In recent years there had been a lot of talk about Nutri-Score, the colored label that promised to make consumers’ food choices more transparent. Introduced in France and quickly adopted by several European countries, it had seemed one step away from being made mandatory at European Union level.
Today, however, the scenario has definitely changed: with the update of the algorithm that came into force last March, the Nutri-Score has become more severe – and some producers, instead of adapting, have decided to abandon it.
Since its debut in 2017, the Nutri-Score has classified foods into five categories, from dark green A to red E, based on their nutritional profile, with the aim of helping consumers easily compare products and choose the most balanced ones. The algorithm evaluates “positive” nutrients (such as fiber, protein, fruits and vegetables) and “negative” nutrients (sugars, salt, saturated fat and calories).
Although participation remains voluntary, in France more than 60% of products report it on the label, and its diffusion has pushed many companies to reformulate their recipes to obtain a better evaluation.
The new Nutri-Score
The new Nutri-Score, in force from 16 March 2025, is the result of two years of work by a committee of independent experts from six European countries. As Professor Hercberg explained:
From the beginning, we knew that the algorithm would need to be updated regularly. First of all, because scientific data is accumulating and providing us with new evidence of the harmful effects of some foods. Red meat, for example, increases the risk of colorectal cancer, which led the committee to downgrade its rating compared to poultry or fish. We also observe that, over time, the food market is evolving: brands are adapting to obtain a better classification and get closer to the A, so we have had to refine the calculations to better differentiate the products. New updates are expected in the coming years.
Authorities have given manufacturers a 24-month transition period – until 2027 – to update packaging, but the changes are already starting to be felt.
The main changes concern the stricter judgments towards sugar, salt and saturated fats. Red meat has been downgraded, based on new evidence on the risk of colorectal cancer, on the contrary, olive oil, walnut oil and oily fish without added salt achieved better scores thanks to “good” fats. Some less salty cheeses and wholemeal products rich in fiber also improve.
According to Serge Hercberg, creator of the Nutri-Score and professor at the Sorbonne, 30-40% of products changed class with the new system.
Some companies don’t like it anymore
Not all manufacturers welcomed the update. Some, fearful of losing their “A” or seeing their grades deteriorate, have decided to take a step back. These include Bjorg (which produces cereals and organic products) and Danone, which has withdrawn the Nutri-Score from five of its main brands: Actimel, Activia, Danone, Danonino and HiPro.
It is no coincidence that these are mostly drinkable yoghurts and products with added sugars, which are now penalized more by the new algorithm.
Brands such as Ferrero, Lactalis and Coca-Cola had solved the problem at its root by never adopting the Nutri-score, and criticizing the system because it was considered “too simplistic” and incapable of enhancing nutrients such as calcium in dairy products or of considering the presence of additives and the degree of food processing.
A useful system, but not perfect
Experts recognize that the Nutri-Score is not exactly complete and precise, for example it does not indicate the presence of additives or preservatives, it does not take portions into account and it does not distinguish ultra-processed foods. It can thus happen that, he writes 60 Millions de Consumers:
A non-ultra-processed product, such as grape juice, is poorly rated due to its high sugar content, while others, low in salt but ultra-processed and containing many additives, such as vegetable slices, are rated A or B in nutritional terms.
Despite the limitations, over 150 scientific studies have shown that those who favor foods with higher Nutri-Score scores have an overall healthier diet and a lower risk of obesity, cancer and cardiovascular disease. Furthermore, as already mentioned, the presence of the logo has pushed many manufacturers to improve the composition of their products.
In France, the Nutri-Score continues to enjoy the support of researchers and public health associations, who are calling for its mandatory generalization and greater visibility also in collective catering and on loose products.
At a European level, however, the dossier is still at a standstill, also due to the firm opposition of some countries – such as Italy – who consider it penalizing their own gastronomic traditions.
In the meantime, experts are working on new developments: among the proposals, the introduction of a black band around the logo to indicate the level of food processing, making the system more complete and transparent.
