| Free Sugars |
Less than 10% of daily energy
Reducing intake below 5% may provide additional health benefits. |
“Choose foods and drinks with less added sugar. Frequent sugary drinks can quickly increase daily sugar intake.” |
Show familiar sweetened beverages, desserts, sauces, and packaged snacks from the target market. Use the locally understood term for “added sugar” or “free sugar.” |
Display grams of sugar per serving and per 100 g or 100 ml. Use a teaspoon comparison only when the local audience commonly uses this measure. |
Very High |
| Sodium and Salt |
Less than 2,000 mg sodium per day
Equivalent to less than 5 g of salt per day for adults. |
“Compare sodium levels and limit highly salted foods, especially when several processed foods are eaten in one day.” |
Include culturally common sources such as preserved foods, instant meals, seasoning powders, sauces, pickles, and salted snacks instead of focusing only on table salt. |
Show both sodium and salt where appropriate. Use a consistent daily value and clearly distinguish “sodium” from “salt.” |
Very High |
| Fruit and Vegetable Intake |
At least 400 g per day
This target generally excludes potatoes and other starchy roots. |
“Build meals around a variety of vegetables and include fruit regularly throughout the day.” |
Use local produce, seasonal foods, customary serving vessels, and familiar meal patterns. Avoid implying that only one cuisine provides a balanced diet. |
Use a plate or meal-balance illustration alongside grams. Include examples of fresh, frozen, and minimally processed options where relevant. |
High |
| Dietary Fibre |
Naturally occurring fibre is encouraged
Whole grains, pulses, vegetables, fruit, nuts, and seeds are important sources. |
“Choose more whole or minimally processed plant foods and increase fibre gradually with enough fluids.” |
Feature locally familiar whole grains, beans, lentils, peas, vegetables, fruits, nuts, and seeds. Explain whole-grain terms that may differ between languages. |
Use ingredient examples and simple “whole grain” identification guidance rather than relying only on a numeric fibre target. |
High |
| Trans Fat |
Keep industrially produced trans fat as low as possible
WHO recommends less than 1% of total daily energy intake. |
“Check the ingredient list for partially hydrogenated oils where this information is available.” |
Translate technical terms into plain language and account for different legal label requirements. Avoid suggesting that all traditional fats have the same nutritional profile. |
Use a simple “avoid or minimize industrial trans fat” statement and explain the relevant local ingredient terminology. |
High |
| Healthy Fats |
Prefer unsaturated fats
Replace saturated fats with unsaturated fats when possible. |
“Use a variety of unsaturated fat sources and limit foods high in saturated fat.” |
Show locally available nuts, seeds, fish, avocados, and plant oils. Present healthier choices as additions or substitutions that fit existing cooking practices. |
Use a two-column comparison: “choose more often” and “limit more often,” supported by ingredient and meal examples. |
Medium–High |
| Portion and Serving Clarity |
Serving size is not the same as a recommended daily amount
People may consume more or less than the stated serving. |
“Check how many servings are in the package before interpreting the nutrition values.” |
Use household measures, grams, millilitres, pieces, or customary bowls and plates according to local practice. Keep the same unit throughout the communication. |
Present values per serving and per 100 g or 100 ml when possible. Add a clear “servings per package” field. |
Very High |
| Allergens and Dietary Restrictions |
Allergen information must be easy to identify
Mandatory allergens and labelling rules vary by jurisdiction. |
“Read the allergen statement and ingredient list, especially when buying a product for a child or someone with an allergy.” |
Use the allergen names and scripts required by the destination market. Account for vegetarian, religious, medical, and customary dietary practices without assuming they are interchangeable. |
Place allergen information near the ingredient list, use strong contrast, and avoid relying on colour alone to communicate risk. |
Very High |
| Infant and Young Child Feeding |
Exclusive breastfeeding is recommended for the first 6 months
Complementary foods should be introduced at about 6 months, with continued breastfeeding up to 2 years or beyond where appropriate. |
“Introduce safe, age-appropriate complementary foods at around 6 months while continuing breastfeeding when possible.” |
Use locally available foods, caregiving realities, and culturally familiar preparation methods. Provide safety guidance without stigmatizing families who face feeding barriers. |
Use age-stage icons, preparation instructions, texture guidance, and a prominent warning against honey before 12 months. |
Very High |
| Food Safety and Preparation |
Keep clean, separate raw and cooked foods, cook thoroughly, and keep food at safe temperatures
These are core principles of the WHO Five Keys to Safer Food. |
“Wash hands, prevent cross-contamination, cook thoroughly, and store food safely.” |
Adapt examples to local kitchens, refrigeration access, water availability, cooking fuels, and common storage practices. |
Use four or five step-by-step icons with short captions. Ensure instructions remain understandable when printed in small formats. |
Very High |
| Language, Literacy, and Accessibility |
Information should be accurate, understandable, and accessible
Communication should consider language, reading ability, vision, and digital access. |
“Use short sentences, familiar words, clear headings, and a consistent information order.” |
Test translations with local consumers, avoid idioms, and validate symbols because colours, numbers, and icons may carry different meanings across cultures. |
Use high contrast, readable typography, alt text for digital visuals, plain-language summaries, and multilingual versions where needed. |
Very High |
JETZ Foods
