Product Reformulation at Nestlé - European Commission · PDF fileProduct Reformulation...
Transcript of Product Reformulation at Nestlé - European Commission · PDF fileProduct Reformulation...
Product Reformulation at Nestlé
Dr. Anne Roulin
VP Nutrition, Health & Wellness & Sustainability
25 September 2014
Nestlé’s commitments to EU Platform on healthier product offer
REFORMULATION COMMITMENTS
By 2014 • all our children's products in Europe will meet all
Nestlé Nutritional Foundation criteria
By 2015 • reduce sugar content to 9g or less per serving in
children’s or teenagers’ breakfast cereal brands
• more whole grain than any other ingredient per
serving in children’s or teenagers’ breakfast cereals –
NEW
Nestlé’s commitments to EU Platform on healthier product offer
REFORMULATION COMMITMENTS (cont.)
By 2016 • further reduce sugar, salt and saturated fat content
by 10% in products that do not meet the Nestlé
Nutritional Foundation
• remove trans fats originating from partially
hydrogenated oils (PHOs) (priority work on high volume
applications in South East Asia, LATAM & the USA)
PORTION GUIDANCETM COMMITMENT
By 2015
• To offer specific Portion Guidance(TM) on-pack on
every single eligible children and family product in our
portfolio - NEW
N.B. – other key Nestlé commitments to EU Platform are: Nestlé Healthy Kids / EU Pledge / GDA’s
2 new commitments to the EU Platform on healthier product offer
REFORMULATION COMMITMENT
• by 2015 we will have more whole grain than any
other ingredient in any serving of children’s or
teenagers’ breakfast cereals
• (74% achieved end 2013)
PORTION GUIDANCETM COMMITMENT
• In the course of 2014 and 2015, our efforts and
related investment will intensify to ensure that every
single eligible children and family product in our
portfolio, offers specific Portion GuidanceTM on-
pack.
Portion GuidanceTM
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Nestlé has already Portion GuidanceTM for a certain number of products
(both children and adult products) on the market. This is done either:
- In intuitive forms, e.g. small single serves that are already appropriate
(soup sticks, coffee sticks or capsules, small ice cream singles, small water
bottles, etc.)
- In detailed forms, e.g. the detailed instructions for feeding toddlers as
per their age.
Portion GuidanceTM Book is being finalised per product category for multi-
functional brand teams with clear targets and examples of technical
solutions and clear & disruptive communication.
Engaging consumers to consider healthier portions on
package, at the point of sale and moment of use – to
trigger understanding by consumers on the key role of
quantity, frequency & quality play in building a healthy &
balanced diet.
60/40+ evaluations
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Taste Assessment
• 60/40 Consumer Preference Test: A minimum of 150 consumers indicate their taste preference for
either our product or its main competitor (blind test whenever
possible).
• Sensory Comparative Profile: This is carried out by sensory experts, and provides organoleptic
profiles to facilitate product improvement.
Nutritional Assessment
• Nutritional Foundation (NF): This answers the
question: Does your product meet nutritional expectations for Public
Health Sensitive Nutrients (Sodium, Sugars, TFA, Saturated fat,
etc…) and for its own category (for example calcium in
yoghurts, vegetable in vegetable soups, etc…) ? In other words,
does it have a good Nutritional Foundation?
Nestlé Nutritional Foundation - from reference values to product targets
SFA
• WHO (2010): <10% of
total energy
• IOM (2005), EFSA
(2010): As low as
possible
Public health
recommendation (only for daily diet)
Nestlé Nutritional
Profiling System
Translates public health
recommendation into
product targets
Category
examples
SFA thresholds /
serving
Complete meals ≤15% of energy
Soups ≤7.5% DV/serving
Ice cream ≤20% DV/serving
Beverages ≤10% DV/serving
Tangible product
targets for I&R (per product and serving)
Progress in 2013 in Europe
• 86% (sales) of our products for children in Europe
met all of the Nestlé Nutritional Foundation criteria
• 5.3 billion € sales of children’s and family
products in Europe already had specific portion
guidance on-pack
• 99.3% (sales) of our products in Europe had front of
pack GDA labelling
• 1414 products renovated to reduce sodium, sugars,
trans fats, total fat, calories or artificial colourings
• 2062 products reformulated with increase of
nutritious ingredients / essential nutrients
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86%
Example: Sodium reductions
• Maggi Juicy range re-launched: 20-30% reductions
• Soups – white borsch (Poland): 17% reduction
• Maggi bouillon Duolino (France): 12% reduction
• Spaghetti bolognaise ‘fix’ (Germany): 17% reduction
• Pollo Croccante (Italy): 50% reduction
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Examples: Sugar reductions
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• Mio yoghurts (Italy): 18% reduction
• Pirulo (across Europe): 20% sugar reduction
28% calorie reduction
• Belte (Italy) 30% calorie reduction
Examples: Saturated fat reductions
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• Bouillons Poland: 13% reduction
• Herb sauce Germany: 33% reduction
• Onion soup France: 80% reduction
Way forward – 2014 and beyond
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• Analysis of total global Nestlé portfolio
• Intensive work with suppliers on new
ingredients
• Development of new processes to
reduce sodium, sugar and fat with
desired product characteristics &
sensorial properties
• Prepare basis for further commitments
beyond 2016
Starch granules
Na+
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Thank you!