{"id":3253,"date":"2023-05-22T14:34:43","date_gmt":"2023-05-22T12:34:43","guid":{"rendered":"https:\/\/metarom.eu\/actualites\/nutri-score\/"},"modified":"2024-01-31T15:54:35","modified_gmt":"2024-01-31T14:54:35","slug":"nutri-score","status":"publish","type":"app_blog_post","link":"https:\/\/metarom.eu\/en\/actualites\/nutri-score\/","title":{"rendered":"How do you improve the Nutri-Score of your products?"},"content":{"rendered":"\n

In France, consumers pay more and more attention to their health and are now interested in the Nutri-Score<\/strong> of the products they consume. In fact, a buyer generally consults this score, as well as the nutritional components of a product, before making a decision to buy. This is why finding solutions to manage the Nutri-Score has become a real challenge for companies in the food industry. Metarom, creator of natural flavoring solutions, explains how to improve the nutritional quality of your products.<\/p>\n\n\n\n

What is the Nutri-Score\u2009? How does it work?<\/h2>\n\n\n\n

The Nutri-Score is a scale indicating the nutritional quality of a product, presented in the form of a logo with a color code and a scale ranging from A to E. The letter A represents the best Nutri-Score. This grading system has been adopted in several countries in Europe including France. Nevertheless, it is currently not mandatory to list it on the labeling of food products.<\/p>\n\n\n\n

The Nutri-Score is calculated by subtracting the negative nutritional components (salt, sugars, saturated fats, energy) from the positive ones (proteins, fibers, fruits and vegetables), present in the food. It should be noted that if the negative nutritional intakes amount to more than 11 points, the points corresponding to the proteins cannot be counted. This is particularly the case for processed foods such as cheese, oil and certain beverages.<\/p>\n\n\n\n

To respond to these new trends in nutrition, manufacturers are setting themselves a challenge: to find solutions to improve the nutritional quality of processed products, without changing their flavor.<\/p>\n\n\n\n

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How do you obtain a better Nutri-Score for your products?<\/h2>\n\n\n\n

Working on its score also allows manufacturers to potentially boost their turnover. In fact, studies show that consumers tend rather to choose a product with a Nutri-Score A or B<\/strong> in most food categories.<\/p>\n\n\n\n

Today, there are several ways to improve the nutritional score of a food product. The first possibility is to modify the recipes to reduce their fatty nutrient content (lower the sugar level, the amount of butter or other fats, etc.) without actually changing the list of ingredients. This modification can however lead to a change in terms of taste, which consumers may not like.<\/p>\n\n\n\n

The second way to improve a Nutri-Score for a food product is to add fiber and protein to its manufacturing process. However, this technique has two main drawbacks:<\/p>\n\n\n\n