How are food products rated ?

Updated 7 months ago by Benoit

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

  • Nutritional quality is 60% of the score.

The calculation is based on the Nutri-Score method. This method takes the following elements into account: calories, sugar, salt, saturated fats, protein, fiber, fruits and vegetables. A precise description of the method is available here.

Yuka supplemented the Nutri-Score method to give it more depth and avoid Nutri-Score's threshold effects, which can accentuate score deviations between two products with similar nutrition facts.

  • 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, 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), hazardous (red dot).

If an additive we consider to be hazardous is present, the maximum score for the product is set at 49/100. In this case, this criterion can represent more than 30% of the score.

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, i.e. those with an official national or international organic label. They avoid chemical pesticides which can pose a health risk.

The health benefits that an organic diet can provide are explained here.

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