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).
|Product group||Sodium||Saturated fat||Added sugar||Energy|
All other products / Generic
33% tot fat,or
Spreads and cooking products
|33% tot fat|
|.Emulsion based||1080mg/100g||33% tot fat||25b%en|
Meals and components:
|340mg/100g||33% tot fat|
|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).