Ajinomoto Group Nutrient Profiling System (ANPS)

The Ajinomoto Group is developing its own nutrient profiling system (Ajinomoto Group Nutrient Profiling System: ANPS) as a tool for developing healthy food products and menus. The ANPS
will clarify upper and lower intake limit of sensitive and positive nutrients in food based on values recommended by the World Health Organization (WHO) and other independent bodies. Sodium, added sugars, and saturated fat are being considered as sensitive nutrients, and vegetables, fruits, and protein as positive nutrients.
One unique feature of ANPS is that it’s designed to be used for menus as well as product reformulation. For menus, the Group is considering setting its own indicators of deliciousness, such as umami, in addition to the above-mentioned nutrient items. For products, the Group is developing ANPS based on existing NPSs (e.g., HSR[1]) recommended by international research institutes and experts.
The Group is piloting ANPS in certain regions and, as improvements are made, plans to roll out the system worldwide starting in fiscal 2020.

Overview of the Ajinomoto Group Nutrient Profiling System (ANPS)

ANPS for menus

Nutrients to reduce to avoid overconsumption: Sodium, added sugars, saturated fat ANPS for menus Nutrients to actively consume: Vegetables, fruits, protein
(Note: Addition of “deliciousness” indicators (umami, etc.) under consideration)

ANPS for products

Nutrients to reduce to avoid overconsumption: Sodium, added sugars, saturated fat Nutrients to actively consume: Vegetables, fruits, protein
(Note: Modifications based on existing NPSs under consideration)

  1. Developed through an industry-academic-government partnership in Australia, the Health Star Rating rates packaged foods by number of stars based on their nutritional profiles.