Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Origin'Info: deciphering this new food logo

Origin'Info: deciphering this new food logo

Mathilde Bourge | 5/30/24, 6:59 PM
Disable your adblocker

The Origin'Info food logo will appear on packaging in the summer of 2024. What does it mean? And on which products will it appear?

A new food logo will be appearing on packaging from summer 2024. After Nutri-Score, which is supposed to display the nutritional value of processed foods, it will be Origin'Info's turn to offer consumers greater transparency... At least in theory. What is it all about? We explain.

What is the Origin'Info logo?

According to a UFC-Que Choisir survey published at the end of March 2024, two-thirds of processed foods (ready-made meals, canned goods, etc.) do not indicate the origin of their ingredients. And yet, for 80% of consumers, product origin is one of the main purchasing criteria, along with price.

The Origin'Info logo would compensate for this lack of transparency by presenting, in the form of a white rectangle, the names of the countries of origin of the recipe's three main ingredients.

Non-mandatory labelling

While this is a positive step, it does not necessarily mean a revolution, as the logo is not compulsory. In compliance with European law, this labelling will, like Nutri-Score, be voluntary. According to the Ministry of the Economy, 80 companies have already signed the charter, including Fleury Michon, Panzani, Bonduelle and Saint-Mamet. By the end of 2024, more than 10,000 products could be labelled.

Companies wishing to do so will also be able to display a QR code to be scanned with a smartphone on the packaging, in place of thea rectangle indicating the three main countries of origin, to avoid having to re-edit the packaging too often in the event of ingredient changes. An option that displeases consumer associations, who argue that customers will certainly not have the reflex to scan their cans.

Nevertheless, this new label on processed foods could help consumers who want to reduce their carbon footprint, or support local agriculture, to make their choice from among the multitude of products sold in supermarkets.

Disable your adblocker

These news might interest you

Georgiana Viou leaves Rouge: a page turns in Nîmes
News & Events
Georgiana Viou leaves Rouge: a page turns in Nîmes
A charismatic and committed chef, Georgiana Viou has announced her departure from the Rouge restaurant in Nîmes. A well-considered decision, marking the end of an adventure as brilliant as it was demanding.
Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement
News & Events
Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement
Barely 30 years old, young chef Camille Saint-M'leux, revealed at Villa9Trois, is preparing to open his very first restaurant, Geoelia. An intimate address, thought through to the smallest detail.
The soul of an island in a bottle
News & Events
The soul of an island in a bottle
On the island of Ouessant, four friends have founded an artisan distillery that draws its inspiration from the raw elements of island nature. Whiskies, pastis and beers tell a story of terroir, clean energy and shared passion.
Promoting Roussillon wines
News & Events
Promoting Roussillon wines
The globe-trotting Bordeaux winemaker loves the richness and diversity of his Roussillon estate. A vineyard from which he knows how to produce highly original cuvées.
Anthony Bisquerra's good addresses
News & Events
Anthony Bisquerra's good addresses
Anthony Bisquerra, recognized as Grand de Demain at the Gault&Millau Tour Auvergne-Rhône-Alpes, reveals his tips for buying bread, cheese and wine in the Annecy area.
At the heart of the Paris of arts and culture, Le Meurice, the first Parisian luxury hotel
Hotels & Bed & Breakfast
At the heart of the Paris of arts and culture, Le Meurice, the first Parisian luxury hotel
Every month, Gault&Millau plunges you into the history of a great Parisian palace. In May, discover the first Parisian hotel to be called a "palace": Le Meurice.
Become Partners