How are food products rated ?

Ophélia Updated by Ophélia

Yuka’s food product scores are based on three criteria:

  • Nutritional quality is 60% of the score.

The calculation method is based on the European Nutri-Score method. This method takes the following elements into account: calories, sugar, salt, saturated fats, protein, fiber, fruits and vegetables. The regulations governing use are available here.

  • The presence of additives is 30% of the score.

Benchmarks are based on the latest scientific research. We take into account the recommendations of the EFSA, ANSES, and the IARC, in addition to numerous independent studies.

Every additive is assigned a risk level based on various existing studies: risk-free (green dot), limited risk (yellow dot), moderate risk (orange dot), or high risk (red dot).

Information about the risks associated with each additive, as well as the corresponding scientific sources, are available in the application.

  • The organic dimension is 10% of the score.

This is a bonus granted to products considered organic, ie those with an official national or international organic label. They guarantee the absence of the use of chemical pesticides, GMOs (but still tolerate the presence of traces of GMOs) and of most controversial additives.

For salt and chocolate, the rating method takes into account additional specific criteria, differentiating from a qualitative or environmental point of view: the extraction or processing method for salt; the cocoa content and type of fat for chocolate.

How did we do?

On which sources does Yuka base its analysis of food additives?