Step 2 | Food item is included in one of the groups meeting the criteria for having no added sugars |
2 (a) | Honey was excluded as added sugars, and included within this step |
2 (c) | Pseudocereals (e.g., buckwheat, quinoa) was added Oats was removed as separate step (2 (p)), and included within this step Plain cereal products was added Unsweetened potato chips was added |
2 (d) | Clarification added; With minimal amounts of added sugars (<9 g/>1000 g pre-baking weight) |
2 (e) | Puff pastry and pastry dough were added |
2 (g) | Root vegetables was added Berries was added Frozen, and cooked were added Unsweetened dried fruits was removed as separate step (2 (s)), and included within this step Meats, fish, seafood, and tofu (2 (f)) were removed from this step |
2 (h) | Vegetables canned in 100% vegetable juice was added |
2 (j) | Meats, fish, seafood, and tofu were included within this step (2 (f)) Legumes was removed as separate step, and included within this step (2 (i)) Mushrooms was added |
2 (k) | Coffee, tea, and alcoholic beverages were combined within this step, instead of having separate steps (2 (k), 2 (l)) |
2 (l) | Dairy products was removed as separate step (2 (n)) and included within this step Non-dairy milk substitutes (e.g., oat and soy drinks and yoghurt) without added sugars was added Breast milk was removed (2 (m)) |
2 (n) | This step was added; Jams, beverage bases, and fruit curd or sauce that are unsweetened or sweetened without added sugars |
Step 3 | Food item is included in one of the groups meeting the criteria for having minimal intrinsic sugars and where 100% of sugars are added |
3 (a) | Flavoured potato chips and salty snacks were added |
3 (c) | Soup bases was added Ice lollies was added |
3 (d) | Processed and breaded meats were combined within this step, instead of having separate steps (3 (d), 3 (e)) Fish and shellfish were added Blood products was added Vegetarian dishes was added |
3 (g) | This step was added; Sugar-sweetened breads without fruits or dairy |
3 (h) | Non-dairy milk substitutes was added as term to include different kinds of non-dairy substitutes for milk (e.g., oat and soy drinks (3 (h)) and yoghurt) |
3 (k) | This step was added; Sugar-sweetened non-dairy alcoholic beverages and liqueurs |
3 (l) | This step was added; Foods with added sugars that are pickled (e.g., cured salmon, pickled herring, beets), cured, or marinated; sushi rice |
3 (m) | This step was added; Sauces, dressings, and mayonnaise that contain added sugars |
Step 4 | The food item is composed by a standard recipe and added sugars content of all ingredients known by previous steps 1–3 |
4 | The calculation method used in this step was changed |
Step 6 | Food item has available analytical data of individual intrinsic sugars (lactose, fructose) |
6 (b) | This step was added; When analytical information is available on total sugars and fructose, and the food item contains fruit and/or vegetables and are free from dairy: added sugars are the sum of total sugars minus fructose |
6 (c) | This step was added; When analytical information is available on total sugars, lactose and fructose, and the food item contains dairy, fruits and/or vegetables: added sugars are the sum of total sugars minus lactose and fructose |
Step 7 | A comparable food item with known added sugars content estimated by steps 1-6 are available |
7 (a) (b) | This step was divided into two categories (7); (a) Added sugars value is taken from similar food item (b) Added sugars value is estimated based on information on similar foods |
Step 8 | Added sugars can subjectively be estimated by available information (ingredient list or recipe) |
8 | The estimation method was modified; Added sugars calculated in accordance to the proportions of the reference information. First added sugars content is calculated within the reference food item. The same proportion of added sugars is calculated for the estimated food item. |
Step 9 | A standard recipe has been used with known added sugars content of all food items after using steps 5–10 |
9 | Added sugars values estimated according step 10 was included The calculation method used in this step was changed |
Step 2 | Food item is included in one of the groups meeting the criteria for having no free sugars |
2 (c) | Pseudocereals (e.g., buckwheat, quinoa) was added Plain cereal products was added Unsweetened potato chips was added |
2 (d) | Clarification added; With minimal amounts of added sugars (<9 g/>1000 g pre-baking weight) |
2 (g) | Vegetables was added Root vegetables was added Berries was added Frozen, and cooked were added Fruits canned in syrup, sweetened with artificial sweetener (2 (g)) was removed from this step and formed a new step |
2 (h) | This step was added Vegetables canned in 100% vegetable juice were added |
2 (i) | Coconut and coconut products were added |
2 (j) | Fish was added Mushrooms was added Mixed meat dishes without free sugars was added |
2 (l) | Non-dairy milk substitutes (e.g., oat and soy drinks and yoghurt) without free sugars was added |
2 (m) | This step was added; 100% vegetable juices; vegetable drinks sweetened with artificial sweeteners only |
2 (n) | This step was added; Jams, beverage bases, and fruit curd or sauce that are unsweetened or sweetened without free sugars |
Step 3 | Food item is included in one of the groups meeting the criteria for having minimal intrinsic sugars and where 100% of sugars are free |
3 (a) | Without dairy was added Flavoured potato chips and salty snacks were added |
3 (c) | Tea was added Soup bases was added Ice lollies was added |
3 (d) | Fish was added Blood products was added Vegetarian dishes was added |
3 (e) | Without fruits was added |
3 (g) | This step was added; Sugar-sweetened breads without fruits or dairy (not restricted to gluten free (3 (h))) |
3 (h) | Non-dairy milk substitutes was added as term to include different kinds of non-dairy substitutes for milk (e.g., oat and soy (3 (m)) drinks and yoghurt) |
3 (j) | Honey was added |
3 (k) | This step was added; Sugar-sweetened non-dairy alcoholic beverages and liqueurs were added |
3 (l) | This step was added; Foods with added sugars that are pickled (e.g., cured salmon, pickled herring, beets), cured, or marinated; sushi rice |
3 (m) | Mayonnaise based sauces was added Pasta sauces was excluded from this step (3 (k)) |
3 (n) | Fruit purées was excluded as free sugars (3 (d)) Jams (3 (d)) was excluded from this step due to a major part often being fruit purées |
Step 4 | The food item is composed by a standard recipe and free sugars content of all ingredients known by previous steps 1–3 |
4 | The calculation method used in this step was changed |
Step 5 | Calculation of free sugars based on comparison with unsweetened variety |
5 | Change in formula |
Step 6 | Food item has available analytical data of individual intrinsic sugars (lactose, fructose) |
6 (a) | This step was considerably modified; When analytical information is available on total sugars and lactose, and the food item does not contain fruits, fruit juice, fruit juice concentrate or honey: free sugars are the sum of total sugars minus lactose (6) |
6 (b) | This step was added; When analytical information is available on total sugars and fructose, and the food item contains fruit and/or vegetables, and are free from dairy, fruit juice, fruit juice concentrate or honey: free sugars are the sum of total sugars minus fructose |
6 (c) | This step was added; When analytical information is available on total sugars, lactose and fructose, and the food item contains dairy, fruits and/or vegetables, and are free from fruit juice, fruit juice concentrate and honey: free sugars are the sum of total sugars minus lactose and fructose |
Step 7 | A comparable food item with known free sugars content estimated by steps 1–6 are available |
7 (a) (b) | This step was divided to two categories (7); (a) Free sugars value is taken directly from similar food item (b) Free sugars value is estimated based on information on similar foods |
Step 8 | Free sugars can subjectively be estimated by available information (ingredient list or recipe) |
8 | The estimation method was modified; Free sugars calculated in accordance to the proportions of the reference information. First free sugars content is calculated within the reference food item. The same proportion of free sugars is calculated for the estimated food item. |
Step 9 | A standard recipe has been used with known free sugars content of all food items after using steps 5–10 |
9 | The calculation method used in this step was changed |