OverviewGross Nutritional Score (for Protein Powders)Gross Nutritional Score (for All Other Categories)Additives DeductionAppendixAdditives Deduction ListExample - Snack Bar
Overview
Nutritional Profile Score (or NPS) is calculated on a 0-10 scale - higher is better. It is a measure of the macronutrient composition of a product in the context of RDA guidelines set forth by the NIN & WHO. A product’s NPS also accounts for the types of food additives found in the product, if any.
Note: Nutritional Profile Score is only applicable for food-related product categories.
A product’s Nutritional Profile Score is derived from two parts:
Nutritional Profile Score = Gross Nutritional Score - Additives Deduction
Gross Nutritional Score (for Protein Powders)
This number (on a 1-10 scale) represents the macronutrient composition of a product relative to nutritional RDA guidelines defined by the NIN & WHO. It is calculated using a weighted average of the following indices: Total Protein Index, EAA Completeness Index.
Index | Definition & Formula |
Total Protein Index | Represents the Total Protein Calories a protein powder contains relative to Total Calories. If at least 70% of a protein powder’s colories come from protein, then it receives a Total Protein Index of 1.0.
Formula:
Min [(Total_Protein_Calories / Total_Calories) / 0.7, 1.0] |
EAA Completeness Index | Represents the degree to which a 30g scoop of a protein powder provides all 9 Essential Amino Acids relative to RDA guidelines for each Essential Amino Acid.
RDAs used (in grams/day - based on average adult weight of 60kg)
- Isoleucine: 1.20g
- Leucine: 2.34g
- Valine: 1.56g
- Lysine: 1.80g
- Methionine + Cysteine: 0.90g
- Threonine: 0.90g
- Phenylalanine + Tyrosine: 1.50g
- Tryptophan: 0.24g
- Histidine: 0.60g
Formula:
Average [
min (EAA1_per_scoop / EAA1_RDA, 1.0),
min (EAA2_per_scoop / EAA2_RDA, 1.0),
...,
min (EAA9_per_scoop / EAA9_RDA, 1.0)
] |
* All RDAs come from NIN/WHO guidelines.
Gross Nutritional Score (for All Other Categories)
This number (on a 1-10 scale) represents the macronutrient composition of a product relative to nutritional RDA guidelines defined by the NIN & WHO. It is calculated using a weighted average of the following indices: Protein Quantity Index, Carb Quantity Index, Carb Quality Index, Fat Quantity Index, Fat Quality Index, Sodium Quantity Index.
Index | Definition & Formula | ㅤ |
Protein Quantity Index | Represents the quantity of protein (grams) per calorie a product contains relative to RDA guidelines for protein per calorie.
Formula: (Protein_Per_Calorie / Protein_Per_Calorie_RDA) / 1.2 | ㅤ |
Carb Quantity Index | Represents the quanity of carbohydrates (grams) per calorie a product contains relative to RDA guidelines for carbohydrates per calorie.
Formula: (Carbs_Per_Calorie_RDA / Carbs_Per_Calorie) / 1.2 | ㅤ |
Fat Quantity Index | Represents the quanity of fats (grams) per calorie a product contains relative to RDA guidelines for fats per calorie.
Formula: (Fats_Per_Calorie_RDA / Fats_Per_Calorie) / 1.2 | ㅤ |
Sodium Quantity Index | Represents the quanity of sodium (grams) per calorie a product contains relative to RDA guidelines for sodium per calorie.
Formula: (Sodium_Per_Calorie_RDA / Sodium_Per_Calorie) / 1.2 | ㅤ |
Carb Quality Index | Represents the quality/type of carbohydrates a product contains based on RDA guidelines for Sugar and Fibre content, relative to total carbs content.
Formula: 1 - (Sugar_to_Carbs_Ratio - Sugar_to_Carbs_Ratio_RDA) + Fibre_to_Carbs_Ratio | ㅤ |
Fat Quality Index | Represents the quality/type of fats a product contains based on RDA guidelines for Saturated, PUFA, MUFA and Trans Fat content, relative to total fats content.
Formula: 1 - (SatFat_to_Fats_Ratio - SatFat_to_Fats_Ratio_RDA) - 5 x Max[(TransFat_to_Fats_Ratio - TransFat_to_Fats_Ratio_RDA, 0] | ㅤ |
* Note: For the four Quantity Indices, an offset factor of 1.2 is applied. In simple terms, this means that the quantity per calorie must be at least 20% better than the RDA quantity per calorie to justify an index of 1.00.
* All RDAs come from NIN/WHO guidelines. For example: The RDA for Sodium is 2g per day for an average adult consuming 2000kCal per day. So to get a value for Sodium_Per_Calorie_RDA, we calculate 2g/2000KCal = 0.001.
Additives Deduction
This number represents the sum total of all deductions to be applied for all food additives used in the product. Each additive has been assigned a deduction value (ranging from 0 → 1) based on the degree of evidence highlighting its negative health effects.
The list of additives and their deductions can be found in the appendix section below.
Appendix
Additives Deduction List
Additive Name | Deduction Value | INS / E Code | Other names/Notes |
Acacia Gum | 0.1 | 414 | Gum Arabic |
Acesulfame Potassium | 0.1 | 950 | Ace K |
Antioxidant (BHA) | 0.5 | 320 | Butylated hydroxyanisole |
Antioxidant (Vitamin E) | 0.1 | 307b | (Natural) Vitamin E |
Artificial flavouring substances | 0.1 | ㅤ | ㅤ |
Calcium Carbonate | 0.1 | 170i | ㅤ |
Caramel IV Colouring | 0.5 | 150 | ㅤ |
Carrageenan | 0.1 | 407 | ㅤ |
Citric Acid | 0.1 | 330 | ㅤ |
Enzymatically hydrolysed Carboxymethyl cellulose (CMC) | 0.3 | 469 | E.H. Cellulose Gum |
Fructooligosaccharides | 0.1 | -- | FOS |
Glycerine | 0.1 | 422 | Glycerol |
Glyceryl Monostearate | 0.1 | 471 | GMS |
Guar Gum | 0.1 | 412 | 0.3 prior to 21/7/2025 |
Maltitol | 0.1 | 965(i) | 0.3 prior to 21/7/2025 |
Maltodextrin | 0.3 | ㅤ | Modified corn starch |
Natural flavouring substances | 0.0 | ㅤ | ㅤ |
Nature-identical flavouring substances | 0.1 | ㅤ | ㅤ |
Polyglycerol Polyricinoleate esters (PGPR) | 0.1 | 476 | ㅤ |
Rapeseed Lecithin | 0.1 | 322(i) | ㅤ |
Silicon Dioxide | 0.1 | 551 | Anticaking Agent Silica |
Sodium Ascorbate | 0.1 | 301 | ㅤ |
Sodium Bicarbonate | 0.1 | 500 (ii) | Baking Soda |
Sorbitan Monostearate | 0.1 | 491 | ㅤ |
Soy Lecithin | 0.1 | 322(i) | ㅤ |
Stevia | 0.1 | 960 | Steviol Glycosides |
Sucralose | 0.1 | 955 | ㅤ |
Sunflower Lecithin | 0.1 | 322(i) | ㅤ |
Tricalcium Phosphate | 0.1 | 341(iii) | TCP |
Xanthan Gum | 0.1 | 415 | 0.3 prior to 21/7/2025 |
Sunset Yellow FCF | 0.1 | 110 | ㅤ |
Potassium Sorbate | 0.1 | 202 | ㅤ |
Propylene Glycol Alginate | 0.1 | 405 | ㅤ |
Butylated Hydroxytoluene (BHT) | 0.1 | 321 | ㅤ |
Monkfruit | 0.1 | ㅤ | ㅤ |
Microcrystalline Cellulose (MCC) | 0.1 | 460(i) | ㅤ |
Ammonium Phosphatides | 0.1 | 442 | ㅤ |
Tertiary Butylhydroquinone (TBHQ) | 0.3 | 319 | ㅤ |
Tartaric Acid | 0.1 | 334 | ㅤ |
Disodium Ribonucleotides | 0.1 | 635 | ㅤ |
Malic Acid | 0.1 | 296 | ㅤ |
Potassium Chloride | 0.1 | 508 | ㅤ |
Rosemary Extract | 0.1 | 392 | ㅤ |
Carotenoids | 0.1 | 160 | ㅤ |
Disodium Guanylate | 0.1 | 627 | ㅤ |
Disodium Inosinate | 0.1 | 631 | ㅤ |
Potassium Phosphates | 0.1 | 340 | ㅤ |
Polyphosphates | 0.1 | 452 | ㅤ |
Sodium Phosphates | 0.1 | 339 | ㅤ |
Gellan Gum | 0.1 | 418 | ㅤ |
Carboxymethyl Cellulose (CMC) | 0.1 | E466 | ㅤ |
Sodium Citrate | 0.1 | 331 | ㅤ |
Bromelain | 0.1 | 1101 | ㅤ |
Erythritol | 0.1 | 968 | ㅤ |
Ammonium Carbonate | 0.1 | 503 | ㅤ |
DATEM | 0.1 | 472 | ㅤ |
Sodium Metabisulfite | 0.1 | 223 | ㅤ |
Protease Enzyme | 0.1 | 1101 | ㅤ |
Pyrophosphates | 0.1 | 450 | ㅤ |
Vinegar | 0.1 | 260 | Acetic Acid |
Calcium Propionate | 0.1 | 282 | ㅤ |
Sorbic Acid | 0.1 | 200 | ㅤ |
Fumaric Acid | 0.1 | 297 | ㅤ |
Ammonium Chloride | 0.1 | 510 | ㅤ |
Ascorbic Acid | 0.1 | 300 | ㅤ |
Sodium Stearoyl Lactylate | 0.1 | 481 | ㅤ |
Ammonium Persulphate | 0.1 | 923 | ㅤ |
Amylase | 0.1 | 1100 | ㅤ |
Pectin | 0.1 | 440 | ㅤ |
Tartrazine | 0.3 | 102 | ㅤ |
Polysorbate 80 | 0.1 | 433 | ㅤ |
Methylcellulose | 0.1 | 461 | ㅤ |
Locust Bean Gum | 0.1 | 410 | ㅤ |
Polydextrose | 0.1 | 1200 | ㅤ |
Propylene Glycol Esters | 0.1 | 477 | ㅤ |
Tara Gum | 0.1 | 417 | ㅤ |
Potassium Carbonate | 0.1 | 501 | ㅤ |
Sodium Tripolyphosphate | 0.1 | 451 | ㅤ |
Thaumatin | 0.1 | 957 | ㅤ |
Sorbitan Tristearate | 0.1 | 492 | ㅤ |
Rosemary Extract | 0.1 | 392 | ㅤ |
Ponceau 4R | 0.3 | 124 | ㅤ |
Brilliant Blue FCF | 0.1 | 133 | ㅤ |
Calcium Silicate | 0.1 | 552 | ㅤ |
Choline bitartrate | 0.1 | 1001 | ㅤ |
Calcium hydroxide | 0.1 | 525 | ㅤ |
Phosphoric Acid | 0.1 | 338 | ㅤ |
Potassium Citrate | 0.1 | 332 | ㅤ |
* Note: This is not an exhaustive list. It only contains the list of additives Unbox Health has come across thus far in the products we have tested. The list will be continuously updated as we encounter new additives.
Example - Snack Bar
Lets look at a real-life example of a Snack Bar with the following information:
- Nutritional Values per 100g (as seen in lab tests):
- 20.48g Total Protein
- 57.7g Total Carbs
- 13.41g Total Fat
- 433.41 KCal Total Calories (calculated)
- 10.06g Dietary Fibre
- 15.74g Total Sugar
- 8.21g MUFA+PUFA
- 5.2g Saturated Fat
- 0g Trans Fat
- 276.47 | Sodium | mg
- Additives Used:
- Fructooligosaccharides
- Maltitol
- Soy Lecithin
- Glycerine
- Tricalcium phosphate
- Guar Gum
- Citric Acid
- First, we calculate the Gross Nutritional Score.
- Protein Quantity Index =
(20.48/433.41) / (75/2000) / 1.2 =1.05 - Carb Quantity Index =
(275/2000) / (57.7/433.41) / 1.2 =0.86 - Fat Quantity Index =
(67/2000) / (13.41/433.41) / 1.2 =0.90 - Sodium Quantity Index =
(2/2000) / (0.276/433.41) / 1.2 = 1.31 - Carb Quality Index =
1 - (15.74/57.7 - 90/275) + 10.06/57.7 =1.23 - Fat Quality Index =
1 - (5.2/13.41 - 22/67) - 0 =0.94
To do this, we first need to calculate the six indices listed above:
Using the Gross Nutritional Score formula for Snack Bars, we get:
Gross Nutritional Score =
min(1.05,1)x3 + min(0.86x1.23,1)x3 + min(0.9x0.94,1)x3 + min(1.31,1)x1 = 9.55- Now, we calculate the Additives Deduction
To do this, we need to look up the deduction values for the following additives: Fructooligosaccharides, Maltitol, Soy Lecithin, Glycerine, Tricalcium phosphate, Guar Gum, Citric Acid.
Additives Deduction =
0.1 + 0.3 + 0.1 + 0.1 + 0.1 + 0.3 + 0.1 = 1.10Finally, we calculate Nutritional Profile Score
Nutritional Profile Score = Gross Nutritional Score - Additives Deduction
→
9.55 - 1.10 = 8.45