Since the start of 2024, the Nutri-Score calculation method has evolved and shaken up the food industry. Find out how this update affects your business and how Maltivor's sustainable ingredients can help you improve your products' Nutri-Score to meet the new requirements.

Introduction: what is Nutri-Score?

After its first deployment in 2017 in France, Nutri-Score was gradually adopted and supported by several European countries: Belgium, Switzerland, Germany, Luxembourg, Spain and the Netherlands. In France, there are more than 1,300 brands committed to Nutri-Score!

As a reminder, the Nutri-Score is a logo affixed to the packaging of food products providing information on the nutritional quality of these products . A score is given to each product, ranging from A to E in order to be easily understood by consumers. The calculation of the Nutri-Score takes into account the nutrients and foods to favor: fiber, proteins, fruits, vegetables, legumes, nuts, rapeseed, walnut and olive oil. But also the nutrients to limit: energy, saturated fatty acids, sugars and salt.

Implementation of the new calculation method

In order to adapt to current nutritional recommendations, many scientists from different European countries have reworked the calculation of the Nutri-Score, thus making it possible to promote healthier and more sustainable choices and to better inform the consumer. Consequently, 30% to 40% of food products sold in France will see their scores change.

In fact, the calculation adopted on December 31, 2023, becomes more severe on the levels of sugar and salt present in the products. On the other hand, the calculation is more favorable to fibers and proteins which are elements which will improve the final Nutri-Score of the products. For example, sweetened breakfast cereals that originally had a Nutri-Score A will now adopt a C score because of the amount of sugar present in the recipe.

How to adapt to this new notation?

Faced with this situation, the question of whether or not to keep the Nutri-Score may arise. Indeed , the Nutri-Score is not obligatory, some brands have already removed the logo from their products so as not to be penalized by the image that a D or E score can project. It is therefore important to remember that the Nutri-Score is not intended to penalize brands, but to allow consumers to be as well informed as possible. And this even for products with lower Nutri-Scores, which should not be eliminated, but only limited as part of a healthy and balanced diet.

However, we must not forget that the Nutri-Score is a guarantee of confidence for consumers. Consumers are paying more and more attention to this indicator.

94% of French people are in favor of the presence of Nutri-Score on packaging.	57% of French people have already changed at least one of their purchasing habits with Nutri-Score.

Maltivor, an asset of choice!

Maltivor can restore and improve your Nutri-Score without altering your product signature. Here are some benefits that our ingredients can bring you:

• Nutrition : Enriching your recipes with fiber and vegetable proteins .
• Environment : Reduction of the environmental impact of recipes and improvement of your Planet-Score and/or Eco-score.
• Organoleptic : Contribution of a neutral and cereal taste which does not distort the recipe.
• Technique : Simply used as a partial replacement for wheat flour or other ingredients.
• Technical support : Internal technical support to help you quickly adapt your products.

Several areas for improving the score of their products are then available to manufacturers: increase fiber, increase proteins, reduce sugars, reduce salt. Work on revenues is then already underway within the sector. The R&D teams are looking for new ingredients to improve this score while respecting their own specifications. Maltivor ingredients can then meet these demands thanks to their notable nutritional advantages, particularly their richness in natural fibers and proteins. In fact, spent grain flour contains 20% protein and 40% fiber, and in certain recipes, it can even compensate for the reduction in sugar thanks to its mild flavors.

Concrete case: Improvement of 2 nutri-score points on a sweet biscuit

The objective of our study is to compare the Nutri-Score of a recipe sweet biscuit with spent grain flour and a sweet biscuit recipe representative of the market, which is made from wheat flour. We replace 7.2% wheat flour with 7.2% spent grain flour in this recipe. Result : Reduction of Nutri-Score by 2 points. Total Nutri-Score: 20 points.

The nutritional benefits:

• “Source of fiber” claim.

• Increase in fiber rate: +2.6g/100g.

• Increase in protein level: +0.6g/100g.

• Reduction in sugar levels: -0.3g/100g.

Bonuses:

• No change in taste and texture thanks to the sweet, cereal flavors of the flour.

• Reduction of the environmental impact of the recipe.

• Use of a French ingredient.

Note that the Nutri-Score can be further improved by changing the level of spent grain flour. In fact, the nutritional results will be better, but the typicality of the product will be reinforced. It is also possible to reduce sugar levels thanks to the naturally caramelized flavors of spent grain flour which helps maintain the sweet taste.

Concrete case: Improvement of 2 nutri-score points on shortcrust pastry

The objective of our study is to compare the Nutri-Score of a recipe shortcrust pastry with spent grain flour and a shortcrust pastry recipe representative of the market, which is made from wheat flour. We replace 6% wheat flour with 6% spent grain flour in this recipe. Result : Reduction of the Nutri-Score by 2 points. Total Nutri-Score: 15 points.

The nutritional benefits:

• “Source of fiber” claim.

• Increase in fiber rate: +2.1g/100g.

• Increase in protein level: +0.6g/100g.

Bonuses:

• No change in taste and texture thanks to the sweet, cereal flavors of the flour.

• Reduction of the environmental impact of the recipe.

• Use of a French ingredient.

Note that the Nutri-Score can be further improved by changing the level of spent grain flour. In fact, the nutritional results will be better, but the typicality of the product will be reinforced.

Are you looking to improve the Nutri-Score of your products? Contact us now! We can support you with our R&D, sales and marketing team to meet all your requirements.