Guidance

Nutrient profiling model 2018: worked examples and further advice on calculations

Published 27 January 2026

Introduction

This document provides examples of how to calculate the UK nutrient profiling model (NPM) 2018 scores, including the free sugars content, for different types of food and drink. Foods scoring 4 or more points, and drinks scoring 1 or more points, are classified as ‘less healthy’.

The examples given are for illustrative purposes and use indicative values.

What’s included in each worked example

Each worked example includes:

• ingredients
• proportions of ingredients
• nutrient values per 100 grams (g)

These reflect generic products currently on the market, for the purpose of calculating the nutrient profiling score. We have assumed specific gravities (the ratio of the density (mass of a unit volume) of a food to the density (mass of the same unit volume) of water) based on the ingredients.

For these worked examples, we have rounded nutrient values to either one decimal place or two decimal places.

Dried fruit and vegetables

When giving examples that include dried fruit and vegetables, we multiplied their weight by 2 to make them equivalent with fresh products. See the ‘Nutrient profiling model 2018: technical guidance’ for more information.

Sources for specific gravity values

The specific gravity values for the worked examples have been taken from a variety of sources, including:

• McCance and Widdowson’s composition of foods integrated dataset
• ‘Food portion sizes’ (3rd edition, 1994), published by the Food Standards Agency (available to buy)

Group A worked examples: drinks containing no dairy

Worked example 1: plant-based drink

Product: oat-based dairy-alternative drink.

Ingredients:

• water
• oats
• salt

This product is sold by volume. However, nutrient profiling scores are calculated using amounts per 100g.

To work out the nutrient profiling score for this oat-based dairy-alternative drink, follow these steps:

1. Convert from per 100 millilitres (ml) to per 100g using the appropriate specific gravity.

We have used a specific gravity of 1.0 for this worked example. So, multiply 100ml by the specific gravity of 1.0 to give 100g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

This product is a drink and does not contain dairy, so total sugars equals free sugars.

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 1a: calculating ‘A’ points for a plant-based drink

Nutrition information	Per 100ml	Per 100g	Score
Energy (kilojoules (kJ))	189	189	0
Saturated fats (g)	0.3	0.3	0
Total sugar (g)	4.5	4.5	Not applicable
Free sugars (g)	4.5	4.5	4
Salt (g)	0.1	0.1	0
Total ‘A’ points	Not applicable	Not applicable	4

Table 1b: calculating ‘C’ points for a plant-based drink

Nutrition information	Per 100ml	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0	0
Fibre (g)	0.5	0.5	0
Protein (g)	1.3	1.3	0
Total ‘C’ points	Not applicable	Not applicable	0

3. Calculate the nutrient profiling score: total ‘A’ points (4 points) minus total ‘C’ points (0 points) gives you a score of 4.

Worked example 2: soft drink containing no dairy

Product: lemonade.

Ingredients:

• carbonated water
• sugar
• lemon juice from concentrate (5%)
• sweeteners

This product is sold by volume. However, nutrient profiling scores are calculated using amounts per 100g.

To work out the nutrient profiling score for this lemonade, follow these steps:

1. Convert from per 100ml to per 100g using the appropriate specific gravity.

We have used a specific gravity of 1.020 for this worked example. So, multiply 100ml by the specific gravity of 1.020 to give 102g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

The nutritional information in 100ml is the same as the nutritional information in 102g of lemonade.

This product is a drink and does not contain dairy and so total sugars equals free sugars.

2. Scale the nutrition values for the lemonade to per 100g from 102g (for example, for energy divide 43kJ by 102g and then multiply by 100 to calculate the energy content per 100g).

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 2a: calculating ‘A’ points for lemonade

Nutrition information	Per 100ml	Per 102g	Scale to per 100g	Score
Energy (kJ)	43	43	42	0
Saturated fats (g)	0	0	0	0
Total sugar (g)	2.5	2.5	2.45	Not applicable
Free sugars (g)	2.5	2.5	2.45	2
Salt (g)	0.02	0.02	0.02	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	2

Table 2b: calculating ‘C’ points for lemonade

Nutrition information	Per 100ml	Per 102g	Scale to per 100g	Score
Fruit, vegetables, nuts and seeds (g)	5	5	5	0
Fibre (g)	0	0	0	0
Protein (g)	0	0	0	0
Total ‘C’ points	Not applicable	Not applicable	Not applicable	0

4. Calculate the nutrient profiling score: total ‘A’ points (2 points) minus total ‘C’ points (0 points) gives you a score of 2.

Worked example 3: juice drink containing no dairy requiring reconstitution

Product: dilutable blackcurrant juice drink.

Ingredients:

• water
• blackcurrant juice from concentrate (35%)
• sugar
• sweeteners

Manufacturer instructions for reconstitution provided on pack: 1 part blackcurrant juice drink with 4 parts water.

Where a drink needs to be reconstituted before it is consumed, calculate the nutrient profiling score based on 100g of the product as reconstituted according to the manufacturer instructions.

To work out the nutrient profiling score for this dilutable blackcurrant juice drink, follow these steps:

1. Convert from per 100ml to per 100g using the appropriate specific gravity.

We have used a specific gravity of 1.280 for this worked example. So, multiply 100ml by the specific gravity of 1.280 to give 128g (for example, for energy divide 767kJ by 128g and then multiply by 100 to calculate the energy content per 100g).

The nutritional information in 100ml is the same as the nutritional information in 128g of undiluted drink.

2. Reconstitute the drink according to the manufacturer instructions. Scale the nutrition values for the reconstituted drink to per 100g from 500g (100g undiluted juice drink plus 400g water).

We have used a specific gravity of 1.0 for water for this worked example. So, multiply 400ml by the specific gravity of 1.0 to give 400g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

This product is a drink and does not contain dairy and so total sugars equals free sugars.

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 3a: calculating ‘A’ points for dilutable blackcurrant juice drink

Nutrition information	Per 100ml of undiluted juice drink	Per 128g of undiluted juice drink	Scale to per 100g of undiluted juice drink	Diluted juice drink (500g)	Scale to 100g	Score
Energy (kJ)	767	767	599	599	120	0
Saturated fats (g)	0	0	0	0	0	0
Total sugar (g)	45.0	45.0	35.2	35.2	7.0	Not applicable
Free sugars (g)	45.0	45.0	35.2	35.2	7.0	7
Salt (g)	0.04	0.04	0.03	0.03	0.01	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	7

Table 3b: calculating ‘C’ points for dilutable blackcurrant juice drink

Nutrition information	Per 100ml of undiluted juice drink	Per 128g of undiluted juice drink	Scale to per 100g of undiluted juice drink	Diluted juice drink (500g)	Scale to 100g	Score
Fruit, vegetables, nuts and seeds (g)	35	35	27	27	5	0
Fibre (g)	0	0	0	0	0	0
Protein (g)	0.1	0.1	0.1	0.1	0	0
Total ‘C’ points	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	0

4. Calculate the nutrient profiling score: total ‘A’ points (7 points) minus total ‘C’ points (0 points) gives you a score of 7.

Group B worked examples: drinks containing dairy

Worked example 4: yoghurt drink containing dairy and added sugars

Product: passion fruit yoghurt drink.

Ingredients:

• plain unsweetened yoghurt
• passion fruit juice (10%)
• sugar (5%)
• colour
• vitamin D

This product is sold by weight, so you do not need to use the appropriate specific gravity to convert to 100g.

To work out the nutrient profiling score for this passion fruit yoghurt drink, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 4a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 4a: calculating free sugars for passion fruit yoghurt drink

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Plain unsweetened yoghurt	Not applicable	No	Not applicable	0g
Passion fruit juice	10%	Yes	10.7g	10 ÷ 100 × 10.7g = 1.07g
Sugar	5%	Yes	100.0g	5 ÷ 100 × 100g = 5g
Colour	Not applicable	No	Not applicable	0g
Vitamin D	Not applicable	No	Not applicable	0g

This passion fruit yoghurt drink contains 6.07g free sugars per 100g. This includes:

• 1.07g free sugars from passion fruit juice
• 5.0g free sugars from sugar (ingredient)

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 4b: calculating ‘A’ points for passion fruit yoghurt drink

Nutrition information	Per 100g	Score
Energy (kJ)	200	0
Saturated fats (g)	0.7	0
Total sugar (g)	9.4	Not applicable
Free sugars (g)	6.07	6
Salt (g)	0.1	0
Total ‘A’ points	Not applicable	6

Table 4c: calculating ‘C’ points for passion fruit yoghurt drink

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	10	0
Fibre (g)	0	0
Protein (g)	3.1	1
Total ‘C’ points	Not applicable	1

3. Calculate the nutrient profiling score: total ‘A’ points (6 points) minus total ‘C’ points (1 point) gives you a score of 5.

Worked example 5: drink containing dairy and added sugars

Product: chocolate (cows’) milk-based drink.

Ingredients:

• semi-skimmed cows’ milk
• sugar (6%)
• cocoa powder
• salt

This product is sold by volume. However, nutrient profiling scores are calculated using amounts per 100g.

To work out the NPM score for this chocolate (cows’) milk-based drink, follow these steps:

1. Convert from per 100ml to per 100g using the appropriate specific gravity.

We used a specific gravity of 1.03 for this worked example. So, multiply 100ml by the specific gravity of 1.03 to give 103g.

The nutritional information in 100ml is the same as the nutritional information in 103g of chocolate (cows’) milk-based drink.

Scale the nutrition values for the drink to per 100g from 103g. So, for energy divide 270kJ by 103g and then multiply by 100 to calculate the energy content per 100g.

2. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 5a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 5a: calculating free sugars for chocolate milk-based drink

Ingredients	Quantity	Source of free sugars	Total sugar per 100ml	Calculation of free sugars
Semi-skimmed cows’ milk	Not applicable	No	Not applicable	0g
Sugar	6%	Yes	100.0g	6 ÷ 100 × 100g = 6.0g
Cocoa powder	Not applicable	No	Not applicable	0g
Salt	Not applicable	No	Not applicable	0g

As there is only one ingredient with free sugars, the free sugars content for the product is 6.0g per 100ml or 5.8g per 100g when scaling the free sugars from grams to millilitres.

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 5b: calculating ‘A’ points for chocolate milk-based drink

Nutrition information	Per 100ml	Per 103g	Scale to per 100g	Score
Energy (kJ)	270	270	262	0
Saturated fats (g)	1.3	1.3	1.26	1
Total sugar (g)	8.5	8.5	8.25	Not applicable
Free sugars (g)	6.0	6.0	5.83	6
Salt (g)	0.13	0.13	0.13	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	7

Table 5c: calculating ‘C’ points for chocolate milk-based drink

Nutrition information	Per 100ml	Per 103g	Scale to per 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0	0	0
Fibre (g)	0	0	0	0
Protein (g)	3.1	3.1	3.0	1
Total ‘C’ points	Not applicable	Not applicable	Not applicable	1

4. Calculate the nutrient profiling score: total ‘A’ points (7 points) minus total ‘C’ points (1 point) gives you a score of 6.

Worked example 6: drink with added sugars requiring reconstitution with dairy

Product: strawberry milkshake powder with semi-skimmed (cows’) milk.

Ingredients:

• sugar
• colour
• vitamin D

Manufacturer instructions for reconstitution provided on pack: 15g of milkshake powder and 200ml of semi-skimmed cows’ milk.

Where a drink needs to be reconstituted before it is consumed, calculate the nutrient profiling score based on 100g of the product as reconstituted according to the manufacturer instructions.

To work out the nutrient profiling score for this strawberry milkshake powder with semi-skimmed (cows’) milk, follow these steps:

1. For the milkshake powder, scale the nutrition values to per 15g from 100g. For example, convert 1,728kJ energy per 100g to per 15g:

1,728 ÷ 100 × 15 = 259kJ energy per 15g powder

2. For the semi-skimmed cows’ milk, convert from per 200ml to per 200g using the appropriate specific gravity.

We have used a specific gravity of 1.03 for this worked example. So, multiply 200ml by the specific gravity of 1.03 to give 206g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

3. Add values for 15g milkshake powder and 206g semi-skimmed cows’ milk together. So, for energy:

259 + 390 = 649kJ energy per 221g (15g powder + 206g cows’ milk)

4. Scale the nutrition values to per 100g from 221g (15g powder + 206g semi-skimmed cows’ milk). So, for energy:

649 ÷ 221 × 100 = 294kJ energy per 100g in reconstituted product

5. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 6a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 6a: calculating free sugars for strawberry milkshake powder

Ingredients	Source of free sugars	Total sugar per 15g strawberry milkshake powder	Calculation of free sugars in reconstituted product
Sugar	Yes	13.8	13.8g ÷ 221g × 100 = 6.24g
Colour	No	Not applicable	0g
Vitamin D	No	Not applicable	0g

As there is only one ingredient with free sugars, the free sugars content for the product is 6.24g per 100g.

6. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 6b: calculating ‘A’ points for strawberry milkshake powder with semi-skimmed (cows’) milk

Nutrition information	100g powder	15g powder	200ml semi-skimmed cows’ milk	206g semi-skimmed cows’ milk	15g powder + 206g cows’ milk	15g powder +206g cows’ milk, scaled to 100g	Score
Energy (kJ)	1,728	259	390	390	649	294	0
Saturated fats (g)	1.9	0.3	2.2	2.2	2.5	1.1	1
Total sugar (g)	92	13.8	9.4	9.4	23.2	10.5	Not applicable
Free sugars (g)	92	13.8	0	0	13.8	6.24	6
Salt (g)	0.70	0.11	0	0	0.11	0.05	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	7

Table 6c: calculating ‘C’ points for strawberry milkshake powder with semi-skimmed (cows’) milk

Nutrition information	100g powder	15g powder	200ml semi-skimmed cows’ milk	206g semi-skimmed cows’ milk	15g powder + 206g cows’ milk	15g powder + 206g cows’ milk, scaled to 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0	0	0	0	0	0
Fibre (g)	1.0	0.2	0	0	0.2	0.1	0
Protein (g)	1.0	0.2	7	7	7.2	3.3	1
Total ‘C’ points	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	Not applicable	1

7. Calculate the nutrient profiling score: total ‘A’ points (7 points) minus total ‘C’ points (1 point) gives you a score of 6.

Group C worked examples: foods containing fruit or vegetables

Worked example 7: food containing fruit or vegetable juice

Product: canned pineapple in 100% juice.

Ingredients:

• pineapple
• pineapple juice (44%)

For the purpose of calculating a nutrient profiling score, this product should be calculated ‘as sold’ and not as ‘drained weight’, including the pineapple and the pineapple juice.

To work out the NPM score for this canned pineapple in 100% juice, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 7a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 7a: calculating free sugars for canned pineapple in 100% juice

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Pineapple	Not applicable	No	Not applicable	0g
Pineapple juice	44%	Yes	10.5g	44 ÷ 100 × 10.5g = 4.62g

As there is only one ingredient with free sugars, the free sugars content for the product is 4.62g per 100g.

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 7b: calculating ‘A’ points for canned pineapple in 100% juice

Nutrition information	Per 100g	Score
Energy (kJ)	219	0
Saturated fats (g)	less than 0.5	0
Total sugar (g)	12.5	Not applicable
Free sugars (g)	4.62	5
Salt (g)	less than 0.01	0
Total ‘A’ points	Not applicable	5

Table 7c: calculating ‘C’ points for canned pineapple in 100% juice

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	100	5
Fibre (g)	0.6	0
Protein (g)	0.3	0
Total ‘C’ points	Not applicable	5

3. Calculate the nutrient profiling score: total ‘A’ points (5 points) minus total ‘C’ points (5 points) gives you a score of 0.

Worked example 8: food containing fruit or vegetable purée

Product: hummus.

Ingredients:

• chickpeas (puréed) (65%)
• oil
• sesame seed paste (tahini) (7%)
• garlic (puréed)
• salt

To work out the nutrient profiling score for this hummus, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 8a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 8a: calculating free sugars for hummus

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Chickpeas (puréed)	65%	Yes	0.7g	65 ÷ 100 × 0.7g = 0.46g
Oil	Not applicable	No	Not applicable	0g
Sesame seed paste (tahini)	7%	No	Not applicable	0g
Garlic (puréed)	1%	Yes	1.6g	1 ÷ 100 × 1.6g = 0.02g
Salt	Not applicable	No	Not applicable	0g

This hummus contains 0.48g free sugars per 100g. This includes:

• 0.46g free sugars from puréed chickpeas
• 0.02g free sugars from puréed garlic

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 8b: calculating ‘A’ points for hummus

Nutrition information	Per 100g	Score
Energy (kJ)	1,251	3
Saturated fats (g)	2.6	2
Total sugar (g)	0.6	Not applicable
Free sugars (g)	0.48	0
Salt (g)	0.9	3
Total ‘A’ points	Not applicable	8

Table 8c: calculating ‘C’ points for hummus

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	73	2
Fibre (g)	4.9	8
Protein (g)	6.9	4
Total ‘C’ points	Not applicable	14

3. Calculate the nutrient profiling score: total ‘A’ points (8 points) minus total ‘C’ points (14 points) gives you a score of –6.

Worked example 9: food containing fruit or vegetable purée

Product: chunky vegetable soup.

Ingredients:

• potato purée
• carrots (10%)
• carrots (puréed) (10%)
• peas (10%)
• peas (puréed) (10%)
• tomato purée (8%)
• onions (2%)
• onions (puréed) (3%)
• onion powder (3%)
• garlic (puréed) (3%)
• single cream
• flour
• salt

To work out the nutrient profiling score for this chunky vegetable soup, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 9a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 9a: estimating free sugars for chunky vegetable soup

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Potato purée	Not applicable	No	Not applicable	0g
Carrots	10%	No	Not applicable	0g
Carrots (puréed)	10%	Yes	5.5g	10 ÷ 100 × 5.5g = 0.55g
Peas	10%	No	Not applicable	0g
Peas (puréed)	10%	Yes	1.2g	10 ÷ 100 × 1.2g = 0.12g
Tomato purée	8%	Yes	12.9g	8 ÷ 100 × 12.9g = 1.03g
Onions (puréed)	3%	Yes	4.2g	3 ÷ 100 × 4.2g = 0.13g
Onion powder	3%	Yes	4.2g	3 ÷ 100 × 4.2g = 0.13g
Garlic (puréed)	3%	Yes	1.6g	3 ÷ 100 × 1.6g = 0.05g
Onions	2%	No	Not applicable	0g
Single cream	Not applicable	No	Not applicable	0g
Flour	Not applicable	No	Not applicable	0g
Salt	Not applicable	No	Not applicable	0g

This chunky vegetable soup contains 2.01g free sugars per 100g. This includes:

• 0.55g free sugars from puréed carrots
• 0.12g free sugars from puréed peas
• 1.03g free sugars from tomato purée
• 0.13g free sugars from puréed onions
• 0.13g free sugars from onion powder
• 0.05g free sugars from puréed garlic

2. Calculate the amount of fruit, vegetables, nuts and seeds (FVNS) in the product.

The total amount of FVNS in 100g of a product is calculated as:

((weight of FVNS) + (2 × weight of dried fruit and vegetables)) ÷ ((weight of FVNS) + (2 × weight of dried fruit and vegetables) + (weight of other ingredients)) × 100

For more information on how to calculate FVNS content of a product using the NPM 2018, see ‘Nutrient profiling model 2018: technical guidance’.

Before calculating the amount of FVNS in this product, you should note that:

• onion powder does not count as FVNS
• dried fruit and vegetables includes concentrated tomato purée

The weight of FVNS is 48g per 100g. This includes:

• 10% (or 10g) carrots
• 10% (or 10g) carrots (puréed)
• 10% (or 10g) peas
• 10% (or 10g) peas (puréed)
• 3% (or 3g) onions (puréed)
• 3% (or 3g) garlic (puréed)
• 2% (or 2g) onions

The weight of dried fruit and vegetables is 8g per 100g. This is the 8% (or 8g) of tomato purée.

The weight of the other ingredients is 44g per 100g.

So, this product contains 59g FVNS per 100g. We calculated this using the FVNS equation:

((48) + (2 × 8)) ÷ ((48) + (2 × 8) + (44)) × 100 = 59

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 9b: calculating ‘A’ points for chunky vegetable soup

Nutrition information	Per 100g	Score
Energy (kJ)	212	0
Saturated fats (g)	0.1	0
Total sugar (g)	2.6	Not applicable
Free sugars	2.01	2
Salt (g)	0.40	1
Total ‘A’ points	Not applicable	3

Table 9c: calculating ‘C’ points

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	59	1
Fibre (g)	2.3	3
Protein (g)	2.8	1
Total ‘C’ points	Not applicable	5

4. Calculate the nutrient profiling score: total ‘A’ points (3 points) minus total ‘C’ points (5 points) gives you a score of –2.

Worked example 10: food containing fruit or vegetable purée

Product: chicken korma and rice ready meal.

Ingredients:

• basmati rice
• chicken breast
• plain yoghurt
• single cream
• tomato purée
• coconut milk
• ground almonds
• garlic (puréed)
• salt
• spices

To work out the nutrient profiling score for this chicken korma and rice ready meal, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 10a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 10a: calculating free sugars

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Basmati rice	Not applicable	No	Not applicable	0g
Chicken breast	Not applicable	No	Not applicable	0g
Plain yoghurt	Not applicable	No	Not applicable	0g
Single cream	Not applicable	No	Not applicable	0g
Tomato purée	3%	Yes	12.9g	3 ÷ 100 × 12.9 = 0.39g
Coconut milk	2%	Yes	4.9g	2 ÷ 100 × 4.9g = 0.10g
Ground almonds	1%	No	Not applicable	0g
Garlic (puréed)	1%	Yes	1.6g	1 ÷ 100 × 1.6g = 0.02g
Salt	Not applicable	No	Not applicable	0g
Spices	Not applicable	No	Not applicable	0g

This chicken korma and rice ready meal contains 0.51g free sugars per 100g. This includes:

• 0.39g free sugars from tomato purée
• 0.10g free sugars from coconut milk
• 0.02g free sugars from puréed garlic

2. Calculate the amount of FVNS in the product.

The total amount of FVNS in 100g of a product is calculated as:

((weight of FVNS) + (2 × weight of dried fruit and vegetables)) ÷ ((weight of FVNS) + (2 × weight of dried fruit and vegetables) + (weight of other ingredients)) × 100

For more information on how to calculate FVNS content of a product using the NPM 2018, see ‘Nutrient profiling model 2018: technical guidance’.

Before calculating the amount of FVNS in this product, you should note that dried fruit and vegetables include concentrated tomato purée.

The weight of fruit and vegetables is 4g per 100g. This includes:

• 2% (or 2g) coconut milk
• 1% (or 1g) ground almonds
• 1% (or 1g) garlic (puréed)

The weight of dried fruit and vegetables is 3g per 100g. This is the 3% (or 3g) of tomato purée.

The weight of the other ingredients is 93g per 100g.

So, this product contains 10g FVNS per 100g. We calculated this using the FVNS equation:

((4) + (2 × 3)) ÷ ((4) + (2 × 3) + (93)) × 100 = 9.7

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 10b: calculating ‘A’ points

Nutrition information	Per 100g	Score
Energy (kJ)	591	1
Saturated fats (g)	2.4	2
Total sugar (g)	2.5	Not applicable
Free sugars (g)	0.51	0
Salt (g)	0.45	1
Total ‘A’ points	Not applicable	4

Table 10c: calculating ‘C’ points

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	9.7	0
Fibre (g)	2.9	4
Protein (g)	8.3	4
Total ‘C’ points	Not applicable	8

4. Calculate the nutrient profiling score: total ‘A’ points (4 points) minus total ‘C’ points (8 points) gives you a score of –4.

Group D worked examples: other scenarios for foods containing fruit or vegetables

Worked example 11: food containing added sugars and fruit or vegetable purée in a portion less than 100g

Product: strawberry fromage frais, 50g pot.

Ingredients:

• fromage frais
• water
• sugar
• strawberry purée
• colour
• vitamin D

This product is sold in a 50g serving. However, nutrient profiling scores are calculated using amounts per 100g.

To work out the nutrient profiling score for this strawberry fromage frais, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 11a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 11a: calculating free sugars for strawberry fromage frais

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Fromage frais	Not applicable	No	Not applicable	0g
Water	Not applicable	No	Not applicable	0g
Sugar	7%	Yes	100.0g	7 ÷ 100 × 100g = 7.0g
Strawberry purée	8%	Yes	6.1g	8 ÷ 100 × 6.1g = 0.49g
Colour	Not applicable	No	Not applicable	0g
Vitamin D	Not applicable	No	Not applicable	0g

This strawberry fromage frais contains 7.49g free sugars per 100g. This includes:

• 7.0g free sugars from sugar (ingredient)
• 0.49g free sugars from strawberry purée

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 11b: calculating ‘A’ points for strawberry fromage frais

Nutrition information	Per 50g pot	Per 100g	Score
Energy (kJ)	184	368	1
Saturated fats (g)	0.9	1.8	1
Total sugar (g)	4.8	9.5	Not applicable
Free sugars (g)	Not applicable	7.49	8
Salt (g)	0.08	0.16	0
Total ‘A’ points	Not applicable	Not applicable	10

Table 11c: calculating ‘C’ points for strawberry fromage frais

Nutrition information	Per 50g pot	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	4	8	0
Fibre (g)	0	0	0
Protein (g)	2.6	5.2	3
Total ‘C’ points	Not applicable	Not applicable	3

3. Calculate the nutrient profiling score: total ‘A’ points (10 points) minus total ‘C’ points (3 points) gives you a score of 7.

Worked example 12: food containing added sugars and dried fruit or vegetables which have been pressed and shaped

Product: cereal bar.

Ingredients:

• rolled oats
• golden syrup (15%)
• honey (9%)
• dried pineapple (7%)
• dried apricot (pressed and shaped) (7%)
• sugar (6%)
• sunflower seeds (4%)
• hazelnuts (chopped) (4%)
• skimmed cows’ milk powder
• molasses (1%)
• oils
• salt

To work out the nutrient profiling score for this cereal bar, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 12a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 12a: calculating free sugars for a cereal bar

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Rolled oats	Not applicable	No	Not applicable	0g
Golden syrup	15%	Yes	79.0g	15 ÷ 100 × 79.0g = 11.85g
Honey	9%	Yes	76.4g	9 ÷ 100 × 76.4g = 6.88g
Dried pineapple	7%	No	Not applicable	0g
Dried apricot (pressed and shaped)	7%	Yes	43.4g	7 ÷ 100 × 43.4g = 3.04g
Sugar	6%	Yes	100.0g	6 ÷ 100 × 100g = 6.0g
Sunflower seeds	4%	No	Not applicable	0g
Hazelnuts (chopped)	4%	No	Not applicable	0g
Skimmed milk powder	Not applicable	No	Not applicable	0g
Molasses	1%	Yes	59.4g	1 ÷ 100 × 59.4g = 0.59g
Oils	Not applicable	No	Not applicable	0g
Salt	Not applicable	No	Not applicable	0g

This cereal bar contains 28.36g free sugars per 100g. This includes:

• 11.85g free sugars from golden syrup
• 6.88g free sugars from honey
• 3.04g free sugars from pressed and shaped dried apricot
• 6.0g free sugars from sugar (ingredient)
• 0.59g free sugars from molasses

2. Calculate the amount of FVNS in the product.

The total amount of FVNS in 100g of a product is calculated as:

((weight of FVNS) + (2 × weight of dried fruit and vegetables)) ÷ ((weight of FVNS) + (2 × weight of dried fruit and vegetables) + (weight of other ingredients)) × 100

For more information on how to calculate FVNS content of a product using the NPM 2018, see ‘Nutrient profiling model 2018: technical guidance’.

Before calculating the amount of FVNS in this product, you should note that pressed and shaped dried apricot does not count as FVNS.

The weight of FVNS is 8g per 100g. This includes:

• 4% (or 4g) sunflower seeds
• 4% (or 4g) hazelnuts (chopped)

The weight of dried fruit and vegetables is 7g per 100g. This is the 7% (or 7g) of dried pineapple.

The weight of the other ingredients is 85g per 100g.

So, this product contains 21g of FVNS per 100g. We calculated this using the FVNS equation:

((8) + (2 × 7)) ÷ ((8) + (2 × 7) + (85)) × 100 = 21

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 12b: calculating ‘A’ points for a cereal bar

Nutrition information	Per 100g	Score
Energy (kJ)	1,495	4
Saturated fats (g)	1.1	1
Total sugar (g)	39.0	Not applicable
Free sugars (g)	28.36	10
Salt (g)	0.49	1
Total ‘A’ points	Not applicable	16

Table 12c: calculating ‘C’ points for a cereal bar

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	21	0
Fibre (g)	2.6	4
Protein (g)	4.2	0
Total ‘C’ points	Not applicable	4

If a food or drink scores 11 or more ‘A’ points, then it cannot score points for protein unless it also scores 5 points for FVNS.

4. Calculate the nutrient profiling score: total ‘A’ points (16 points) minus total ‘C’ points (4 points) gives you a score of 12.

Group E worked examples: other scenarios for foods containing added sugars

Worked example 13: food containing added sugars

Product: teacake.

Ingredients:

• wheat flour
• currants (9%)
• raisins (9%)
• sultanas (9%)
• sugar (4%)
• water
• oil
• salt

To work out the nutrient profiling score for this teacake, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 13a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 13a: calculating free sugars for a teacake

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Wheat flour	Not applicable	No	Not applicable	0g
Currants	9%	No	Not applicable	0g
Raisins	9%	No	Not applicable	0g
Sultanas	9%	No	Not applicable	0g
Sugar	4%	Yes	100.0g	4 ÷ 100 × 100g = 4.0g
Water	Not applicable	No	Not applicable	Not applicable
Oil	Not applicable	No	Not applicable	Not applicable
Salt	Not applicable	No	Not applicable	Not applicable

As there is only one ingredient with free sugars, the free sugars content for the product is 4.0g per 100g.

2. Calculate the amount of FVNS in the product.

The total amount of FVNS in 100g of a product is calculated as:

((weight of FVNS) + (2 × weight of dried fruit and vegetables)) ÷ ((weight of FVNS) + (2 × weight of dried fruit and vegetables) + (weight of other ingredients)) × 100

For more information on how to calculate FVNS content of a product using the NPM 2018, see ‘Nutrient profiling model 2018: technical guidance’.

The weight of FVNS is 0g per 100g.

The weight of dried fruit and vegetables is 27g per 100g. This includes:

• 9% (or 9g) currants
• 9% (or 9g) raisins
• 9% (or 9g) sultanas

The weight of the other ingredients is 73g per 100g.

So, this product contains 43g of FVNS per 100g. We calculated this using the FVNS equation:

((0) + (2 × 27)) ÷ ((0) + (2 × 27) + (73)) × 100 = 43

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 13b: calculating ‘A’ points for teacake

Nutrition information	Per 100g	Score
Energy (kJ)	1,146	3
Saturated fats (g)	1.4	1
Total sugar (g)	19.6	Not applicable
Free sugars (g)	4.0	4
Salt (g)	0.65	2
Total ‘A’ points	Not applicable	10

Table 13c: calculating ‘C’ points for teacake

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	43	1
Fibre (g)	3.5	5
Protein (g)	7.5	4
Total ‘C’ points	Not applicable	10

4. Calculate the nutrient profiling score: total ‘A’ points (10 points) minus total ‘C’ points (10 points) gives you a score of 0.

Worked example 14: food containing added sugars

Product: cheese containing fruit.

Ingredients:

• cheese
• sweetened dried cranberries (contain 30% sugar)

To work out the nutrient profiling score for this cheese containing fruit, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 14a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 14a: calculating free sugars for cheese containing fruit

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Cheese	Not applicable	No	Not applicable	Not applicable
Sweetened dried cranberries	14%	Yes	30.0g (in added sugar from sweetening the cranberries)	14 ÷ 100 × 30g = 4.2g

As there is only one ingredient with free sugars, the free sugars content for the product is 4.2g per 100g.

2. Calculate the amount of FVNS in the product.

The total amount of FVNS in 100g of a product is calculated as:

((weight of FVNS) + (2 × weight of dried fruit and vegetables)) ÷ ((weight of FVNS) + (2 × weight of dried fruit and vegetables) + (weight of other ingredients)) × 100

For more information on how to calculate FVNS content of a product using the NPM 2018, see ‘Nutrient profiling model 2018: technical guidance’.

The weight of FVNS is 0g per 100g.

The weight of dried fruit and vegetables is 14g per 100g. This is the 14% (or 14g) of sweetened dried cranberries.

The weight of the other ingredients is 86g per 100g.

So, this product contains 25g of FVNS per 100g. We calculated this using the FVNS equation:

((0) + (2 × 14)) ÷ ((0) + (2 × 14) + (86)) × 100 = 25

3. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 14b: calculating ‘A’ points for cheese containing fruit

Nutrition information	Per 100g	Score
Energy (kJ)	1,531	4
Saturated fats (g)	17.1	10
Total sugar (g)	10.0	Not applicable
Free sugars (g)	4.2	4
Salt (g)	1.0	4
Total ‘A’ points	Not applicable	22

Table 14c: calculating ‘C’ points for cheese containing fruit

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	25	0
Fibre (g)	1.7	2
Protein (g)	17.5	0
Total ‘C’ points	Not applicable	2

Note: if a food or drink scores 11 or more ‘A’ points, then it cannot score points for protein unless it also scores 5 points for FVNS.

4. Calculate the nutrient profiling score: total ‘A’ points (22 points) minus total ‘C’ points (2 points) gives you a score of 20.

Worked example 15: food containing added sugars

Product: chocolate covered biscuit.

Ingredients:

• wheat flour (40%)
• milk chocolate (contains 48% sugar, cocoa butter, skimmed milk powder, cocoa mass)
• sugar
• oil
• oats
• salt

To work out the nutrient profiling score for this chocolate covered biscuit, follow these steps:

1. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 15a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 15a: calculating free sugars for chocolate covered biscuit

Ingredients	Quantity	Source of free sugars	Total sugar per 100g	Calculation of free sugars
Wheat flour	40%	No	Not applicable	0g
Milk chocolate (contains 48% sugar, cocoa butter, skimmed milk powder, cocoa mass)	25%	Yes	48.0g as added sugar	25 ÷ 100 × 48.0g = 12.0g
Sugar	13%	Yes	100.0g	13 ÷ 100 × 100.0g = 13.0g
Oil	Not applicable	No	Not applicable	0g
Oats	Not applicable	No	Not applicable	0g
Salt	Not applicable	No	Not applicable	0g

This chocolate covered biscuit contains 25.0g free sugars per 100g. This includes:

• 12.0g free sugars from milk chocolate
• 13.0g free sugars from sugar (ingredient)

2. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 15b: calculating ‘A’ points for chocolate covered biscuit

Nutrition information	Per 100g	Score
Energy (kJ)	2,044	6
Saturated fats (g)	11.4	10
Total sugar (g)	28.2	Not applicable
Free sugars (g)	25	10
Salt (g)	0.83	3
Total ‘A’ points	Not applicable	29

Table 15c: calculating ‘C’ points for chocolate covered biscuit

Nutrition information	Per 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0
Fibre (g)	2.3	3
Protein (g)	6.5	0
Total ‘C’ points	Not applicable	3

Note: if a food or drink scores 11 or more ‘A’ points, then it cannot score points for protein unless it also scores 5 points for FVNS.

3. Calculate the nutrient profiling score: total ‘A’ points (29 points) minus total ‘C’ points (3 points) gives you a score of 26.

Worked example 16: food containing added sugars requiring reconstitution

Product: strawberry flavour jelly.

Ingredients:

• sugar
• water
• gelatine
• colouring

Manufacturer instructions for reconstitution provided on pack: 150g jelly with 500ml water.

Where a food needs to be reconstituted before it is consumed, calculate the nutrient profiling score based on 100g of the product as reconstituted, according to the manufacturer’s instructions.

To work out the nutrient profiling score for this strawberry flavour jelly, follow these steps:

1. For the jelly, scale the nutrition values to per 150g from 100g.

For example, convert 1,244kJ energy per 100g to per 150g using the following equation:

(1,244 ÷ 100) × 150 = 1,866kJ energy per 150g jelly

You do not need to calculate the addition of water.

2. For the water, convert from per 500ml to per 500g using the appropriate specific gravity.

We have used a specific gravity of 1.0 for this worked example. So, multiply 500ml by the specific gravity of 1.0 to give 500g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

3. Scale the nutrition values to per 100g from 650g (150g jelly + 500g water).

For example, use the following equation to calculate the energy content per 100g from per 650g:

(1,866 ÷ 650) × 100 = 287kJ energy per 100g in reconstituted product

For this product total sugars equals free sugars.

4. Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 16a: calculating ‘A’ points for strawberry flavour jelly

Nutrition information	100g jelly	Scale to 150g jelly	150g jelly + 500g water	150g jelly + 500g water, scaled to 100g	Score
Energy (kJ)	1,244	1,866	1,866	287	0
Saturated fats (g)	0	0	0	0	0
Total sugar (g)	59.1	88.7	88.7	13.65	Not applicable
Free sugars (g)	59.1	88.7	88.7	13.65	10
Salt (g)	0.30	0.45	0.45	0.07	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	Not applicable	10

Table 16b: calculating ‘C’ points for strawberry flavour jelly

Nutrition information	100g jelly	Scale to 150g jelly	150g jelly + 500g water	150g jelly + 500g water, scaled to 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0	0	0	0
Fibre (g)	0	0	0	0	0
Protein (g)	5.2	7.8	7.8	1.2	0
Total ‘C’ points	Not applicable	Not applicable	Not applicable	Not applicable	0

5. Calculate the nutrient profiling score: total ‘A’ points (10 points) minus total ‘C’ points (0 points) gives you a score of 10.

Worked example 17: food containing added sugars measured by volume

Product: vanilla ice cream.

Ingredients:

• reconstituted semi-skimmed milk
• reconstituted whey powder (9%)
• sugar (5%)
• glucose syrup (4%)
• oil

This product is sold by volume. However, nutrient profiling scores are calculated using amounts per 100g.

To work out the nutrient profiling score for vanilla ice cream, follow these steps:

1. Convert nutrients from per 100ml to nutrients per 100g by multiplying the weight in ml by the appropriate specific gravity. Then scale up the nutrient values to 100g.

We have used a specific gravity of 0.61 for this worked example. So, multiply 100ml by the specific gravity of 0.61 to give 61g. For specific gravities of products, refer to ‘Calculating a nutrient profiling score for a product which is measured by volume not grams’.

The nutritional information in 100ml is the same as the nutritional information in 61g of ice cream.

2. Scale the nutrition values for the ice cream to per 100g from 61g.

3. Calculate the free sugars for the product per 100g by adding together the contribution each ingredient makes to free sugars. Table 17a shows:

• the ingredients
• whether the ingredient is a source of free sugars
• how to calculate the free sugars content

Table 17a: calculating free sugars for vanilla ice cream

Ingredients	Quantity	Source of free sugars	Total sugar per 100ml	Calculation of free sugars
Reconstituted semi-skimmed milk	Not applicable	No	Not applicable	0g
Reconstituted whey powder	9%	Yes	70.0g	9 ÷ 100 × 70.0g = 6.3g
Sugar	5%	Yes	100.0g	5 ÷ 100 × 100.0g = 5.0g
Glucose syrup	4%	Yes	45.0g	4 ÷ 100 × 45.0g = 1.8g
Oil	Not applicable	No	Not applicable	0g

This vanilla ice cream contains 13.1g free sugars per 100ml. This includes:

• 6.3g free sugars from reconstituted whey powder
• 5.0g free sugars from sugar (ingredient)
• 1.8g free sugars from glucose syrup

4: Calculate the ‘A’ and ‘C’ points using the nutrition information, as shown in the example tables below.

Table 17b: calculating ‘A’ points for vanilla ice cream

Nutrition information	Per 100ml	Per 61g	Scale to per 100g	Score
Energy (kJ)	393	393	644	2
Saturated fats (g)	2.19	2.19	3.6	3
Total sugar (g)	19	19	31.1	Not applicable
Free sugars (g)	13.1	13.1	21.5	10
Salt (g)	0.06	0.06	0.10	0
Total ‘A’ points	Not applicable	Not applicable	Not applicable	15

Table 17c: calculating ‘C’ points for vanilla ice cream

Nutrition information	Per 100ml	Per 61g	Scale to per 100g	Score
Fruit, vegetables, nuts and seeds (g)	0	0	0	0
Fibre (g)	0.2	0.2	0.3	0
Protein (g)	1.1	1.1	1.8	0
Total ‘C’ points	Not applicable	Not applicable	Not applicable	0

Note: if a food or drink scores 11 or more ‘A’ points, then it cannot score points for protein unless it also scores 5 points for FVNS.

5. Calculate the nutrient profiling score: total ‘A’ points (15 points) minus total ‘C’ points (0 points) gives you a score of 15.

Further advice on calculations

This section provides further advice on calculations using the NPM 2018.

Using AOAC fibre to calculate a nutrient profiling score

You should calculate a nutrient profiling score using the Association of Official Analytical Chemists (AOAC) fibre value, if you know this.

Manufacturers may declare fibre content on nutrition labels as AOAC fibre and not non-starch polysaccharides (NSP) fibre, unless otherwise stated.

Where you do not know the AOAC fibre value, we advise you to consult manufacturers to find out the AOAC fibre value. This is to ensure the nutrient profiling score can be calculated accurately. If only NSP fibre is known, you should convert this to AOAC fibre using an appropriate conversion factor.

For more information on calculating fibre values, see the ‘Nutrient profiling model 2018: technical guidance’.

Calculating a nutrient profiling score for products consumed in quantities less or more than 100g

The nutrient profiling score is always calculated per 100g, irrespective of the suggested portion size or the amount of product that is usually consumed. If the nutrient content of the product is presented per portion, you must recalculate as per 100g to calculate the nutrient profiling score.

For more information, see worked example 11 (food containing added sugars and fruit or vegetable purée in a portion less than 100g).

Calculating a nutrient profiling score for breakfast cereals

You should calculate a nutrient profiling score for breakfast cereals based on 100g of the product as sold on a dry weight basis. It should not be calculated as the suggested serving (for example, with semi-skimmed milk).

Calculating a nutrient profiling score for a product which is measured by volume not grams

Nutrient profiling scores are calculated per 100g of product. If available information is per 100ml, you should convert this to per 100g by multiplying the appropriate specific gravity of the product.

Specific gravities should be based on the product and/or ingredients. Where proportions of ingredients are unknown, you should consult manufacturers to find out exact proportions of ingredients on which to base specific gravities.

To convert nutrients per 100ml to 100g, multiply by the specific gravity. To convert nutrients per 100g to 100ml, divide by the specific gravity.

For more information, see worked examples:

• 1 (oat-based dairy milk-alternative drink)
• 2 (lemonade)
• 3 (dilutable blackcurrant juice drink)
• 5 (chocolate milk-based drink)
• 17 (vanilla ice cream)

Calculating a nutrient profiling score for a product as sold or as consumed

You should usually calculate nutrient profiling scores for a product as sold. But where a product needs to be reconstituted before it is consumed (for example, custard powder or instant soup), you should calculate the nutrient profiling score based on 100g of the product as reconstituted, according to the manufacturer’s instructions.

For more information, see worked examples:

• 3 (dilutable blackcurrant juice drink)
• 6 (strawberry milkshake powder)
• 16 (strawberry flavour jelly)

Calculating a nutrient profiling score for drinks that need to be reconstituted

Some drinks need to be reconstituted with milk or water, such as:

• squash
• milkshake powder or syrup
• hot chocolate powder
• cocoa powder
• malted milk powder

You should calculate the nutrient profiling score based on 100g of the drink as reconstituted, according to the manufacturer’s instructions.

For more information, see worked examples:

• 3 (dilutable blackcurrant juice drink)
• 6 (strawberry milkshake powder)

Calculating a nutrient profiling score for powdered and ready-made soups

Soups are classified as food for the purpose of the NPM 2018.

If the soup is powdered, calculate the nutrient profiling score based on 100g of the soup as reconstituted, according to the manufacturer’s instructions.

If the soup is ready-made, calculate the score based on the nutritional composition of 100g of the ready-made soup.

For more information, see worked example 9 (chunky vegetable soup).

Calculating the nutrient profiling score for dried foods

For dried foods (such as dried pasta, noodles or rice products) which require reconstitution before consumption, calculate the nutrient profiling score based on 100g of the food as reconstituted, according to the manufacturer’s instructions.

Calculating the nutrient profiling score for drinking yogurts and yoghurt drinks

For the purposes of NPM 2018, a ‘drinking yoghurt’ is a product that meets the industry compositional standards for yoghurt (see Provision Trade Federation Labelling and standards for more information), with no additional liquids (for example, cows’ milk, fruit juice or water). You should calculate these products as foods.

Products that consist of yoghurt mixed with additional liquids (such as cows’ milk, fruit juice or water), with or without the addition of other ingredients, are considered ‘yoghurt drinks’ for the purposes of NPM 2018. You should calculate these products as drinks.

For more information, see worked example 4 (passion fruit yoghurt drink).

Calculating the nutrient profiling score for a recipe or composite food

When calculating the nutrient profiling score for a recipe or composite food, all the ingredients should be in the same state (that is, either all raw or all cooked).

Amounts of nutrients must be multiplied up or divided down of their given ratios to the amount in the product recipe or composite food per 100g.

For more information, see worked example 10 (food containing fruit and vegetable purée).

Calculating the nutrient profiling score for freeze-dried fruits

When calculating the nutrient profiling score for freeze-dried fruits, you should calculate them as dried fruit.

For more information, see:

• the ‘How to calculate the fruit, vegetables, nuts and seeds content’ in the technical guidance
• worked example 12 (food containing added sugars and dried fruit and vegetables which have been pressed and shaped)

Calculating the nutrient profiling score for seeds

You should calculate the nutrient profiling score for seeds in the same way as nuts.

See worked example 12 (food containing added sugars and dried fruit and vegetables which have been pressed and shaped).

Since the NPM expert group review was completed, the group have made an additional decision to add seeds to the fruit, vegetable and nut component.

Extracted fibres and the fibre score in NPM 2018

The NPM 2018 reflects the dietary recommendations set by the Scientific Advisory Committee on Nutrition (SACN) on dietary fibre, including recommending that fibre intakes should be achieved through a variety of food sources. 

In its 2015 report on Carbohydrates and Health, SACN noted that for extracted natural carbohydrate components or synthetic carbohydrate products to be defined as dietary fibre, beneficial physiological effects, similar to those demonstrated for the naturally integrated dietary fibre component of foods, must be demonstrated by accepted scientific evidence.

Any extracted ingredients used to increase fibre content and count as ‘C’ points should align with fibre as determined by the AOAC method and the SACN definition above.