ArticleNutrients2024
Nutri-Score in the European Food Retail Supply: A Potential Incentive for Food Reformulation?
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Does the Nutri-Score 2023 algorithm provide consistent classification across European food supplies? A cross-sectional study using branded food composition data from 14 countries.BMJ public health · 2026Article
- Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition (2nd Edition).Nutrients · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
backgroundTo improve consumers' diet, policy measures such as food reformulation strategies and front-of-pack nutritional labels (FOPNLs) are implemented, aiming to guide consumers' food choice and to stimulate an improvement in food composition by manufacturers. The FOPNL Nutri-Score has been implemented in several European countries. Changes in food compositions in relation to the Nutri-Score over time have been limitedly studied. This study evaluates food compositions in Europe over time, and if changes in compositions of the food supply could have potentially resulted in changes in Nutri-Score classifications of foods. MATERIALS AND
methodsFood composition data were available from EUREMO, from which bread products, breakfast cereals, hot sauces, and processed potato products from Austria, Belgium, Finland, Italy, and the United Kingdom from 2019 to 2021 were selected (
resultsOverall, more favourable Nutri-Score classifications (i.e., towards Nutri-Score classification A) were observed in most of the selected food groups and countries over the years, due to the influence of specific nutrients such as salt in breakfast cereals (lower median of 0.1-0.4 g/100 g) and processed potato products (lower median of 0.1-1.2 g/100 g); and sugar in processed potato products (lower median of 0.1-1.9 g/100 g) and bread products (lower median of 0.7-2.2 g/100 g). For nutrient contents in other food groups, no consistent changes were observed.
conclusionsChanges in the compositions of the food supply resulted in favourable changes in Nutri-Score classifications, suggesting a potential for food reformulation. Monitoring after the actual implementation of Nutri-Score is recommended.
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