Anbefaling av en sunnhetsmerkeordning/Vedlegg 8
The purpose is to decrease the intake of the total fat and especially hard fat, but also to increase the proportional intake of the soft fat. | |
| Product groups | Criteria relating to product groups |
| Milk, sour milk and similar products | Fat ≤0.5g/100gor |
| Cultured milk | Fat ≤1.0 g/100 g |
Yoghurt, quark and similar products |
Fat ≤0.5g/100g or |
| Cream, cremes and other similar products used in cooking | Fat ≤10 g/100 g or if fat content 10.1–15 g/100 g, hardfat ≤33% of the total fat. |
| Non-ripened cheese and similar products | Fat ≤15 g/100 g or if fat content 15.1–30 g/100 g, hard fat ≤33% of the total fat. |
| Cheese spreads and similar products | Fat ≤10 g/100 g if fat content 10.1–15 g/100 g, hard fat ≤33% of the total fat. |
| Cottage cheese | Fat ≤2.0 g/100g |
| Ripened cheese and similar products | Fat ≤17 g/100 g or if fat 17.1-30 g/100g, |
| Ice-cream, sherbet | Hard fat ≤4 g/100g |
Food fats are an important source of soft fat. The purpose of granting the Heart Symbol is to influence the quality of fat, not the quantity. The national nutrition guidelines have been the starting point for hard fat. For sodium the criteria correspond to low-sodium limits set by food laws (maximum 1.0%) | |
| Product groups | Criteria relating to product groups |
| Fat spreads | Hard fat ≤33% of fat |
| Vegetable oils | Hard fat ≤20% of fat |
| Liquid fats | Hard fat ≤20% of fat |
| Salad dressings | Hard fat ≤20% of fat |
| Mayonnaise, hamburger and sandwich dressings | Fat <40 g/100g |
The purpose is to decrease the intake of total fat i.e. the intake of invisible fat. At the same time the intake of hard fat decreases as well. Some meat products may contain high amount of cholesterol; therefore a cholesterol limit has been set. It is based on the recommended maximum intake of cholesterol. | |
| Product groups | Criteria relating to product groups |
| Whole meat products | Fat ≤4 g/100 g |
| Cold cut sausages and other sausages to be cooked | Fat ≤12 g/100 g |
Bread and cereal products are an important source of carbohydrates and fibre. The criterion of the Heart Symbol is especially the salt content, because bread is a notable source of sodium. For sodium the criteria correspond to low-sodium limits set by food laws. In some cereal products there is plenty of fat and hard fat, therefore the criteria include also fat. The criterion for hard fat follows the national nutrition guidelines. | |
| Product groups | Criteria relating to product groups |
| Bread | Fat ≤5 g/100 g |
| Crisp bread, Finn crisps | Fat ≤5 g/100 g |
| Pastry (sweet and salted), biscuits and crackers | Fat ≤25% of energy |
| Breakfast cereals | Fat ≤5 g/100 g, or if fat content 5.1-10 g/100 g, hard fat ≤33% of fat |
| Pasta, rice and similar products | Fibre >6 g/100 g (dry weight) |
| Convenience food, semi-processed food, meal components | |
| Product groups | Criteria relating to product groups |
| Ready-to-eat food (including meat/fish/vegetables +potato/pasta/rice etc.), meal salads and semi-processed foods prepared according to instructions |
Fat ≤25% of total energy or |
| Meat, fish and vegetable sauces and semi-processed foods prepared according to instructions | Fat ≤4 g/100 g, or if |
| Sauces (meal and food sauces) and semi-processed food prepared according to instructions | Fat ≤4 g/100 g, or if |
| Processed foods of fish, meat and vegetables (e.g. meat balls and vegetable patties) | Fat ≤10 g/100 g. If fat content 10.1–15 g/100 g, hard fat ≤33% of the total fat. |
| Side salads (mayonnaise and fresh) | Fat <6 g/100 g |
| Spices and seasoning sauces | |
| Product groups | Criteria relating to product groups |
| Mustards and ketchups | Sodium <400 mg/100 g |
| Spices and seasonings | No sodium added |
| Seasoning and barbecue sauces and marinades | Sodium ≤ 300 mg/100 g |
| Bouillon in cubes and powdered and concentrated broth | Sodium <200 mg/100 g when stock is prepared according to instructions |