Table A5.

Nutri-Score distribution per food group for the reference situation and product improvement scenario for sugars reformulation (scoring 1 point less, −1.5 g/100 g in drinks and −4.5 g/100 g in food and dairy drinks, on the Nutri-Score scale), and the proportion of products improved in Nutri-Score.

		Distribution Nutri-Score (% of Product per Category)										Percentage of Products with Improved Nutri-Score (B–A)					Percentage Improved in Total
		Reference Situation (A)					Product Improvement Scenario (B)
Food Groups	N	A	B	C	D	E	A	B	C	D	E	A	B	C	D	E	Total
Drinks *	2168	0	2	52	40	6	0	7	69	18	5	0	5	22	1	0	28
Syrups Squash and Cordial	314	0	10	29	27	34	0	14	40	11	34	0	4	16	0	0	20
Fruit Juice drink	429	0	3	55	42	0	0	10	77	13	0	0	7	29	0	0	37
Soft drinks, with added sugar	1425	0	0	57	42	1	0	5	74	22	0	0	5	22	1	0	27
Milk products *	1218	7	40	37	15	1	15	54	17	14	0	8	22	1	0	0	31
Dairy drinks, with added sugar	320	11	83	6	0	0	34	66	0	0	0	23	6	0	0	0	29
Yoghurt and quark, with added sugar	440	12	45	42	0	0	18	62	20	0	0	6	23	0	0	0	29
Custard, with added sugar	215	0	9	91	0	0	0	73	27	0	0	0	64	0	0	0	64
Pudding, mousse and desserts, with added sugar	243	0	2	21	73	4	0	4	25	68	2	0	2	6	2	0	10
Baked goods and confectionery *	10,092	0	4	8	42	45	1	5	9	43	42	0	1	2	3	0	6
Pound cakes	639	0	0	1	18	81	0	0	1	23	76	0	0	1	5	0	6
Bars (muesli, cereal, fruit)	141	0	16	37	41	6	6	26	27	40	1	6	16	6	5	0	34
Biscuit, waffle and cookie	1642	0	0	5	21	73	0	1	7	23	68	0	1	3	5	0	8
Pies and pastries (sweet)	1415	0	0	12	46	42	0	1	13	52	34	0	1	2	8	0	11
Chocolate	2169	0	0	0	7	93	0	0	0	8	92	0	0	0	2	0	2
Sweets	2893	1	12	4	78	6	1	12	4	77	6	0	0	0	0	0	0
Ice cream	1193	0	1	35	59	5	0	5	40	52	3	0	4	9	3	0	16
Cereals *	932	21	7	43	27	3	25	15	38	20	2	4	13	7	0	0	24
Bread luxury, plain and sweet	467	1	4	46	43	6	2	14	47	32	5	1	10	11	1	0	23
Breakfast cereals	465	41	9	40	10	0	48	17	28	7	0	7	15	3	0	0	25

* Foods with added sugar.