Nutri-Score faces criticism for loopholes

Mathilde Touvier, co-creator of the Nutri-Score, has criticized certain changes made by food manufacturers to boost their ratings. She argues that some companies are replacing sugar with sweeteners or fats with emulsifiers, which can lead to better scores without significantly improving health.

Food industry reforms vary in impact

The Nutri-Score has influenced how food companies design their products, but the outcomes have been mixed. At a conference in Paris, an Inserm researcher analyzed these changes, noting that some reforms have genuinely improved health, while others are focused solely on improving the Nutri-Score.

Public questions reformulation motives

During a question-and-answer session at the conference, a member of the public asked if manufacturers had changed their recipes to improve their Nutri-Score. According to a Sorbonne Université broadcast of the event, the response identified two types of reformulations: those that are beneficial and those that need closer scrutiny.

Some reforms are seen as positive

In the first category, several brands have reduced sugar and salt in their products. Mathilde Touvier views these as responsible changes that guide the food industry toward healthier options. Other companies have swapped refined grains for whole grains to boost fiber content.

Replacing sugar raises concerns

The substitution of sugar with sweeteners has been identified as a way to manipulate the Nutri-Score. While the sugar content appears lower on paper, the algorithm penalizes sugars, making this tactic misleading. Touvier calls such methods "frankly deceptive," along with similar strategies.