A HANDBOOK ON

NUTRITION LABELLING
(SINGAPORE)
(Revised August 2022)

3 S e c o n d H o s p i t a l A v e n u e , S i n g a p o r e 1 6 8 9 3 7 w w w . hPpabg .e g|o0 v . s g
Table of Contents
Introduction ............................................................................................................................................ 2

Contacts .................................................................................................................................................. 3

NUTRITION INFORMATION PANEL................................................................................................ 4

A. NUTRITION INFORMATION PANEL ................................................................................................ 5

NUTRIENT CLAIMS .......................................................................................................................... 14

A. DEFINITIONS ................................................................................................................................ 15
B. NUTRITION INFORMATION PANEL .............................................................................................. 16
C. NUTRIENT CLAIMS VERIFICATION ............................................................................................... 17
D. GUIDELINES FOR NUTRIENT CLAIMS ........................................................................................... 23
E. AIDS TO CALCULATION ................................................................................................................. 40
HEALTH CLAIMS ............................................................................................................................... 41

HEALTHIER CHOICE SYMBOL ...................................................................................................... 43

A. APPLICATION PROCEDURES......................................................................................................... 45
B. LICENCE AGREEMENT ................................................................................................................... 50
C. ADVERTISING MATERIALS ............................................................................................................ 52
D. SYMBOL LABELLING ..................................................................................................................... 54
E. GUIDELINES ON SYMBOL USAGE ................................................................................................. 55
F. LABELLING REQUIREMENTS FOR HCS ENDORSED PRODUCTS .................................................... 58

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Introduction
Nutrition labelling provides point-of-sale information to help consumers make informed food choices. This
handbook provides nutrition labelling information to assist manufacturers, distributors, retailers and other users
in the labelling of food products.

In view of the growing interest in nutrition labelling, the Ministry of Health initiated the Nutrition Labelling
Programme in 1998. The Programme is implemented in three phases:

• Phase I : Development of nutrition information panel;

• Phase II : Development of the ‘Healthier Choice’ Symbol; Provision for nutrient claims;

• Phase III : Provision for health claims.

Observations from developed countries show that consumers welcome nutrition labelling as an important
source of point-of-sale information to help them moderate or increase their intake of certain nutrients or food.

The provision of nutrition labelling serves as a useful marketing strategy for food companies to improve their
market share in the food industry.

This handbook details:

• the format or way in which nutrition information can be presented;

• the definition of nutrient claims;

• the guidelines for nutrient claims;

• the use of Healthier Choice Symbol.

Guidelines in this handbook do not apply to infant formula or any other food products for persons one year of
age and below.

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Contacts
Questions concerning the nutrition labelling of food products may be directed to:

Level 4, Healthy Food and Dining Division

Health Promotion Board
3 Second Hospital Avenue
Singapore 168937

Email: HPB_HCSadmin@hpb.gov.sg

NB: Queries related to food labelling, other than nutrition labelling, should refer to the Food Regulations.

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NUTRITION
INFORMATION
PANEL

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A. NUTRITION INFORMATION PANEL
A recommended nutrition information panel (NIP) should include the following basic information (with
exception for fresh produce):

i) The core list of nutrients namely energy, protein, total fat, saturated fat, cholesterol, carbohydrate, total
sugar, dietary fibre and sodium.

ii) The energy and nutrient values can be stated in per 100 g / 100 ml and per serving of the food.

iii) The nutrition information panel can include the number of servings per package and the serving size.

iv) For powdered beverages and liquid concentrates, an additional column of per 100ml (as reconstituted) can
be included.

A typical nutrition information panel is shown in Figure 1a and a nutrition information panel with additional
column of per 100ml (as reconstituted) is shown in Figure 1b.

Figure 1a
A typical nutrition information panel

NUTRITION INFORMATION > Panel Heading

Servings per package: (insert number of servings)
Serving size: x g (or ml) (insert household measurement) > Serving Size

Per serving Per 100 g (100 ml)

Energy x kcal (x kJ) x kcal (x kJ)
Protein xg xg
Total Fat xg xg
> Nutrient Listing
- Saturated Fat xg xg
Cholesterol x mg x mg
Carbohydrate xg xg
- Total Sugar xg xg
Dietary Fibre xg xg
Sodium x mg x mg

The panel may be placed on any site on the food package that can be easily seen by the consumer. It is
recommended that it be placed with the ingredients list and the name and address of the manufacturer, packer,
importer or distributor.

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A. NUTRITION INFORMATION PANEL
1. General Format

• The text of the nutrition information panel shall be in English.

• The text shall be clear, legible and permanent.

• If a nutrition claim is made, the name and quantity of any other nutrient in the food that is relevant to the
claim should be declared in the nutrition information panel in addition to the ‘core list’ of nutrients.

• Values for Energy, Cholesterol and Sodium are to be rounded off to the nearest whole number. Remaining
nutrient values are to be rounded off to the nearest one decimal place.

2. Panel Heading

‘NUTRITION INFORMATION’, ‘NUTRITION FACTS’, as well as words of similar meanings may be used as the
panel heading.

3. Serving Size

Number of servings per package and serving size shall be declared, with the serving size stated both in metric
and common household measurements (e.g. pieces, cups, teaspoons).

4. Nutrient Listing

The ‘core list’ of nutrients includes (except for fresh produce):

i) Energy
ii) Protein
iii) Total fat
iv) Saturated fat
v) Cholesterol
vi) Carbohydrate (excluding dietary fibre)
vii) Total Sugar
viii) Dietary fibre
ix) Sodium

The following additional nutrients can be added in the following order:

i) Starch may be declared as a subgroup of carbohydrate.
ii) Polyunsaturated fat and monounsaturated fat may be inserted after saturated fat.
iii) Omega fatty acids may be inserted after polyunsaturated fat.

Other nutrients can be added after the core list.

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A. NUTRITION INFORMATION PANEL
Selective Nutrient Listing for Fresh Produce:

• For fresh fish and meat/poultry, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total fat
iv) Saturated fat
v) Cholesterol
vi) Carbohydrate (excluding dietary fibre)
vii) Sodium

• For Fresh vegetables, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Carbohydrates
v) Dietary Fibre

• For Frozen/Chilled* vegetables, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Carbohydrates
v) Dietary Fibre
vi) Sodium

• For Fresh fruits, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Carbohydrates
v) Total Sugar
vi) Dietary Fibre

• For Frozen/Chilled* fruits, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Carbohydrates
v) Total Sugar
vi) Dietary Fibre
vii) Sodium

All nutrients shall be declared in the appropriate metric units. The unit for energy will be in kilocalories and/or
kilojoules. The conversion factor will have to be stated if only one unit is listed (e.g. one kcal is equivalent to
4.2 kJ as shown in the example below).

* exclude fresh vegetables and fresh fruits

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Selective Nutrient Listing for HCS Sweetened Drinks:

• For Carbonated Drinks**, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Saturated Fat
v) Carbohydrates
vi) Total Sugar
vii) Sodium

• For Isotonic Drinks**, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Saturated Fat
v) Carbohydrates
vi) Total Sugar
vii) Sodium

• For Non-Carbonated Drinks/Asian Drinks**, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Saturated Fat
v) Carbohydrates
vi) Total Sugar
vii) Sodium

• For Juice drinks (at least 10% fruit juice)**, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Saturated Fat
v) Carbohydrates
vi) Total Sugar
vii) Sodium

• For Water (Still or Carbonated)**, the NIP will minimally have to display the following nutrients:
i) Energy
ii) Protein
iii) Total Fat
iv) Saturated Fat
v) Carbohydrates
vi) Total Sugar
vii) Sodium

** only applicable for Sweetened Drinks with 0% in Cholesterol and Dietary Fibre
Cholesterol and Dietary Fibre to be declared in statement ‘Not a significant source of Cholesterol and Dietary
Fibre’ at the bottom of the NIP
If Total Fat is 0%, you may also declare Saturated Fat in the same statement.

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A. NUTRITION INFORMATION PANEL
Figure 1b: Example of a nutrition information panel with additional column of per 100ml (as reconstituted)

NUTRITION INFORMATION

Servings per package: 10

Serving Size: 30 g (1 sachet)

Per serving Per 100 g Per 100 ml**

Energy 198 kcal* 660 kcal* 96 kcal*
Protein 1.5 g 5.0 g 0.7 g
Total Fat 10.9 g 36.3 g 1.9 g
- Saturated Fat 4.0 g 13.3 g 1.9 g
- Monounsaturated fat 2.9 g 9.6 g 1.4 g
- Omega 9 0.3g 0.5g 0.5g
- Polyunsaturated fat 4.0 g 13.3 g 1.9 g
- Omega 3 0.5 g 1.7 g 0.2 g
- Omega 6 0.7 g 2.3 g 0.3 g
- Trans Fat 0.1 g 0.3 g 0.0 g
Cholesterol 0 mg 0 mg 0 mg
Carbohydrate 23.5 g 78.3 g 11.3 g
-Total Sugar 18.0 g 60.0 g 8.7 g
- Added Sugar 2.0 g 6.7 g 1.0 g
- Lactose 0.8g 2.0g 2.0g
Dietary Fibre 1.5 g 5.0 g 0.7 g
Sodium 270 mg 900 mg 130 mg
Other nutrients claimed (e.g. Calcium, Vitamin A, Vitamin C)
*1kcal = 4.2kJ
** As reconstituted according to label directions

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A. NUTRITION INFORMATION PANEL
5. Small Packaging

A nutrition information panel display will not be needed on a packaging that has a total surface area of less
than 100 square centimetres. However, it is necessary to include in the label a statement of the quantity of
each nutrient in respect to any nutrition claim that is made. A statement of the energy yield of the food is also
required in the case of a claim that the food is free of sugar or where there is a claim with respect to the
energy value of the food.

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B. NUTRIENT ANALYSIS AND
NUTRIENT VERIFICATION CRITERIA
1. Methods of Nutrient Analysis

To ensure that the nutrient information declared is accurate and consistent, the following method is
recommended:

Direct chemical analysis using official methods of AOAC (Association of Official Analytical Chemists) and/or
alternative methods shown to be equivalent to AOAC official methods;

A list of Singapore Accreditation Council-Singapore Laboratory Accreditation Scheme (SAC-SINGLAS) accredited

laboratories can be found at the following link:

http://www.sac-accreditation.gov.sg

For overseas Accredited labs, please refer to SAC Mutual Recognition Arrangement (MRA)

Glycemic Index (GI) testing should be performed using an in-vivo GI testing according to the SAC-SINGLAS
Technical Notes FFT01-General criteria for testing of Health Related Properties of Food supported ISO
26642:2010(E) at an accredited laboratory.

For reference, the Glycemic Index (GI) classification is Low: ≤ 55 ; Medium : 56 – 69 ; High :≥ 70

2. Nutrient Verification Criteria

The Health Promotion Board and the Singapore Food Agency of Singapore will follow up on cases of
misrepresentation of the nutrition information on any food product.

For the purpose of application for the Healthier Choice Symbol, reports obtained through the forms of analysis
outlined in Section 1, as well as product recipes, ingredient listing, and a sample of the food product are to be
submitted on request to Healthy Food and Dining Division for verification. Each product report shall include
the following information:

i) Name of food product (ensure it corresponds with product name on product packaging)
ii) Analysis of declared nutrients
iii) Method of analysis
iv) Name and address of laboratory or company, which conducted the analysis and
v) Contact name and telephone number of the person from the food company and
representative.

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B. NUTRIENT ANALYSIS AND
NUTRIENT VERIFICATION CRITERIA
Declared nutrition information must be based on the composition of the food product in the form in which they
are packaged (e.g. solid or liquid).

• For added vitamins, minerals and protein, the nutrient content must be at least equal to that declared on
the panel.

• For naturally occurring nutrients, their content must be at least 80% of the declared values on the panel.

• Other declared nutrients such as calories, fat, cholesterol, carbohydrate, sodium, saturated fat and trans-
fat** must not be more than 20% in excess of the values indicated on the panel (refer to Figure 2).

The process flow for making a nutrient verification claim can be found in Figure 3.

Figure 2
Nutrient verification criteria

Stated Naturally occurring Added vitamins, Energy, fat, cholesterol,

Nutrient nutrients minerals and protein* carbohydrate, sodium,
Content saturated fat and trans fat

Actual ≥ 80% of what is ≥ 100% of what is ≤ 120% of what is stated

Nutrient stated in the panel stated in the panel in the panel
Criteria

* Includes other added nutrients e.g., amino acids, nucleotides, etc

** Trans fat is no longer a core nutrient for the Nutrition Information Panel

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Figure 3
Overview and flowchart for nutrient verification criteria

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NUTRIENT
CLAIMS

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A. DEFINITIONS
1. Nutrient Claim

A nutrient claim suggests/implies that a food has a nutritive property. This property may be general or specific
and it can be stated positively or negatively. This property may refer to:

i) Energy
ii) Salt, sodium or potassium
iii) Amino acids, carbohydrates, cholesterol, fats, fatty acids, dietary fibre, protein, starch or sugars or
iv) Any other nutrients.

2. Quantity Basis for Nutrient Claims

The quantity may be stated as ‘per serving’, ‘per 100 g’, ‘per 100 ml’ or ‘per 100 kcal’.

3. Reference Foods

A ‘reference food’ is defined as one of the following:

i) The regular product which has been produced for a significant period by the manufacturer making the
nutrient claim or

ii) A weighted average of an industry norm for that particular type of food or

iii) A food whose composition is determined by reference to published food composition tables.

4. ‘Meal-type’ Products

A ‘meal-type’ product is a food that is represented or promoted as a quick and easy alternative to a prepared
meal or light meal. Typically, it is already partially cooked to the point where it needs only to be heated before
serving or ready for consumption. It is commonly known as, a breakfast, lunch, dinner, meal, main dish, quick-
bite, ready-to-go meals or pizza/pasta.

5. Foods that are Naturally Low or High in a Nutrient

Many foods are naturally low or high in particular nutrients. Meat/Fish, for example, is high in protein. When
making claims, such foods should be labelled as ‘a naturally high/low (nutrient) food’.

Claims of this type shall apply to a class of foods rather than to a particular food. The claim shall be made only
to a class of foods and not a specific brand of food.

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B. NUTRITION INFORMATION PANEL
A nutrition information panel contains nutrient information, which helps consumers assess the nutritive value
of a given food. A nutrition information panel must accompany any nutrient claim. Please refer to the section
on nutrition information panel for further information.

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C. NUTRIENT CLAIMS VERIFICATION
1. Methods of Nutrient Analysis

To ensure that the nutrient information declared is accurate and consistent, the following methods are
recommended:

Direct chemical analysis using official methods of AOAC and/or alternative methods shown to be equivalent to
AOAC official methods, or

Glycemic Index (GI) testing should be performed using an in-vivo GI testing according to the SAC-SINGLAS
Technical Notes FFT01-General criteria for testing of Health Related Properties of Food supported ISO
26642:2010(E) at an accredited laboratory.

For reference, the Glycemic Index (GI) classification is Low : ≤ 55 ; Medium : 56 – 69 ; High :≥ 70

2. Sampling

At least three sample units should be drawn from different batches at random. These can be analysed as a
composite or separately. If the samples are analysed separately, the test results will be averaged to give a mean
result. Sampling should be done on the final product at the point closest to the consumer. The size of a sample
unit will vary, depending upon the nutrient analysed, the methodology used and the food itself. On average, a
200 g sample may be enough.

The production lot should be representatively sampled and analysed by trained staff using recognised methods
of measurement. The analyst may determine how best to collect and analyse products to ensure accuracy of the
declared values. If the analysis is done outside Singapore, the sampling requirements should still meet the above
requirements.

3. Nutrient Verification Criteria

For the purpose of application for the Healthier Choice Symbol, reports obtained through the forms of analysis
outlined in Section 1, as well as product recipes, ingredient listing, and a sample of the food product are to be
submitted on request to Healthy Food and Dining Division – Healthier Choice Symbol Programme for checking.
Each product report shall include the following information:

i) Name of food product (ensure it corresponds with product name on product packaging)
ii) Analysis of declared nutrients
iii) Method of analysis
iv) Product recipe (ingredient listing in descending order)
v) Name and address of laboratory or company, which conducted the analysis and
vi) Contact name and telephone number of persons from the food company and representative.

The stated nutrition information must be based on the composition of the food product in the form in which
they are packaged (e.g. solid or liquid).

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C. NUTRIENT CLAIMS VERIFICATION
3.1. Verification Criteria for Nutrients without a Labelled Claim

For energy, fat, cholesterol, carbohydrate, sodium, saturated fat and trans-fat, the actual content must not be
20% higher than what is stated on the panel.

For other nutrients, the following applies:

• For naturally occurring nutrients, actual content must not be 20% lower than what is stated on the
panel
• For added nutrients, actual content must be at least equivalent to what is stated on the panel

What it says in the What the actual

Type of nutrient
Information Panel content must be

Energy, fat, Contains amount X Actual content must

cholesterol, not be 20% higher than
carbohydrate, X
sodium, saturated
fat and trans fat

Contains amount Y Actual content must

All other nutrients
not be 20% lower than
(Naturally
Y
occurring)

Contains amount Z Actual content must be at

All other nutrients least equivalent to Z
(Added)

3.2. Verification Criteria for Nutrients with a Labelled Claim

If the labelled claim says that the nutrient content meets the minimum (i.e. ‘High in’ or ‘Source of’ claims)
requirement, the following must be adhered to:

• Actual nutrient content must be at that level (100% of declared) or higher

• Guidelines under 3.1 (Verification criteria for Nutrients without a Labelled Claim) applies

If the label says that the nutrient content is not more than the maximum (i.e. ‘Low in’ claims) allowed, the
following must be adhered to:

• Actual nutrient content must be at that level (100% of declared) or lower;

• Guidelines under 3.1 (Verification criteria for Nutrients without a Labelled Claim) applies

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C. NUTRIENT CLAIMS VERIFICATION
Declared value X (what is stated on Criteria for all nutrients
the packaging)

For labelled claims stating that X must reflect at least the • X ≥ 100% of stated
nutrient content meets the stipulated minimum guidelines; and
Minimum requirement
For naturally occurring nutrients,
‘High in’ claims E.g. high in
dietary fibre • Analysed value must be
80% ≤ X

For added nutrients,

• Analysed value must be

100% ≤ X

For labelled claims stating that X must reflect the stipulated • X ≤ 100% of stated
nutrient content meets the maximum or less guidelines; and
Maximum requirement
For naturally occurring nutrients,
‘Low in’ claims E.g. low fat
• Analysed value must be
80% ≤ X ≤ 120%

If added nutrients,

• Analysed value must be

100% ≤ X ≤ 120%

3.2.1. Definitions

For guidelines with a minimum requirement (e.g. A specific nutrient must be present in amount x or higher):

• The stated nutrient content and the tested values must meet the minimum value e.g. for a ‘high in
dietary fibre’ claim, stated and tested nutrient content must be at least 6g/100g
• For naturally occurring nutrients, the analysed value must not be less than 80% of the stated nutrient
content.
• For added nutrients, the analysed value must not be less than 100% of the stated nutrient content

For guidelines with a maximum value allowed (e.g. A specific nutrient must not be present in an amount higher
than x):

• The stated nutrient content and the tested values must not exceed the maximum value e.g. for a
‘low fat’ claim, stated and tested nutrient content must not be more than 3g/100g
• For naturally occurring nutrients, the analysed value must not be less than 80% and not more than
120% of the stated nutrient content.
• For added nutrients, the analysed value must not be less than 100% and not more than 120% of the
tested value of the stated nutrient content.

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C. NUTRIENT CLAIMS VERIFICATION
Figure 3 Examples of ‘High’ Claims

Claim Guideline Declared value Analysed Criteria Acceptable

/100 g (What is stated value Does the Is the declared
on the (Actual analysed value ≥ 80% of
packaging content) value meet the analysed
/100 g) the guideline? value?

i) High in
dietary ≥6g 6g 6g ✓ ✓ ✓
fibre

ii) High in
dietary ≥6g 8g 6.4 g ✓ ✓ ✓
fibre

iii) High in
dietary ≥6g 7g 5.6 g ✗ ✓ ✗
fibre

Figure 4 Examples of ‘Low’ Claims

Claim Guideline Declared value Analysed Criteria Acceptable

/100 g (What is stated on value Does the Is the declared
the packaging (Actual analysed value value ≥ 80% of the
/100 g) content) meet analysed value?
the guideline?

i) Low fat ≤3g 3g 3g ✓ ✓ ✓

ii) Low fat ≤3g 2.5 g 3g ✓ ✓ ✓

iii) Low fat ≤3g 2.8 g 3.36 g ✗ ✓ ✗

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C. NUTRIENT CLAIMS VERIFICATION
3.2.2. Examples of using the criteria for nutrients with a labelled claim (Figures 3 and 4)

i) For a product with the claim ‘high in dietary fibre’

• The guideline is ≥ 6 g per 100 g.

• The criteria is that firstly, declared and analysed value must be ≥100 % of guideline
• If a naturally occurring nutrient, analysed value must be ≥80% of declared value
• If an added nutrient, analysed value must be ≥100% of declared value

➢ The declared and analysed values are 6 g per 100 g.

➢ This meets the criteria.

ii) For a product with the claim ‘high in dietary fibre’

• The guideline is ≥ 6 g per 100 g.

• The criteria is that firstly, declared and analysed value must be ≥100 % of guideline
• If a naturally occurring nutrient, analysed value must be ≥80% of declared value
• If an added nutrient, analysed value must be ≥100% of declared value

➢ The declared value is 8 g per 100 g.

➢ The analysed value is 6.4 g per 100 g.
➢ This meets the criteria.

iii) For a product with the claim ‘high in dietary fibre’

• The guideline is ≥ 6 g per 100 g.

• The criteria is that firstly, declared and analysed value must be ≥100 % of guideline
• If a naturally occurring nutrient, analysed value must be ≥80% of declared value
• If an added nutrient, analysed value must be ≥100% of declared value

➢ The declared value shown is 7 g per 100 g.

➢ The analysed value is 5.6 g per 100 g.
➢ This does not meet the criteria as analysed value is less than 6 g per 100 g.

iv) For a product with the claim ‘low fat’

• The guideline is ≤ 3 g per 100 g

• The criteria is that firstly, declared and analysed value must be ≤100 % of guideline
• If a naturally occurring nutrient, analysed value must be between 80% and 120% of declared
value
• If an added nutrient, analysed value must be between 100% and 120% of declared value

➢ The declared and analysed values are 3g per 100 g.

➢ This meets the criteria

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C. NUTRIENT CLAIMS VERIFICATION
v) For a product with the claim ‘low fat’

• The guideline is ≤ 3 g per 100 g

• The criteria is that firstly, declared and analysed value must be ≤100 % of guideline
• If a naturally occurring nutrient, analysed value must be between 80% and 120% of declared
value
• If an added nutrient, analysed value must be between 100% and 120% of declared value

➢ The declared value shown is 2.5g per 100g

➢ The analysed value is 3g per 100 g
➢ This meets the criteria

vi) For a product with the claim ‘low fat’

• The guideline is ≤ 3 g per 100 g

• The criteria is that firstly, declared and analysed value must be ≤100 % of guideline
• If a naturally occurring nutrient, analysed value must be between 80% and 120% of declared
value
• If an added nutrient, analysed value must be between 100% and 120% of declared value

➢ The declared value shown is 2.8g per 100g

➢ The analysed value is 3.36g per 100 g
➢ This does not meet the criteria as analysed value is more than 3g per 100g.

4 Misrepresentation

The Food Regulations prohibit the use of information that are false, misleading, deceptive or is likely to create
an erroneous impression of the food, on both the food label and advertisements.

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D. GUIDELINES FOR NUTRIENT CLAIMS
The following tables recommend the guidelines for making nutrient claims for each of the following nutrients:

• Energy

• Protein

• Carbohydrate

• Sugar

• Dietary fibre

• Total fat

• Fatty acids

• Cholesterol

• Sodium / Salt and

• Vitamins / Minerals

• Low Glycemic Index

• Wholegrains

Key

To refer to ‘Note’

High in Energy+ ≥ 300 kilocalorie per 100 g, or^

High Energy + ≥ 80 kilocalorie per 100 ml.^

Nutrient Claims
Guidelines

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D. GUIDELINES FOR NUTRIENT CLAIMS
1. Energy#

Nutrient Claim Guideline

Energy Free - ≤ 1 kilocalorie per 100 g / 100 ml, or

Calorie Free - ≤ 5 kilocalorie per serving

Source of Energy - ≥ 100 kilocalorie per serving ^@

High in Energy + - ≥ 300 kilocalorie per 100 g, or ^

- ≥ 80 kilocalorie per 100 ml ^
High Energy +

Low Energy - ≤ 8 kilocalorie per 100 ml for beverages (ready for

Low Calorie consumption), or
Lite in Energy - ≤ 100kcal per 100g for bread spreads including jam substitutes;
Light in Energy or
Light in Calorie - ≤ 50kcal per 100g for other foods.

Light Dinner Meal Type Product

Lite Dinner
Light Meal - ≤ 120 kilocalorie per 100 g, or
- ≤ 300 kilocalorie per serving
Lite Meal

Less Energy - ≥ 25% less energy than the reference food*

Less Calorie
Lower in Calorie
Reduced Energy
Calorie-Reduced

More / Increased / Fortified - ≥ 25% more energy than the reference food*
/ Enriched / Added Energy

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D. GUIDELINES FOR NUTRIENT CLAIMS
Note:

When using the ‘per serving’ claim, the food would have to meet the requirements for ‘per 100 g’ (solid) or ‘per 100
ml’ (liquid).

^ The recommended quantity of food to be consumed per day must provide ≥ 300 kilocalories.
+
This claim can only be used with ‘formulated supplementary sports food’ and ‘meal replacement’.

* A statement must be included to compare the energy content of the subject food to the reference food.
#
If a food is naturally high or low in energy without any special processing to increase or lower the energy / calorie
content, the food is to be labelled with the word ‘naturally’ (e.g. Cider vinegar, a naturally calorie-free food).
@
Examples of the daily recommendation statement are “Recommended daily intake: 3 servings”; “Add 20g
powder in 200ml water. Drink 2 times daily.”

Definitions:

‘Formulated supplementary sports food’ - A food or mixture of foods formulated to help sports people achieve
specific nutritional goals, such as, regaining strength.

‘Meal replacement’ - A product intended as a complete meal, containing all of the basic nutrients and calories, i.e.
essential amino acids, vitamins, minerals, carbohydrate, fats, protein and dietary fibre, which are considered
important for daily nutritional needs.

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D. GUIDELINES FOR NUTRIENT CLAIMS
2. Protein

Nutrient Claim Guideline

Source of Protein - The recommended quantity of food to be consumed per

Contains Protein day must provide ≥ 10g protein^
- To claim for a source of protein, the protein content of the
food must contribute to at least 12% of calorie yield

Good Source of Protein - The recommended quantity of food to be consumed per

High in Protein day must provide ≥ 10g protein^
- To claim for a good source of protein, the protein content
Rich in Protein
of the food must contribute to at least 20% of calorie yield
Excellent Source of Protein

Low Protein - < 5% kilocalories from protein

Reduced Protein - ≥ 25% less protein than the reference food*

More / Increased / Fortified - ≥ 25% more protein than the reference food*
/ Enriched / Added Protein

Note:

^ Foods claimed to be a source or an excellent source of protein should include on the label the quantity of that
food to be consumed in one day, and an acceptable nutrition information panel.

Examples of the daily recommendation statement are “Recommended daily intake: 3 servings”; “Add 20g powder
in 200ml water. Drink 2 times daily.”

* A statement must be included to compare the protein content of the subject food to the reference food.

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D. GUIDELINES FOR NUTRIENT CLAIMS
3. Carbohydrate

Nutrient Claim Guideline

Source of Carbohydrate - > 10 g carbohydrate per 100 g

Contains Carbohydrate

Low in Carbohydrate - ≤ 10 g carbohydrate per 100 g, or

Low Carbohydrate - ≤ 2 g carbohydrate per serving

Reduced Carbohydrate - ≥ 25% less carbohydrate than the reference food*

Carbohydrate-Reduced

More / Increased / Fortified - ≥ 25% more carbohydrate than the reference

/ Enriched / Added food*
Carbohydrate

Note:

When using the ‘per serving’ claim, the food would also have to meet the requirements for ‘per 100 g’ (solid).

* A statement must be included to compare the carbohydrate content of the subject food to the reference food.

Definition:

Carbohydrates - are polyhydroxy aldehydes, ketones, alcohols, acids, their simple derivatives and their polymers
which have linkages of the acetal type, excluding dietary fibre. They may include the following:

• Sugars such as monosaccharides (e.g. glucose) and disaccharides (e.g. sucrose);

• Sugar alcohols (e.g. isomalt, lactitol, maltitol, maltitol syrup, mannitol, sorbitol and xylitol);
• Starch

P a g e | 27
D. GUIDELINES FOR NUTRIENT CLAIMS
4. Sugar (free sugar as per WHO definition) #

Nutrient Claim Guideline

No Added Sugar
Without Added Sugar - no free sugars # or ingredients with free sugars # (whether
naturally-occurring or added), including honey, malt and
malt extract, with the exception of sugar alcohols and
sweetening substances^, are added during processing.

Unsweetened - no added free sugars # or ingredients with free sugars#,

(whether naturally-occurring or added) including honey,
malt, malt extract, sweetening substances^ or sugars
alcohols, are added during processing

Sugar Free - ≤ 0.5 g sugars per 100 g or 100 ml

Free of Sugar
Lactose Free Meal Type Product
- ≤ 0.5 g sugars per serving

Low Sugar - ≤ 5 g sugars per 100 g, or

Low in Sugar - ≤ 2.5 g sugars per 100 ml, or
Lite in Sugar - ≤ 2 g sugars per serving
Light in Sugar

Less Sugar - ≥ 25% less sugar than the reference food*

Lower Sugar
Lower in Sugar than ...
Reduced Sugar

P a g e | 28
D. GUIDELINES FOR NUTRIENT CLAIMS
Note:

When using the ‘per serving’ claim, the food would also have to meet the requirements for ‘per 100 g’ (solid) or
‘per 100 ml’ (liquid).

* A statement must be included to compare the sugar(s) levels of the subject food to the reference food.
#
If a food is naturally low in sugar without any special processing to lower the sugar content, the food is to be
labelled with the word ‘naturally’ (e.g. Cider vinegar, a naturally sugar-free food).

Definition:
#
As per the WHO definition for free sugars, this includes all monosaccharides and disaccharides added to foods by
the manufacturer, plus sugars naturally present in honey, syrups and fruit juices. This definition excludes lactose
and galactose if naturally present in milk. Deionised fruit juice is also considered free sugar.

^Sweetening substances - Non-nutritive or artificial sweeteners such as saccharin, aspartame, acesulfame-K and
sucralose and steviol glycosides.

P a g e | 29
D. GUIDELINES FOR NUTRIENT CLAIMS
5. Dietary Fibre

Nutrient Claim Guideline

Source of Dietary Fibre - ≥ 1.5 g per 100 kcal, or

Contains Dietary Fibre - ≥ 3 g per 100 g, or
- ≥ 3 g per 100 ml

High in Dietary Fibre - ≥ 4 g per serving, or

High Source of Dietary Fibre - ≥ 3 g per 100 kcal, or
Good Source of Dietary Fibre - ≥ 6 g per 100 g, or
Fibre-Rich - ≥ 6 g per 100 ml

More / Increased / Fortified - ≥ 25% more dietary fibre than the reference
/ Enriched / Added Dietary Fibre food*

Note:

When using the ‘per serving’ or ‘per 100 kcal’ claim, the food would also have to meet the requirements for ‘per
100 g’ (solid) or ‘per 100 ml’ (liquid).

* A statement must be included to compare the dietary fibre content of the subject food to the reference food.

Definition (by the Codex Alimentarius Commission):

Dietary fibre means carbohydrate polymers with ten or more monomeric units and non-digestible carbohydrate
polymers with three to nine monomeric units, which are not hydrolysed by the endogenous enzymes in the small
intestine of humans and belong to the following categories:

• Edible carbohydrate polymers naturally occurring in the food as consumed;

• carbohydrate polymers, which have been obtained from food raw material by physical, enzymatic or
chemical means and which have been shown to have a physiological effect of benefit to health as
demonstrated by generally accepted scientific evidence to competent authorities;
• synthetic carbohydrate polymers which have been shown to have a physiological effect of benefit to health
as demonstrated by generally accepted scientific evidence to competent authorities.

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D. GUIDELINES FOR NUTRIENT CLAIMS
6. Total Fat#

Nutrient Claim Guideline

Fat Free - ≤ 0.15 g fat per 100 g or 100 ml of food

Contains No Fat
Free of Fat Meal Type Product
- ≤ 0.5 g of fat per serving
Low Fat - ≤ 3 g fat per 100 g, or
Low in Fat - ≤ 1.5 g fat per 100 ml
Light in Fat
Lite in Fat

Reduced Fat - ≥ 25% less fat than the reference food*

Lower Fat
Reduced in Fat
Lower in Fat
Less Fat than...
A certain % less

Lean Meat - < 10 g total fat, < 4 g saturated fat, and

< 95 mg cholesterol per 100 g of food

Extra Lean Meat - < 5 g total fat, < 2 g saturated fat, and
< 95 mg cholesterol per 100 g of food

Note:

Claims stating or implying that a product is of a certain percent fat free (e.g. 20% fat free) are considered
misleading unless the product qualifies as a ‘fat free’ or ‘low fat’ product.

* A statement must be included to compare the total fat content of the subject food to the reference food.
#
If a food is naturally low in fat without any special processing to lower its fat content, then the food is to be
labelled with the word ‘naturally’ (e.g. Broccoli, a naturally fat-free food).

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D. GUIDELINES FOR NUTRIENT CLAIMS
7. Fatty Acids#

Nutrient Claim Guideline

Saturated Fat Free - ≤ 0.5 g of saturated fatty acids per 100 g, and ≤1% of the
Free of Saturated Fat total fat is trans fatty acids

Low Saturated Fat - ≤ 1.5 g saturated fats per 100 g, and ≤10% of kilocalories from
Low in Saturated Fat saturated fats, or
- ≤ 0.75 g of saturated fats per 100 ml, and ≤ 10% of kilocalories
from saturated fats

Trans fatty acids should be counted as saturated fatty

acids for this claim

A certain % less - ≥ 25% less saturated fat than the reference food*
Reduced in Saturated Fat
Lower in Saturated Fat Trans fatty acids should be counted as saturated fatty
Reduced Saturated Fat acids for this claim

Contains Polyunsaturated Fats - > 40% total fat shall be polyunsaturated fatty acids, < 20%
Source of Polyunsaturates total fat shall be saturated fatty acids and > 25%
(or Polyunsaturated Fatty kilocalories shall be derived from fat
Acids or Polyunsaturates)
Presence of Polyunsaturates

High in Polyunsaturated Fats - > 40% total fat shall be polyunsaturated fatty acids, < 20%
(or Polyunsaturated Fatty Acids total fat shall be saturated fatty acids and > 50%
or Polyunsaturates) kilocalories shall be derived from fat

Increased Polyunsaturated - ≥ 25% more polyunsaturated fatty acids than the

Fats reference food*
More Polyunsaturated Fats

P a g e | 32
D. GUIDELINES FOR NUTRIENT CLAIMS
Nutrient Claim Guideline

Contains Monounsaturated Fats - > 40% total fat shall be monounsaturated fatty acids,
Source of Monounsaturates < 20% total fat shall be saturated fatty acids and > 25%
(or Monounsaturated Fatty Acids or kilocalories shall be derived from fat
Monounsaturates)
Presence of Monounsaturates

High in Monounsaturated Fats (or - > 40% total fat shall be monounsaturated fatty acids,
Monounsaturated Fatty Acids or < 20% total fat shall be saturated fatty acids and > 50%
Monounsaturates) kilocalories shall be derived from fat

Increased Monounsaturated Fats - ≥ 25% more monounsaturated fatty acids compared with
More Monounsaturated Fats reference food*

Trans Fat Free - < 0.5 g of trans fatty acids per 100 g
Free of Trans Fat

Note:

Claims stating or implying that a product is of a certain percent saturated fat free (e.g. 20% saturated fat free) are
considered misleading.

* A statement must be included to compare the fatty acids content of the subject food to the reference food.
#
If a food is naturally high or low in fatty acids without any special processing to increase or lower the fatty acids
content, then the food is to be labelled with the word ‘naturally’ (e.g. Broccoli, a naturally saturated fat-free food).

Definitions:

Monounsaturated fatty acids - Fatty acids that contain one double bond between carbon atoms, e.g. palmitoleic
acid and oleic acid.

Polyunsaturated fatty acids - Fatty acids that contain two or more double bonds between carbon atoms, e.g.
linoleic acid and linolenic acid.

P a g e | 33
D. GUIDELINES FOR NUTRIENT CLAIMS
8. Cholesterol#

Nutrient Claim Guideline

Cholesterol Free Food that are derived solely from plant source
No Cholesterol - 0 mg of cholesterol per 100 g food
Free of Cholesterol
Other food products
- < 5 mg of cholesterol per 100 g food, and meets the
conditions for a ‘low saturated fatty acids’ food

Low Cholesterol - ≤ 20 mg of cholesterol per 100 g, and

Light in Cholesterol ≤ 1.5 g of saturated fats per 100 g food, and ≤ 10% of
Low in Cholesterol kilocalories from saturated fats +, or
Lite in Cholesterol - ≤ 10 mg of cholesterol per 100 ml and
≤ 0.75 g of saturated fats per 100 ml, and
≤ 10% of kilocalories from saturated fats+

A certain % less - ≥ 25% less cholesterol than the reference food*

Reduced in Cholesterol
Lower in Cholesterol
Reduced Cholesterol

Note:

Claims stating or implying that a product is of certain percent cholesterol-free (e.g. 20% cholesterol free) are
considered misleading.

+ trans fatty acids must be counted (or calculated) as saturated fatty acids for this claim.

* A statement must be included to compare the cholesterol content of the subject food and the reference food.
#
If a food is naturally low in cholesterol without any special processing to lower the cholesterol content, then the
food is to be labelled with the word ‘naturally’ (e.g. Canola oil, a naturally cholesterol-free food).

P a g e | 34
D. GUIDELINES FOR NUTRIENT CLAIMS
9. Sodium / Salt#

Nutrient Claim Guideline

No Added Salt - No sodium chloride, sodium compounds, or any ingredient

No Salt Added containing added sodium chloride or other sodium
Unsalted compounds, should be added to the food

Salt Free - ≤ 5 mg sodium per 100 g

Sodium Free

Low in Salt - ≤ 120 mg sodium per 100 g

Low Sodium
Light in Salt
Low Salt
Light in Sodium
Lite in Salt
Low in Sodium
Lite in Sodium
Lightly Salted

Very Low in Salt - ≤ 40 mg sodium per 100 g

Very Low in Sodium

A certain % less - ≥ 25% less sodium compared to reference food*

Reduced Salt
Lower in Salt
Lower in Sodium

Note:

Claims stating or implying that a product is of a certain percent sodium/salt free (e.g. 20% sodium / salt free) are
considered misleading.

* A statement must be included to compare the sodium/salt content of the subject food to the reference food.
#
If a food is naturally low in sodium without any special processing to lower the sodium content, then the food is
to be labelled with the word ‘naturally’ (e.g. Lettuce, a naturally sodium-free food).

Definition:

Salt is sodium chloride.

P a g e | 35
D. GUIDELINES FOR NUTRIENT CLAIMS
10. Vitamins / Minerals

Source / Presence of / Contain /Added with/With/

10.1. No claims based on the presence of a vitamin or a mineral or implying the presence of a vitamin or a mineral
in a food shall be made on the label unless the reference quantity for that food as laid down in the Food
Regulations contains at least one-sixth of the daily allowance as laid down in Figure 5 for the relevant vitamin
or mineral.

Excellent Source / Enriched / Fortified / Ennobled / Vitaminised / High / Rich /Good

10.2. No label shall claim that any article of food is enriched, fortified, ennobled, vitaminised or in any way imply
that the article is an excellent source, high or rich in one or more vitamins or minerals unless the reference
quantity for that food as laid down in the Food Regulations contains not less than 50% of the daily allowance
as laid down in Figure 5 for the relevant vitamin and mineral.

10.3. When vitamin A or vitamin D or a mineral is added to a food, the addition must not increase the vitamin A
content to more than 750 mcg of retinol activity per reference quantity for that food as specified in the Food
Regulations, nor increase the content of vitamin D to more than 10 mcg of cholecalciferol or of any mineral
to more than three times the daily allowance (as specified in Figure 5 for that mineral) per reference quantity
for that food as specified in the Food Regulations.

(The information provided in the vitamins/minerals section was adapted from the Sale of Food Act, Cap. 283, Food
Regulations, Regulation 11).

P a g e | 36
D. GUIDELINES FOR NUTRIENT CLAIMS
Figure 5
Daily allowances of vitamins and minerals

Substances To be Calculated as Daily Allowance

Vitamin A, vitamin A alcohol and esters, Micrograms of retinol activity 750 mcg
carotenes

Vitamin B1, aneurine, thiamine, Milligrams of thiamine 1 mg

thiamine hydrochloride, thiamine
mononitrate

Vitamin B2, riboflavin Milligrams of riboflavin 1.5 mg

Vitamin B6, pyridoxine, pyridoxal, Milligrams of 2.0 mg

pyridoxamine pyridoxamine

Vitamin B12, cobalamin, Micrograms of 2.0 mcg

cyanocobalamin cyanocobalamin
Folic acid, folate Micrograms of folic acid 200 mcg

Niacine, niacinamide, nicotine acid, Milligrams of niacin 16 mg

nicotinamide

Vitamin C, ascorbic acid Milligrams of ascorbic acid 30 mg

Vitamin D, vitamin D2, vitamin D3 Micrograms of 2.5 mcg

cholecalciferol
Vitamin E, α-tocopherol compounds Milligrams of 10 mg
α-tocopherol
Calcium Milligrams of calcium 800 mg
Iodine Micrograms of iodine 100 mcg
Iron Milligrams of iron 10 mg
Phosphorus Micrograms of 800 mg
phosphorus

P a g e | 37
D. GUIDELINES FOR NUTRIENT CLAIMS
Figure 6
Vitamins / mineral claims

Vitamins / Minerals Claims Criteria to Claim

Source/Contain/added with/with/presence of a vitamin / Reference quantity* should contain
mineral at least 1/6 of the daily allowance

Excellent source/Enriched/Fortified/Ennobled/ Reference quantity* should contain

Vitaminised/High/Rich/ of a vitamin / mineral at least 50% of the daily allowance

* As specified in Figure 7 (as specified in the Food Regulations)

Figure 7
Reference Quantity

Food Reference Quantity

Bread 240 g

Breakfast cereals 60 g

Extracts of meat or vegetables or yeast (modified or not) 10 g

Fruit and vegetable juices 200 ml

Fruit juice concentrates (diluted according to directions on the label) 200 ml

Fruit juice cordials (diluted according to directions on the label) 200 ml

Flavoured cordials or syrups (diluted according to directions on the label) 200 ml

Malted milk powder 30 g

Condensed milk 180 g

Milk powder (full cream or skimmed) and food containing not less than 51% of
60 g
milk powder

Other concentrated liquid food including powdered beverage not specified

200 ml
above (diluted according to directions on the label)

Liquid food not specified above 200 ml

Solid food not specified above 120 g

P a g e | 38
D. GUIDELINES FOR NUTRIENT CLAIMS
11. Low Glycemic Index

Foods claiming to have Low Glycemic Index

• Must have a GI value* of 55 and below.

*The cut-off values for the classification of low, medium and high GI are standardised internationally (ISO
26642:2010).

12. Wholegrains#

Nutrient Claim Guideline

Higher in Wholegrains - ≥ 10% wholegrains*

Note:

*A statement must be included to compare the wholegrains percent of the subject food to the reference food.
#
In addition, under regulation 40A of the Food Regulations, the following must be met:

1. food product falls within or is made from ingredients falling within the definition of “wholegrain”; and
2. the word “wholegrain” (or other words conveying that meaning) is qualified immediately by words
indicating the percentage of wholegrain ingredients used.

Definition (under regulation 40A of the Food Regulations):

Wholegrain means the intact grain or the dehulled, ground, milled, cracked or flaked grain where the constituents
(endosperm, germ and bran) are present in such proportions that represent the typical ration of those
constituents occurring in the whole cereal, and includes wholemeal.

P a g e | 39
E. AIDS TO CALCULATION
International Units (IU)

To convert IU to:

• RE (Retinol equivalents of vitamin A): from animal sources, divide by 3.33; and from vegetables and fruit, divide
by 10.

• mcg vitamin D: divide by 40 or multiply by 0.025.

• mg α-tocopherol: divide by 1.5.

Sodium

1 g of salt (sodium chloride) contains 400 mg of sodium.

Food Energy

To convert food into kilocalories:

Fat 1 g = 9 kilocalories

Carbohydrate 1 g = 4 kilocalories

Protein 1 g = 4 kilocalories

P a g e | 40
HEALTH
CLAIMS

P a g e | 41
Health Claims
Types of health claims as defined under the “Guidelines for Use of Nutrition and Health Claims” established by
the Codex Alimentarius Commission

Under the “Codex Guidelines for Use of Nutrition and Health Claims”, health claim means any representation that
states, suggests, or implies that a relationship exists between a food or a constituent of that food and health.
Health claims include the following:

(a) Nutrient function claims refer to nutrition claims that describe the physiological role of the nutrient in growth,
development and normal functions of the body.

Example:
“Nutrient A (naming a physiological role of nutrient A in the body in the maintenance of health and promotion of
normal growth and development). Food X is a source of/ high in nutrient A.”

(b) Other function claims refer to claims concerning specific beneficial effects of the consumption of foods or their
constituents, in the context of the total diet on normal functions or biological activities of the body and relating to
a positive contribution to health or to the improvement of a function or to modifying or preserving health.

Example:
“Substance A (naming the effect of substance A on improving or modifying a physiological function or biological
activity associated with health). Food Y contains x grams of substance A.”

(c) Reduction of disease risk claims refer to claims relating the consumption of a food or food constituent, in the
context of the total diet, to the reduced risk of developing a disease or health-related condition.

Examples:
“A healthful diet low in nutrient or substance A may reduce the risk of disease D. Food X is low in nutrient or
substance A.”

“A healthful diet rich in nutrient or substance A may reduce the risk of disease D. Food X is high in nutrient or
substance A.”

Food2 or food constituent refers to energy, nutrients, related substances, ingredients, and any other feature of a
food, a whole food, or a category of foods on which the health claim is based. The category of food is included in
the definition because the category itself may be assigned a common property of some of the individual foods
making it up.

Please refer to SFA’s A Guide to Food Labelling and Advertisements for the list of acceptable nutrient function
claims, criteria for use of nutrient specific diet-related reduction of disease risk health claims and further
information.
2include special purpose foods; foods fortified with nutrients such as protein, carbohydrate, dietary fibre, fatty acids, amino
acids, vitamins and minerals: and foods added with approved herbal ingredients.

P a g e | 42
HEALTHIER
CHOICE
SYMBOL

P a g e | 43
Healthier Choice Symbol
The Healthier Choice Symbol (HCS) is a symbol that Singaporeans can relate to for healthier packaged foods. It is a
part of the Nutrition Labelling Programme and is intended to provide point-of-sale information to help people
make informed food choices.

Dietary intake has been shown to be associated with the development of several chronic degenerative diseases,
namely coronary heart disease, hypertension, stroke, diabetes mellitus and certain cancers. These are the current
health concerns in Singapore and can be prevented by changing dietary practices.

In line with the policy of the National Healthy Lifestyle Programme, the Ministry of Health (MOH) implemented the
Nutrition Labelling Programme in 1998 to encourage the food industry to display the nutrition information panel
and to educate consumers in reading food labels. The Health Promotion Board (HPB), a statutory board of the
MOH, currently administers this Nutrition Labelling Programme.

Food products may carry the HCS if they meet nutritional standards set by HPB. Evaluation will be based on the
nutritional values; particularly fat, saturated fat, sugar, sodium and dietary fibre, as well as the contribution of that
product towards a balanced diet. The suitability of the product for HCS is also evaluated, including product
eligibility, product nature, product positioning and marketing of the product. The Healthier Choice Symbol
Programme is a voluntary scheme administered by the Health Promotion Board, and the Board reserves the right
to evaluate product suitability and eligibility for the Programme for the benefit of public health.

P a g e | 44
A. APPLICATION PROCEDURES
HCS Application Process and Licence Agreement

Each food group has a set of nutritional guidelines and each product will be evaluated according to these
guidelines. The company are also required to send in the product packaging artwork for approval.

The Healthier Choice Symbol Programme (HCS) is a voluntary scheme administered by the Health Promotion
Board (HPB), and the Board reserves the right to evaluate product suitability and eligibility for the Programme for
the benefit of public health.

Once the application is approved, companies will then enter into a Licence Agreement with HPB. Companies will
do a yearly product review to maintain the validity of the licence agreement. Audit checks on HCS products will
also be more frequent. HCS products will be randomly selected for nutrient verification and visual checks on
products that no longer qualifies to carry the HCS or not authorised to carry HCS will be conducted. Companies
with non-compliant products will be notified and are expected to comply with the follow up actions to rectify the
non-compliance. Companies which did not rectify the non-compliance within the stipulated timeframe will face
termination of the Licence Agreement. HPB reserves the right to take legal actions in such situations.

In addition, HPB is entitled to publish a notice of non-compliance on its website and/or other platforms for non-
compliant products, to ensure that consumers are not misled.

All materials including advertising materials that carries the logo are also required to be submitted to HPB for
approval, before print and usage.

It is an infringement of Trade Mark to use the HCS logo without a valid Licence Agreement. HPB reserves the right
to take legal action against companies using the HCS logo on their product packaging(s) and any form of
advertising material(s) without a valid Licence Agreement and approval.

Application Procedures

HCS applications are done via the HCS Online system (https://healthier-choice.hpb.gov.sg) and the only login
mode is via CorpPass. All companies (including foreign companies) would need to have a CorpPass account.

Registration for CorpPass Account and Setting up HCS Online e-Service

1. For companies who do not have a CorpPass account,

Company CorpPass Admin1, please follow the below steps:

a. Register for a CorpPass Account

b. Set up the HCS Online e-Service in CorpPass
c. Create account for users in company and assign access rights to users
d. Assign roles2 to users in CorpPass

2. For companies who have CorpPass account,

Company CorpPass Admin1, please follow the below steps:

a. Set up the HCS Online e-Service in CorpPass

b. Create account for users in company and assign access rights to users
c. Assign roles2 to users in CorpPass

P a g e | 45
A. APPLICATION PROCEDURES
3. Foreign companies would also need to register for CorpPass and set up HCS Online e-service in CorpPass.
Please refer to Points 1 and 2.
1
Company CorpPass Administrator (CorpPass Admin) is a staff selected by your company to register a
CorpPass Account for the Company. The role of a CorpPass Admin includes the following:

i. Manage Company’s CorpPass account

ii. Create CorpPass User Account for Company’s users
iii. Manage Company’s User CorpPass Account
a. Update User Profile
b. Remove Users who left company or no longer need the e-Services
c. Add new Users
d. Assign Role to Users
e. Change Roles of Users
iv. Adding e-Services
2
User Roles for HCS Online System

i. Authorised Representative
• Helps company to enroll in HCS Programme
• Accepts Licence Agreement on behalf of company
• View, submit and manage company’s HCS applications

ii. Staff (HCS)

• View, submit and manage company’s HCS applications

Companies may click on the link below to refer to the following guides:

i. CorpPass User Guides in CorpPass (https://www.corppass.gov.sg/corppass/common/userguides)

ii. Step by step user guide by HPB – for company with no CorpPass Account
User Guide – Company with no CorpPass Account

iii. Step by step user guide by HPB – for company with CorpPass Account

User Guide – Company with CorpPass Account

P a g e | 46
A. APPLICATION PROCEDURES
Onboarding to HCS Online System – First Time Log In (Company’s Authorised Representative to log in first)

Upon successful registration of company’s CorpPass account and set up of HCS Online e-Service Access, please get
the company’s Authorised Representative to log in to HCS Online first.

Your company would not be able to submit applications if these steps are not done by the company’s Authorised
Representative.

Step 1: Login to the new HCS Online Application system (https://healthier-choice.hpb.gov.sg)

Step 2: Select “Healthier Choice Symbol”

Step 3: Accept the general Terms and Conditions

Step 4: Check Company Profile

Step 5: Key in own user profile

Company’s Authorised Representative will be directed to the ‘Manage Applications’ page.

HCS Staff may log in after the company’s Authorised Representative have completed the above steps. HCS Staff
would be required to do the following steps during first log in.

Step 1: Login to the new Online Application system (https://healthier-choice.hpb.gov.sg)

Step 2: Key in own user profile

HCS Staff will be directed to the ‘Manage Applications’ page to submit applications.

Companies may click on the link below to refer to step by step onboarding guide by HPB:

User Guide to Onboarding

HCS Application Submission

Some important information to take note:

1) Each company can have a maximum of 20 draft applications and 20 open applications at any one time.
This limit does not apply to package size (SKUs) submission.

2) Any draft and pending applications not completed within 6 months will be automatically rejected by the
system as part of system database maintenance.

3) HCS logo for product packaging artwork can be downloaded from the HCS logo gallery under
‘Resources’. Please ensure HCS logo on product packaging and all materials are approved before print
and usage. Usage of HCS logo on product packaging and materials not approved by HPB is a violation of
the HCS Trademark. HPB reserves the rights to pursue legal action.

P a g e | 47
A. APPLICATION PROCEDURES
4) Only 1 file per package size is allowed for submission (size limit 10MB). Package size with more than one
product packaging artwork, e.g. front and back view, needs to be combined into 1 PDF file or ZIP the
PDF files.
Please do not zip JPEG files and upload.

5) Only PDF file format is to be submitted for product packaging artwork.

There are three sections to fill in for each application submission. It will take you no more than 15 minutes if you
have all the information ready. Information needed are product details, lab report and packaging artwork of the
product.

Section 1: Product Information

• Product description and product details

• Classification of product category and sub category

• Selection of HCS logo to use on product packaging

Section 2: Nutrient Values/Lab Report

• Uploading of Nutrient analysis report and keying in nutrition information table

• The nutrient analysis report must be obtained from an independent accredited laboratory using
Association of Official Analytical Chemists (AOAC) methods or equivalent. The nutrient analysis report
must contain the nutrients needed to evaluate the application.

• Here is a guide that helps you find out a list of accredited laboratories under the Singapore
Accreditation Council-Singapore Laboratory Accreditation Scheme (SAC-SINGLAS).

• Nutrient analysis report from overseas will be accepted if it is from an independent accredited
laboratory in Food testing listed in SAC Mutual Recognition Arrangement (MRA), using Association of
Official Analytical Chemists (AOAC) methods or equivalent. You may refer to SAC-MRA website for the
list of overseas accredited laboratories.

Section 3: Product Packaging Artwork

• Uploading product packaging artwork with HCS Logo selected in Product Information section. Do
consider including the size of the HCS Logo in the packaging artwork, to facilitate the artwork review
for the minimum logo size of 15mm (diameter).

• Your company is responsible for ensuring that its packaging labels and advertising materials do not go
against the Singapore Food Regulation. You can refer to Singapore Food Agency’s A Guide to Food
Labelling and Advertisements and Food Regulations (Sale of Food Act) for more information. You may
also want to visit Singapore Food Agency’s website (https://www.sfa.gov.sg).

P a g e | 48
A. APPLICATION PROCEDURES
Section 4: List your HCS Product

i) When a product package size is approved, it is eligible for HCS Product Listing
ii) When your approved product starts to carry HCS logo on the packaging in the market, you may go to
HCS Product Listing tab to list your product.
iii) Listing your products means adding it to the list of approved HCS products on HCS webpage and the
School Beverage list (if your product is a beverage with no sweeteners/sugar alcohols). This will also
enable consumers to collect Health points when they purchase your HCS product.

Companies may click on the link below to refer to step by step application submission guide by HPB:

User Guide to HCS Application Submission

P a g e | 49
B. LICENCE AGREEMENT
1. Once the application is approved, companies will then enter into a Licence Agreement (LA) with HPB.

• If your company does not have a valid Licence Agreement,

i. Once the first product package has been approved, the company’s Authorised Representative will
need to accept the LA.
ii. You would not be able to proceed to submit applications or amend application if the LA is not
accepted.
iii. The LA is to be accepted within 2 weeks. Failing to do so after 2 weeks, the product(s) in the LA will
be rejected. Re-application is necessary if company still wants the HCS on the product(s).
iv. Subsequently, when company has more products approved with HCS logo, the product name will be
automatically added to the LA.

• If your company have a valid Licence Agreement,

i. Once a product is approved, the product name and package size will be automatically added to the
LA.

2. Companies entering into the Licence Agreement with HPB will agree to:

i) the non-exclusive use of the HCS by any one company for any one product

ii) no sub-licensing

iii) be responsible for monitoring the legal use of the HCS on licensed products

iv) display the nutrition information panel, in the format recommended by HPB

v) seek HPB’s approval with regard to the use of HCS in all advertising and promotional materials.

3. To maintain the validity of the Licence Agreement,

• Companies are required to do a yearly product review via HCS Online. Companies would be notified via email
on the start of the Product Review process.

Companies would need to:

i. Update the company’s HCS product list

ii. Declare that the company’s products still meet the HCS nutrient guidelines and there is no change in
the content of the products

For companies which fail to complete the Product Review process within the stipulated time period, the LA will be
terminated, and the company will lose its rights to carry the HCS on its products.

Companies may go to HCS webpage for the user guide or click on the playlist link below on how to complete the
Product Review:

Playlist Link: https://www.youtube.com/playlist?list=PLw_CrLrIHQhWveHSuYuEUbcbLxdr1XWkS

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B. LICENCE AGREEMENT
More frequent HCS audit checks will be conducted

i. Approved products will be randomly selected for analysis as part of our audit checks to ensure that they
continue to meet the nutrient guidelines. Analysis will be carried out by independent accredited
laboratories using official methods of AOAC and / or alternative methods shown to be equivalent to that
of AOAC. Any food companies whose products fail the audit check will be notified and are expected to
comply with the follow up actions to rectify the non-compliance. If the non-compliance is not rectified
within the stipulated timeframe, the Board reserves the rights to terminate the Licence Agreement. Upon
termination of the Licence Agreement, companies would not be allowed to carry the HCS on the
products.

ii. Companies with products which no longer qualifies to carry the logo or are not authorised to carry the
logo but are found to carry the logo will be notified as well and are expected to remove the logo from the
product packaging with immediate effect.

iii. HPB is entitled to publish a notice of non-compliance on its website and/or other platforms for non-
compliant products, to ensure that consumers are not misled.

4. Procedures following the termination of the Licence Agreement

Upon termination of the Licence Agreement, food companies will be given a period of three calendar months to
remove the HCS from the products. *

If companies fail to remove the HCS from the products within three calendar months, the Board reserves the right
to take legal actions against them.

*The three calendar months period is not applicable for products affected by guidelines revision as these products
are usually given grace period (e.g. 1 – 2 years) to meet the revised guidelines.

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C. ADVERTISING MATERIALS
Procedures for Approval of Advertising Material

1) All materials including but without limitation, artworks and advertising material using or with reference to
the HCS must be submitted to the Health Promotion Board for approval, prior to printing, distribution,
publishing or broadcasting.

2) Advertising materials include, but not limited to, any of the following used to promote, directly or indirectly,
the sale of food and beverage products
• Words (e.g. written audible message)
• Still or moving picture, sign, symbol
• Any combination of 2 or more of the above

3) Advertising materials include, but not limited to, promotional material distributed via the following channels:

• Print
o Periodical Advertising (newspaper, magazine)
o Brochures, leaflets, flyers, posters and handouts
o Direct mail and personal sales

• Broadcast
o Radio or Podcasts
o TV Commercial
o Public Service Announcement
o Theatres/Cinema
o SMS

• Outdoor and Transit

o Event marketing
o Transit advertising (MRT, Bus, Taxi, Subways, airport walkways)
o Static Billboards/ Digital Billboards/ Mobile Billboards
o Street furniture (park benches, bus shelters, news racks, telephone kiosks, etc)

• Online/ Digital
o Email
o Social Media
o Display / Video advertisements
o Websites
o Mobile Applications

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C. ADVERTISING MATERIALS
• Point-of-sale*
o Physical Retail Store (e.g. shelf talkers, signages)
o Vending Machine (e.g. wraps, decals)
o E-commerce platform (e.g. banner ads)
o F&B outlet (e.g. cashier/table standees, table stickers)
*Point-of sale does not include product pricing information in retail platforms or online platforms

4) Examples of materials to be submitted for approval includes:

TV Commercial : Storyboard including graphic illustration and,

supertitles
Radio : Scripts
Printed Material : Final artwork (original, in full colour) (e.g.
press/magazine advertisement, leaflets)
Product Packaging : Final artwork (original, in full colour)

5) All advertisements are required to comply with the requirements of the following:

i. This Handbook, particularly part F. GUIDELINES ON SYMBOL USAGE

ii. HCS Licensor’s Usage Specifications on the Symbol colour and size guide
iii. Singapore Food Regulations and Singapore’s Code of Advertising Practice.
- You can refer to Singapore Food Agency’s A Guide to Food Labelling and Advertisements and Food
Regulations (Sale of Food Act) for more information. You may also want to visit Singapore Food
Agency’s website (https://www.sfa.gov.sg ).
- Singapore’s Code of Advertising Practice can be found in the Advertising Standards Authority of
Singapore (ASAS)’s website (www.asas.org.sg)

6) Please submit the advertisements at the ‘Manage Advertising Material’ module at HCS Online. Please note that
you can only submit advertising materials for your HCS product after it has been approved and listed. The
advertisements submitted to the Health Promotion Board will be reviewed in a timely fashion.

Companies may click on the link below to refer to step by step Advertising Material Submission guide by HPB:

User Guide to Advertising Materials Submission

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D. SYMBOL LABELLING
Symbol Labelling and Presentation

1. Please refer to the HCS Licensor’s Usage Specifications available in the HCS website (Click here for the link) for
the colour, size and font requirements.

2. The Symbol must not be distorted, photographically or otherwise.

3. The Symbol must not touch the brand name on the product to suggest that the product is generic to HPB.

4. The Symbol must not cover any essential information on the label.

5. In line with the national nutrient claim guidelines, comparative claims e.g. Lower in sugar, are to carry a
statement on the label qualifying the comparison. This edition/version of HCS guidelines carries nutritional
taglines including, lower in sugar, lower in sodium, lower in saturated fat, and higher in calcium.

An example of the statement is "25% lower in sugar as compared to regular [range or name of food category]"
or any other statement bearing similar meaning.

6. Under certain circumstances where printing onto the packaging is not feasible, the company will be allowed
to paste sticker labels onto the packaging. However, as a default, companies are encouraged to print the logo
on the product packaging.

a. Please email the HCS admin team at HPB_HCSadmin@hpb.gov.sg if you want to print stickers labels
instead.

b. Companies are responsible for printing their own stickers labels for the HCS and the nutrition
information panel.

7. The HCS is the copyright of HPB.

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E. GUIDELINES ON SYMBOL USAGE
Advertising Codes

This section illustrates the guidelines for all packaging, advertising and promotional materials of food products
licensed to carry the Symbol. These guidelines are set with the intention of:

Governing the appropriate use of the Healthier Choice Symbol

Designing, reviewing of product packaging, advertising and promotional materials involve perceptions and
decisions, which are subjective. The guidelines stated in this article, however, are not intended to limit a creative
approach. However, companies participating in the Healthier Choice Label Programme have to comply with
certain guidelines.

General Guidelines

1) The guidelines stated here are applicable to all products licensed by the Health Promotion Board that use and
make reference to the Healthier Choice Label Programme.

2) These guidelines are applicable to all product packaging, advertising, and promotional materials or efforts of
any nature and through any media that play a role in influencing consumer perception.

3) The Healthier Choice Symbol and the appropriate certification statement must at all times conform to the
guidelines as stated in this section and any other recommendations made by the Health Promotion Board.

Responsibility

1) It is the responsibility of participating companies to ensure that their packaging labels and advertising
materials comply with the Food Regulations.

2) While these guidelines are applicable to the company and its advertising and/or other related agencies, the
primary responsibility for enforcing and conforming to these standards lies solely with the individual participating
company.

3) Any violation of these guidelines may result in termination of the participating company’s licence to use the
Symbol.

4) These guidelines are subject to change according to the Board’s scientific positions, government regulations
and other circumstances.

All packaging, advertising and promotional material artworks must conform to the guidelines in effect at the time
they are submitted for approval. Should there be any changes made to these guidelines, notification of changes
and their effective dates will be sent out to all relevant participating companies.

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E. GUIDELINES ON SYMBOL USAGE
Specifications of the Healthier Choice Symbol

1) The colour and artwork of the Symbol on the promotional materials will have to conform to the colour guide
in the HCS Licensor’s Usage Specifications.

2) The Symbol must NOT be verbally and visually associated with unrelated claims such as ‘Fortified with Vitamins
and Minerals’, ‘Low Lactose’, ‘No Preservatives’, ‘No Cholesterol’ and ‘Organic’.

Claims and Promotional Messages

1) All claims and information used in relation to the Healthier Choice Label Programme for the promotion and
packaging of licensed products must be factual, accurate and must not be misleading. Evidence such as scientific
reports or statistical reports will be required for support of statements or claims.

2) All possible misconceptions by the consumer of products being ‘good’ or ‘bad’, ‘healthy’ or ‘unhealthy’
should be avoided.

The purpose of this Programme is to provide information to consumers in helping them make healthier choices
towards a healthier lifestyle, and not to make any negative implications to products which do not meet the
Board’s Nutritional Guidelines.

3) The following statements may be used together with the Symbol in all advertising and promotions.

‘ [Product Name] meets the Nutritional Guidelines of the Healthier Choice Label Programme.’

or

‘ [Product Name] meets the Nutritional Guidelines to qualify for the Healthier Choice Symbol.’

or

‘ [Product Name] meets the Nutritional Guidelines of the Healthier Choice Label Programme administered by the
Health Promotion Board.’

or

‘ [Product Name] meets the Nutritional Guidelines set by the Health Promotion Board as a Healthier Choice.’

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E. GUIDELINES ON SYMBOL USAGE
4) The following are examples of statements that are not allowed on all promotional materials:

i) ‘ First (or No. 1) in Singapore to carry the Healthier Choice Symbol’, or related claims

ii) ‘ [Product Name] is endorsed by the Health Promotion Board’, or related claims

iii) ‘ The one and only product with the Healthier Choice Symbol’

Multiple Product Advertising and Promotions

Products related by brands are often promoted collectively. The following guidelines are applicable to
advertisements or promotions of:

Participating (licensed) products with other Participating (licensed) products,

and

Participating (licensed) products with other Non-participating products.

• The joint advertising and promotion of the above two situations are both allowed.

• The acceptance of the participating products must not in any way, direct or implied, be extended to non-
participating products shown in the advertisement.

The acceptance of one product by the Board messages must not in any way imply, that it extends to other
products, although they are not projected in the advertisement.

Consumers must not be misled into believing that other products manufactured by the company, or within a
brand, also meet with the Board’s Nutritional Guidelines.

Joint advertisement or promotion of participating products and non- participating products that are packed
together must ensure that only licensed products carry the Healthier Choice Symbol. For example, free samples
(non-participating products) which are wrapped with a participating product must not have the Symbol on their
wrapping.

Advertising materials that featured multiple participating products with different tagline are to use the HCS logo
with the Eat All Foods in Moderation tagline.

Illustrations and Text

The Healthier Choice Label Programme focuses on promoting a balanced diet and a healthy lifestyle, therefore all
text and illustrations used on artworks for product packaging, advertisements and promotional materials will be
considered in this context. Consumer perception of the overall context of materials and illustrations will be
reviewed prior to approval.

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F. LABELLING REQUIREMENTS FOR
HCS ENDORSED PRODUCTS
1) Packaged products sold at retail stores will require the following to be printed on the product packaging:
i) Nutrition Information Panel (NIP) as stated in this Handbook
ii) ≥25% comparative statement as stated in the HCS Nutrient Guidelines
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
iv) Other labelling requirements e.g. wholegrain requirements for Cereals category as stated in the
HCS nutritional guidelines
v) Any claims made have to meet the nutrient claims guidelines as stated in this Handbook and
SFA’s Singapore Food Regulations. It is the companies’ responsibility to ensure compliance with
the Food Regulations.

2) Non-packaged fresh produce e.g. loose fruits in supermarket will require the following:
i) Nutrition Information Panel (NIP) as stated in this Handbook
ii) NIP and HCS to be easily accessible, for example, to be displayed on a price board or equivalent
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. e.g. below the
HCS logo

3) Bulk packages intended for business-to-business (B2B) sales only will require the following:
i) HCS, where more than 2 logos may be allowed if necessary
ii) Statements or table containing the nutrient values of the relevant HCS nutrient criteria
iii) ≥25% comparative statement as stated in the HCS Nutrient Guidelines
iv) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. e.g. below the
HCS logo
v) Other labelling requirements e.g. wholegrain requirements for Cereals category as stated in the
HCS nutritional guidelines
vi) Any claims made have to meet the nutrient claims guidelines as stated in this Handbook.
vii) Should there be any claims made (e.g. nutrient/health claims), the following would need to be
declared:
a) Nutrition Information Panel (NIP) as stated in this Handbook.

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F. LABELLING REQUIREMENTS FOR
HCS ENDORSED PRODUCTS
viii) If the bulk packaging is a multi-pack and the individual packaging within have fulfilled the
labelling requirements for packaged products sold at retail stores, then the bulk packaging need
to fulfil the following labelling requirements:
a. Statements or table containing the nutrient values of the relevant HCS nutrient criteria
b. HCS, where more than 2 logos may be allowed if necessary
c. ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below
the HCS logo
d. Should there be any claims made (e.g. nutrient/health claims), the following would need to
be declared:
• Nutrition Information Panel (NIP) as stated in this Handbook
• ≥25% comparative statement as stated in the HCS Nutrient Guidelines
• Other labelling requirements e.g. wholegrain requirements for Cereals category as
stated in the HCS nutritional guidelines
• Any claims made have to meet the nutrient claims guidelines as stated in this
Handbook.

4) Companies who are selling HCS products in carton(s) and have HCS logo on the carton box(s) will be
required to fulfil these labelling requirements for the carton box packaging:

Business to Consumers
i) Nutrition Information Panel (NIP) as stated in this Handbook
ii) ≥25% comparative statement as stated in the HCS Nutrient Guidelines
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
iv) Other labelling requirements e.g. wholegrain requirements for Cereals category as stated in the
HCS nutritional guidelines
v) Any claims made have to meet the nutrient claims guidelines as stated in this Handbook and
SFA’s Singapore Food Regulations. It is the companies’ responsibility to ensure compliance with
the Food Regulations.
Business to Business Only*
i) HCS logo, where more than 2 logos may be allowed if necessary
* not applicable if business A sold to business B and business B sold the carton to consumers

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F. LABELLING REQUIREMENTS FOR
HCS ENDORSED PRODUCTS
5) HCS products sold in dispenser* will require the following:
i) Bag-in-Box (BIB) packaging (intended for business-to-business (B2B) sales only) to follow the
below requirements:
a. Statements or table containing the nutrient values of the relevant HCS nutrient criteria
b. HCS, where more than 2 logos may be allowed if necessary
c. Eat All Foods in Moderation statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
d. Should there be any claims made (e.g. nutrient/health claims), the following would need to be
declared:
• Nutrition Information Panel (NIP) as stated in this Handbook
• ≥25% comparative statement as stated in the HCS Nutrient Guidelines
• Other labelling requirements e.g. wholegrain requirements for Cereals category as
stated in the HCS nutritional guidelines
• Any claims made have to meet the nutrient claims guidelines as stated in this
Handbook.

ii) HCS logo - company is to display the logo besides the respective HCS drink with the drink name
on the dispenser
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
iv) NIP to be published on website or other digital platforms
v) ≥ 25% comparative statement as stated in the HCS Nutrient Guidelines (if applicable)
vi) Where possible, a no larger than A4 standee with HCS, Eat All Foods in Moderation statement, ≥
25% comparative statement (if applicable) and NIP meeting the NIP requirements as stated in
this Handbook to be displayed beside the dispenser
*Non-consumer facing dispenser will only need to put (ii)

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F. LABELLING REQUIREMENTS FOR HCS
ENDORSED PRODUCTS
6) HCS products sold in coffee machine or equivalent* will require the following:
i) Where there is a bulk package of the finished product to be reconstituted (intended for
business-to-business (B2B) sales only), the packaging is to follow the below requirements:
a) Statements or table containing the nutrient values of the relevant HCS nutrient criteria
b) HCS, where more than 2 logos may be allowed if necessary
c) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below
the HCS logo
d) Should there be any claims made (e.g. nutrient/health claims), the following would need to be
declared:
• Nutrition Information Panel (NIP) as stated in this Handbook
• ≥25% comparative statement as stated in the HCS Nutrient Guidelines
• Other labelling requirements e.g. wholegrain requirements for Cereals category as stated in
the HCS nutritional guidelines
• Any claims made have to meet the nutrient claims guidelines as stated in this Handbook.
ii) HCS logo - company is to display the logo besides the respective HCS drink on the machine
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
iv) Where possible, to include the following:
a. ≥ 25% comparative statement. E.g. 25% lower in sugar and saturated fat as compared to
regular coffee drinks.
b. a no larger than A4 standee with HCS, Eat All Foods in Moderation statement, ≥ 25%
comparative statement (if applicable) and NIP meeting the NIP requirements as stated in
this Handbook to be displayed beside the machine
v) NIP to be published on website or other digital platforms and include a statement on the
machine to ask consumers to visit their website for the detailed NIP. E.g. Please visit our website
(website link) or QR code to the website for the detailed NIP.
*Non-consumer facing coffee machine or equivalent will only need to put (ii)

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F. LABELLING REQUIREMENTS FOR HCS
ENDORSED PRODUCTS
7) HCS products sold in steamer or equivalent* (e.g. steamed paus) will require the following:
i) Where there is a bulk package of the finished product (intended for business-to-business (B2B)
sales only), the packaging is to follow the below requirements:
a. Statements or table containing the nutrient values of the relevant HCS nutrient criteria
b. HCS, where more than 2 logos may be allowed if necessary
c. ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below
the HCS logo
d. Should there be any claims made (e.g. nutrient/health claims), the following would need to be
declared:
• Nutrition Information Panel (NIP) as stated in this Handbook
• ≥ 25% comparative statement as stated in the HCS Nutrient Guidelines
• Other labelling requirements e.g. wholegrain requirements for Cereals category as stated in
the HCS nutritional guidelines
• Any claims made have to meet the nutrient claims guidelines as stated in this Handbook.
ii) HCS logo - company is to display the logo besides the respective HCS product or image on the
steamer, where possible
iii) ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below the
HCS logo
iv) NIP to be published on website or other digital platforms
v) ≥ 25% comparative statement as stated in the HCS nutritional guidelines (if applicable)
vi) Where possible, a no larger than A4 standee with HCS, Eat All Foods in Moderation statement,
≥25% comparative statement (if applicable) and NIP meeting the NIP requirements as stated in
this Handbook to be displayed beside the steamer.
*Non-consumer facing steamer or equivalent will only need to put (ii)

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F. LABELLING REQUIREMENTS FOR HCS
ENDORSED PRODUCTS
8) HCS products sold in vending machines will require the following:
i) Where the finished product is a packaged product,
a. the packaging of the finished product is to follow the labelling requirements for packaged
products in point 1.
b. HCS logo - company is to display the logo besides the respective HCS product on the machine
c. ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below
the HCS logo
ii) Where the finished product is not a packaged product,
a. NIP and ≥ 25% comparative statement (if applicable). E.g. 25% lower in sugar and saturated fat
as compared to regular coffee drinks, must be accessible e.g. printed on vending machine
artwork or digital platforms.
b. If digital platform is chosen, to include a statement on the machine to ask consumers to visit
their website for the detailed NIP. E.g. Please visit our website (website link) or QR code to the
website for the detailed NIP.
c. HCS logo - company is to display the logo besides the respective HCS product on the machine
d. ‘Eat All Foods in Moderation’ statement as stated in the HCS Nutrient Guidelines. E.g. below
the HCS logo

All artworks using or with reference to the HCS must be submitted to the Health Promotion Board for approval,
prior to printing, distribution, publishing or broadcasting.

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