The Nutri-Score system has been updated to reflect the classification of breakfast cereals, beverages, milk, and vegetable oils based on their sugar content and fatty acid levels. Only low-sugar cereals are categorized as Class A or B, while those with higher sugar content are now classified as Class C. Additionally, beverages containing non-nutritive sweeteners have been downgraded from Class B to C. Skimmed and partially skimmed milk have dropped from Class A to B ratings, and milk-based beverages, such as flavored or sweetened milk, can no longer be classified as Class A or B. They are more likely to fall into the Class D or E categories. Similarly, sweetened and flavored yogurt drinks now have varying classifications between Classes C and E, based on their sugar content.
In terms of vegetable oils, those with low levels of saturated fatty acids, such as rapeseed, walnut, and oleic sunflower oil, have earned a Class B rating, as well as olive oil. Sunflower oil has been shifted to Class C. However, coconut oil and butter remain in the Class E category.
These modifications to the Nutri-Score system aim to address misunderstandings and counter the spread of fake news regarding its effectiveness. Serge Hercberg, a professor of nutrition at the Université of Sorbonne Paris Nord’s Faculty of Medicine and one of the founders of Nutri-Score, explains that regular updates to the system are necessary to align with scientific knowledge advancements and evolving food markets. The European Scientific Committee responsible for the Nutri-Score update proposes penalties for sweet and salty products, red meat, sweetened drinks, and a better classification of whole meal products, olive and rapeseed oils, and fatty fish.
The updated version of the Nutri-Score, along with the calculation methods of the new algorithm, have been validated by seven European countries and are now available on the website of the French Public Health Agency (Santé Publique France).
By staying up-to-date with industry trends, food manufacturing practices, and consumer demands, the food and beverage industry can strive for innovation and sustainability. Adhering to regulations and adopting responsible packaging and marketing strategies is crucial for success. Understanding consumer trends and preferences is essential for developing products that meet their changing needs.
In conclusion, the recent Nutri-Score updates provide a more accurate assessment of the nutritional quality of food and beverages. By utilizing the updated spreadsheet and calculation methods, the industry can make informed decisions and contribute to the overall improvement of public health.