In the UK, a nutrient profiling model is used to define products high in fat, salt or sugar (HFSS), to determine what can or cannot be advertised to children on TV, internet, outdoor spaces and in print media. Government is proposing the model will also be used to underpin future advertising and promotional restrictions.
The current model is being updated to reflect revised guidelines on free sugars and fibre. The proposed changes went to consultation in 2018, and are due for publication later in 2020. We have concerns that the new proposal means most high fibre breakfast cereals, fruit yogurts and all 100% fruit juices and smoothies will be classified as HFSS. It also uses ‘free sugars’ which are difficult to calculate in some products, and cannot be analysed for.
Once the new model is published, there will be further consultation to determine how to best integrate it into UK advertising codes.
Technical guidance on current UK nutrient profiling model
Department of health guidelines to assist food manufacturers, retailers and advertisers to correctly calculate nutrient profiling scores for their products.
Answers the frequently asked questions about the application of the model to different types of products through a simple guide, Q&A section and worked examples.
Consultation: UK Nutrient Profiling Model 2018 review
Public Health England (PHE) was asked by the Department of Health and Social Care to review the UK Nutrient Profiling Model to bring it in line with current UK dietary recommendations. The review included developing a modified Nutrient Profiling Mode.
The consultation sought your views on the modifications made to the UK Nutrient Profiling Model, specifically its alignment with current UK dietary recommendations.
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FDF members are committed to ensuring people have access to a wide range of food and drinks that can support a balanced lifestyle. FDF Scotland is proud to deliver Reformulation for Health which is supporting smaller businesses to make their products healthier.
As an industry, it is important we understand the latest scientific recommendations as well as current dietary intakes.