Nutritional Profiling System, Its Product Categories And Sets . - Nestlé
The NestléNutritional Profiling System, ItsProduct Categories and Sets of Criteria
The Nestlé Nutritional Profiling SystemNestlé has developed asystem based on publichealth recommendations andconsumer science to evaluatethe nutritional value of foodand beverage products. Thesystem was designed tosupport product developmentin constantly optimising thenutritional composition ofproducts.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 publichealth recommendations andconsumer science. This iscalled the Nestlé NutritionalProfiling System and has beenprogressively applied acrossNestlé’s worldwide productportfolio since 2004.It is a dynamic approach as thecriteria are regularly reviewedby teams of nutrition expertsand product specialists toincorporate the latest thinkingand developments in nutrition,health and wellness.2The Nestlé NutritionalProfiling SystemIn general, the criteria used inthe Nestlé Nutritional ProfilingSystem are each expressed asa percentage of daily referencevalues per serving or percentageof energy (Table 1).These criteria are established usingthe available recommendationsfor dietary intakes, issued byauthorities such as the WorldHealth Organisation (2003) andthe dietary reference intakes,published by the US Institute ofMedicine (2006). In countrieswhere different legal valuesfor labelling might be enforcedby local authorities, the criteriaused for product assessment aredetermined by those countries’values.The Nestlé Nutritional ProfilingSystem works by profiling eachindividual food and beverageproduct against specific criteria.The criteria for each and everyproduct are derived from fourprinciples of assessment: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 ofanalysing 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 and the USInstitute of Medicine. In somecountries, local legal values forlabelling may be 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 specificset of assessment criteria foreach food and beverage productcategory. These criteria incorporatethe roles different categoriesplay in the overall diet of aspecific consumer.For example, since nutritionexperts recognise that the roleof yoghurt in the diet is differentfrom the role of soup, these twocategories have different sets ofcriteria against which individualproducts are assessed (Table 2).Furthermore, because the nutritionrequirements of children aredifferent to those of adults, aproduct that has been developedfor children will have to meet adifferent set of daily referencevalues to those which must be metby a product developed for adults.Principle 2: A considerationof specific nutritional factorspertinent to public health andessential nutritional contributionsThe selection of specific nutritionalfactors to be assessed by theNestlé Nutritional Profiling Systemis driven by the importance ofthose factors to public healthin general. It is aligned torecommendations issued bypublic health authorities such asthe World Health Organisation.For each of its product categories,Nestlé has established criteriafor energy and five health-sensitivenutritional factors:1.2.3.4.5.6.Energy (calories)SodiumAdded sugarsFructoseTrans fatty acidsSaturated fatty acids.In addition to energy and these fivehealth-sensitive nutritional factors,Nestlé proactively focuses onessential nutritional contributionsof foods and beverages.Accordingly, the Nestlé NutritionalProfiling System establishesadditional criteria for essentialnutritional contributions thatspecific types of food or beverageproducts should provide. Asan example, there are criteriafor calcium richness in dairyproducts and minimum dietaryfibre or whole grain in cerealbased products. Criteria for theseessential nutritional contributionsare based on official dietaryguidelines 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 excessivequantities (such as total fat for‘biscuits’), the Nestlé NutritionalProfiling System establishes upperthresholdsor limits.For nutritional factors that tendto be insufficient, minimumthresholds are established.Importantly, the Nestlé NutritionalProfiling System is extremelyrigorous: criteria are strict andparticular in that a good levelof one nutritional factor cannotcompensate for a poor levelof another nutritional factor.Each nutritional factor cannot gobeyond its respective threshold.Key pointsRole in the overall dietThe consideration of the productcategory incorporates the rolesdifferent categories play in theoverall diets of adults andof children.Specific nutritional factorsThe consideration of thespecific nutritional factors isbased on recommendationsissued by public healthauthorities such as the WorldHealth Organisation.Essential nutritionalcontributionsApart from the energy andhealth-sensitive nutritionalfactors, the Nestlé NutritionalProfiling establishes criteriafor essential nutritionalcontributions of foods andbeverages based on officialdietary guidelines.Maximum or minimumthresholdsThe 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:a good level of one nutritionalfactor cannot compensate fora poor level of another.The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria3
Principle 4: A considerationof serving as consumed andreference values specific tochildren and adultsProducts are assessed per servingas they would be consumed.This takes into account the targetconsumer, the main productusage and how it would typicallybe reconstituted (e.g. with semiskimmed 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 specificcriteria of the Nestlé NutritionalProfiling System is said to attainthe Nestlé Nutritional Foundationstatus and accordingly representsan appropriate choice when theconsumer, children and/or adults,chooses to have it in the contextof a balanced diet. A food orbeverage product will only attainthe Nestlé Nutritional Foundationwhen all of its nutritional factorsmeet the criteria for its category(Table 4). A product will not achievethe Nestlé Nutritional Foundation ifthe criterion for any one nutritionalfactor is not met.Key pointsIf a product which does notachieve the Nestlé NutritionalFoundation is consumedfrequently, the consumer’s dietmay need to be rebalanced byother dietary choices. As anexample: frequent consumption ofsalty snacks calls for moderation inthe use of salt.Serving as consumedThe consideration of the serving asconsumed takes into account thetarget adult and/or child consumer,product usage and how it wouldtypically be consumed.The Nestlé Nutritional ProfilingSystem assessment principlesapply to all Nestlé productcategories apart from:l roducts developed underPNestlé brands by the BeveragePartners Worldwide jointventureAppropriate choiceEvery food or beverage productwhich achieves the specificcriteria of the Nestlé NutritionalProfiling System attains theNestlé Nutritional Foundation and is an appropriate choicewhen the consumer, childrenand/or adults, chooses to have itin the context of a balanced diet.For the following product categoriesother specific approaches applybased on appropriate referencevalues:ll ighly regulated categories,Hsuch as infant formulas ategories for targetCpopulations with specific needs,such as healthcare nutrition,baby foods and performancenutrition categoriesAn overview of the Nestlé Nutritional Profiling System –a rigorous and responsible approach to nutrition profilingl Authoritativebased on recommendations from public health authorities and consumer sciencel Consistenta single framework applied to Nestlé food and beverage product categoriesl Dynamicreviewed and updated regularly in line with latest thinkingl Extensiveapplied to the largest food and beverage category portfoliol Realisticbased on suggested serving for the productl Responsibleaddresses energy intake as a sensitive public health issuel Rigorousall criteria have to be met; meeting one criterion cannot compensate for the failure to meet anotherl Sensiblebased on how the food or beverage would be consumed e.g. reconstituted with semi-skimmed milkl Targetedrespective of target consumer with different daily reference values for adults and childrenl Thoroughaligned to Nestlé Policies on the levels of sodium, trans fatty acids and sugars in food and beverageproductsl Universalapplied to Nestlé food and beverage products irrespective of their country of manufacture and sale4The 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 4gFat65g65g57gof whichSaturated fatty acids20g20g19gof whichTrans fatty acids 1% of energy 1% of energy 1% of energyAdded alcium800mg800mg700mgBased on recommendations for dietary intakes issued by authorities such as the World Health Organisation (2003) and the dietary reference intakes published by theUS Institute of Medicine (2006). 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 forNestlé food or beverage productsbased on their contribution to dailyenergy1 arger meal componentsL(e.g. lasagne) – refers to productsthat are consumed as a main part ofa meal and, therefore, should have alarger contribution to daily energySmaller meal components/snacks(e.g. yogurt) – refers to productsthat are consumed as a part of ameal or in between meals and,therefore, should have a smallercontribution to daily energy ccessories (e.g. sauce) – refers toAproducts that are consumed as acomplement of a diet and, therefore,should have the smallest contributionto daily energyThe current product categoriesof The Nestlé Nutritional ProfilingSystemLarger meal components Milk-based breakfast beverages Cereal-based foods Complete meals Side dishes & centre of plate foodsSmaller meal components/snacks Soups Cold cuts & spreads Breads & savoury doughs Savoury snacks Salty & savoury biscuits Cheeses Yogurts & fresh cheeses Dairy desserts Ice creams Water ices & sorbets Cakes, cookies & desserts Milk-based beverages Cereal-based snacks Confectionery bars(non chocolate-based) Chocolate Juice-based beveragesAccessories Other beverages Flavoured waters Sugar confectionery Sweetened condensed milk Dressings & culinary sauces Mayonnaise & cold sauces BouillonsCurrent 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 intoaccount category-specific / technical (e.g. sugar is necessary to lower the freezing point of ice cream) and regulatory aspects (e.g. chocolate must contain a minimumamount of coca butter to be called chocolate).The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria5
Product roles in example daily meal patternsTable 3: Product roles in a balanced eCoffee drinkScrambled eggNutty peach tortillaToast with butterOatmealChocolate flavoured milkFresh cheese with strawberriesGlass of milkMorning SnackLunchMelon slicePine breadCoffee mixTea-based beveragePickled papayaEnsalada agridulcede betabelPork liempo & pork ribs sinigangwith radish & mustasa leaveswith seasoningBrochetas de pescadowith riceSteamed riceBananaMango sorbetTea, coffee or waterAfternoon SnackSupperwith dressingJuice-based beverageMixed saladPizzaYogurtTea, coffee or waterwith chocolateTea, coffee or waterConfectionery barGlass of milkChocolate-based barTea, coffee or waterTea, coffee or waterTea, coffee or waterCarrot, cabbage & eggplantTomato soupTabouléFried tilapiaCazuelitas de lentejasPapillotes of chicken with vegetablesCereal soupCheesePoached peachesYogurt drinkMango & pineappleTea, coffee or waterTea, coffee or waterwith vanilla ice-creamTea, coffee or waterLarger meal componentsSmaller meal components/snacksAccessories6The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria
Product roles: larger meal componentsTable 4: Criteria of main Nestlé food and beverage categoriesProduct categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Milk-based breakfastbeveragesAll 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 energyTrans fatty acids: 3% of total fatAdded sugars: 25% DV/serving1 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: 20% DV/serving and 14% DV/100kcal4Cereal-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 energyTrans fatty acids: 3% of total fatAdded sugars: 25% of energyFructose: 50% Added sugars criterionSodium: 5% DV/100kcal2PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 30% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 10% DV/serving and 12% of energyCalcium: 20% DV/serving and 14% DV/100kcal4Fibre: 10% DV/servingComplete mealsAll dishes eaten as main part of a meal(e.g. pizzas, ready-to-eat meals, recipedishes)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 30% DV/servingSaturated fatty acids: 15% of energyTrans fatty acids: 3% of total fatAdded sugars: 25% of energyFructose: 50% Added sugars criterionSodium: 40% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 35% of energyNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energy14Side dishes & centre ofplate foodsAll kinds of centre of plates foods (e.g.fish/meat coated or with sauce)All kind of side dishes (e.g. potatomash)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 20% DV/servingSaturated fatty acids: 20% DV/serving or 20% of energyTrans fatty acids: 3% 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 CATEGORYProtein5: 15% DV/serving and 20% 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: 3% 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: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingBreads & savoury doughsAll kinds of bread dough with orwithout inclusions (e.g. nuts, olives,seeds), pizza or foccacciaAll kinds of pasta without fillingPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/serving6PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYFibre: 10% DV/servingSavoury snacksAll kinds of savoury snacks (e.g. minipizza or Asian noodle snacks)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 3% 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: 3% 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/servingTrans fatty acids: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 15% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingNUTRITIONAL 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/servingTrans fatty acids: 3% 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/servingNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energyCalcium: 14% DV/100kcal4Dairy 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: 3% 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 CATEGORYCalcium: 5% DV/100kcal7Ice creamsAll kinds of ice cream excludingsorbets and water icesPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/servingTrans fatty acids: 3% of total fat8Added 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: 1% of energyAdded sugars: 25% 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)and other ‘non dairy’ desserts (e.g.clafoutis)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 15% DV/servingTrans fatty acids: 3% 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 Criteria9
Product categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Milk-based beverages forconsumption as small partof a meal or in-betweenmealsAll kinds of milk-based beveragescontaining a relevant amount of milk( 2% milk protein, equivalent to 60%milk)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 20% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingandPositioned as small part of a meal orsnack (consumption in between meals)PRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/serving3NUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYProtein: 12% of energyCalcium9: 14% DV/100kcal4Linoleic Acid10 : 8% of total fatCereal-based snacks,cereal-based products forconsumption as small partof a meal or in-betweenmealsAll 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/servingTrans fatty acids: 3% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/servingCereal-based porridges positioned assnacksNUTRITIONAL CONTRIBUTIONS OF THE PRODUCT CATEGORYFibre11: 5% DV/serving or 5% DV/100kcal7All kinds of uncoated and partiallycoated confectionery cereal barsPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 3% 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 fatTrans fatty acids: 3% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 15% DV/servingJuice-based beveragesAll kinds of juice-based beveragescontaining relevant amounts ofvegetable and/or fruit juice ( 50%juice)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 10% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 1% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/serving10The Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria
Product roles: accessoriesProduct categoryDescriptionCriteria for nutritional factors (expressed per serving, assessed as consumed)Other beveragesAll beverages without relevantamounts of milk, juice, cereal or malt(e.g. coffee or tea-based beverages,flavoured juices)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 80g/L12Fructose: 50% Added sugars criterion13Sodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 7.5% DV/servingFlavoured watersAll flavoured watersPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 1% DV/servingTrans fatty acids: 1% of energyAdded sugars: 50g/LFructose: 25g/LSodium: 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: 3% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingSweetened condensed milkPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 10% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 25% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingDressings & culinary saucesSalad dressings, salad creamVegetable saucesOther sauces (e.g. béchamel, beurreblanc, curry sauce, hollandaise)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 10% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingMayonnaise & cold saucesMayonnaise & cold sauces (e.g.ketchup, mustard, soy sauce)PUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 5% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 10% DV/servingBouillonsPUBLIC HEALTH SENSITIVE NUTRITIONAL FACTORSTotal Energy: 5% DV/servingSaturated fatty acids: 5% DV/servingTrans fatty acids: 3% of total fatAdded sugars: 5% DV/servingFructose: 50% Added sugars criterionSodium: 33% DV/servingPRODUCT CATEGORY SPECIFIC NUTRITIONAL FACTORSTotal fat: 5% DV/servingThe Nestlé Nutritional Profiling System, Its Product Categories and Sets of Criteria11
Nestlé Food & Beverage Category1: 12.5g/serving or 25% of energy for chocolate/malt beverages targeted to children (4-8 y)2: 6% DV/100kcal for children (4-8 y)3: For age-specific milks:Specifically targeting children from 3 years up to 5 years: Total fat criterion is replaced by: 40% of energySpecifically targeting children from 5 years: Total fat criterion is replaced by: 30% of energy4: 16% DV/100kcal for children (4-8 y)5: Protein is a nutritional contribution for centre of plate foods only6: 20% DV/serving for bread/pizza doughs as needed for technological and safety reasons7: 6% DV/100kcal for children (4-8 y)8: For low fat Ice cream products (defined as containing 3g of total fat/serving), criteria for TFA is 1% of energy, to allow for the presence of emulsifiers9: Calcium is not a nutritional contribution when assessing soy milks10: Linoleic acid is a nutritional contribution for filled milks only11: Fibre is not a nutritional contribution when assessing malt-based beverages12: 80g/L or 25% DV/serving for coffee mixes and chilled dairy drinks13: 40g/L or 50% Added sugars criterion/serving for coffee mixes and chilled dairy drinks14: Ap
the Nestlé Nutritional Foundation status and accordingly represents an appropriate choice when the consumer, children and/or adults, chooses to have it in the context of a balanced diet. A food or beverage product will only attain the Nestlé Nutritional Foundation when all of its nutritional factors meet the criteria for its category (Table 4).
a framework for assessment: recognising achievement, profiling and reporting 1 Contents Supplementary Information 2 Key Messages 3 Recognising Achievement, Profiling and Reporting 4 Principles underpinning recognising achievement, profiling and reporting 5 Planning recognising achievement, profiling and reporting 5 Manageability 5 Getting it Right for Every Child (GIRFEC) 6
Automated data profiling based on machine learning (ML) also provides more comprehensive insights for better decision making. Results of customer age and product usage profiling can be aggregated and used for customer segmentation, customised service offering and digital marketing. Data profiling has long been considered as a critical
MiRNA-Microarray Procedure MicroRNA expression profiling was performed using the MicroRNA Profiling -Test Assay Kit for Sentrix Array Matrixes (Illumina, CA). This system is a modification of the high throughput gene expression profiling assay DASL (cDNA-mediated annealing, selection, extension, and ligation),32 which provides a novel highly .
Worker Profiling and Reemployment Services Evaluation of State Worker Profiling Models Final Report - March 2007 Coffey Communications, LLC Page 4 EXECUTIVE SUMMARY The Worker Profiling and Reemployment Services (WPRS) system, mandated by Public Law 103-152 of the Unemployment Compensation Amendments of 1993, is designed to identify and .
Combat Profiling works on people, places and events, vehicles, things, and in any culture or location. a. Combat Profiling is a combination of time-tested, current-trend profiling, and behavior-patterning analysis. This analysis can effectively be used to detect enemies hiding within a civilian population
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profiling Node.js applications. profiling performance. look for width in trace visualizations; height only shows stack trace which may not have any perf consequences "script" profiling a web server: start profile, run load tester, stop profile use node/v8 option --no-use-inliningto turn off function inlining; stack traces may make more sense (but no inlining!)
Adopted by the Council of The American Society of Mechanical Engineers, 1914; latest edition 2019. The American Society of Mechanical Engineers Two Park Avenue, New York, NY 10016-5990
