Scientific update of Nutri-Score: improvements to correct some of its limitations and to ensure greater consistency with nutritional recommendations

Abstract

The aim of this article is to objectively summarize the report of the European Scientific Committee in charge of updating the algorithm underlying the front-of-pack nutritional label Nutri-Score. It described the methodology used and the priorities established, the scientific rational and the different scenarios tested, the proposed modifications and their impact on the different food groups concerned. The Scientific Committee considered that its current algorithm works globally well, but has introduced some improvements. Modifications rec-ommended allow to correct some of its identified limits: classification of oils, fatty fish, whole grain products, nuts, cheeses, higher penalization of very sugary or very salty foods, sweet dairy products, composite products, red meat… while maintaining the overall consistency of the system and the classification of the products. The update of the Nutri-Score algorithm permits a better alignment between the Nutri-Score classifications and nutritional recommendations disseminated in the different European countries that have adopted it.