NEWS UPDATE: Expansion of the Nutri-Grade Regulatory Framework of Singapore

The Ministry of Health (MOH) and the Health Promotion Board (HPB) have finalized the expansion of the Nutri-Grade regulatory framework. From mid-2027, mandatory grading and advertising prohibitions will extend to 23 sub-categories of prepacked salt, sauces, seasonings, instant noodles, and cooking oils (SSSIO).

This move addresses the high prevalence of hypertension (37.0%) and high cholesterol (31.9%) among residents by targeting the primary dietary sources of sodium and saturated fat.

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Scope of the Extension: The 23 Sub-Categories

The measures apply to products packed in advance for retail, vending machines, or as part of service/workplace amenities.

• SALT: Salt and salt substitutes (at least 50% sodium chloride).

• SAUCES & PASTES: Dark, light, and sweet soy sauces; bean paste (miso, doenjang); oyster sauce; fish sauce; ketchup and brown sauces (BBQ, steak); chili and hot sauces.

• PREPARATION MIXES: Asian savoury sauces/mixes (laksa, rendang pastes); Asian sweet sauces (plum, rojak); recipe cubes (curry cubes); emulsified dressings (mayonnaise, salad dressing); tomato-based and non-tomato-based cooking sauces; and mustard.

• SEASONINGS: Ready-to-consume and concentrated soups/broths (liquid or dry); herb, spice, and seasoning mixes (powdered rubs, biryani mix).

• INSTANT NOODLES: Dry-style (fried noodles) and soup-based noodles (ramen).

• COOKING OILS: All edible plant-based oils and blended oils.

 

The New Grading Logic: "Poorest Grade" & Call-Outs

The grading system (A to D) is based on specific nutrient thresholds defined for each sub-category.

• Determinant of Grade: If a product contains multiple nutrients of concern (e.g., sodium and saturated fat), the final grade is determined by the poorest (lowest) grade among them.

• Nutrient Call-Out Design: The updated label will explicitly display the nutrient responsible for a Grade C or D. If two nutrients result in the same grade, the call-out follows a specific hierarchy: Sodium > Sugar > Saturated Fat.

• Mandatory Display: Nutri Grade Labels are compulsory for products graded "C" or "D" on both physical packaging and online listings. Nutri Grade Labelling for "A" and "B" remains optional.

 

Snapshot of Grading Thresholds (Examples)

Below are given with some examples on grading criteria by category. Grading is typically assessed on an "as sold" basis, though powdered sauces may be graded as "as prepared" in unique cases.

Sub-Category	Grade A (Highest)	Grade D (Lowest)	Primary Criteria
Salt & Substitutes	300 mg/g	> 370 mg/g	Sodium
Light Soy Sauce	4,000 mg/100g	> 6,500mg/100g	Sodium
Instant Noodle (Soup)	1,400 mg/100g	> 2,500mg/100g	Sodium
Cooking Oil	13%	> 30%	Sat Fat as % of total fat
Dark Soy Sauce	25g/100g	> 43 g/100g	Sugar

Note: For all sauces, seasonings, and instant noodles, the maximum sodium level to qualify for Grade A cannot exceed 4,000mg/100g.

 

Advertising Prohibitions

To reduce the influence on consumer preferences, advertisements for SSSIO products graded "D" will be prohibited across all platforms, including broadcast, print, out-of-home, and online.

 

Why This Matters for Industry

The MOH has released these specifications mid-2026 to provide a one-year lead time for industry stakeholders to begin reformulation efforts. Manufacturers should evaluate their current product lines against these thresholds now to avoid advertising bans and mandatory "D" labels in 2027.