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Who or what defines what is "too much" of any ingredient? Isn't that a scoring system too?

European NutriScore "assigns products a rating letter from A (best) to E (worst), with associated colors from green to red. High content of fruits and vegetables, fibers, protein and healthy oils (rapeseed, walnut and olive oils) per 100 g of food product promote a preferable score, while high content of energy, sugar, saturated fatty acids, and sodium per 100 g promote a detrimental score." https://en.wikipedia.org/wiki/Nutri-Score

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> Who or what defines what is "too much" of any ingredient?

Nutritionists.

Labels on processed food products go in the style of "Contains an excess of sodium", "Contains an excess of sugar", and so on.