How are food products rated ?

Updated 1 month ago 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), hazardous (red dot).

If an additive is present that we consider to be hazardous, 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, ie those with an official national or international organic label. They avoid chemical pesticides which can pose a health risk.

How did we do?