Download - Ion Trit Ing Nu Ell Lab
-
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