How is the Nutri-Score calculated?

1. The calculation has two steps: a numerical score, then a letter grade

The French specifications distinguish between calculating a numerical nutrition score and assigning that result to the five-color scale. In the general case, the number comes from two components: N for elements to limit and P for favorable elements. A grade is therefore never assigned directly from a single nutrient. Légifrance — order of March 14, 2025, official calculation and classification

A lower numerical value leads to a more favorable grade. Subtracting P points lowers the result, while N points raise it. The subtraction is not identical in every case, however. The shorthand “less favorable minus favorable” helps explain the principle but is not enough to certify a label.

The calculation in effect since March 2025 replaced the 2017 version. A table or calculator that still uses the old thresholds may therefore produce a different grade even when the product’s nutrition facts have not changed.

2. It all starts with a common base of 100 g or 100 ml

Food values are generally expressed per 100 g and beverage values per 100 ml. This standardization lets you compare two products even when brands suggest different serving sizes. It also limits the ability to make the result look better by declaring an artificially small serving.

The common basis does not necessarily reflect what you consume. Ten grams of oil and one hundred grams of cereal are very different usual amounts. The calculation remains useful for comparing oils with oils or cereals with cereals, after which the actual serving should enter the decision.

Mandatory nutrition facts—particularly energy, saturated fat, sugars, and salt—provide much of the required data. Other composition details, such as the proportion of fruits, vegetables, and legumes, come from the recipe and cannot always be reconstructed from the consumer-facing package alone.

3. The N component adds points for four elements to limit

In the general case, N adds points for energy, saturated fat, sugars, and salt per 100 g. Depending on the component and threshold crossed, each contributes from 0 up to 10, 15, or 20 points; total N can range from 0 to 55. Higher amounts increase points in steps rather than along a perfectly continuous scale. Légifrance — table 1 of component N

The current French specifications use salt, not the sodium shown in some older documents. Sugars means total sugars in the nutrition facts: the general calculation does not directly distinguish added sugars from naturally occurring sugars. The proportion of fruits, vegetables, and legumes can nevertheless affect P.

Using energy and saturated fat does not treat all fats alike. Oils, fats, nuts, and seeds use a specific grid that considers, among other factors, the share of energy from saturated fat and the ratio of saturated fat to total fat.

• Energy: increasing points according to kilojoules per 100 g.
• Saturated fat: increasing points according to grams per 100 g.
• Sugars: increasing points, with an extended grid up to 15 points.
• Salt: increasing points, with an extended grid up to 20 points.

4. The P component rewards defined amounts of fiber, protein, and plants

In the general case, P adds points for fiber, protein, and the proportion of fruits, vegetables, and legumes. Fiber can contribute up to 5 points, protein up to 7, and fruits, vegetables, and legumes up to 5, for a maximum total of 17. Légifrance — table 2 of component P

The revision raised the fiber and protein thresholds to distinguish products more effectively. Merely containing fiber or carrying a “source of protein” claim therefore does not guarantee many points; the amount must meet the grid’s thresholds.

For red meat and products derived from it, protein points are capped at 2. The scientific committee proposed this adjustment to align the classification more closely with recommendations to limit red meat, not because red-meat protein has a different numerical composition.

5. The 11-point rule limits certain protein offsets

If N is below 11, the general score is N minus P. The same full subtraction applies to cheese regardless of N. If N reaches 11 or more for another food, protein points are no longer subtracted: only fiber and the proportion of fruits, vegetables, and legumes can reduce N. Légifrance — calculation rule according to the N component

This split addresses an offsetting problem. A product that is very salty, very sweet, or high in saturated fat should not automatically receive a large improvement simply because its formulation contains a lot of protein. The score still retains the other eligible favorable points.

Someone who always subtracts every P point may therefore calculate a result that is too favorable. Determine N before deciding whether protein contributes to the final score, then check whether the product falls under the cheese exception.

• N below 11: score = N − fiber − protein − fruits/vegetables/legumes.
• Cheese: score = N − P, even when N reaches 11.
• N greater than or equal to 11, excluding cheese: score = N − fiber − fruits/vegetables/legumes.
• Red meat: protein points are capped before this step.

6. Beverages, fats, nuts, and seeds use adapted grids

For beverages, the thresholds for energy, sugars, saturated fat, salt, and protein differ from those used for foods. The N component adds four points when sweeteners covered by the usage rules are present. The score remains N minus P, without the protein-blocking rule used in the general case. Légifrance — beverage tables 5 and 6, Scientific Committee, 2023 — beverage algorithm update report

Water is the only beverage assigned A. Other beverages can receive no better than B, depending on their result. Milk, dairy drinks, drinkable yogurt, and plant-based beverages are now calculated using the beverage grid, which can classify them more strictly than the old method did.

Animal and plant fats, nuts, and seeds also have dedicated tables. The unfavorable component considers, in particular, energy from saturated fat and the ratio of saturated fat to total fat; the thresholds used to convert scores into grades are adapted. This method distinguishes the profiles of oils and other fats more effectively. Légifrance — special rules for fats, nuts, and seeds

7. Category-specific thresholds convert the final number into a grade

In the general case, a result less than or equal to 0 gives A; 1 to 2 gives B; 3 to 10 gives C; 11 to 18 gives D; and 19 or more gives E. These exact thresholds do not apply to fats, nuts, seeds, or beverages. Légifrance — A-to-E thresholds for the general case

For fats, nuts, and seeds, A requires a score less than or equal to −6, while B covers −5 to 2. For beverages, A is reserved for water; B corresponds to a score less than or equal to 2, C to 3–6, D to 7–9, and E to 10 or more.

Two consecutive numerical scores can therefore receive different grades when they fall on opposite sides of a threshold, while a larger numerical change can remain within one grade. The letter deliberately simplifies continuous information; reading the nutrition facts helps explain close comparisons.

• Foods, general case: A ≤ 0; B = 1–2; C = 3–10; D = 11–18; E ≥ 19.
• Fats, nuts and seeds: A ≤ −6; B = −5–2; C = 3–10; D = 11–18; E ≥ 19.
• Beverages: A for water; B ≤ 2; C = 3–6; D = 7–9; E ≥ 10.

8. Hypothetical example: why the order of operations matters

Imagine an ordinary food assigned 10 N points by the tables: 3 for energy, 2 for saturated fat, 4 for sugars, and 1 for salt. Suppose it receives 7 P points: 2 for fiber, 3 for protein, and 2 for its proportion of fruits, vegetables, or legumes.

Because N is 10—below 11—all P points are subtracted: 10 − 7 = 3. In the general case, 3 corresponds to C. If the same hypothetical product reached 11 N points and was not cheese, its 3 protein points would no longer be subtracted: 11 − 2 − 2 = 7, still C but with a different numerical result.

This example illustrates the mechanics; it is not a calculation for a real product. Points must come from exact amounts, the proportion of plants must follow the regulatory definition, and the correct grid must be selected. One missing value or incorrect category can invalidate the grade.

9. Why an online calculator can be wrong

A tool may still apply the pre-March 2025 algorithm, ignore sweeteners, classify drinkable yogurt as a food rather than a beverage, or omit the protein cap for red meat. It may also ask consumers for an ingredient proportion they do not know. A result shown without the algorithm version or input data cannot be verified.

To check a calculation, identify four things: the algorithm date, selected category, values per 100 g or 100 ml, and source of the recipe data. A mismatch with the package does not immediately prove that the brand made an error, because old and new labels can coexist during the authorized transition.

Public Health France estimates that 30% to 40% of products change grades under the update and states that participating companies have two years to update their packaging. A temporary mix of versions is therefore expected after the new algorithm took effect on March 16, 2025. Public Health France, 2026 — evaluation of the new Nutri-Score campaign

• See exactly what changed under the new Nutri-Score →

10. Use the formula to understand, then return to your diet

The calculation shows which nutritional components influence a grade, but it does not know your serving size, goal, allergies, other meals, or the product’s processing level. After comparing two relevant products, consider the amount actually consumed and your overall dietary pattern.

An athlete may need energy and carbohydrate around a workout without automatically seeking the greenest grade. Someone can also meet a protein target with favorably graded products while still lacking variety. The formula is a grocery-aisle filter; it does not organize meals for you.

• Check that the products have the same use before comparing.
• Look at the nutritional components driving the difference between grades.
• Put the result back into the context of the actual serving and frequency.
• Complete with ingredients and degree of processing.
• Look at the whole day instead of adding up grades.

• Review the definition and proper use of Nutri-Score →
• Understand the limitations and reliability of Nutri-Score →