Nutritional Profiling System, Its Product Categories And .

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The NestléNutritional Profiling System, ItsProduct Categories and Sets of Criteria

The Nestlé Nutritional Profiling SystemNestlé has developed a systembased on nutrition science andpublic health recommendationsto evaluate the nutritional valueof food and beverage products.The system was designed tosupport product development toconstantly optimise the nutritionalcomposition of products.Taste and nutritional valueNestlé’s worldwide strategy is tooffer products that have provensuperiority in consumer tastepreference and nutritional value.As the world’s leading nutrition,health and wellness company,Nestlé continually invests in theinnovation and renovation of itslarge portfolio of products bothto enhance and communicatetheir taste and nutritional value.In order to analyse the nutritionalvalue of its products, Nestléhas established a rigorousmethodology based on public healthrecommendations and consumerscience. This is called the NestléNutritional Profiling System and hasbeen progressively applied acrossNestlé’s worldwide product portfoliosince 2004.It is a dynamic approach as thecriteria are regularly reviewedby teams of nutrition expertsand product specialists toincorporate the latest developmentsin nutrition, health and wellness.2The Nestlé NutritionalProfiling SystemThe criteria used in the NestléNutritional Profiling System are eachexpressed as a percentage of dailyreference values per serving or as apercentage of energy (Table 1).These criteria are established usingthe available recommendationsfor dietary intakes, issued byauthorities such as the World HealthOrganisation, the dietary referenceintakes published by the US Instituteof Medicine or the EuropeanFood Safety Authority’s opinion.In countries where different legalvalues for labelling are enforced bylocal authorities, the criteria used forproduct assessment are determinedby those countries’ values.The Nestlé Nutritional ProfilingSystem works by profiling eachindividual food and beverageproduct against specific criteria. Thecriteria for each and every productare derived from four principles ofassessment:1. A consideration of the productcategory and its role in theoverall diet2. A consideration of specificnutritional factors pertinentto public health and essentialnutritional contributions3. A consideration of maximumand minimum noncompensatory, rigorousthresholds4. A consideration of serving asconsumed and reference valuesspecific to children and adultsKey pointsInnovation & renovationNestlé continually invests in theinnovation and renovation of alarge variety of products both toenhance and communicate theirtaste and nutritional value.Public healthrecommendationsThe Nestlé Nutritional ProfilingSystem is a rigorous method toanalyse the nutritional valueof products based on publichealth recommendations andconsumer science.Global & local valuesThe Nestlé Nutritional ProfilingSystem criteria are establishedusing recommendations issuedby authorities such as the WorldHealth Organisation, the USInstitute of Medicine or theEuropean Food Safety Authority. Insome countries, local legal valuesfor labelling are enforced.Four principles of assessmentThe Nestlé Nutritional ProfilingSystem criteria are derived fromfour principles of assessment:the product category, importantspecific nutritional factors,thresholds for each nutritionalfactor, and an individual servingas consumed by adults and/orchildren.The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria

Principle 1: A consideration of theproduct category and its role in theoverall dietThe Nestlé Nutritional ProfilingSystem establishes a specific set ofassessment criteria for each food andbeverage product category. Thesecriteria incorporate the roles differentcategories play in the overall diet of aspecific consumer.For example, since nutrition expertsrecognise that the role of yogurt inthe diet is different from the roleof soup, these two categories havedifferent sets of criteria against whichindividual products are assessed(Table 2).Furthermore, because the nutritionrequirements of children are differentto those of adults, a product thathas been developed for children willhave to meet a different set of dailyreference values to those which mustbe met by a product developed foradults.Principle 2: A consideration ofspecific nutritional factors pertinentto public health and essentialnutritional contributionsThe selection of specific nutritionalfactors to be assessed by the NestléNutritional Profiling System is drivenby the importance of those factors topublic health in general. It is alignedto recommendations issued bypublic health authorities such as theWorld Health Organisation.For each of its product categories,Nestlé has established criteriafor energy and five health-sensitivenutritional factors:1.2.3.4.5.6.In addition to energy and thesefive health-sensitive nutritionalfactors, Nestlé proactively focuses onessential nutritional contributions offoods and beverages.Accordingly, the Nestlé NutritionalProfiling System establishesadditional criteria for essentialnutritional contributions that specifictypes of food or beverage productsshould provide. As an example, thereare criteria for calcium richness indairy products and minimum dietaryfibre in cereal-based products.Criteria for these essential nutritionalcontributions are based on officialdietary guidelines that specify theminimum amounts of importantnutritional factors which peopleshould regularly consume.Principle 3: A consideration ofmaximum and minimum noncompensatory, rigorous thresholdsFor categories where certainnutritional factors may potentiallybe consumed in excessive quantities(such as total fat for ‘biscuits’), theNestlé Nutritional Profiling Systemestablishes upper thresholds or limits.For nutritional factors that tend to beinsufficient, minimum thresholds areestablished.Importantly, the Nestlé NutritionalProfiling System is extremelyrigorous: criteria are strict andparticular in that a good level of onenutritional factor cannot compensatefor a poor level of another nutritionalfactor.Key pointsRole in the overall dietThe consideration of the productcategory incorporates the rolesdifferent categories play in theoverall diets of adults and ofchildren.Specific nutritional factorsThe consideration of thespecific nutritional factors isbased on recommendationsissued by public healthauthorities such as the WorldHealth Organisation.Essential nutritional contributionsApart from the energy and healthsensitive nutritional factors, theNestlé Nutritional Profiling Systemestablishes criteria for essentialnutritional contributions of foodsand beverages based on officialdietary guidelines.Maximum or minimum thresholdsThe consideration of maximumor minimum thresholds is aprinciple relating to nutritionalfactors that may potentiallybe consumed in excessiveor insufficient quantitiesrespectively.RigourThe Nestlé Nutritional ProfilingSystem is extremely rigorous: agood level of one nutritional factorcannot compensate fora poor level of another.Energy (calories)SodiumAdded sugarsFructoseTrans fatty acidsSaturated fatty acidsThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria3

Principle 4: A consideration ofserving as consumed and referencevalues specific to children and adultsProducts are assessed per serving asthey would be consumed. This takesinto account the target consumer,the main product usage and how itwould typically be reconstituted (e.g.with milk or water).Importantly, products developedfor children are evaluated usingreference values defined to meetchildren’s nutritional needs.The Nestlé NutritionalFoundation Every food or beverage productwhich achieves the specific criteriaof the Nestlé Nutritional ProfilingSystem is said to attain the NestléNutritional Foundation statusand accordingly represents anappropriate choice when theconsumer (children and/or adults)chooses to have it in the context ofa balanced diet. A food or beverageproduct will only attain the NestléNutritional Foundation when all of itsnutritional factors meet the criteriafor its category (Table 4). A productwill not achieve the Nestlé NutritionalFoundation if the criterion for anyone nutritional factor is not met.If a product which does not achievethe Nestlé Nutritional Foundation isconsumed frequently, the consumer’sdiet may need to be rebalanced byother dietary choices. As an example:the frequent consumption of saltysnacks calls for moderation in the useof salt.The Nestlé Nutritional ProfilingSystem assessment principles applyto all Nestlé product categories apartfrom: Products developed under Nestlébrands by the Beverage PartnersWorldwide joint ventureFor the following product categoriesother specific approaches applybased on appropriate referencevalues: Key pointsServing as consumedThe consideration of the serving asconsumed takes into account thetarget adult and/or child consumer,product usage and how it wouldtypically be consumed.Appropriate choiceEvery food or beverage productwhich achieves the specificcriteria of the Nestlé NutritionalProfiling System attains the NestléNutritional Foundation and isan appropriate choice when theconsumer (children and/or adults)chooses to have it in the context ofa balanced diet. Highly regulated categories, suchas infant formulas Categories for target populationswith specific needs, such ashealthcare nutrition and babyfoods categoriesAn overview of the Nestlé Nutritional Profiling System – a rigorous and responsible approach to nutrient profiling 4 Authoritative: Based on recommendations from public health authorities and consumer science Consistent: A single framework applied to Nestlé food and beverage product categories Dynamic: Reviewed and updated regularly in line with latest developments in nutrition Extensive: Applied to the largest food and beverage category portfolio Realistic: Based on a suggested serving for the product Responsible: Addresses energy intake as a sensitive public health issue Rigorous: All criteria have to be met; meeting one criterion cannot compensate for the failure to meet another Sensible: Based on how the food or beverage would be consumed e.g. reconstituted with milk Targeted: Respective of target consumer with different daily reference values for adults and children Thorough: Aligned to Nestlé Policies on the levels of sodium, trans fatty acids and sugars in food and beverage products Universal: Applied to Nestlé food and beverage products irrespective of their country of manufacture and saleThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria

Table 1: Daily reference values for adults and children of main nutritional factorsNutritional factorDaily Reference Values forADULTSDaily Reference Values forCHILDREN (9-11 years)Daily Reference Values forCHILDREN (4-8 4gFat70g70g60gof which Saturated fatty acids20g20g19gof which Trans fatty acids 1% of energy 1% of energy 1% of energyAdded alcium1000mg1000mg700mgBased on recommendations for dietary intakes issued by authorities such as the World Health Organisation, the dietary reference intakes published by the US Institute of Medicineand the European Food Safety Authority.In some countries, local legal values for labelling may be enforced.Relevant for all Nestlé product categories.Table 2: Product roles in a balanced diet and current product categoriesThe Nestlé Nutritional ProfilingSystem defines 3 different productroles in a balanced diet for Nestlé foodor beverage products based on theircontribution to daily energy1L arger meal components(e.g. lasagne) – refers to products thatare consumed as a main part of a mealand, therefore, should have a largercontribution to daily energySmaller meal components/snacks(e.g. yogurt) – refers to products thatare consumed as a part of a meal or inbetween meals and, therefore, shouldhave a smaller contribution to dailyenergyAccessories(e.g. sauce) – refers to products that areconsumed as a complement of a dietand, therefore, should have the smallestcontribution to daily energyThe current product categories of TheNestlé Nutritional Profiling SystemLarger meal components Milk-based as core of meal Cereal-based foods Complete meals Center of plate Side dishes Pizza as center of plate Asian noodles as main dish Small meals Asian noodles as a small mealSmaller meal components/snacks Soups Cold cuts & spreads Savoury snacks Salty & savoury biscuits Cheeses Yogurts & fresh cheeses Dairy desserts Ice creams Water ices and sorbets Multi-ingredient beverages Culinary sauces Non dairy desserts Milk-based bevarages snacks Cereal-based snacks Confectionery bars(non chocolate-based) Chocolate Juice-based bevarages Cakes, cookies & dessertsAccessories Beverages Sugar confectionery Dairy accessories Dressings Mayonnaise Cold sauces Bouillons & Seasonings Culinary sauces as accessoryCurrent scientific evidence is insufficient to advocate an ideal meal pattern with regard to meal frequency and energy distribution. However, reports relating dietary habitsand nutritional health status in different populations across the world suggest that a typical eating pattern for a balanced diet would be (Table 3):1 3 main meal occasions (20-35% of daily energy per occasion) 1 -2 snacking occasions (5-10% of daily energy per occasion)In addition to the typical role individual food or beverage products play in the daily eating pattern, the Nestlé Nutritional Profiling System assessment criteria take into accountcategory-specific / technical (e.g. sugar is necessary to lower the freezing point of ice cream) and regulatory aspects (e.g. chocolate must contain a minimum amount of cocoabutter to be called chocolate).The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria5

Product roles: Larger meal componentsTable 3: Criteria of main Nestlé food and beverage categoriesProduct categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Milk-based as core of mealAll kinds of milk-based beveragescontaining a relevant amount of milk( 2% milk protein, equivalent to 60%milk)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 15% DV/servingSaturated fatty acids: 20% DV/serving or 15% of energy1Trans fatty acids: 2% of total fatAdded sugars: 25% DV/serving or 25% of energyFructose: 50% Added sugars criterionSodium: 10% DV/serving or 5% DV/100kcal2ANDPositioned as main part of a meal(such as breakfast)PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/serving or 30% of energy3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 10% DV/serving and 12% of energyCalcium: 105 mg/ 100 kcal and 20% DV/servingCereal-based foodsCereal-based powder/flakes primarilyconsumed as pap/porridge with theaddition of water or milkANDPositioned as main part of a meal(such as breakfast)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10-20% DV/servingSaturated fatty acids: 15% of energy1Trans fatty acids: 2% of total fatAdded sugars: 25% of energyFructose: 50% Added sugars criterionSodium: 5% DV/100kcal2PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 30% of energy3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 10% DV/serving and 12% of energyCalcium: 105 mg/100 kcal and 20% DV/servingFibre: 10% DV/serving or 8g/serving of Whole GrainComplete mealsAll dishes eaten as main part of a meal(e.g. chilled and frozen ready-to-eat mealsand recipe dishes, pizzas with a serving 185g)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 30% DV/servingSaturated fatty acids: 15% of energyTrans fatty acids: 2% of total fatAdded sugars: 15% of energyFructose: 50% Added sugars criterionSodium: 40% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 35% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energyCenter of plateAll kinds of centre of plates foods (e.g.fish/meat coated or with sauce)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 20% DV/servingSaturated fatty acids: 20% DV/serving or 20% of energyTrans fatty acids: 2% of total fatAdded sugars: 15% DV/serving or 15% of energyFructose: 50% Added sugars criterionSodium: 25% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/serving or 40% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 15% DV/serving or 20% of energySide dishesAll kind of vegetable/carbohydrate basedside dishes (e.g. potato mash, pasta)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 20% DV/servingSaturated fatty acids: 20% DV/serving or 20% of energyTrans fatty acids: 2% of total fatAdded sugars: 15% DV/serving or 15% of energyFructose: 50% Added sugars criterionSodium: 25% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/serving or 40% of energyThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria6

Product categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Pizza as center of plateAll pizza products that are composedof several different food groups such asgrain, dairy, protein and/or vegetablewith a serving size 185gPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 20% DV/servingSaturated fatty acids: 17.5% DV/serving or 17.5% of energyTrans fatty acids: 2% of total fatAdded sugars: 10% DV/serving or 10% of energyFructose: 50% Added sugars criterionSodium: 33% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/serving or 40% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 10% DV/serving or 12% of energyAsian noodles as main dishDehydrated soakable or cook-up Asiannoodles, wheat or rice-based, fried or airdried noodles consumed as main courseof a meal and that are positioned as suchPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 30% DV/servingSaturated fatty acids: 15% of energyTrans fatty acids: 2% of total fatAdded sugars: 25% of energyFructose: 50% Added sugars criterionSodium: 40% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 35% of energySmall mealsSmall Meals are positioned as multiingredient, nutrient dense snack ora small meal consumed in place of alarger meal. It should provide 20%total energy and at least one positivecontribution.PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 20% DV/servingSaturated fatty acids: 20% DV/serving or 20% of energyTrans fatty acids: 2% of total fatAdded sugars: 15% DV/serving or 15% of energyFructose: 50% Added sugars criterionSodium: 27.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/serving or 40% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 10% DV/serving or 5% DV/100 kcalAsian noodles as a smallmealAsian Noodles which are dehydratedor cook-up, wheat or rice-based, friedorair-dried, positioned and consumedas a small meal or snack, providing10-20% total energy.PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10 - 20% DV/servingSaturated fatty acids: 15% of energyTrans fatty acids: 2% of total fatAdded sugars: 5% of energyFructose: 50% Added sugars criterionSodium: 33% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 30% of energyThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria7

Product roles: Smaller meal components/snacksProduct categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)SoupsAll kinds of soups (e.g. clear, creamyor cup)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 7.5% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 33% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/servingCold cuts & spreadsAll kinds of cold cuts (e.g. ham, salamior mortadella)Spreadable products for sandwiches(e.g. dips, meat substitute spread,vegetable-based spreads)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingSavoury snacksAll kinds of savoury snacks (e.g. minipizza)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 5% DV/ServingFructose: 50% Added sugars criterionSodium: 12.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingSalty & savoury biscuitsAll kind of salty and savoury biscuits(e.g. crackers)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 12.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/servingCheesesNatural cheeses having undergonematuration; soft, semi-hard and hardcheeseProcessed, grated and powderedcheese; cheese-based preparationsPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/serving1Trans fatty acids: 2% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 15% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/serving3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energy8The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Yogurts & fresh cheesesAll kinds of yogurts (e.g. natural,flavoured, with pulp or fruit)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% DV/serving1Trans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingAll kinds of fresh cheese (e.g. nonmatured, plain or flavoured, withcompote, pulp or fruit)PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/serving3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energyCalcium: 105 mg/100kcalDairy dessertsAll kinds of dairy desserts (e.g. crèmedesserts; desserts with biscuits;jellified desserts with sauces, withtoppings; pudding-type desserts; flans;rice and milk products)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 5% of energyCalcium: 5% DV/100kcal4Ice creamsAll kinds of ice cream excludingsorbets and water icesPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/servingTrans fatty acids: 2% of total fat5Added sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/servingWater ices & sorbetsAll water ices and sorbets with no fatsource (except emulsifiers)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 0.5% of energyAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingMulti-ingredientbeveragesAll kinds of beverages consumed as asnack or small meal component whichprovide a positive contribution and atleast 2 of the following food groups/ingredients: 40g of fruit/vegetablesAND/OR 40g dairy AND/OR 8g ofwhole grain per serving.PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingCulinary saucesAll kinds of sauces with a serving size at orabove 100 mLPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 7.5% DV/servingSaturated fatty acids: 15% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 17.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 12.5% DV/servingThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria9

Product categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Non-dairy dessertsAll kinds of desserts that do not containsignificant amounts of dairy ingredientsIt includes ambient and chilled productssuch as jellies, fruit purees, profiterolesand clafoutis.PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% of energyTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 7.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/servingMilk-based beverages snacksAll kinds of milk-based beveragescontaining a relevant amount of milk( 2% milk protein, equivalent to 60%milk)ANDPositioned as small part of a meal orsnack (consumption in between meals)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/serving1Trans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/serving3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energyCalcium: 105 mg/100kcalCereal-based snacksAll kinds of cereal-based and maltbased beverages containing a relevantamount of cereals ( 25% cereal ondry basis)ANDPositioned as small part of a meal orsnack (consumption in between meals)Confectionery bars(non chocolate-based)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% DV/serving1Trans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/serving3Cereal-based porridges positioned assnacksNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYFibre6: 5% DV/serving or 5% DV/100 kcal4 or 8g/serving of Whole grainAll kinds of uncoated and partiallycoated confectionery cereal barsPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingChocolateAll chocolate-based products (e.g.chocolate bars, morsels, spreadablechocolate, sugar coated chocolate,tablets)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 65% of total fat or 20% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/serving10The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria

Product categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Juice-based beveragesAll kinds of juice-based beveragescontaining relevant amounts of vegetableand/or fruit juice ( 50% juice)PPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 1% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingCakes, cookies & dessertsAll kinds of baked goods (e.g. biscuits,cakes, muffins, panettone, pastries) andother ‘non dairy’ desserts (e.g. clafoutis)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 7.5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/servingThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria11

Product roles: AccessoriesProduct categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)BeveragesThis set of rating criteria is applicable toall beverages without relavant amountsof milk, cereal and juices (e.g. coffee ortea-based beverages).PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25%DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/servingSugar confectioneryAll kinds of sugar-based products (e.g.bubble gum, chewy jellies, hard sugar,toffees & caramel)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 2% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingDairy accessoriesThis set of rating criteria is applicable todairy acce

Profiling System attains the Nestlé Nutritional Foundation and is an appropriate choice when the consumer (children and/or adults) chooses to have it in the context of a balanced diet. Key points An overview of the Nestlé Nutritional Profiling System – a