The Nutri-score is set to evolve. Adopted by seven European countries (Germany, Belgium, Spain, France, Luxembourg, Netherlands, Switzerland), this nutritional logo is now subject to transnational political governance and an independent scientific committee including experts from each of the country. In France, it is the Public Health Institute France which ensures the proper application of the Nutri-score rules and its use by companies that are part of the process (these must in particular undertake to display the label on all of their ranges, so as not to promote only their healthiest products).
During 2023, several changes should occur in the classification of foods, following the adoption, at the end of July, of a ” update “ of the Nutri-score algorithm by all seven countries. “We present an improved Nutri-score, which has taken into consideration small flaws, taking into account the scientific knowledge that has progressed”explains Professor Serge Hercberg, former president of the national health nutrition program, whose teams have studied and developed this nutritional labeling.
Among the main changes expected, the classifications of oils: olive oil, until now classified C, will pass in B, just like those of rapeseed and nuts. “For the consumer, these are the three oils that we want to promote”, explains Mr. Hercberg, because they are rich in Omega-9 for the first, and in Omega-3 for the other two. Breads made from wholemeal flour will be better valued compared to their equivalents produced from refined flours.
Red meat more penalized
Several cheeses will also be reclassified, depending on their salt and fat content. Pressed cheeses low in salt, such as Emmental, will thus join ricotta and mozzarella among the few C-class cheeses. Sweet products, in particular breakfast cereals, will be rated more severely, as will mixed products ( prepared meals, ready-to-eat pizzas), to take account of product processing.
Deli meats will remain D or E, and red meat will be penalized more by the new Nutri-score. “The modification of the Nutri-score was not decided to please certain sectors, but to be better in line with nutritional recommendations, argues Serge Hercberg. Some remain very unhappy, in particular cheese and charcuterie producers. »
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