SINGAPORE: From mid-2027, instant noodles, cooking oils, and other sodium-heavy products will be required to display Nutri-Grade labels, categorising them from A to D based on their nutritional quality. This move, announced by Health Minister Ong Ye Kung at the Singapore Heart Foundation’s 55th anniversary event on 6 April 2024, aims to support Singaporeans in making healthier dietary choices amidst rising chronic disease rates.
Understanding Nutri-Grade Labelling
Nutri-Grade labels, previously limited to beverages since December 2020, will now extend to various food products such as:
- Salt
- Sauces
- Seasonings
- Cooking oil
- Instant noodles
Products with grades C and D—indicating higher levels of sodium and unhealthy fats—cannot be advertised. The labels will highlight specific ingredients, helping consumers understand what contributes to each product’s grade.
Health Warnings
The initiative comes in response to alarming statistics regarding heart disease in Singapore. In 2022, there were 36 daily diagnoses of heart attacks, a significant jump from 25 per day a decade earlier. One-third of residents struggle with high cholesterol, while over one-third have hypertension.
Current Consumption Trends
According to the 2022 National Nutrition Survey, nearly 90% of Singaporeans exceed the daily sodium intake limit of 2,000mg, consuming about 3,620mg instead. Excessive saturated fat intake is also concerning, accounting for 36% of total fat consumption—higher than the recommended 30% limit. The goal of the Nutri-Grade initiative is to encourage a shift towards healthier diets by making it easier for consumers to choose better options.
Actionable Changes in Eating Habits
Ong emphasised that adopting healthier eating habits doesn’t require complex diets. He encouraged moderation of the ‘three Ss’—sugar, sodium, and saturated fats—and adopting lower-sodium ingredients for meals, which could reduce sodium intake by up to 30%.
Support for Reformulation Efforts
To assist manufacturers in reformulating their products ahead of the labelling deadline, the Ministry of Health and the Health Promotion Board (HPB) will provide grants through the Healthier Ingredient Development Scheme. The intent is to help the food industry meet the new standards while allowing them to cater to the diverse culinary landscape of Singapore.
Acknowledging Industry Input
More than 7,000 stakeholders, including food industry players and experts, were consulted to shape this labelling initiative. This collaborative approach aims to strike a balance between public health goals and the country’s rich food heritage.
As Singapore delves deeper into combatting dietary health issues, the Nutri-Grade labelling initiative promises to be a crucial step towards a healthier nation.