Nutrition Enhancement Programme benchmarks, January 2008
These are the benchmarks as applied in the Unilever Nutrition Enhancement Programme.
Methodology and benchmarks were initially published in the peer-reviewed journal European Journal of Clinical Nutrition [2007;61:461-471] with benchmarks for edible ice revised in January 2008 to align with the latest scientific insights and recommendations related to snacks (i.e. a cap on energy).
Nutrition Enhancement Programme Benchmarks § | |
Trans Fat (excluding CLA) - Trans fat content [% of energy] - Insignificant level [g/100g] Best score counts | ≤ 2 ≤ 0.2 |
Saturated Fat - Saturated fat content[% of energy] - Fat quality [% of total fat] - Insignificant level [g/100g] Best score counts Product category-specific: - Cheese and cheese analogues [g/100g] - Edible ice [% of energy] | ≤ 13* ≤ 33 ≤ 2 ≤ 15 ≤ 20 |
Sodium - Sodium content [mg/kcal] - Insignificant level [mg/100g] Best score counts Product category-specific: - Spreads (as underlayer) [mg/100g] - Soups [mg/100g] - Meal sauces [mg/100g] - Dressings and table sauces [mg/100g] - Meal replacement (weight management) products [mg/kcal] - Cheese and cheese analogues [mg/100g] | ≤ 1.6 ≤ 100 ≤ 720 ≤ 360 ≤ 540 ≤ 1080 ≤ 2.4 ≤ 900 |
Sugars - Total sugars[% of energy] - Added sugars [g/100g] Best score counts Product category-specific: - Edible ice, added sugars [g/100g] | ≤25 ≤7 ≤20 |
Energy Product category-specific: - Edible ice [kcal/portion] | ≤110 |
§ NEP benchmarks are based on international and national dietary recommendations. Benchmarks for all nutrients need to be met in order for a food or beverage to be classified as 'meeting NEP benchmarks'.
* In the Americas, the upper SAFA benchmark is set at 10 en%. Also, a cholesterol benchmark is set (60 mg/portion).
