Table 1.
Nutritional component | Eligibility criteria | Qualifying criteria |
---|---|---|
Saturated fat | ≤4 g per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons | ≤2 g per serving ≤4·5 g per serving and per 100 g for lean seafood and game meats‡ |
Trans fat | <0·5 g per serving; or ≥0·5 g per serving and product does not contain partially hydrogenated vegetable oil | |
Sodium | ≤480 mg per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons | ≤480 mg per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons |
Added sugars | Products not categorised as sugars, sweets and beverages† | Estimated added sugars=0; or total sugars content with specified conditions§ |
Includes: confectionery; dairy desserts; ice cream and edible ices; jams; beverages; sugars, honey and related products.
Lean seafood contains: <10 g total fat per 100 g and per serving; and ≤4·5 g saturated fat per 100 g and per serving.
Qualifying sugars criteria include the following: (i) product contains no estimated added sugars; or (ii) product contains ≤5 g total sugars per serving except for canned products containing tomatoes and/or other vegetables, and yoghurt products; or (iii) canned products that contain ≤10 g total sugars per serving and tomatoes and/or other vegetables containing naturally occurring sugars; or (iv) yoghurt products that contain ≤20 g total sugars per serving.