The UK Nutrient Profile Model Scoring Guide for 2026
The UK Nutrient Profile Model (NPM) is the government-mandated scoring system that determines whether a food product is classified as high in fat, salt, or sugar (HFSS). This classification has direct commercial consequences: HFSS products face restrictions on television advertising, online paid advertising, in-store placement, and volume promotions.
Understanding how to calculate your product's NPM score is essential for any food business operating in the UK market. This guide walks you through the calculation step by step, explains the scoring thresholds, and shows you how to use the results to inform your product development and marketing strategy.
What Is the Nutrient Profile Model?
The NPM was developed by the Food Standards Agency (FSA) and adopted by the UK government as the basis for determining which products fall within the scope of HFSS restrictions. The model is published in full by GOV.UK.
The model assigns points based on two categories of nutrients:
- A Points — for nutrients that should be limited (energy, saturated fat, sugars, sodium)
- C Points — for nutrients and ingredients that should be encouraged (fruit/vegetables/nuts percentage, fibre, protein)
The final score is: Total A Points minus Total C Points
Step 1: Calculate A Points
A points are calculated per 100g of the product. Each nutrient is scored on a scale of 0 to 10, giving a maximum of 40 A points.
Energy (kJ per 100g)
| Points | Energy (kJ) |
|---|---|
| 0 | ≤ 335 |
| 1 | > 335 |
| 2 | > 670 |
| 3 | > 1005 |
| 4 | > 1340 |
| 5 | > 1675 |
| 6 | > 2010 |
| 7 | > 2345 |
| 8 | > 2680 |
| 9 | > 3015 |
| 10 | > 3350 |
Saturated Fat (g per 100g)
| Points | Saturated Fat (g) |
|---|---|
| 0 | ≤ 1 |
| 1 | > 1 |
| 2 | > 2 |
| 3 | > 3 |
| 4 | > 4 |
| 5 | > 5 |
| 6 | > 6 |
| 7 | > 7 |
| 8 | > 8 |
| 9 | > 9 |
| 10 | > 10 |
Total Sugars (g per 100g)
| Points | Total Sugars (g) |
|---|---|
| 0 | ≤ 4.5 |
| 1 | > 4.5 |
| 2 | > 9 |
| 3 | > 13.5 |
| 4 | > 18 |
| 5 | > 22.5 |
| 6 | > 27 |
| 7 | > 31 |
| 8 | > 36 |
| 9 | > 40 |
| 10 | > 45 |
Sodium (mg per 100g)
| Points | Sodium (mg) |
|---|---|
| 0 | ≤ 90 |
| 1 | > 90 |
| 2 | > 180 |
| 3 | > 270 |
| 4 | > 360 |
| 5 | > 450 |
| 6 | > 540 |
| 7 | > 630 |
| 8 | > 720 |
| 9 | > 810 |
| 10 | > 900 |
Step 2: Calculate C Points
C points are also calculated per 100g. Each component is scored on a scale of 0 to 5, giving a maximum of 15 C points.
Fruit, Vegetables, and Nuts (FVN) Percentage
| Points | FVN % |
|---|---|
| 0 | ≤ 40 |
| 1 | > 40 |
| 2 | > 60 |
| 5 | > 80 |
Note the jump from 2 to 5 points — there are no 3 or 4 point scores for FVN. This makes the >80% threshold particularly valuable for reducing your overall NPM score.
For a detailed guide on which ingredients qualify and how to calculate FVN percentage, see our article on How to Calculate FVN Percentage for UK NPM Scoring [blocked].
Fibre (g per 100g — AOAC method)
| Points | Fibre (g) |
|---|---|
| 0 | ≤ 0.9 |
| 1 | > 0.9 |
| 2 | > 1.9 |
| 3 | > 2.8 |
| 4 | > 3.7 |
| 5 | > 4.7 |
Protein (g per 100g)
| Points | Protein (g) |
|---|---|
| 0 | ≤ 1.6 |
| 1 | > 1.6 |
| 2 | > 3.2 |
| 3 | > 4.8 |
| 4 | > 6.4 |
| 5 | > 8.0 |
Step 3: Calculate the Final Score
The final NPM score depends on the total A points:
If total A points < 11: Final Score = Total A Points - Total C Points
If total A points ≥ 11:
- If FVN points = 5: Final Score = Total A Points - Total C Points
- If FVN points < 5: Final Score = Total A Points - (FVN Points + Fibre Points)
- Protein points are NOT subtracted in this case
This is a critical rule that many calculators get wrong. When A points are 11 or more and FVN is less than 5, protein points are excluded from the C points deduction. This prevents high-protein but nutritionally poor products from escaping HFSS classification.
The HFSS Threshold
| Product Type | HFSS Threshold |
|---|---|
| Food | Score ≥ 4 |
| Drink | Score ≥ 1 |
A food product scoring 4 or more is classified as HFSS. A drink scoring 1 or more is classified as HFSS.
Worked Example: Protein Bar
Let us calculate the NPM score for a typical protein bar:
Nutritional values per 100g:
- Energy: 1,680 kJ → 5 A points
- Saturated fat: 4.5g → 4 A points
- Total sugars: 22g → 4 A points
- Sodium: 200mg → 2 A points
- Total A points: 15
C values per 100g:
- FVN: 8% (contains some dried fruit) → 0 C points
- Fibre: 5.2g → 5 C points
- Protein: 20g → 5 C points
Since total A points (15) ≥ 11 and FVN points (0) < 5: Final Score = 15 - (0 + 5) = 10 (protein excluded)
Result: HFSS (score 10 ≥ 4)
Without the protein exclusion rule, the score would have been 15 - 10 = 5, which is still HFSS. But in many borderline cases, this rule is the difference between HFSS and non-HFSS classification.
How Our Tools Help
Our food labeling software [blocked] includes a built-in NPM calculator that:
- Automatically calculates A and C points from your nutrition data
- Applies the protein exclusion rule correctly when A points ≥ 11
- Determines HFSS classification for both food and drink products
- Models reformulation scenarios — adjust ingredients and see the NPM score change in real time
- Generates compliant nutrition labels that align with the declared values used in the NPM calculation
Our Formula Builder [blocked] tool is particularly useful for product developers who want to optimise their formulations to achieve a non-HFSS score while maintaining taste and nutritional quality.
Frequently Asked Questions
What is a good NPM score?
For food products, a score below 4 means the product is not classified as HFSS and is not subject to advertising or placement restrictions. For drinks, the threshold is below 1. Lower scores indicate a more favourable nutritional profile.
Does the NPM apply to food supplements?
Food supplements are generally not subject to HFSS classification for advertising purposes. However, products that blur the line between supplements and food (such as protein bars or gummy vitamins) may be assessed under the NPM depending on their categorisation.
Can I reformulate my product to avoid HFSS classification?
Yes. The most effective strategies are reducing sugar and sodium content, increasing fibre, and increasing the fruit, vegetable, and nut percentage above 80% (which gives the maximum 5 C points for FVN).
Where can I find the official NPM technical guidance?
The full technical guidance is published by GOV.UK and includes worked examples, the scoring tables, and guidance on ingredient classification.
Related articles:
- UK Nutrition Labels & HFSS Advertising Restrictions 2026 [blocked]
- How to Calculate FVN Percentage for UK NPM Scoring [blocked]
- The Ultimate Guide to Food Supplement Label Compliance [blocked]
- UK Food Supplement Labelling Requirements [blocked]
External resources:
The Ultimate Guide to Food Supplement Label Compliance
This article is part of our comprehensive compliance guide covering UK, EU, and US regulations — including allergens, health claims, MHRA herbs, novel foods, CITES, RASFF, and FDA requirements.