Score calculation

4 July 2023
Score calculation | Bakery Academy



Score calculation methods: general

The score comprises two dimensions: positive points (corresponding to the 'unfavourable' components, an excess of which is considered unhealthy: calories, sugars, sodium and saturated fatty acids2) and negative points (corresponding to 'favourable' components: fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive oils, protein and fibre, an adequate amount of which is considered healthy).

  •           Between 0 and 10 points are awarded for each of these 4 'unfavourable' components, based on the amount in 100 g of the food. Points are assigned based on the reference intake for the nutrient in question. First, the 'unfavourable' components are totalled, resulting in a number of positive points (maximum of +40).
  •           Between 0 and 5 points are awarded for the 3 'favourable' components (0 to 10 points for beverages), based on the amount in 100 g of the food (maximum of -15).


Depending on the number of positive points, either all of the 'favourable' components are subtracted, or only the fibre and, the “fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive oils” components, according to the following rules.

·         If the total for the N component is less than 11 points, then the nutritional score is equal to the total N component points minus the total for the P component.

·         If the total for the N component is greater than or equal to 11 points and

Ø  If the total for “Fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive oils” is equal to 5 (10 for beverages), then the nutritional score is equal to the total N component points minus the total for the P component.

Ø  If the total for “Fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive oils” is less than 5 (10 for beverages), then the nutritional score is equal to the total N component points minus the sum of the points for “fibres” and “Fruits, vegetables, pulses, nuts, and rapeseed, walnut and olive oils”. In this case, the protein content is therefore not taken into account in the calculation of the nutritional score.

 

The diagram below summarises the formula to be applied in the listed scenarios.


 

 *the score may be 10 for beverages (see the specific attribution table below)

 

 

 

The point table generally used to calculate the nutritional score is as follows:

 

-           Points assigned for nutrients that have a negative impact on the nutritional score (N)

 

 

Points

Energy density (kJ/100g)

Sugars (g/100g)

Saturated

fatty acids (g/100g)

Sodium (mg/100g)1

0

< 335

< 4.5

< 1

< 90

1

> 335

> 4.5

> 1

> 90

2

> 670

> 9

> 2

> 180

3

> 1005

> 13.5

> 3

> 270

4

> 1340

> 18

> 4

> 360

5

> 1675

> 22.5

> 5

> 450

6

> 2010

> 27

> 6

> 540

7

> 2345

> 31

> 7

> 630

8

> 2680

> 36

> 8

> 720

9

> 3015

> 40

> 9

> 810

10

> 3350

> 45

> 10

> 900

1: the sodium content corresponds to the salt content listed in the mandatory declaration divided by 2.5.


-           Points attributed for nutrients that have a positive impact on the nutritional score (P)

 

 

 

 

Points

Fruits, vegetables, pulses, nuts, and  rapeseed, walnut and

olive oils (%)

Fibre (g/100g)

 

 

 

Protein (g/100g)

 

 

AOAC method

0

< 40

< 0.9

< 1.6

1

> 40

> 0.9

> 1.6

2

> 60

> 1.9

> 3.2

3

-

> 2.8

> 4.8

4

-

> 3.7

> 6.4

5

> 80

> 4.7

> 8.0

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