Optimization of the nutritional profile

A vegan burger with a Nutri-Score?

The abundance of different foods and their sometimes very complex lists of ingredients present the consumer with a great challenge, because the assessment of whether a food is good or bad is in the eye of the beholder. With the help of the Nutri-Score there is now a possibility to make the evaluation of a food or drink more transparent again.

The Nutri-Score is based on a 5-step letter scale, which is also highlighted with colors and is displayed as a nutritional label on the front of the product packaging. In addition to the energy content, fewer positive nutrients such as sugar, saturated fatty acids and sodium as well as positive ingredients such as fiber and proteins are evaluated per 100 grams or 100 milliliters.The products are classified on the scale from A (positive nutrients) to E (less positive nutrients) and are also highlighted in color depending on the letter (A is highlighted with dark green, E, on the other hand, with red). This enables the consumer to evaluate the nutritional profile of a food or drink at a glance.

Contrary to the one-sided view of current trends such as fat and carbohydrate reduction, the Nutri-Score also evaluates the quality of fats and carbohydrates. Products with a high protein content are no longer rated as generally positive, but the protein content has a positive effect in relation to the overall product and possibly improves the Nutri-Score.In order to show you all the options within your products, we will be happy to advise you.

Use our portfolio and our expertise to make your products “greener”. Would you like to give your own product a "green" Nutri-Score?

Use Nutri-Score correctly

What is calculated

The calculation is carried out very simply in the form of a positive and a negative list, which is subdivided again with a weighting depending on the proportion to 100g or 100ml. The sum of the “good” ingredients is subtracted from the sum of the “bad” so that a low result represents a better NutriScore. The values ​​range from -15 to +40.


The rating is usually done on processed foods to help identify sugar and fat bombs. In the case of unprocessed monoproducts, however, the evaluation often makes no sense. Furthermore, the Nutri-Score reaches its limit with some products, because not all ingredients are taken into account. There are missing z. B. Vitamins, minerals and unsaturated fatty acids.

Making good products even better

The Nutri-Score now makes a more holistic view of our food necessary. With our broad portfolio, you have many options available to upgrade your products in the Nutri-Score:

  • Dietary fiber - soluble and insoluble
  • Proteins - sources such as B. rice, pea, hemp or pumpkin
  • Systems for fat reduction - building blocks and complete solutions
  • Systems for salt reduction - sensory and microbiological stabilization, special salts and flavors
  • Sugar alternatives - flavors and sweeteners
  • Alternative binding systems - low-carb specialties
  • Further concept ideas on the subject
  • Minerals and vitamins
  • Technological auxiliaries and fillers


Optimization of the nutritional profile

You can find our factsheets in the download area!