Research by economists into the composition of ultra-processed products in France, the UK and Italy has revealed that recipes in France have improved over time. With France being the only country of these three that has implemented the Nutri-score, the researchers conclude that manufacturers have modified their recipes to raise their score. From the introduction of the label, retailers had already understood the benefit of Nutri-score to promote their own brands, making sure that the products contained less sugar, less salt, and less saturated fatty acids, thus achieving a higher score. Apparently, in a context of heightened competition between national brands and private label, Manufacturers’ brands are starting to modify their recipes, too. It is said that one in three French people considers the Nutri-score to be decisive when choosing a product.
Private Label Manufacturers Association