| 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 |
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