The Nutri-Score is a front-of-package nutritional labeling system developed in Europe to provide consumers with an immediate, simplified indication of a food product’s overall nutritional quality. First implemented in France in 2017, the system was designed to help people quickly compare products and guide them toward selections that align with public health recommendations. The core objective of the Nutri-Score is to offer a straightforward summary of a product’s nutritional profile, making the complexity of the mandatory back-of-package nutrition facts more accessible at the point of purchase.
Decoding the Nutri-Score Label
The visual representation of the Nutri-Score is a simple, five-color scale paired with corresponding letters, designed for immediate consumer comprehension. The scale ranges from dark green (A) to dark orange (E).
The letter A signifies the highest overall nutritional quality, while E indicates the lowest. Products scoring B, C, or D fall sequentially between these two extremes. The label’s simplicity allows a shopper to quickly compare the nutritional value of different items without needing to interpret detailed nutrient tables.
How the Scoring System Works
The Nutri-Score is calculated based on a 100-gram or 100-milliliter reference amount by balancing components that should be limited with those that should be encouraged. The overall score is determined by subtracting “positive” points (P points) from “negative” points (N points). A lower final score translates to a better Nutri-Score letter grade, such as A or B.
The calculation begins with the “negative” components, which are assigned points based on the content of energy (calories), total sugars, saturated fatty acids, and sodium (salt). Higher amounts of these nutrients lead to a greater number of negative points (N points), up to a maximum of 40. These N points establish the initial score, where higher scores indicate lower nutritional quality.
Points are then deducted based on the content of “positive” components, which include protein, dietary fiber, and the percentage of fruits, vegetables, legumes, and nuts. Beneficial oils, such as olive, walnut, and rapeseed oils, are also factored into the positive score. P points are subtracted from the initial N points to arrive at the final Nutri-Score value, which can range from -15 to 40.
Real-World Application and Context
The Nutri-Score system serves as a public health tool intended to guide population-level dietary improvements. Several countries have officially adopted or recommended its use, including France, Belgium, Germany, Spain, Luxembourg, and the Netherlands. The system is generally voluntary for food manufacturers to display on their packaging, though its adoption is coordinated by a transnational governance structure among the participating countries.
Implementing this front-of-package label aims to influence consumer behavior toward healthier purchasing decisions. By providing a clear, simplified summary of nutritional quality, the system seeks to make the healthier choice the easier choice in a complex food environment. Widespread use is also intended to incentivize food manufacturers to reformulate their products to achieve a better score, such as by reducing sugar or salt content.
Common Criticisms and Limitations
Despite its public health goals, the Nutri-Score system has generated controversy related to its methodology. One common critique is that the calculation focuses solely on included nutrients and does not account for the degree of food processing or the presence of additives. A highly processed food might receive a favorable score if its saturated fat, sugar, and salt content is low, potentially misleading consumers about its overall quality.
The system is also criticized for potentially penalizing certain traditional, minimally processed foods. High-fat products like olive oil or many cheeses may receive a poor score due to their energy and saturated fat density, even though they contain beneficial compounds. Critics also argue that the calculation is based on 100 grams or 100 milliliters, which does not accurately reflect typical portion sizes for energy-dense foods.
A final limitation is the difficulty in comparing scores across vastly different food categories, such as a beverage versus a solid food. While the system is effective for comparing similar products, like two different breakfast cereals, it evaluates a single product’s nutrient profile and is not designed to replace overall dietary guidance.