Eugene evaluates products based on three criteria:
- The nutritional composition of the product (50% of the score)
This method is based on that used by the UK Food Standards Agency (FSA), an independent government department working to protect public health.
The method takes into account the following information about the product’s nutritional composition: calories, presence of saturated fat, sugar, salt, protein, fibre, fruit and vegetables.
The FSA formula has been adapted for the French market by Professor Hercberg.
- The presence of additives (40% of the score)
Our additive classification is based on UFC-Que Choisir, France’s leading consumer body. Their classifications are available (in French) here.
Each additive has been allocated a risk level: no risk (green label), limited risk (yellow label), moderate risk (orange label), and high risk (red label).
Risk level descriptions and their impact on health are available for each additive in the proucts’ data sheet.
- Whether the product is organic (10% of the score)
Products that are classified as organic are those with the European organic logo and/or a French organic label (AB).
We classify products into 4 categories based on their overall score:
- Excellent (dark green label): a score between 80 and 100
- Good (green label): a score between 60 and 79
- Average (yellow label): a score between 40 and 59
- To limit (orange label): a score between 20 and 39
- To avoid (red label): a score between 0 and 19
A product, even one with excellent nutritional composition, that contains at least one high risk additive cannot get a score greater than 49 (poor).
A product, even with excellent nutritional composition, that contains at least one moderate risk additive cannot get a score greater than 69 (good).