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.
Nutrients to limit
Nutrients to encourage
Due to excellent nutritional, sensory and technological characteristics, VITACEL® and VIVAPUR® can be used in almost every food product category, without affecting consumer acceptance!
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.
Neutral in taste
Different lengths and particle sizes
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.
Nutrient value determination per 100g/ 100ml of the product.
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.
Calculation of the P-points per individual favorable nutrient, using the table* provided by Santé publique France.
Final score calculation by subtraction of the P-points from the N-points (dependent on the interim result for the N-points
Nutri-Score determination according to the limits defined.
*Caution! There are individual tables for solid foods, beverages, cheese and fats
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.