Singapore is taking a significant step toward public health by expanding its Nutri-Grade labeling system to include sodium-heavy staples like salt, sauces, instant noodles, and cooking oils. Starting in mid-2027, these products will be required to display Nutri-Grade labels if they receive a C or D grade, a move designed to encourage healthier dietary choices and combat rising rates of chronic diseases. This initiative builds on the success of the Nutri-Grade scheme for beverages, implemented in December 2020, which has already spurred manufacturers to reduce sugar levels.

The labeling system mirrors the existing beverage scheme, assigning grades from A to D, with D indicating the least healthy option. Products receiving a D grade, signifying the highest levels of sodium, sugar, or saturated fat, will face advertising restrictions.

A key feature of the updated label is its transparency. It will highlight the specific ingredient that resulted in the product’s overall grade. Such as, if the sodium content for an instant noodle is graded C, but its saturated fat content is graded D, the product will have a D grade and the label will indicate the saturated fat content. This aims to provide consumers with clear information to make informed decisions.

A Recipe for change: Learning from the Beverage Industry

Singapore’s government is optimistic that the expanded labeling initiative will replicate the success seen with beverages. The Nutri-Grade scheme for drinks, introduced in December 2020,has already demonstrated its effectiveness. The median sugar level of pre-packed drinks has dropped from 7.1 percent in 2017 to 4.6 percent in September 2023. This reduction shows that manufacturers are willing to reformulate their products in response to consumer demand for healthier options.

The hope is that similar changes will occur in the realm of sodium and saturated fat intake. Minister of Health Ong Ye Kung emphasized the importance of simple habits, stating that Good health does not come at a high cost at all. It is indeed about picking up simple habits, being more physically active, having good sleep habits, cutting down (on) salt, sauces, cooking oil.

“When we cook, opting for products with the healthier choice. I think it may taste different initially. It requires some getting used to. But before long… you start tasting the ingredients rather than tasting the sauce.”

Health Minister Ong Ye Kung

Navigating the Nuances: A Tailored Approach

Unlike the beverage scheme, which uses a single set of criteria, the new labeling system will employ a differentiated grading system for products like salt, sauces, seasonings, instant noodles, and cooking oil. These items are divided into 23 sub-categories, each with its own distinct criteria for A to D grades. For example, the sodium limits for an “A” grade will vary between light soy sauce and bean paste.

This tailored approach recognizes the diversity of Singaporean cuisine and aims to encourage reformulation within specific product types. As an HPB spokesperson explained, If there is only a single criterion for sodium thresholds, there might be some sub-categories where all the products would be a D grade. The goal is to avoid unfairly penalizing certain culinary staples while still promoting healthier choices.

The HPB spokesperson added,in that case,the question becomes,are we saying that certain categories of products should never be in the market? I think that will have a further impact on our reputation as a food culinary hub.

The Sodium Situation: A Wake-Up Call

The initiative is driven by alarming statistics. The 2022 National Nutrition Survey revealed that nine in 10 people hear consumed 3,620mg of sodium a day, almost double the recommended daily limit for sodium of less than 2,000mg, which is about one teaspoon of salt. High sodium and saturated fat intake contribute to high rates of hypertension and high cholesterol, affecting 37 percent and 31.9 percent of Singaporeans, respectively.

According to health authorities, shifting to lower-sodium ingredients for one typical meal can reduce sodium intake by 10 percent to 30 percent.

Industry Impact and Support

Currently,four in 10 of all salt,sauces,seasonings,instant noodles and cooking oil purchased by singaporeans are equivalent to Grade D. Authorities emphasize that the grading thresholds are designed to be achievable, giving the industry ample time to reformulate their products.

To support manufacturers, the HPB offers the Healthier Ingredient Development Scheme, providing grants for the development of healthier products. Industry guidance documents and toolkits will also be available.

Implications for the US Market

While Singapore’s initiative is unique, it raises crucial questions for the US market. The US faces similar challenges with high sodium and saturated fat consumption, contributing to widespread health issues like heart disease and stroke.

could a similar labeling system work in the US? it’s worth considering, especially given the ongoing debate surrounding nutrition labeling and the role of government in promoting public health. However, several factors would need to be considered:

• Consumer Awareness: A prosperous labeling system requires consumers to understand and utilize the information provided. Public education campaigns would be crucial.
• Industry Buy-In: Collaboration with food manufacturers is essential.Incentives,like Singapore’s Healthier Ingredient Development Scheme,could encourage reformulation.
• Cultural Considerations: The US, with its diverse culinary landscape, would need a nuanced approach similar to Singapore’s sub-categories.
• Political Feasibility: Implementing such a system could face political opposition from industry groups and those who oppose government intervention in food choices.

The center for Science in the public Interest (CSPI), a consumer advocacy group, has long advocated for clearer and more informative food labeling in the US. They argue that front-of-package labels, similar to Singapore’s Nutri-Grade system, could help consumers quickly identify healthier options.

Conversely, industry groups like the Grocery Manufacturers Association (GMA) have raised concerns about the potential for overly simplistic labels to mislead consumers. They argue that a more extensive approach, including detailed nutrition information on the back of packages, is preferable.

A Global Trend?

Singapore’s initiative might potentially be a sign of things to come. As concerns about diet-related diseases grow worldwide, governments are increasingly exploring innovative ways to encourage healthier eating habits. The Nutri-Grade system,with its clear and concise labeling,could serve as a model for other countries looking to tackle the challenges of sodium and saturated fat consumption.

The success of Singapore’s expanded Nutri-grade labeling system remains to be seen. However, it represents a bold and proactive approach to public health, one that could have significant implications for the future of food labeling and dietary choices around the world.