Consumers and Health

Ready Meals in France: revised Nutri-Score impact

May 16, 2025

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A recent study by Consommation Logement et Cadre de Vie (CLCV) provides a timely and in-depth assessment of fresh and frozen ready meals in France, following the implementation of the revised Nutri-Score algorithm in March 2025. It analyses nutrient profiles and ingredient composition changes over five years (2020–2025).

The findings highlight the influence of the revised Nutri-Score algorithm on product ratings and expose the continued presence of unexpected ingredients. Although some reformulation efforts were observed, the results point to a substantial need for further improvement in the nutritional quality of ready meals in the French market.

Table of Contents

Introduction

Ready meals represent a significant portion of modern food consumption patterns, offering convenience while raising questions about nutrient profiles and ingredients quality. In France, where culinary tradition remains strong despite changing lifestyles, the nutritional composition of ready meals is especially important for public health considerations, given the rising prevalence of diet-related chronic diseases (Touvier et al., 2011).

The French consumer association Consommation Logement et Cadre de Vie (CLCV) recently conducted an extensive investigation into fresh and frozen ready meals available in the French market. Their study, published in May 2025, offers valuable insights into the evolution of these products between 2020 and 2025 — a period marked by increasing consumer awareness about nutrition and regulatory changes regarding food labelling (CLCV, 2025).

This article presents a comprehensive analysis of the CLCV study, examining:

The methodology employed;
Key findings regarding nutritional quality and labelling transparency;
Implications for consumers, industry, and public health policy.

The study’s relevance is heightened by the recent implementation of the revised Nutri-Score algorithm in March 2025 – both for foods and beverages – which has altered how products are evaluated and potentially influenced manufacturer reformulation strategies.

Methodology

Sample selection

The CLCV study employed a systematic methodology to evaluate the nutritional quality and composition of ready meals in the French market. The investigation examined 150 fresh and frozen ready meal products, collecting data in January 2025 from both physical stores and online platforms across 10 major retail chains:

Aldi
Auchan
Carrefour
Coopérative U
Intermarché
Leclerc
Lidl
Monoprix
Picard
Thiriet.

Product selection aimed to capture a representative sample of the ready meal market, including various meal types such as:

pasta dishes
hachis Parmentier (French shepherd’s pie)
moussakas
couscous
tartiflettes.

This diverse selection enabled analysis of nutritional variability both within and between product categories (CLCV, 2025).

Data collection and analysis

Researchers collected comprehensive data on each product, including:

Nutri-Score rating (based on the revised algorithm implemented in March 2025);
nutritional composition (calories, fats, saturated fats, carbohydrates, sugars, proteins, salt);
ingredient list analysis (focusing on the presence of added sugars, additives, processed meats, artificial flavourings);
primary ingredients and their position in the ingredient list
changes in formulation compared to 2020 (where possible).

To establish a comparative baseline for 2020, the study utilized data from the French Observatory of Food Quality (OQALI), which maintains a comprehensive database of processed food products in France. OQALI regularly collects nutritional information at the branded product level to monitor changes in the food supply over time (Menard et al., 2011). This enabled the researchers to make meaningful comparisons regarding changes in formulation and labelling practices over the five-year period.

The analysis focused on three key aspects:

Nutri-Score adoption and classification. Evaluating the prevalence of Nutri-Score labelling and how products were classified under the revised algorithm;
Nutritional composition analysis. Assessing the presence of unexpected ingredients and nutritional quality within product categories;
Temporal comparison. Identifying changes in formulation and labelling between 2020 and 2025.

Results and discussion

Nutri-Score adoption and impact of algorithm revision

One of the most significant findings was the substantial increase in Nutri-Score labelling adoption. By 2025, 87% of the ready meals in the sample displayed the Nutri-Score label – representing a marked improvement in transparency and demonstrating industry commitment to providing nutritional guidance to consumers.

However, the implementation of the revised Nutri-Score algorithm in March 2025 had a notable impact on product classifications. The study revealed that 66% of products displaying the Nutri-Score in 2025 received a poorer rating under the new calculation method (CLCV, 2025). This downgrading reflects the more stringent criteria introduced in the algorithm revision, which was designed to better align with contemporary nutritional recommendations and provide more accurate differentiation between products.

Analysis by meal category revealed interesting patterns in Nutri-Score distribution:

consistent ratings. Some meal categories showed remarkable consistency in their Nutri-Score classifications. For example, hachis Parmentier and tartiflette dishes were predominantly rated C, indicating relatively uniform nutritional profiles within these categories;
variable ratings. Other categories demonstrated considerable nutritional variability. Moussaka and couscous dishes ranged from B to C ratings, while pasta dishes showed the widest spread (A to D). This variability within categories suggests significant differences in formulation approaches among manufacturers and highlights potential for reformulation to improve nutrient profiles.

Unexpected ingredients and composition analysis

The study uncovered concerning findings regarding the presence of unexpected ingredients in ready meals:

added sugars (40% of sampled products). Including obvious additions like sugar but also more obscure forms such as glucose syrup and dextrose;
water as primary ingredient (17% of products). An additional 15% listed water as the second ingredient, raising questions about value for money and nutritional density;
additives (nearly 50% of ready meals). Typically texturizing agents, stabilizers, thickeners, emulsifiers — which may be used to create volume or texture when water content is high;
processed meat (one-third of products). These can potentially affect both nutritional quality and consumer expectations.

The study also identified the frequent use of binding ingredients or dehydrated components, such as:

unmodified starch (47% of products);
breadcrumbs (21%);
potato flakes (19%);
starch (10%);
vegetable fibers from peas, wheat, or flax (13%).

The researchers suggest these ingredients – combined with high water content and texturizing additives – may represent cost-saving measures rather than quality-focused formulation decisions (CLCV, 2025).

Changes in formulation (2020–2025)

By comparing 2025 data with the 2020 OQALI baseline, the study identified several notable trends in product reformulation:

moderate Nutri-Score improvement. While most products maintained similar Nutri-Score ratings (accounting for algorithm changes), approximately 10% achieved improved scores through reformulation, demonstrating that nutritional enhancement is feasible;
reduction in added sugars. Of 60 products containing added sugars in 2020, 13 (≈22%) had eliminated these ingredients by 2025, showing progress in reducing unnecessary sugar content;
decreased additive use. The proportion of ready meals containing additives decreased by 16% between 2020 and 2025, suggesting a trend toward cleaner labels and less processed formulations;
reduced flavouring use. Products containing artificial flavourings declined by 13%, potentially reflecting a shift toward more natural ingredient profiles.

Despite these positive trends, the researchers emphasized that reformulation efforts remain insufficient overall, with many products continuing to contain high levels of salt, saturated fats, and unnecessary additives. The study noted that examples of nutritionally balanced ready meals – without additives, processed meat, added sugars, or artificial flavourings – do exist in the market, proving that healthier formulations are commercially viable. Evidence from Luxembourg also suggests they can be successful in practice.

Implications and recommendations

Based on the findings, the CLCV issued several recommendations to both manufacturers and regulatory authorities:, as outlined below.

For manufacturers and retailers

Universal Nutri-Score adoption. Companies that have not yet implemented Nutri-Score labelling should do so to enhance transparency and support informed consumer choice — in France, across the European Union, and beyond;
Accelerated reformulation. Manufacturers should intensify efforts to improve nutritional profiles by:

- further reducing additives, artificial flavourings, and added sugars;
- prioritizing fresh rather than processed meats;
- decreasing salt and saturated fat content;
- incorporating healthier ingredients (e.g., rapeseed/canola oil instead of less healthy fat sources).

For public authorities

Mandatory Nutri-Score. The CLCV advocates for making Nutri-Score labelling mandatory rather than voluntary – as endorsed by the National Assembly on 4 November, 2024 – ensuring consistent nutritional information across all products.
Enhanced monitoring. Continued surveillance of the ready meal market to track reformulation progress and hold manufacturers accountable for nutritional quality commitments.
Consumer education. Enhanced consumer education initiatives on interpreting nutritional information and making informed dietary choices, aided by the significant contribution of Nutri-Score (Andreani et al., 2025).
Fiscal incentives for healthier options. Although not discussed in the CLCV study, it is the author’s view that the French government – and other national authorities – should promote the consumption of foods with a more balanced nutrient profile by reducing value added tax (VAT) on no-ultraprocessed products that rank above average in their respective categories according to Nutri-Score. Despite evidence that Nutri-Score is more effective than fiscal measures in encouraging healthier food choices (Crosetto et al., 2024), financial incentives should still be considered to help guarantee access to healthy foods – including organic produce – particularly for lower-income consumers.

Additional considerations for future research

While the CLCV study (2025) provides a robust analysis of nutritional trends in ready meals, several areas warrant further investigation:

Consumer perception and behaviour. How do consumers interpret front-of-pack labels such as Nutri-Score, and what factors most influence their purchasing decisions?
Economic accessibility. To what extent are healthier ready meal options equitably priced and accessible across different socioeconomic groups (Darmon & Drewnowski, 2015)?
Environmental impact. What are the comparative environmental implications – including agricultural practices and carbon footprint – of fresh versus frozen ready meals?

Interim conclusions

The CLCV study offers important insights into the current state of the ready meal market and highlights opportunities for progress towards greater transparency, nutritional quality, and accessibility.

However, real change will require collective commitment from industry, policymakers, and consumers.

As we face the challenges and contradictions of today’s food system, let us work together to advance nutritional equity and ensure healthier choices are available and affordable for all.

#Égalité!

Dario Dongo

References

Andreani, G., Sogari, G., Wongprawmas, R., Menozzi, D., & Mora, C. (2025). Nutri-Score and Eco-Score Labeling: A Systematic Review of Their Impact on Consumer Understanding, Attitudes, and Behaviors. Food Reviews International 1-25. https://doi.org/10.1080/87559129.2025.2460052
CLCV (2025). Enquête – Plats cuisinés frais et surgelés 2020–2025. https://www.clcv.org/storage/app/media/DP_plats_cuisinés_clcv-2.pdf
Crosetto P., Muller L., Ruffieux B. (2024). Label or taxes: why not both? Testing nutritional mixed policies in the lab. Journal of Economic Behavior and Organization. https://doi.org/10.1016/j.jebo.2024.106825
Darmon, N., & Drewnowski, A. (2015). Contribution of food prices and diet cost to socioeconomic disparities in diet quality and health: a systematic review and analysis. Nutrition reviews, 73(10), 643–660. https://doi.org/10.1093/nutrit/nuv027
Menard, C., Dumas, C., Goglia, R., Spiteri, M., Gillot, N., Combris, P., Ireland, J., Soler, L. G., & Volatier, J. L. (2011). OQALI: A French database on processed foods. Journal of Food Composition and Analysis, 24(4-5), 744-749. https://doi.org/10.1016/j.jfca.2010.09.001
Touvier, M., Kesse-Guyot, E., Méjean, C., Pollet, C., Malon, A., Castetbon, K., & Hercberg, S. (2011). Comparison between an interactive web-based self-administered 24 h dietary record and an interview by a dietitian for large-scale epidemiological studies. The British journal of nutrition, 105(7), 1055–1064. https://doi.org/10.1017/S0007114510004617