News in the Norwegian Composition Table 2020-version

The Norwegian Food Composition Table 2020 (MVT-20) has 115 completely new foods, table values for 50 foods have been updated and 8 foods have been deleted. A list of all new foods, foods with revised table values and deleted foods is given in the attachment entitled Changes since 2019.

New food items

A total of 115 completely new foods were added to MVT-20. Table values for the new foods are from the food industry (also including available information from internet and food packaging) or calculated from recipe. All new foods are listed by their name and food number in the attachment entitled Changes since 2019, see sheet called New foods. The new foods are found in the following food groups:

  • Milk and milk products (2)
  • Egg (2)
  • Poultry and meat (8)
  • Cereals, seed and nuts (17)
  • Potatoes, vegetables, fruit and berries (5)
  • Margarine, butter and oil (4)
  • Beverages (17)
  • Other dishes, products and ingredients (31)
  • Infant food (20)

Food items with new table values

A total of 50 food items were updated with new table values. All foods with revised table values are listed by their name and food number in the attachment entitled Changes since 2019, see sheet called Revised foods. These are found in the following food groups:

  • Poultry and meat (13)
  • Fish and shellfish (7)
  • Cereals, seeds and nuts (2)
  • Potatoes, vegetables, fruit and berries (1)
  • Margarine, butter, oil etc (21)
  • Beverages (1)
  • Other dishes, products and ingredients (1)
  • Infant food (4)

Deleted food items

Compared to the previous version of the Norwegian Food Composition Table, 8 foods are no longer in the table. All deleted foods are listed by their name and food number in the attachment entitled Changes since 2019, see sheet called Deleted foods. These are found in the following food groups:

  • Poultry and meat (1)
  • Infant food (7)

About the work of MVT-20

The official Norwegian Food Composition Table is an important tool in the Norwegian monitoring of the diet.  The work on the MVT-20 has been led by the Norwegian Food Safety Authority.

The practical work is carried out by the Norwegian Food Safety Authority and the Department of Nutrition, University of Oslo.