ArticlePublic health nutrition2024
Comparison of the nutritional composition and calculated Nutri-score classifications of the Dutch food retail supply in 2018 and 2020.
Article in Public health nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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2 authors.
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Abstract
objectiveIn the Netherlands, reformulation strategies have been established for several years, whereas Nutri-Score was implemented in 2024. Besides being a helpful tool for consumers to make healthier food choices, Nutri-Score also aims to stimulate food reformulation by food manufacturers. The present study investigates whether changes in food composition could have led to different calculated Nutri-Score classifications.
designFood compositions and Nutri-Score classifications were calculated using the updated Nutri-Score algorithm. Food groups with the largest change in the distribution of Nutri-Score classifications were analysed in-depth by plotting frequency distributions and calculating median contents for nutrient contents that relatively changed the most in 2020.
settingFood composition data were available from the Dutch Branded Food database in 2018 (
participantsNot applicable.
resultsIn general, median nutrient contents and calculated Nutri-Score classifications were similar for 2018 and 2020. The median sugar and SFA contents were lower for some food groups (e.g. breakfast cereals, meat preserves, sweets and sweet goods) in 2020 compared to 2018. The median SFA content for meat preserves and sweets and sweet goods was relatively low in Nutri-Score classification A ascending towards higher median content in Nutri-Score classification E.
conclusionsAlthough food reformulation was not substantial in the Dutch food retail supply in 2018 and 2020, some differences in Nutri-Score classifications were observed. When implemented, Nutri-Score may encourage food manufacturers to increase their reformulation efforts. Repeated monitoring of food compositions and Nutri-Score classifications is recommended to establish reformulation efforts by food manufacturers.
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