Welcome to TheFoodProfiler website
A method to assess food products' eligibility to claims.
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Brief summary of the method

TheFoodProfiler is derived from the scientific tool Nutrimap®. TheFoodProfiler considers up to 5 nutrients, 4 of them being common to all foods ( total fats, trans + saturated fats, added sugars, added sodium), the fifth one depending on the food product (which could be calcium, fibres, iron or polyunsaturated fats). An exception was however made for the category oils & fats for which only two criteria, among the common ones, are considered: SFA+TFA and sodium. Each nutrient is affected with a score depending on its amount in 100 kcal, relatively to the European recommendations and intakes.

Foods are thus characterized by their nutritional assets and weaknesses. Eligibility to claims requires to have more than 50% of qualities and less than 50% of weaknesses. This leads to give access to claims for approximately 60% of the foods of the French composition table, as an example, with more than 90% of fruits and vegetables and less than 15% of sugar-rich and composite foods category.


Downloads

Powerpoint short presentation of the method of TheFoodProfiler.

Word detailed presentation of the method of TheFoodProfiler.

Technical FAQ about the method of TheFoodProfiler.


References

AZAIS-BRAESCO V., GOFFI C., LABOUZE E., 2006. Nutrient profiling: comparison and critical analysis of existing systems. Public Health Nutrition, 9, 1-10

LABOUZE E., GOFFI C., MARTIN A., AZAIS-BRAESCO V., 2006. Nutrimap, an operational tool for nutritional profiling of food products and meals. Cahiers de Nutrition et Diététique,  41, 289-298 (French)

LABOUZE E., GOFFI C., MOULAY L., AZAIS-BRAESCO V., 2007. A multipurpose tool to evaluate the nutritional quality of individual foods : Nutrimap. Public Health Nutrition, 10, 690-700

LABOUZE E., GOFFI C., AZAIS-BRAESCO V. “TheFoodProfiler”, a Nutrient Profiling system to restrict the use of nutrition and health claims to foods with desirable nutrient profiles. Sciences des Aliments, 27(2007) 413-422