Nutri-score: what's changing in food rankings, can we still trust it?
This classification began appearing on consumer food packaging in 2017 after being incorporated by the government into the healthcare modernization law. However, the work leading to its creation began in 2014, under the leadership of Serge Hercberg, a French epidemiologist and nutritionist and professor at the Sorbonne Paris Nord University.
Very quickly after its official introduction in France, the Nutri-Score was adopted by several European countries. It is now found in Spain, Germany, Belgium, Luxembourg, the Netherlands, and Switzerland. The European Commission is considering a possible expansion, or even a mandatory requirement, as recommended by a group of 316 scientists.
A tool recommended by the International Agency for Research on Cancer and the World Health Organization (WHO), the Nutri-score is now managed by Santé publique France, which defines its terms and conditions with the other relevant European health agencies. At the end of April 2023, the seven health authorities collectively announced that the classification algorithm would have its calculation method revised to promote healthier food choices.
In France, approximately 900 brands have chosen to apply the Nutri-score logo to their product packaging. Whether it's yogurts, ready meals, cereals, or drinks, major food companies like Kellogg's, Danone, Nestlé, or Vico have adopted it for their entire range. Many private label brands use it to highlight the quality of their products, sometimes modifying their recipes to obtain a more favorable rating.
Faced with these converts who emphasize a concern for quality and public health, with "products contributing to a balanced diet," several giants reject this classification and fight against it. Italy's Ferrero, the Americans Coca-Cola and Mondelēz (Milka, Oreo, Toblerone, etc.), Unilever International, and even France's Lactalis (President, Company, Bridel, etc.), which believes that "the Nutri-score does not accurately reflect the quality of our products."
3. What changes in 2025?Today, the score is assigned based on the content – per 100 grams or 100 milliliters of product – of nutrients and foods to favor (fiber, protein, fruits, vegetables, legumes, nuts, rapeseed, walnut and olive oil), and of nutrients to limit (energy, saturated fatty acids, sugars, salt).
"Products rated D or E are very sweet, very salty, or very fatty," summarizes Caroline Péchery, co-founder of ScanUp, which has developed an application for consumers and works on food transparency and product innovation with major food companies. "The new algorithm will integrate more stringent thresholds with a significant impact, since it is estimated that a third of products on the French market will see their rating downgraded."
"This is a first step towards taking into account the degree of transformation of products."
Some brands like Bjorg have already threatened to abandon the Nutri-score. "But will this withdrawal be a long-term trend? What signal is it sending to consumers? 'Transparency is fine, but when it suits me'? Manufacturers have every interest in keeping it," believes Caroline Péchery.
4. What impact on which products?The new classification proposed by the Scientific Committee in 2023 improves Nutri-score's ability to distinguish between fats and oils based on saturated and fatty acid values. With the new calculation method, rapeseed, walnut, and olive oils are now classified B, instead of C.
With the change in the carbohydrate threshold, some cereals that previously had an A or B rating will suffer from their sugar content, which is still quite high, and will move to a C rating. Milk will now be considered a beverage, and will therefore lose its A rating, which is only awarded to water in this category.
Hence the opposition of farmers, cheese producers and the charcuterie industry to this new classification which will rate their products less highly.
Overall, the amendment brings the classification of meat products more in line with European dietary guidelines, clearly distinguishing between red meat products and those made from poultry. And while minimally processed and unseasoned beef dishes can still achieve an A classification, chicken nuggets and other cordon bleus are shifted toward less favorable ratings.
As for cheeses, to the great displeasure of their producers, they will remain in category C, the latter being high in fat, and often in salt, "even if their composition is healthy," says Caroline Péchery.
Until now, some sodas and flavored waters received an A rating due to the presence of sweeteners. "Scientists have decided to penalize this ultra-processed ingredient," the expert explains. Several recent studies have demonstrated the risks associated with cardiovascular, cerebrovascular, and coronary diseases. The WHO recommends no longer using them in food products.
"This is a first step toward taking into account the degree of processing of products," continues Caroline Péchery. "Consumers are attentive to the presence of additives in what they buy. But all the ingredients that aren't found in your cupboards at home are ultra-processed ingredients." In a future evolution of the Nutri-score, they could be identified by a black border on the logo.
