Olive oil gets better Nutri-Score rating

Olive oil has been upgraded from a C to a B in the Nutri-Score system, which now evaluates the quality of fatty acids rather than just their quantity. This change reflects a new understanding of how different fats affect health.

New scoring system focuses on fat quality

The updated Nutri-Score algorithm, developed by a scientific committee from seven European countries, better differentiates between types of fats. It rewards oils high in unsaturated fatty acids, such as olive, rapeseed, walnut, and sunflower oils, giving them more favorable ratings.

Old and new labels will coexist until 2027

Manufacturers will have until 2027 to update their packaging to reflect the new Nutri-Score system. The previous version was criticized for oversimplifying the nutritional impact of fats, failing to distinguish between beneficial and harmful types.

Some products see lower scores under new rules

Around 30 to 40 percent of products on store shelves are affected by the new system. Some items, like Coca Zero and Kellogg's Special K, have seen their scores drop due to stricter penalties for high sugar and salt content.

Butter remains in the lowest category

Butter remains in the lowest category, E, because of its high saturated fatty acid content. The new system specifically targets these fats, which are linked to less favorable cardiovascular health outcomes compared to unsaturated fats.

Consumers advised to choose diverse fat sources

Experts recommend varying fat sources, using quality vegetable oils for cooking, and using butter sparingly. While Nutri-Score is optional in France, consumers are encouraged to also review ingredient lists for more informed dietary choices.