The Nutri-Score is on its way in, and is likely to be standard on consumer packaging in the near future. There are many ways to modify a recipe in order to optimize its Nutri-Score. But does that guarantee that the recipe will suit consumer trends?
In a test phase, Coop is placing the Nutri-Score on Délicorn brand products, and Migros on its Peli-can and Cornatur products. Many R&D departments are already working in the background on op-timizing the Nutri-Score of their recipes. However, this isn’t necessarily as easy as it seems, and it will probably take some time to get to know of all of the available raw materials that will deliver the desired results.
How is the Nutri-Score calculated?
Nutri-Score is a tool that makes it easier to present nutritional information about foods to consum-ers. To calculate the score, the “negative” elements of a product are evaluated and compared against the “positive” elements. This yields a value that is then assigned a letter from A to E to indi-cate the nutritional value of the food in a simple way.
- Caloric density
- Concentration of saturated fatty acids
- Concentration of sugars
- Concentration of sodium
- Fruit and vegetables
- Nuts and legumes
- Colza, nut, and olive oils
- Dietary fibre
With the extensive knowledge of its food engineers and a wide product portfolio, our Nutrition & Health business unit has all the tools necessary to make your products “Fit for Market”. After all, if you are already preparing to adjust your recipes, then you may as well do so armed with the knowledge of consumer trends as well.
Our Nutrition and Health Team will be happy to answer any questions.