with

    the requirements of the Food Regulations. If in doubt, the

    participating companies should consult the Agri - Food andVeterinary Authority of Singapore.

    4) The artworks submitted to the Health Promotion Board will be

    reviewed in a timely fashion. Companies will be notified in writing

    whether the submitted materials are approved or whether further

    amendments are required.

    The Board will endeavour to give notice of any amendments in 14

    working days upon receipt of the submitted materials.

    5) All materials submitted are not returnable and are kept for the Boards

    records.

    6) A final approved, printed packaging (for distribution) must be

    submitted for the Boards records.

    HCS 10A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    64/104

    Licence

    Agreement

    L I C E N C E A G R E E M E N T C.Companies entering into the licence agreement with HPB will agree to:

    i) the non-exclusive use of the HCS by any one company for any one

    product

    ii) no sub-licensing

    iii) be responsible for monitoring the legal use of the Healthier Choice

    Symbol on licensed productsiv) display the nutrition information panel, in the format recommended

    by HPB

    v) seek HPBs approval with regard to the use of HCS in all advertising

    and promotional materials.

    The licence will be valid for the duration of one year (12 months) upon

    the execution of the licence agreement. At the end of the contract year,

    your companys products will be re-evaluated based on the latest criteria*.

    If these criteria are met, the licence may be renewed for another year.

    All food companies applying for the Healthier Choice Symbol are

    expected to adhere strictly to the rules and guidelines. If a company

    fails to comply, a letter of warning will be issued to inform the company

    to take the necessary action.

    * The nutritional guidelines may be amended to reflect the latest scientific updates.

    L I C E N C E A G R E E M E N T

    HCS 11 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    65/104

    Symbol Labelling and Presentation

    i) The Symbol must always appear with the phrase HPB at the base of

    the Symbol.

    ii) The Symbol must not be distorted, photographically or otherwise.

    iii) The size of the Symbol may vary but the black ring of the Symbol

    should not be smaller than 15 mm in diameter (refer to Colour

    Guide).

    iv) The Symbol must not touch the brand name on the product to

    suggest that the product is generic to HPB.

    v) The Symbol must not cover any essential information on the label.vi) The designated colours of the Symbol are

    - Pantone coatedRed 032

    (or colour equivalent to 100% magenta, 100% yellow)

    - 50% Pantone coatedRed 032

    (or colour equivalent to 50% magenta, 50% yellow)

    - Black.vii) The Symbol must always be reproduced in this format as illustrated

    in the Colour Guide and Bromide Section. No other combination

    of colours are to be used.

    viii) The following statement must always accompany the Symbol:

    Eat All Foods in Moderation

    ix) Under certain circumstances where printing onto the packaging isnot feasible, the company will be allowed to paste sticker labels

    onto the packaging.

    x) Companies are responsible for printing their own stickers for the

    HCS and the nutrition information panel.

    xi) The HCS is the copyright of HPB.

    L I C E N C E A G R E E M E N T

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 12

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    66/104

    L I C E N C E A G R E E M E N T

    Use of Non-designated Colours

    The use of non-designated colours is strictly prohibited for most

    packaging. However, in cases of budget constraint, some products mayuse a one-colour or two-colour HCS.

    In such cases, the company may print the Symbol in one colour on this

    particular product provided that the product fulfils the guidelines stated

    below. All artworks will be assessed individually on a case-by-case

    basis in addition to the guidelines below.

    The company may print the symbol in black(with the inside circle of

    the HCS in reversed white) on the product label if:

    i) The product packaging is printed in two colours or less (excluding

    white) of which one of the colour is black (100% K) and

    ii) The Pantone Red 032* is not one of the colour printed on existing

    packaging.

    * The Symbol can have these variations of the Pantone Red: Pantone colours

    206, 199, 192, 186, 485, Pantone Red 1788. Custom colours may beaccepted but the colour samples must be submitted for approval.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 13

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    67/104

    Colour Guide for the HCS

    L I C E N C E A G R E E M E N T

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 14

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    68/104

    Bromide for the HCS

    L I C E N C E A G R E E M E N T

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 15

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    69/104

    Guide to the Size of the Healthier Choice Symbol on Product

    Packaging

    The preferred location of the Healthier Choice Symbol is on the frontpanel of the product packaging.

    There should not be more than two Healthier Choice Symbols per

    product.

    The size of the Healthier Choice Symbol should not exceed 5% of

    the display surface area of the packaging.

    The text on the Nutrition Information Panel should be legible on the

    packaging.

    The display surface area of the packaging is defined as the area of

    the face of the product where the symbol is placed.

    Examples:

    L I C E N C E A G R E E M E N T

    Display Surface Area = H x W

    The size of the Healthier Choice Symbol

    is defined as :

    Healthier Choice Symbol Size = H x W

    HH H H

    W = 1/3 C

    W

    W

    W

    C

    H

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 16

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    70/104

    L I C E N C E A G R E E M E N T

    Steps to calculate the maximum size of the Healthier Choice

    Symbol which is right for your packaging:

    STEP 1

    Calculate the defined display surface area of the packaging.

    Display surface area = H cm x W cm

    = X cm2

    Example: Display surface area = H x W

    = 20 cm x 7 cm

    = 140 cm2

    STEP 2

    Determine the maximum size of the Healthier Choice Symbol.

    Maximum size of Healthier Choice Symbol = 5% ofX cm2

    = Y cm2

    Example: Maximum size of Healthier Choice Symbol = 5% of140 cm2

    = 7 cm2

    H = 20cm

    W = 7cm

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 17

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    71/104

    L I C E N C E A G R E E M E N T

    STEP 3

    Determine the maximum dimensions of the Healthier Choice Symbol.

    Width for Healthier Choice Symbol = (Y cm2 / 1.1)

    = Z1 cm

    Height of Healthier Choice Symbol = Z1 x 1.1

    = Z2 cm

    Example: Maximum Width (W) of the Symbol = (7/1.1)

    = 2.5 cm

    Maximum Height (H) of the Symbol = 2.5 x 1.1

    = 2.75 cm

    H

    W

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 18

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    72/104

    L I C E N C E A G R E E M E N T

    Advertising Codes

    This section illustrates the guidelines for all packaging, advertising and

    promotional materials of food products licensed to carry the HealthierChoice Symbol. These guidelines are set with the intention of:

    governing the appropriate use of the Healthier Choice Symbol.

    Designing, reviewing of product packaging, advertising and promotional

    materials involve perceptions and decisions, which are subjective. The

    guidelines stated in this article, however, are not intended to limit a

    creative approach. However, companies participating in the Healthier

    Choice Label Programme have to comply with certain guidelines.

    General Guidelines

    1) The guidelines stated here are applicable to all products licensed by

    the Health Promotion Board, that use and make reference to the

    Healthier Choice Label Programme.

    2) These guidelines are applicable to all product packaging, advertising,

    and promotional materials or efforts of any nature and through anymedia that play a role in influencing consumer perception.

    3) The Healthier Choice Symbol and the appropriate certification

    statement must at all times conform to the guidelines as stated in

    this section and any other recommendations made by the Health

    Promotion Board.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

    L I C E N C E A G R E E M E N T

    HCS 19

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    73/104

    L I C E N C E A G R E E M E N T

    Responsibility

    1) It is the responsibility of participating companies to ensure that

    their packaging labels and advertising materials do not goagainst the Food Regulations.

    2) While these guidelines are applicable to the company and its

    advertising and/or other related agencies, the primary responsibility

    for enforcing and conforming to these standards lies solely with the

    individual participating company.

    3) Any violation of these guidelines may result in termination of the

    participating companys licence to use the Healthier Choice Symbol.

    4) These guidelines are subject to change according to the Boards

    scientif ic positions, government regulations and other

    circumstances.

    All packaging, advertising and promotional material artworks must

    conform to the guidelines in effect at the time they are submitted

    for approval. Should there be any changes made to these guidelines,notification of changes and their effective dates will be sent out to

    all relevant participating companies.

    Specifications of the Healthier Choice Symbol

    1) The colour and artwork of the Healthier Choice Symbol on the

    promotional materials will have to conform to the colour guideand bromide provided in pages HCS-13 and HCS-14 of the HCS

    portion of the folder.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 20

    L I C E N C E A G R E E M E N T

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    74/104

    Claims and Promotional Messages

    1) All claims and information used in relation to the Healthier Choice

    Label Programme for the promotion and packaging of licensedproducts must be factual, accurate and must not be misleading.

    Evidence such as scientific reports or statistical reports will be

    required for support of statements or claims.

    2) All possible misconceptions by the consumer of products being

    good or bad, healthy or unhealthy should be avoided.

    The purpose of this Programme is to provide information to

    consumers in helping them make healthier choices towards a healthier

    lifestyle, and not to make any negative implications to products which

    do not meet the Boards Nutritional Guidelines.

    3) The following statements may be used together with the Healthier

    Choice Symbol in all advertising and promotions.

    [Product Name] meets the Nutritional Guidelines of the Healthier

    Choice Label Programme.or

    [Product Name] meets the Nutritional Guidelines to qualify for the

    Healthier Choice Symbol.

    or

    [Product Name] meets the Nutritional Guidelines of the Healthier

    Choice Label Programme administered by the Health Promotion

    L I C E N C E A G R E E M E N T

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 21

    L I C E N C E A G R E E M E N T

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    75/104

    L I C E N C E A G R E E M E N T

    4) The following are examples of statements that are not allowed on

    all promotional materials:

    i) First (or No. 1) in Singapore to carry the Healthier Choice

    Symbol, or related claims

    ii) [Product Name] is endorsed by the Heart Promotion Board, or

    related claims

    iii) The one and only product with the Healthier Choice Symbol

    Multiple Product Advertising and Promotions

    Products related by brands are often promoted collectively. The following

    guidelines are applicable to advertisements or promotions of:

    Participating (licensed) products with other Participating (licensed)

    products,

    and

    Participating (licensed) products with other Non-participating products.

    The joint advertising and promotion of the above two situations are

    both allowed.

    The acceptance of the participating products must not in any way,

    direct or implied, be extended to non-participating products shownin the advertisement.

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 22

    L I C E N C E A G R E E M E N T

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    76/104

    L I C E N C E A G R E E M E N T

    The acceptance of one product by the Board messages must not in

    any way imply, that it extends to other products, although they are

    not projected in the advertisement.

    Consumers must not be misled into believing that other products

    manufactured by the company, or within a brand, also meet with

    the Boards Nutritional Guidelines.

    Joint advertisement or promotion of participating products and non-

    participating products that are packed together must ensure that

    only licensed products carry the Healthier Choice Symbol . For

    example, free samples (non-participating products) which are

    wrapped with a participating product must not have the Healthier

    Choice Symbol on their wrapping.

    Illustrations

    The Healthier Choice Label Programme focuses on promoting a

    balanced diet and a healthy lifestyle, therefore all illustrations used on

    artworks for product packaging, advertisements and promotional

    materials will be considered in this context. Consumer perception ofthe overall context of materials and illustrations will be reviewed prior

    to approval.

    HCS 23A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    77/104

    N

    utritional

    G

    uidelines

    N U T R I T I O N A L G U I D E L I N E SD. Dairy Products

    Cereals

    Legumes

    Vegetables

    Fruit

    Seafood

    Meat & Poultry

    Eggs

    Fats & Oils

    Miscellaneous

    N U T R I T I O N A L G U I D E L I N E S

    HCS 24 A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    78/104

    Fat Sodium

    (g/100 g) (mg/100 g)

    Liquid milk 2 -

    Dried milk powder* 2 -

    (as reconstituted)

    Evaporated milk 4 -

    Condensed milk 4 -

    Cheese

    soft 8 600

    semi-hard 18 600

    hard 25 600

    Processed cheese 15 -

    Cheese spread 15 -

    Yogurt 2 -

    Ice-cream / frozen yogurt / frozen dessert/

    frozen confection / pudding 5 120

    * Excluding infant formula

    Less than or equal to

    Dairy Products

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 25

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    79/104

    N U T R I T I O N A L G U I D E L I N E S

    Fat Sodium Dietary fibre

    (g/100 g) (mg/100 g) (g/100 g)

    Grains, plain All acceptable

    Breads and rolls (unfilled), 5* 450 3

    breadcrumbs

    Breakfast cereal, cereal bars, 5* 400 3

    cereal and fruit bars (ready-to-eat)

    Flour, meal - No added 5

    sodium

    Flour, self-raising - 350 5

    Pasta

    dry 10 350 5

    wet, ready-to-eat 5 180 3

    Oriental noodles

    dry 10 350 -

    wet, ready-to-eat 5 180 -

    Biscuits and crackers 5* 350 3

    * Products with fat levels between 5% and 10% will be accepted if the saturated fat

    level is less than 20% of the total fatty acids

    ** No sugar coating or topping on all cereal products

    Cereals**

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 26

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    80/104

    N U T R I T I O N A L G U I D E L I N E S

    Fat Sodium Calcium

    (g/100 g) (mg/100 g) (mg/100 g)

    Legumes - dried All - -

    acceptable

    Legumes - canned - 300 -

    Nuts and seeds - raw or * 120 -

    ready to eat

    Nuts and seed butters (e.g.

    peanut butter / almond butter / - No added Na -

    hazelnut butter)

    Soy products

    Soy bean curds (hard) 5 120 120

    Soy bean curds (soft) 5 120 60

    Soy milk / beverage 2 No added Na 60

    * Products will be approved if the % saturated fat is 20% or less of the total fat AND

    with no sugar coating

    Product with fat level between 2% and 5% will be approved if the % saturated fat

    is 20% or less of the total fat

    Product with fat level between 5% and 10% will be approved if the % saturated fatis 20% or less of the total fat

    Sodium from all sources

    Legumes, Nuts and Seeds

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 27

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    81/104

    N U T R I T I O N A L G U I D E L I N E S

    Fat Sodium

    (g/100 g) (mg/100 g)

    Fresh All acceptable

    Frozen - 300

    Frozen - potato 5* 120

    Canned - 300

    Dried No added fat 120

    Vegetable juice - 120

    Vegetable and fruit juice - 120

    * Product with fat level between 5% and 10% will be approved if the % saturated fat

    is 20% or less of the total fat

    100% juice only. Not applicable to juice drinks or cordials. Products will be

    approved if they do not contain added sugar

    Less than or equal to

    Vegetables

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 28

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    82/104

    N U T R I T I O N A L G U I D E L I N E S

    Fresh All acceptable

    Frozen No added sugar

    No added fat

    Dried No added sugar

    No added fat

    No added sodium

    Canned Canned in light syrup or natural juice

    Fruit spreads No added sugar

    Fruit juice No added sugar

    Fruit and vegetable No added sugar

    juice Sodium: Not more than 120 mg/100 g

    Fruit bars No added sugar

    Fat: Not more than 5 g/100 g*No added sodium

    Dietary Fibre: at least 3 g/100 g

    * Product with fat level between 5% and 10% will be approved if the % saturated fat

    is 20% or less of the total fat

    Sodium from all sources

    Light syrup is defined as at least 25% reduction in sugar compared to normal

    counterparts

    Not applicable to juice drinks or cordials

    Fruit

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 29

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    83/104

    Fat Sodium

    (g/100 g) (mg/100 g)

    Fresh All acceptable

    Frozen (plain) No added fat No added sodium

    Canned (in brine or sauce) 5* 400

    Processed **

    made from fish & seafood 5* 450

    e.g. frozen fish fillet

    made from paste of fish 5* 600and seafood e.g.

    fish ball, crab stick,

    fish cake

    * Product with 5-10% fat will be approved if the saturated fat is 20% or less of the

    total fatty acids. Product with fat more than 10% will be assessed individually.** First ingredient must be seafood.

    Sodium from all sources

    Less than or equal to

    Seafood

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 30

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    84/104

    N U T R I T I O N A L G U I D E L I N E S

    Fat Sodium

    (g/100 g) (mg/100 g)

    Fresh and frozen* 10 120

    Canned and processed 10 450

    * Only poultry without skin will qualify

    Products with fat marginally above 10% will be approved if the saturated fat is 20%

    or less of the total fatty acids

    The first or second ingredient of processed meat must be meat or poultry

    Less than or equal to

    Meat and Poultry

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 31

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    85/104

    U R O G U E E S

    Fat Sodium Cholesterol

    (g/100 g) (mg/100 g) (mg/100 g)

    Egg products and egg substitutes 10* 250 120

    Fresh eggs 10 - 320

    * Product with fat level marginally above 10% will be approved if the saturated fat

    is 20% or less of the total fat

    Less than or equal to

    Eggs and Egg Products

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 32

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    86/104

    Margarine Saturated Fat: Not more than 20% of total fat

    Sodium: 400 mg / 100 g

    Edible oil Saturated Fat: Not more than 20% of total fat

    Salad dressings or Total fat: 5 g / 100 g

    Mayonnaise* Sodium: 800 mg

    * Products with a fat level of between 5% and 10% will also be approved if the

    saturated fatty acids are 20% or less of the total fatty acids

    Fats and Oils

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e ) HCS 33

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    87/104

    Fat Sodium Added

    (g/100 g) (mg/100 g) Sugar

    (g/100 g)

    Cereal or malted drink 2* 120* -

    (as reconstituted)

    Bottled water - 180 mg/L -

    Sauces soy sauce - 5000 -

    pasta sauce 5 300

    tomato/ chilli sauces - 850

    oyster/ vegetarian oyster - 3200

    sauces

    other sauces

    25% fat

    25% sodiumreduction reduction

    compared with compared with

    reference food reference food

    Recipe mixes - 25% sodium

    reduction

    compared with

    reference food

    Soup and broth 4 200 -

    (as reconstituted)

    Smoothies@ 2 - 5

    Jellies@@ (as reconstituted) - - 7

    Miscellaneous

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )HCS 34

    N U T R I T I O N A L G U I D E L I N E S

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    88/104

    * Values as per 100 ml

    Product with fat level marginally above the stated guideline will be approved if

    the saturated fat is 20% or less of the total fat.

    @ Smoothies should contain at least 15% of dairy products. If fruits are added, it

    should be 40% of the total product.

    Fruit smoothies should contain at least 90% of fruit products.

    @@ Product will be approved if dietary fibre is more than or equal to 3 g per 100 g.

    Should the jelly be sold in powder form, the preparation instructions on the

    packaging have to adhere according to the guidelines.

    Refer to pg NC-2 for the definition of meal-type products.

    Product with fat level between 8% and 10% will be approved if the saturated fat

    is 20% or less of the total fat.

    ** Products with fat marginally above 10% will be accepted if the saturated fat is

    20% or less of the total fatty acids.

    Less than or equal to

    HCS 35

    E

    A H a n d b o o k o n N u t r i t i o n L a b e l l i n g ( S i n g a p o r e )

  • 8/14/2019 Ion Trit Ing Nu Ell Lab

    89/104

    Questions&

    Answers

    Q U E S T I O N S & A N S W E R SE .A. Incentive to Participate

    1. What are the future plans for the Programme? Food companies

    need that assurance before they can decide on participating.

    The Healthier Choice Label Programme is an on-going programme

    that aimed at educating the public about healthy eating. A

    comprehensive public education programme is currently taking

    place via mass media and interpersonal interaction. Activities will

    span over a long period of time to maintain awareness of the

    consumers.

    Since new products are being developed every day and consumers

    need to know if these new products are healthier choices, it will

    not be a short-term programme.

    2. How intensive will public education programme be? We need

    to know if there will be sufficient publicity to benefit our

    companys sales?

    Brochures, posters and postcards, TV commercial, press

    ad