Introduction and update of the Nutri-Score: What you should keep in mind
Jan 2024 (update). The Nutri-Score is an additional and simplified presentation of nutritional information on the front of food packaging and is intended to make it easier for consumers to choose healthy foods. The Nutri-Score was officially introduced in September 2020 with the addition of Article § 4a to the German Food Information Implementing Regulation (Lebensmittelinformations-Durchführungsverordnung). Foods labelled with the Nutri-Score may be marketed in Germany since autumn 2020.
In summer 2021, the Nutri-Score Steering Committee initiated consultations on the changes to the Nutri-Score, which were finalised and published in 2023. Accordingly, the Nutri-Score algorithm was adapted to implement the latest scientific findings and more clearly distinguish healthy foods from unhealthier foods.
Below we have summarised information for you on the declaration and calculation of the Nutri-Score, the special regulations and exceptions in the Nutri-Score calculation as well as changes and innovations on this topic.
Official launch in 2020
On behalf of the Federal Ministry of Food and Agriculture (BMEL), INFO GmbH conducted representative consumer research from July to September 2019. The majority of respondents chose the Nutri-Score as their preferred model out of four possible models, as it was perceived as the most helpful and easiest to understand. The extended nutritional labelling is intended to provide consumers with additional benefits and make healthy eating easier.
The notification for the use of the Nutri-Score label has been completed since September 2020. According to the Food Information Implementation Ordinance, foodstuffs may be placed on the market with the Nutri-Score logo in accordance with Section 4a since autumn 2020.
Nutri-Score update 2023: what were the goals of the update?
- Improving the categorisation of fatty fish
- Improving the distinction between
- high-fibre wholemeal bread and white bread
- vegetable oils
- products due to their sugar content (especially those with a high sugar content)
- products due to their salt content
- red meat compared to poultry
- beverages with regard to their sugar content
- Improved differentiation of milk in terms of saturated fatty acids and calorific value and of milk-based drinks in terms of sugar
- Consideration of the use of sweeteners in beverages. Their classification is harmonised so as not to encourage consumption through the Nutri-Score
The 10 most important facts about the introduction of the Nutri-Score
- The labelling system was developed by independent scientists and has been in use in France since 2017.
- The trade mark owner is the national public health agency of the French Ministry of Health, Santé publique France. The trademark statutes contain conditions of use of the Nutri-Score logo as well as further information and current original documents in English and French.
- Registration is required before using the Nutri-Score. This is done as follows:
• for marketing in France only:
https://www.demarches-simplifiees.fr/commencer/nutri-score_enregistrement_france
• for international marketing:
https://www.demarches-simplifiees.fr/commencer/ns_international_registration_procedure
- There are no user fees.
- The Nutri-Score is a voluntary labelling.
- Cherry picking is not permitted. As soon as the Nutri-Score is introduced, there is an obligation to use it for all categories of products sold under the brand(s) registered for the Nutri-Score.
- The Nutri-Score logo may be used online or in product catalogues after registration. The logo must then be applied to the product packaging within 24 months (36 months for over 2000 products).
- Depending on the product, different calculation formulas and tables are used to determine the Nutri-Score. (See: How is the Nutri-Score calculated after the algorithm update?)
- The Nutri-Score is currently not used throughout the EU. So far, France, Belgium, Germany, Luxembourg, the Netherlands, Spain and Switzerland have agreed to use the Nutri-Score. Accordingly, legal certainty does not exist in all EU countries (keyword: multilingual labelling).
- Be careful when using online databases, such as Open Food Facts: In general, databases for determining nutritional values are permitted. However, it is not yet clear how valid these data can be used. The fibre content of wheat flour according to the Souci-Fachmann-Kraut database, for example, is 4.2% (modified AOAC method for determining fibre) and 3.5% according to the German Federal Food Code (§ 64 method). Ultimately, we recommend a nutritional value analysis in case of compound foodstuffs in order to obtain valid values for the Nutri-Score calculation.
For which foods is the Nutri-Score applicable?
- Applicable for:
foods with nutrition labelling that are not excluded below
- Not applicable for:
- foods without nutritional labelling (e.g. fruit, vegetables, salt, flavourings, additives, table sweeteners, herbs, spices, ...)
- baby food (for babies and toddlers from 0 to 3 years)
- sports nutrition
- food for special medical purposes
- food and dietary supplements
- replacement meals for weight control and daily rations for weight control nutrition
- meal replacement products that are not aimed at weight control
How do I calculate the Nutri-Score?
- Original algorithm (2017) or new algorithm (update 2023)
The revised Nutri-Score algorithm (update 2023) has been valid in Germany, Belgium, Switzerland and the Netherlands since 1 January 2024. The updated algorithm must be applied to all products placed on the market on or after its entry into force. There is a transitional period of 24 months for
- products that were already labelled and placed on the market with the original algorithm before the updated algorithm came into force
- the batch of a product that was placed on the market with the original algorithm before the updated algorithm came into force
These products/batches can still be sold.
- Classification of the food in the correct food category
All foods must be categorised as 'General foods', 'Red meat', 'Cheese', 'Fats/oils/nuts/seeds' or 'Drinks (including milk and plant drinks)'.
- Calculation of the Nutri-Score based on the declared nutritional values and ingredients and the applicable algorithm
How is the Nutri-Score calculated after the algorithm update?
General calculation rules for the Nutri-Score 2023
- The Nutri-Score is calculated on the basis of the nutritional values per 100 g or 100 ml, taking into account the declared decimal places.
It is recommended to follow the rounding rules according to the "Guidance Document for Competent Authorities for the Control of Compliance with EU legislation with regard to the setting of tolerances for nutrient values declared on a label".
- Dietary fibre content
According to the LMIV, the fibre content is not mandatory in the nutritional value table, but is required for the calculation of the Nutri-Score. All methods listed in the European Commission's "Guidance Document [...] with regard to methods of analysis for determination of the fibre content declared on a label" (2012) may be used to analyse the fibre content. These are mainly the common AOAC methods.
- For liquid foods (e.g. soups, oils) - calculation per 100 g or per 100 ml?
The Nutri-Score is calculated using the numbers and units given in the nutritional table; if the nutritional values are given per 100 g and per 100 ml, the data per 100 g is used.
- Nutri-Score calculation after preparation?
The declared nutritional values are always used to calculate the Nutri-Score. If these are stated by preparation and a detailed preparation is declared, it is recommended that the Nutri-Score is also stated by preparation (e.g. instant soup powder). In addition, it is recommended to indicate that the Nutri-Score refers to the prepared product.
- Products with deep-frying as the recommended preparation method
The following information should be indicated on the packaging: "The deep-frying process reduces the Nutri-Score by one or two levels (letters)."
Nutri-Score 2023 - comparing favourable and unfavourable nutritional components
Nutritionally "unfavourable" nutritional values N are offset against "favourable" nutritional values P (Nutri-Score = N – P). The resulting score gives the food's Nutri-Score according to the evaluation scheme.
The unfavourable components (N) include the sugar content, the calorific value (in kJ), the saturated fatty acids and the salt content (and certain sweeteners in drinks).
The favourable components (P) include fruit, vegetables, pulses, fibre and protein. In addition to the calculation table for the old algorithm, the current calculation table for the new algorithm is available for download in English on the Santé Republique France website.
All food categories in detail
Here you will find an overview of the composition of the categories, the points scale for their calculation and the calculation scheme:
General food (incl. red meat and cheese)
General food - definition
This category includes all foods that do not belong in other categories. Other categories in this group:
Red meat
This category includes:
- beef, pork, lamb, sheep, goat meat, horse meat, ostrich meat
- game meat, including reindeer, excluding rabbit or hare
- edible offal of cattle, pigs, sheep, goats, horses, donkeys, mules or hinnies
- meat and edible offal, salted, in brine, dried or smoked
- edible flour from meat or offal
- sausages
- prepared or preserved meat, meat offal, blood of swine, lamb or bovine animals, whether or not mixed, or insects (excluding sausages and similar products and meat extracts and juices)
Foods to be calculated with the red meat algorithm: Foods with red meat as the main ingredient, e.g.
- Meat (e.g. fresh meat, seasoned meat, cooked meat in sauce)
- Meat products (e.g. minced meat, meatballs, sausage)
- In a narrower sense, the foods in groups 13 and 14 of the WHO EURO nutritient profile model (meat and meat products) and some foods in group 9 (tinned meat-based foods)
Additional condition for calculation as "red meat": The meat content in meat and meat products must be ≥ 20%.
Foods that cannot be calculated using the red meat algorithm: Mixed dishes (as in category 9 of the WHO EURO nutritient profile model) containing meat and meat products.
Cheese
Classification (according to Decree 2007-628):
- applies to: Cheese, processed cheese and cheese specialities
- does not apply to: Quark, plant-based cheese alternatives
Calculation for general food (incl. red meat and cheese)
Points scale for general foods according to the Nutri-Score 2023:
Points |
Unfavourable components (N) |
Favourable components (P) |
| Energy (kJ/100g) |
Saturated fatty acids (g/100g) |
Sugar
(g/100g) |
Salt
(g/100g) |
Proteins (g/100g) |
Dietary fibre (g/100g) |
Fruit, vegetables, pulses (f,v,p) (g/100g) |
| 0 |
≤ 335 |
≤ 1 |
≤ 3.4 |
≤ 0.2 |
≤ 2.4 |
≤ 3.0 |
≤ 40 |
| 1 |
> 335 |
> 1 |
> 3.4 |
> 0.2 |
> 2.4 |
> 3.0 |
> 40 |
| 2 |
> 670 |
> 2 |
> 6.8 |
> 0.4 |
> 4.8 |
> 4.1 |
> 60 |
| 3 |
> 1005 |
> 3 |
> 10 |
> 0.6 |
> 7.2 |
> 5.2 |
- |
| 4 |
> 1340 |
> 4 |
> 14 |
> 0.8 |
> 9.6 |
> 6.3 |
- |
| 5 |
> 1675 |
> 5 |
> 17 |
> 1 |
> 12 |
> 7.4 |
> 80 |
| 6 |
> 2010 |
> 6 |
> 20 |
> 1.2 |
> 14 |
|
|
| 7 |
> 2345 |
> 7 |
> 24 |
> 1.4 |
> 17 |
|
|
| 8 |
> 2680 |
> 8 |
> 27 |
> 1.6 |
|
|
|
| 9 |
> 3015 |
> 9 |
> 31 |
> 1.8 |
|
|
|
| 10 |
> 3350 |
> 10 |
> 34 |
> 2 |
|
|
|
| 11 |
|
|
> 37 |
> 2.2 |
|
|
|
| 12 |
|
|
> 41 |
> 2.4 |
|
|
|
| 13 |
|
|
> 44 |
> 2.6 |
|
|
|
| 14 |
|
|
> 48 |
> 2.8 |
|
|
|
| 15 |
|
|
> 51 |
> 3 |
|
|
|
| 16 |
|
|
|
> 3.2 |
|
|
|
| 17 |
|
|
|
> 3.4 |
|
|
|
| 18 |
|
|
|
> 3.6 |
|
|
|
| 19 |
|
|
|
> 3.8 |
|
|
|
| 20 |
|
|
|
> 4 |
|
|
|
Fruit, vegetables, fibre (f,v,p):
The list of components to be considered in this category can be found in the FAQ (NUTRI-SCORE Questions & Answers: https://www.santepubliquefrance.fr/en/nutri-score).
Special rule for red meat and products with red meat:
For products in the red meat category, the number of points for protein is limited to a maximum of 2 points.
Calculation scheme for general foodstuffs (incl. red meat and cheese)
| Sum of the N-points |
| N-points > 11 |
N-points < 11 or
for cheese |
Nutri-Score =
N-points - points for fibre - points fpr f,v,p* |
Nutri-Score =
N-points - P-points |
* f,v,p = proportion of fruit, vegetables, pulses
Fats, oils, nuts and seeds
Fats, oils, nuts and seeds – definition
This category includes:
- vegetable and animal fats and oils, cream, margarine, butter
- plant-based preparations for cooking (e.g. made from soya, coconut, ...), whipped cream
- nuts, also processed (e.g. ground)
- oilseeds (e.g. linseed, sunflower seeds, etc.)
- nuts or oilseeds in compound foods with > 50% nut or seed content (e.g. spreads such as peanut butter, tahini)
Please note: chestnuts and coconuts do not belong to this category.
Calculation for fats, oils, nuts and seeds
Points scale for fats, oils, nuts and seeds according to the Nutri-Score 2023:
Points |
Unfavourable components (N) |
Favourable components (P) |
| Energy from saturated fatty acids** (kJ/100g) |
Sugar
(g/100g) |
Saturated fatty acids/fat
(g/100g) |
Salt
(g/100g) |
Proteins (g/100g) |
Dietary fibre (g/100g) |
Fruit, vegetables, pulses (f,v,p) (g/100g) |
| 0 |
≤ 120 |
≤ 3.4 |
< 10 |
≤ 0.2 |
≤ 2.4 |
≤ 3.0 |
≤ 40 |
| 1 |
> 120 |
> 3.4 |
< 16 |
> 0.2 |
> 2.4 |
> 3.0 |
> 40 |
| 2 |
> 240 |
> 6.8 |
< 22 |
> 0.4 |
> 4.8 |
> 4.1 |
> 60 |
| 3 |
> 360 |
> 10 |
< 28 |
> 0.6 |
> 7.2 |
> 5.2 |
- |
| 4 |
> 480 |
> 14 |
< 34 |
> 0.8 |
> 9.6 |
> 6.3 |
- |
| 5 |
> 600 |
> 17 |
< 40 |
> 1 |
> 12 |
> 7.4 |
> 80 |
| 6 |
> 720 |
> 20 |
< 46 |
> 1.2 |
> 14 |
|
|
| 7 |
> 840 |
> 24 |
< 52 |
> 1.4 |
> 17 |
|
|
| 8 |
> 960 |
> 27 |
< 58 |
> 1.6 |
|
|
|
| 9 |
> 1080 |
> 31 |
< 64 |
> 1.8 |
|
|
|
| 10 |
> 1200 |
> 34 |
≥ 64 |
> 2 |
|
|
|
| 11 |
|
> 37 |
|
> 2.2 |
|
|
|
| 12 |
|
> 41 |
|
> 2.4 |
|
|
|
| 13 |
|
> 44 |
|
> 2.6 |
|
|
|
| 14 |
|
> 48 |
|
> 2.8 |
|
|
|
| 15 |
|
> 51 |
|
> 3 |
|
|
|
| 16 |
|
|
|
> 3.2 |
|
|
|
| 17 |
|
|
|
> 3.4 |
|
|
|
| 18 |
|
|
|
> 3.6 |
|
|
|
| 19 |
|
|
|
> 3.8 |
|
|
|
| 20 |
|
|
|
> 4 |
|
|
|
** Energy from saturated fatty acids = saturated fatty acids [g/100g] x 37 kJ/g
Special rule for oils and fats from fruit/vegetables/legumes:
In the category "Fats, oils, nuts and seeds", oils from ingredients included in the list "Fruit, vegetables and pulses" can generally be attributed to the component "Fruit, vegetables and pulses" (e.g. olive and avocado oil can be attributed to the component "Fruit, vegetables and pulses").
Calculation scheme for fats, oils, nuts and seeds
| Sum of the N-points |
| N-points ≥ 7 |
N-points < 7 |
Nutri-Score =
N-points - points for fibre - points for v,f,p* |
Nutri-Score =
N-points - P-points |
* f,v,p = proportion of fruit, vegetables, pulses
Beverages
Beverages – definition
The beverages category includes:
- mineral water, table water and spring water
- flavoured water (with and without added sugar)
- fruit juices, nectars and smoothies
- vegetable juices
- drinks with added sugar and/or sweeteners
- teas, coffee, infusions prepared exclusively with water
- milk, drinking yoghurt, flavoured milk drinks or chocolate milk drinks or milk drinks containing cocoa regardless of the milk content and plant-based drinks are classified as drinks for the purpose of the Nutri-Score calculation.
Soups and gazpacho are further calculated using the algorithm for "general foods".
Calculation for beverages
Points scale for beverages according to the Nutri-Score 2023:
Points |
Unfavourable components (N) |
Favourable components (P) |
| Energy (kJ/100ml) |
Saturated fatty acids (g/100ml) |
Sugar
(g/100ml) |
Salt
(g/100ml) |
Sweeteners*** |
Proteins (g/100ml) |
Dietary fibre (g/100ml) |
Fruit, vegetables, pulses (f,v,p) (%) |
| 0 |
≤ 30 |
≤ 1 |
≤ 0.5 |
≤ 0.2 |
|
≤ 1.2 |
≤ 3.0 |
≤ 40 |
| 1 |
≤ 90 |
> 1 |
≤ 2 |
> 0.2 |
|
> 1.2 |
> 3.0 |
- |
| 2 |
≤ 150 |
> 2 |
≤ 3.5 |
> 0.4 |
|
> 1.5 |
> 4.1 |
> 40 |
| 3 |
≤ 210 |
> 3 |
≤ 5 |
> 0.6 |
|
> 1.8 |
> 5.2 |
- |
| 4 |
≤ 240 |
> 4 |
≤ 6 |
> 0.8 |
present |
> 2.1 |
> 6.3 |
> 60 |
| 5 |
≤ 270 |
> 5 |
≤ 7 |
> 1 |
|
> 2.4 |
> 7.4 |
- |
| 6 |
≤ 300 |
> 6 |
≤ 8 |
> 1.2 |
|
> 2.7 |
|
> 80 |
| 7 |
≤ 330 |
> 7 |
≤ 9 |
> 1.4 |
|
> 3.0 |
|
|
| 8 |
≤ 360 |
> 8 |
≤ 10 |
> 1.6 |
|
|
|
|
| 9 |
≤ 390 |
> 9 |
≤ 11 |
> 1.8 |
|
|
|
|
| 10 |
> 390 |
> 10 |
> 11 |
> 2 |
|
|
|
|
| 11 |
|
|
|
> 2.2 |
|
|
|
|
| 12 |
|
|
|
> 2.4 |
|
|
|
|
| 13 |
|
|
|
> 2.6 |
|
|
|
|
| 14 |
|
|
|
> 2.8 |
|
|
|
|
| 15 |
|
|
|
> 3 |
|
|
|
|
| 16 |
|
|
|
> 3.2 |
|
|
|
|
| 17 |
|
|
|
> 3.4 |
|
|
|
|
| 18 |
|
|
|
> 3.6 |
|
|
|
|
| 19 |
|
|
|
> 3.8 |
|
|
|
|
| 20 |
|
|
|
> 4 |
|
|
|
|
*** Sweeteners whose presence is rated with negative points:
E 420 sorbitol, E 421 mannitol, E 953 isomalt, E 956 alitame, E 964 polyglycitol syrup, E 965 maltitol, E 966 lactitol, E 967 xylitol, E 968 erythritol
Calculation scheme for beverages
Nutri-Score = N-points - P-points
The following evaluation scheme is defined for the food categories (FAQ Nutri-Score)
Evaluation scheme. Source: FAQ Nutri-Score, p. 29, version as of 21. Dec 2023
Do you have any questions?
We will be happy to advise you on all aspects of extended labelling and help you with any questions you may have about the Nutri-Score. Please contact your personal account manager or our Nutri-Score expert, Susanne Conrad, directly.
