Nutri-Score Fails on Cocoa Products
University of Granada researchers found that the Nutri-Score labeling system fails to capture nutritional complexity of cocoa products widely used in Europe. Their analysis shows the system may mislead consumers about cocoa's benefits and drawbacks, given its unique mix of nutrients and bioactive compounds that defy simple categorization.
- The University of Granada study analyzed 54 soluble cocoa products from 19 different brands and found no correlation between a product's Nutri-Score and its actual nutritional composition, particularly concerning beneficial bioactive compounds. - Nutri-Score's algorithm primarily penalizes products for high sugar, saturated fat, and salt content, while awarding points for fiber and protein. This system inadvertently penalizes natural cocoa, which is rich in fats, while rewarding highly processed cocoa products that may contain additives like sweeteners and thickeners to achieve a better score. - The system does not account for beneficial bioactive compounds like flavonoids and other polyphenols present in cocoa. These compounds are associated with antioxidant, anti-inflammatory, and cardiovascular benefits. - In some cases, products with 100% pure cocoa received lower Nutri-Score ratings (C or D) than highly processed products with no added sugar which received the highest rating (A). - The lead researchers suggest that metabolomics, the study of metabolites, could be a key tool in developing more comprehensive labeling systems that account for physiologically relevant compounds, not just basic macronutrients. - The Nutri-Score system, developed in France and adopted by several other European countries, is designed to allow consumers to quickly compare the nutritional quality of similar food products. - Critics of the Nutri-Score argue that its oversimplification can be misleading for complex foods and that it does not consider the degree of food processing or the presence of additives.
