- French decree of the 31st October 2017 implementing the use of Nutriscore (5C score): "Arrêté du 31 octobre 2017 fixant la forme de présentation complémentaire à la déclaration nutritionnelle recommandée par l'Etat en application des articles L. 3232-8 et R. 3232-7 du code de la santé publique".
This documentation aims to explain how to compute the new 5C score and what are the formulas used by beCPG users. For more information about the 5C score principle, do not hesitate to read our blog article on:
The enforcement of the modified 5C classying system (updated the 25th of June 2015 by the HCSP) implies 5 steps :
- Determination of the food category;
- Collect of the composition data;
- Computation of the negative part of the nutritional score;
- Computation of the positive part of the nutritional score ;
- Computation of the final score from both parts previously computed and positionning of the food in a class.
5C score computation method
Determination of the food category
Each entity must be classified in one of the four following categories :
- Fats ;
- Cheeses ;
- Beverages ;
Collect of the composition data
The computation of the modified 5C score takes into account the following data:
- %Fibers ;
- %Proteins ;
- %Sodium ;
- Energy value ;
- %Sugar ;
- %Saturated fats ;
- (%Lipids in case of « Fats » category) ;
- Fruits and vegetable content : the definition of fruits and
vegetables is founded on the 5A DAY (United Kingdom program). It
- Dried vegetables (lens, chickpeas, soyseeds…) ;
- Nuts and assimilated (pistachio nuts, nuts including peanuts, cashew …) ;
- Parsley and sorrel (but not the others aromatic herbs).
However, fruits and vegetable don’t include :
- Seeds (pine nuts, sesame) ;
- potatoes and other tubers rich in starch as for the sweet potatoes.
Moreover, to be integrated in the 5C computation, fruits and vegetables musn’t have undergone more than one minimal transformation process. Food considered as « Intacts » include cooked food, dried food, peeled food, sliced food, appertised food, frozen food, juices and purees.
For the dried or concentrated fruits and vegetables, a specific computation must be realised in order to obtain the total content of fruits and vegetables :
[ (mass of fruits, vegetables, dried vegetables, nuts + (2 x mass of fruits, vegetables, dried vegetables, dried nuts or concentrated tomato)) / (mass of fruits, vegetables, dried vegetables, nuts + (2 x mass of fruits, vegetables, dried vegetables, dried nuts or concentrated tomato) + mass of ingredients excluding fruits, vegetables, dried vegetables, nuts) ] x 100
For this calculation, fruits and vegetables can be taken into account before or after cooking but they have to be all considerated in the same state.
Computation of the negative part of the nutritional score or « a-score »
The a-score computation takes into account these 4 following components:
- The energy value ;
- The saturated fats content ;
- The sugars content ;
- The sodium content .
A certain number of points is attributed to each component, from 0 to 10 according to the product category :
Then, the a-score is computed by summing the points attributed to the 4 components.
Computation of the positive part of the nutritional score or « c-score »
The c-score computation takes into account these 3 following components :
- Fruits and vegetables content ;
- Fibers content ;
- Proteins content.
A certain number of points is attributed to each component, from 0 to 5 according to the product category :
- For fruits and vegetables in the products of the « Beverages » category, points are doubbled ;
- For fibers, there are two scales corresponding to each analysis method : > NSP method : doesn’t measure out lignin and resistant starch (without precision on the acquisition method) ; > AOAC method : measures out fractions, more or less important of the resistant starch (content obtained from the AOAC method).
Then, the c-score is computed by summing the points attributed to the 3 components.
Computation of the final score and attribution of a class
The 5C score computation is done like that :
A class is attributed to the product, from A (the best) to E (the worst) in function of its modified 5C score, according to thresholds defined in the following table :
Determination of 5C score though beCPG software
How to add the nutrients required for the 5C score computation
The following nutrients:
- Sodium (mg/100g);
- Energetic value (kJ/100g);
- saturated fatty acid (g/100g);
- AOAC fibers;
- Proteins (g/100g);
- Total lipids (g/100g);
Are automatically displayed in the "Nutrients" list of the product.
On the contrary:
- Fruits and vegetable content is a physicochemical characterstic which should be added if necessary in the corresponding list;
- NSP fibers is a nutrient which should be added if necessary in the corresponding list
Determination of the food category
In order to compute the 5C score of your product, go to your product and in « Properties » click on « Edit properties ». In « Nutrient profiling score » section choose the category of you product.
If the section doesn’t appear, go to « Properties » and press « Add an aspect » in order to choose « Nutrient score profile».
Computation of the final score from the a-score and the c-score, and attribution of a class to the product.
- After pressing « Save », the properties recap appears ;
- Go to the "Composition" list of the product and press "Formulate";
- Go back to the product properties. The score and the nutritional scale are then displayed.