Nutri-Score - Appendix 1 - NZO reaction figures and NutriScore figures and calculations

Oct 3, 2026

Uploaded by dabgoudw

Nutri-Score methodology is examined for cheeses and oils/fats, highlighting mismatches with food-based dietary recommendations. Olive oil and most oils receive unfavorable scores, while many semi-hard cheeses score D despite lower-fat preferences. The document proposes aligning Nutri-Score with dietary guidance without changing the algorithm by using all HSR table rows and allocating Nutri-Score based on HSR category 3D. It also discusses limited sensitivity for saturated fat and sodium thresholds and how cream is handled via a truncated table.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages9

Reading Time23 min

AccessFree to download

Nutri-Score alignment for cheeses, oils and fats

Current outcomes and identified limitations

Proposed approach without changing the algorithm

Use ALL HSR table rows

Allocate via HSR category 3D

Handling of cream and sensitivity notes

Appendices: calculations for cheeses and oils/fats

FAQs

Why do current Nutri-Score outcomes for cheeses and oils/fats not match dietary recommendations?

The document states that current outcomes are not in line with food-based dietary recommendations and that Nutri-Score lacks sensitivity for certain products, particularly regarding saturated fat and sodium thresholds.

What is the main proposal to align Nutri-Score with food-based dietary recommendations without changing the algorithm?

Use ALL the rows of the HSR table for categories cheeses and oils/fats (not cream), then allocate a Nutri-Score using HSR scores of category 3D.

How does the document treat cream scoring compared with solid cheeses and oils/fats?

For cream, it uses a truncated table and scores according to solid foods, which results in a D score for full-fat dairy cream.

Oct 3, 2026

Uploaded by dabgoudw