Nutri-Score
Nutri-Score – a strategy for success

with VITACEL® Dietary Fibers and VIVAPUR® Functional Ingredients

The Nutri-Score is a color-coded front-of-pack (FOP) label that rates the nutrient composition of a food product, summarizing the information provided in the nutrient table on the backside. The aim is to provide consumers with support for healthier food product choices and to stimulate food reformulation. 

The Nutri-Score rating can either be improved by increasing favorable nutrients or by reducing unfavorable nutrients.

nutri score


Nutrients to limit

  • Calories
  • Sugars
  • Saturated fatty acids
  • Sodium

Nutrients to encourage

  • Dietary fiber
  • Proteins
  • Fruits, vegetables, pulses, nuts,
    rapeseed, walnut, olive oils

Nutri-Score Solutions provided by JRS Food Ingredients’ Product Portfolio

Product Portfolio

Due to excellent nutritional, sensory and technological characteristics, VITACEL® and VIVAPUR® can be used in almost every food product category, without affecting consumer acceptance!


Start with VITACEL® Dietary Fibers on the nutrient category to encourage.  
Promote the positive points for a better the Nutri-Score.

VITACEL® Dietary Fiber concentrates are used to increase the nutritional value of food products. Fiber is heavily weighted in the Nutri-Score calculation due to its approved health effects and its adverse relation to non-communicable diseases such as diabetes. Studies prove health effects in particular for VITACEL® Oat and Wheat Fibers. The average global fiber intake is far below the recommended 25g per day, which is why governments and public health authorities aim to increase fiber intake.

VITACEL® Dietary Fiber concentrates with excellent characteristics are the best solution to improve the Nutri-Score in a simple way. 

Product Characteristics 

Neutral in taste

Off-white color

Different lengths and particle sizes

Inert behavior

Microbiologically safe

Start with VIVAPUR® Functional Ingredients on the nutrient category to limit:
Lower the negative points for a better Nutri-Score.

VIVAPUR® Functional Ingredients are appropriate for the reduction or replacement of unfavorable nutrients like fat or sugar.  
For example, VIVAPUR® functional systems for sausages and meat alternatives imitate the typical sensory characteristics such as mouthfeel, succulence and lubrication, provided by saturated animal fats. Naturally occurring animal fats that are high in saturated fatty acids can be replaced by plant-based oils, which are high in healthy, unsaturated fatty acids.


Nutri-Score Calculation Rules


Step 1
Nutrient value determination per 100g/ 100ml of the product.

Step 2
Calculation of the N-points per individual unfavorable nutrient, using the table* provided by Santé publique France. Following this, sum up the N-points to receive the total N-point score.

Step 3
Calculation of the P-points per individual favorable nutrient, using the table* provided by Santé publique France.

Step 4
Final score calculation by subtraction of the P-points from the N-points (dependent on the interim result for the N-points
(<11,
11?).

Step 5
Nutri-Score determination according to the limits defined.


*Caution! There are individual tables for solid foods, beverages, cheese and fats



Nutri Score

Application Examples with an improved Nutri-Score

Fiber Enrichment
with VITACEL® Dietary Fibers
Formulation Example Muffin
Fiber Enrichment + Fat Reduction 
with VITACEL® Dietary Fibers
Formulation Example Liver Sausage
Fat Reduction/Replacement + Fiber Enrichment  with VITACEL® Dietary Fibers, VIVAPUR® Functional Ingredients
Formulation Example Meat Loaf
Fiber Enrichment
with VITACEL® Dietary Fibers

Formulation Example Pizza

The JRS Food Ingredients experts provide comprehensive application and development service to successfully implement the Nutri-Score on your products.

Use our contact form to order formulation examples along with an exemplary step by step Nutri-Score calculation.

Nutri Score Brochure

Nutri Score Brochure

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