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NUTRI-GRADE REQUIREMENTS FOR KEY SOURCES OF SODIUM AND SATURATED FAT INTAKE TO TAKE EFFECT FROM MID-2027

6 April 2025

             The Ministry of Health (MOH) will extend Nutri-Grade labelling requirements and advertising prohibitions to key contributors of sodium and saturated fat intake from the middle of 2027. This follows MOH’s announcement in August 2024 that Nutri-Grade measures will be extended to tackle the high prevalence of hypertension and hyperlipidaemia.

2.             Based on past National Population Health Survey results, the prevalence of hypertension and high blood cholesterol among Singapore residents remains high, at 37.0% and 31.9% respectively in 2021 to 2022. Excessive intake of sodium and saturated fat are key risk factors for these chronic diseases. The National Nutrition Survey 2022 also showed that nine in 10 Singapore residents exceeded the recommended sodium limit of 2,000 mg a day and on average, consumed about twice the daily limit. Similarly, among Singapore residents, saturated fat accounted for 36% of total fat consumed, exceeding the recommendation of no more than 30%.

3.             The key sources of sodium intake among Singapore residents are salt, sauces, seasonings and instant noodles, and the key source of saturated fat intake is cooking oil. Hence, we are extending the Nutri-Grade measures to these key contributors of sodium and saturated fat intake in the retail setting to:

(a) Help consumers make more informed, healthier choices by identifying products that are higher in sodium and saturated fat;

(b) Spur industry reformulation of products; and

(c) Reduce the influence of advertising on consumer preferences.   

 

Key Features of the Extended Measures

4.             The Nutri-Grade labelling requirements and advertising prohibitions will apply to all 23 sub-categories of prepacked salt, sauces, seasonings, instant noodles, and cooking oil (SSSIO) sold in retail settings[1]. The key features of the extended measures are as follows:

a)    Prepacked salt, sauces, seasonings, instant noodles and cooking oil sold in retail settings must be graded “A”, “B”, “C” or “D” based on the levels of nutrients of concern within each product, from the lowest (Grade A) to highest (Grade D) amounts of nutrients of concern.

b)    Products will be graded based on primary and secondary nutrients of concern. While the primary nutrients of concern across the categories are sodium or saturated fat, products may also contain secondary nutrients that may impact health when taken in excess, such as sugar.

c)    Products will be graded based on a differentiated grading system, which defines specific thresholds for each product sub-category. This grading system encourages reformulation within each product sub-category, while preserving the diversity of SSSIO products. It also helps consumers easily identify healthier choices within each sub-category.

d)    For products graded “C” or “D”, the Nutri-Grade mark must be displayed on the front-of-pack of product packaging, and online listings of products. The labelling of products graded “A” or “B” will be optional. The Healthier Choice Symbol (HCS) criteria will be revised to align with the Nutri-Grade grading thresholds, such that all SSSIO products with HCS will be graded either “A” or “B”.

e)    The Nutri-Grade mark will be updated to call out the nutrient of concern that results in the product’s final grade, whether it is the primary or secondary nutrient (refer to Table 3 in Annex for examples). This will help consumers better understand the basis for the product’s grade, so that they can make more informed choices. The updated mark will also apply to beverages.

f)      Advertisements promoting the sale of SSSIO products graded “D” will be prohibited to reduce the influence of advertising of these products on consumer choices. This will apply to online and physical advertising, across traditional and social media channels.


Consultations and Support for the Industry

5.             In developing these measures, MOH and the Health Promotion Board (HPB) reached out to over 7,000 industry and expert stakeholders, as well as members of the public[2]. We have carefully considered the feedback to ensure that the measures will be practicable for the industry, while enabling consumers to make more informed choices and shift towards healthier options.

6.             The industry will have sufficient lead time to reformulate their products and adjust to these measures before they come into effect in mid-2027. The grading thresholds have also been set to allow the industry to progressively reformulate their products towards healthier grades. More details of the Nutri-Grade measures for SSSIO products sold in retail settings can be found on the HPB website from 6 April 2025.

7.             MOH and HPB will continue to support the industry to implement the measures, through:

a)    The Healthier Ingredient Development Scheme (HIDS), a grant to support eligible suppliers to develop, reformulate and commercialise healthier ingredients;

b)    Provision of guidance materials to help the industry understand the requirements to facilitate implementation, as was done for Nutri-Grade for beverages; and

c)    HPB’s multi-year public education campaigns to raise consumer awareness of the need to lower sodium intake, promotional activities to encourage demand for lower-sodium products, and efforts to educate consumers on the Nutri-Grade labels.

8.              MOH and HPB will consult the public and industry on the draft provisions in the regulations when ready. We thank industry partners for their support in creating an environment for Singapore residents to adopt healthier diets and will continue to work closely with them to implement the measures.


[1] Retail settings include supermarkets, grocery stores, e-commerce platforms, vending machines, and settings where the product is provided in the course of providing services (e.g. to patients in hospitals), under a contract (e.g. provided by hotels as part of accommodation), or as part of providing amenities at a place of work (e.g. at office pantries), etc. 

[2] Consultations with industry and expert stakeholders took place between October 2024 and November 2024, and consumer studies were conducted in June 2024.

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