What Is the Nutri-Score?
The Nutri-Score is a front-of-pack nutrition label used across Europe. Learn how it's calculated, what the grades mean, and its limitations.
Published March 1, 2024
What Is the Nutri-Score and Where Is It Used?
The Nutri-Score is a five-color, five-letter front-of-pack nutrition label developed in France and now adopted voluntarily by food manufacturers across France, Belgium, Germany, Spain, Switzerland, Luxembourg, and the Netherlands. It uses a scale from A (dark green, best) to E (red, worst) to summarize the overall nutritional quality of a food product. The system was developed by a team led by Serge Hercberg at the Sorbonne Paris Nord University, based on the UK's Food Standards Agency nutrient profiling system. It is not yet mandatory in any country, though the European Commission is considering making it an official EU-wide standard.
How Is the Nutri-Score Calculated?
The Nutri-Score algorithm assigns positive and negative points per 100g of food. Negative points are added for: calories, saturated fat, total sugar, and sodium — nutrients associated with poor health outcomes. Positive points are subtracted for: fruit and vegetable content (including legumes and nuts), fiber, and protein — nutrients associated with better health outcomes. The net score falls on a scale that maps to the A–E letter grades. The algorithm is applied per 100g for solid foods and per 100ml for beverages, which normalizes across serving sizes.
Limitations and Criticisms of Nutri-Score
The Nutri-Score has faced criticism from several directions. Olive oil, often considered extremely healthy, receives a C grade because of its high fat content, even though the fats are predominantly monounsaturated and associated with cardiovascular benefits. Whole milk receives a C while some sugar-free sodas receive a B — counterintuitive to many consumers. Cheese can receive poor scores despite being a nutrient-dense whole food. The algorithm has been updated over time to address some of these issues, but fundamental tension remains between nutrient profiling (which the score is based on) and food quality assessment (which considers processing and overall dietary patterns).
Nutri-Score vs Other Rating Systems
The Nutri-Score competes with several alternative front-of-pack labeling systems. The UK uses "traffic light" labels showing colored circles for fat, saturated fat, sugar, and salt. Australia and New Zealand use a Health Star Rating (1–5 stars). The US has no official front-of-pack system, though the FDA has been developing one. Some companies like KIND have created their own proprietary scoring systems. The Avo Scanner health score is more holistic than Nutri-Score — it incorporates ingredient quality, level of processing (NOVA classification), and certifications, not just raw nutrient math.
Frequently Asked Questions
What is the difference between Nutri-Score A and E?
Nutri-Score A (dark green) indicates the highest nutritional quality — the product has low levels of negative nutrients (calories, saturated fat, sugar, sodium) and high levels of positive nutrients (fiber, protein, vegetables). Nutri-Score E (red) indicates the lowest nutritional quality with high negative nutrients and low positive ones. The system is relative within food categories, so scores are most useful for comparing similar product types.
Is the Nutri-Score available in the United States?
The Nutri-Score is not officially recognized or required in the United States. However, some imported European products may display it on packaging. The FDA has been developing a "Healthy" front-of-pack label, but as of 2024 it has not been implemented. Apps like Avo Scanner apply similar nutritional quality scoring to US products.
Can a product with a good Nutri-Score still be unhealthy?
Yes. The Nutri-Score only evaluates nutrient content per 100g and doesn't account for the level of food processing, presence of artificial additives, or other factors. An ultra-processed food made with many artificial ingredients could score a B or C if its nutrient profile happens to be moderate. This is why holistic scoring systems that also consider NOVA processing level and ingredient quality provide a more complete picture.
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