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Nutrition Enhancement Programme Benchmarks, April 2012

These are the benchmarks as applied in the Unilever Nutrition Enhancement Programme (NEP). test

Methodology and benchmarks were initially published in the peer-reviewed journal European Journal of Clinical Nutrition [2007;61:461-471(Link opens in a new window)]. Benchmarks for edible ice were revised in January 2008 to align with the latest technological insights and recommendations related to snacks (i.e. a cap on energy).

Nutrition Enhancement Programme Benchmarks, April 2012

Product groupSodiumSaturated fatAdded sugarEnergy

All other products / Generic

100mg/100g,or

1.6mg/kcal

2g/100g,or

33% tot fat,or

13%en 

7g/100g,or

25b %en

 

Spreads and cooking products

720mg/100g,or

1.6mg/kcal 

33% tot fat  

Dressings

   
.Emulsion based1080mg/100g33% tot fat25b%en 
.Water based1080mg/100g-7g/100g 

Milk (-products)

100mg/100g2g/100g7g/100g 

Cheese (-products)

900mg/100g15g/100g  

Meals and components:

    
.Main dish2.2mg/kcal13%en  

.Side dishes

250mg/100g   

.Processed meat

675mg/100g13%en  

.Processed fish

340mg/100g33% tot fat  

.Meal sauces

540mg/100g2g/100g  
.Bread375mg/100g   

.Breakfast cereals

375mg/100g 28g/100g 

.Filled sandwiches/rolls

1.6mg/kcal13%en  

.Seasonings

360mg/100g   
Soups360mg/100g2g/100g  

Snacks:

    
.Ice cream 

3ag/serve

20g/100g110kcal/serve

.Water ices

  20g/100g110kcal/serve
.Savoury snacks

Generic

13%en 110kcal/serve
.Sweet snacks

Generic

13%en20g/100g110kcal/serve

Beverages

  7g/100g 
a for IC ≤ 60 kcal/ serve: 1.5 g SAFA

b total sugar

Trans fat: All products to comply with partially hydrogenated vegetable oils (PHVO) commitment

*The NEP benchmarks are based on international and national dietary recommendations. Benchmarks for all nutrients need to be met in order for a food or beverage to be classified as 'meeting NEP benchmarks'.

In November 2010, we launched the Unilever Sustainable Living Plan which has Nutrition as one of the core pillars. We have now integrated several of the criteria underlying the Unilever Sustainable Living Plan nutrition targets in the Nutrition Enhancement Programme benchmarks, such as those related to reducing salt and removing trans fat from partially hydrogenated vegetable oil (PHVO).

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