Nutri-Score: DFV calls for adjustments to the criteria | Image header

Nutri-Score: DFV calls for adjustments to the criteria

The Nutri-Score: It is now a permanent feature on food packaging. What the Nutri-Score is and how it is calculated, we have written down for you here. The calculation basis includes not only the favorable and unfavorable ingredients, but also the calories. Unfavourable substances are for example too high energy content, sugar, saturated fatty acids and sodium. Nutritional values such as protein, fibre and the proportion of fruit, vegetables or nuts had a positive effect.

But why is the German Butchers’ Association (DFV) now demanding new adjustments to the criteria? He feels that food of animal origin is unfairly judged. For example, the Nutri-Score of meat is calculated differently than that of cheese.

Equal rights for everyone (food)?

All member states that use the Nutri-Score system have set up a scientific committee to examine possible changes to the evaluation scheme. The Federal Ministry of Food and Agriculture (BMEL) has given the opportunity to submit suggestions for further developments of the algorithm. These are then checked by the experts on the scientific panel. This is what it says in a message from the DFV to its members.

Does the Nutri-Score take into account all the ingredients in a product?

Basically, the question about the calculation of all ingredients can be answered with no. Only the most important nutrients are taken into account in the Nutri-Score in order to create an overall picture. For example, vitamins, minerals and additives such as flavor enhancers and aromas are not included in the assessment. In this way, consumers get a quick overview and can orientate themselves better when shopping. One thing is clear: although the Nutri-Score is controversial, the majority of consumers use it as a source of information when shopping.

And a look at the nutritional table or the list of ingredients helps to get more information about a food. Why does it not require any additional provision? Quite simply: food producers have to provide the information on the packaging anyway – in the nutritional table or in the list of ingredients. For this reason, according to the FAQs of the BMEL No additional crediting necessary for the Nutri-Score topic.

What does the German Butchers Association think about this?

The association has taken a position on the subject and is now demanding that the protein content of meat and meat products be credited as it is the case with cheese. Meat also provides important micronutrients and vitamins as part of a balanced and healthy diet. That is the reason why a differentiation between meat and cheese is not appropriate.

In addition, the results of the reduction strategy for sugar, fat and salt should also be shown in the Nutri-Score.

Are there any results on the demands of the DFV?

According to the DFV, the scientific committee will deal with the submitted comments, i.e. proposed changes, this year. The result remains to be seen.

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