The Healthier Choice Logo (HCL) implementation in 2017 did not only affect beverage producers, but also manufacturers of food products particularly sauces.
In 2024, the HCL regulation in Malaysia was strengthened with food manufacturers expected to further reduce sodium and sugar levels. This has affected sauce manufacturers. For example, in the convenience food category, sodium content must not exceed 700mg per serving. Specifically, for sauces, the sodium limit is now capped at 3000mg per serving to qualify for the HCL. These measures aim to align with international health guidelines for sodium consumption.
Meanwhile, the maximum permissible sugar levels have also been tightened across various food categories. For sauces, the allowable sugar content has been reduced to 16g per serving to ensure compliance with HCL guidelines.
These updated standards encourage food manufacturers to reformulate their products, providing healthier options to help reduce the incidence of diseases like diabetes in Malaysia.
Sauces that meet these criteria can proudly display the HCL, making it easier for consumers to choose lower-sodium and lower-sugar alternatives.
With the change in regulations, food producers are actively looking for clean label natural ingredient solutions that can replace sodium and sugar in sauces.
