Degradation of virgin olive oil by the EU food system

Published Jun 15, 2024

Tridge summary

The article discusses the classification of extra virgin olive oil under the European food evaluation system, NUTRI-SCORE, which has been modified to provide a more accurate reflection of food nutritional value. Despite being upgraded to a 'B' category, the Association of Exporters of Crete and the Scientific Society of Olive Industry Encyclopedists argue that extra virgin olive oil should be in the 'A' category, due to its natural and health benefits. They highlight concerns about the system's reliability and its classification of olive oil alongside less nutritious options and high-calorie foods. Some European countries have raised concerns or outright banned the use of NUTRI-SCORE, including Italy and Romania.

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Original content

The classification of extra virgin olive oil remains degraded, in the European food evaluation and categorization system NUTRI-SCORE, which depicts their nutritional value on a five-category scale. After a recent new modification of the NUTRI-SCORE evaluation algorithm, the classification for some foods has changed, including olive oil which was upgraded to “B”, but not to “A”. The above are pointed out in a joint statement by the Association of Exporters of Crete and the Scientific Society of Olive Industry Encyclopedists, with the Association proposing the classification in category "A" for extra virgin olive oils (EPE) and extra virgin olive oils (PE) as completely natural, single-component and with special health benefits of food. In the announcement they explain that "the European Commission, through EU Regulation No 1169/2011 and within the framework of the "Farm to Fork" strategy, foresees the development and use of front-of-label nutritional labeling (FOPL) systems on food ...

Source: Haniotika