One Pudding, two Nutri-Scores?

Algorithms and thresholds - How the Nutri-Score works

To be able to explain this problem, we first need to understand how Nutri-Score works.

The evaluation is based on a fixed scheme in which nutritionally beneficial nutrients and ingredients – such as protein, fibre, fruits, vegetables, legumes, nuts and certain oils – are balanced with less desirable nutrients – such as sodium, saturated fat, sugar and energy. Based on this evaluation, the total value of the Nutri-Score is finally determined. This value is calculated on a scale from-15 to +40. The higher the value, the better the nutritional quality of the food should be – and the closer the score is to A.

But why does the same product now appear on shelf with different Nutri-Scores? In this case, this is not because the recipes of our products have changed. Rather, it is due to a fundamental change in the calculation of the Nutri-Score, developed by the Santé Publique, a sub-organization of the French Ministry of Health.

Since 31 December 2023, a new algorithm has been applied to newly placed foods on the market, and there is a two-year transition period until the end of 2025 for products already on the market. Some algorithm adjustments are, for example: More negative points can now be scored for the sugar content and the threshold at which the first negative point for the amount of sugar is awarded has also been lowered. More negative points can also be achieved for the salt content (conversion from sodium to salt will no longer be necessary in future).

In addition, both the minimum amount of fibre and the protein content have been increased. This means that more negative points can now be achieved for the more unfavourable nutrients, with a maximum of 55 points instead of the previous maximum of 40, and a maximum of 17 positive points can now be achieved for the more positive nutrients (previously a maximum of 15 points).

Updated algorithm costs Jelly for cooking woodruff flavour the B

Specifically, our Dr. Oetker jelly for cooking woodruff flavour now receives an additional negative point for the sugar content, so that the final score is now a C (3 points) instead of a B (2 points).

The Gala Fine Chocolate Pudding scored one negative point more for the sugar content and one positive point less for the protein content. In total, the prepared product achieved 2 points (=B) with the original algorithm and now achieves a final score of 4 points (=C), which will be found on packaging from 2025.

To avoid the unnecessary destruction of packaging that has already been printed, it will be used up by the end of 2025 using the original algorithm. However, the packaging with the updated algorithm will also go on sale now.

Maximum transparency for consumers - two different Nutri-Scores

Even though we naturally want to offer our consumers the greatest possible transparency, the conversion of our packaging will still take some time. We have been gradually introducing the new Nutri-Scores on our packaging since 2024. However, to ensure that we do not unnecessarily destroy packaging that has already been printed, it will be used up with the original algorithm by the end of 2025. As a result, the affected products will be available to buy in supermarkets with different scores until the end of 2025 - the old scores will gradually disappear.

For the time being, there may still be astonishment in front of supermarket shelves when the same product with a yellow C is next to the Dr. Oetker Gala Pudding chocolate with a green B.

For more information please contact: