Improve Nutri-Score

Reformulate for Compliance

The Challenge

Nutri-Score has become one of Europe's most influential front-of-pack nutrition labeling systems, with adoption spreading across France, Belgium, Germany, Spain, Netherlands, and Switzerland. The color-coded A-E rating directly influences consumer purchasing decisions, with studies showing shoppers actively seek higher scores and avoid products rated D or E. For food manufacturers, a poor Nutri-Score can mean reduced sales, retailer pressure, and competitive disadvantage. Yet improving scores through traditional reformulation often means compromising taste, requiring expensive ingredient overhauls, or completely redesigning beloved products. The challenge is improving nutritional profiles and Nutri-Score ratings without sacrificing the flavor that keeps consumers coming back.

How Our Solution Works

Our Onion Juice Concentrate Umami variant enables targeted reformulation that directly impacts Nutri-Score components. The algorithm penalizes products for high sodium, sugar, and saturated fat while rewarding protein, fiber, and fruit/vegetable content. OJC addresses multiple scoring factors simultaneously: it enables meaningful sodium reduction (improving the negative component), can facilitate sugar reduction by adding natural sweetness and depth, and in some applications may contribute to the fruit/vegetable percentage calculation depending on formulation and regional interpretation.

The key advantage is maintaining or enhancing taste while making nutritional improvements. Rather than simply removing problematic ingredients and hoping consumers don't notice, OJC builds flavor complexity that compensates for reductions, resulting in products that taste better, not just healthier on paper.

Nutri-Score Impact Pathways

Sodium Reduction: 10-30% reduction possible across applications, directly improving score Sugar Reduction: Natural sweetness and flavor depth reduce sugar dependency
Flavor Enhancement: Maintains palatability during reformulation, preventing taste complaints Ingredient Simplification: Cleaner labels support premium positioning alongside better scores

Proven Results Across Applications

• BBQ Sauces: 30% sodium and 30% sugar reduction achieved while improving taste
• Pizza Sauces: 10% sodium and 7% sugar reduction meeting institutional standards
• Meat Products: 10% sodium reduction with enhanced savory profile
• Ready Meals: Multi-component reformulation improving overall nutritional profile
• Seasonings: Reduced sodium dependency while maintaining flavor impact

Beyond Nutri-Score: Multiple Benefits

Reformulating for Nutri-Score improvement creates broader opportunities. Better nutritional profiles support health claims, appeal to institutional buyers with strict nutrition standards (schools, hospitals, senior care), enable export to markets with stringent nutrition regulations, and position brands for future regulatory changes. Additionally, cleaner labels from simplified ingredient decks strengthen the overall value proposition.

Who Benefits

Brands operating in Nutri-Score markets facing competitive pressure, private label manufacturers responding to retailer mandates for improved scores, food service suppliers targeting health-conscious institutions, export-focused companies preparing for global nutrition labeling trends, and any manufacturer proactively reformulating before regulatory requirements intensify—all find OJC enables practical Nutri-Score improvements without compromising commercial viability.

Global Relevance Beyond Nutri-Score

While Nutri-Score is primarily European, similar systems exist worldwide: Health Star Rating (Australia/New Zealand), traffic light labeling (Latin America), and evolving front-of-pack schemes across Asia. The reformulation strategies that improve Nutri-Score translate directly to these systems, making our solution globally relevant for nutrition-focused product development.

Ready to Improve Your Nutri-Score?

Explore our technical specifications, request samples, or connect with our applications team to discuss reformulation strategies for your specific products and target scores.