Nutri-Score 2.0 is a fact

Nutri-Score in a nutshell

Why was the Nutri-Score created?

The ultimate aim of the Nutri-Score is to encourage consumers to make healthier food choices, quickly and easily.

How does the model achieve this?

• The use of colours and letters lets the consumer see at a glance whether a product fits within a balanced diet.
• Consumers can more easily compare products within the same product group.
• Consumers can make an informed, healthy choice.
• It encourages manufacturers to improve the nutritional profile of their products.
• The Nutri-Score helps healthcare professionals provide nutritional advice.

It is important to stress that this is a tool for choosing a healthier product within the same food category (for example, granola from brand "X" versus granola from brand "Y"). Comparing across different categories is therefore not meaningful.

How are the scores calculated?

The algorithm weighs positive characteristics (such as protein and fibre content) against negative characteristics (for example the amount of sugars, salt, saturated fat) to assign a score to food products. This score is then converted into a combination of a letter (A to E) and a colour (green to red). Products with the healthiest composition therefore receive a green A or B rating.

For example:

• Score A - green: products with the healthiest composition within a category.
• Score E - red: products with the least healthy composition within a category.

Why was a revision of the original model needed?

The committee found that the algorithm generally worked well. However, some adjustments were still needed to better distinguish between products with a healthier and a less healthy composition.

What exactly are the changes?

• Products high in sugar and salt are hit hardest. The underlying points score will rise more quickly for these nutrients.
• Products high in protein and fibre, on the other hand, show the opposite trend.
• The use of sweeteners in beverages also results in a worse score under the new version.
• Nuts and some vegetable oils (walnut and olive) leave the fruit and vegetable group and are now included under the fats and oils algorithm.
• Seeds are included under the added fats, nuts and seeds model.
• Within the meat group, poultry will continue to score well, but red meat will be assessed separately and more strictly.

Tips to improve the Nutri-Score of your product

These changes may cause the Nutri-Scores of your products to change. What can you do to improve them?

• Look for the optimal balance between ingredients with positive properties and ingredients with negative properties.
• Maximise the content of protein, vegetables, fruit and fibre.
• Minimise concentrations of sugar, salt and saturated fat.
• Make adjustments with as little impact as possible on taste and texture.
• Opt for a product-by-product evaluation.
• Weigh up the impact on price, consumer reaction and any potential increase in sales.

From when does the new model apply?

The rules allow a 24-month period to recalculate and, where necessary, adjust Nutri-Scores that have already been applied to labels. New products reaching shop shelves from January 2024 onwards must already carry scores calculated under the new model.

How can AMNorman support you?

Our entire team of labelling experts and product developers is ready to support you with calculating Nutri-Scores and, where relevant, improving them. Contact them via etiketexpert@amnorman.be.

P.S. In 2024, we are organising a training course specifically focused on this revised Nutri-Score. So be sure to keep an eye on our digital channels and website!

Want to display the Nutri-Score correctly on your packaging? Discover our label review.