Vedlegg 8: Kriterier bak Finlands hjertemerket
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 |
