How are food products scored?

Ophélia Bierschwale Updated by Ophélia Bierschwale

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

  • Nutritional quality is 60% of the score.

The calculation method is based on the Nutri-Score method, created by the French Public Health Agency as part of the National Nutrition Santé Programme [National Nutrition & Health Program]. 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, will be available soon in the application.

  • The organic dimension is 10% of the score.

Products considered organic feature a European organic label (Euro-leaf).

How did we do?

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

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