Saturated fats and trans fats reduction

Our commitment: Reduce saturated fats and remove trans fats in our products



Our commitment: Reduce saturated fats and remove trans fats in our products


Our objectives

By 2014 – 100% of children’s products meet the Nestlé Nutritional Foundation saturated fats criteria, helping to promote a reduction in saturated fats in children’s diets.

By 2016 – We will further reduce saturated fat content by 10% in products that do not meet the Nestlé Nutritional Foundation criteria and we will remove trans fats originating from partially hydrogenated oils (PHOs), to ensure continual improvement even in more challenging areas of our product portfolio.


Our progress

By the end of 2014, 98% of our children’s products met the Nestlé Nutritional Foundation saturated fats criteria (2013: 96%).

In total, around 10% of our products do not yet meet the Nestlé Nutritional Foundation criteria for saturated fat. We are now working to identify solutions for some of these products.

In 2014, we strengthened our policy to remove all trans fats originating from PHOs from our foods and beverages. 96% of the oils we use now meet our Nestlé Policy on Trans Fats.

We have re-launched a number of products with reduced saturated fat levels, including:

  • Bouillon in Poland (13% reduction);
  • Herb sauce in Germany (33% reduction);
  • Onion soup in France (80% reduction); and
  • Uncle Toby’s Le Yoghurt Topps in Australia (34% reduction).

Our perspective

Dietary fats are important as part of a healthy, balanced diet but too much saturated fat in the diet poses a significant risk for non-communicable diseases such as cardiovascular disease. For some products, reducing saturated fat without impacting safety, texture, appearance and taste is a challenge.

Trans fats occur naturally in foods such as milk and meat, but most trans fats in the human diet come from foods containing partially hydrogenated vegetable oils, such as bakery and savoury snacks. Our objective is to complete the removal of all trans fats originating from PHOs. We are working intensively with suppliers to source and develop new ingredients where required.


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Notes:

The Nestlé Nutritional Foundation criteria are based on nutrition science and public health dietary recommendations, such as those of the World Health Organization (WHO), the Institute of Medicine and other global or local authorities. Our products are evaluated against these criteria, using the Nestlé Nutritional Profiling System, which determines their nutritional value and whether they achieve the Nestlé Nutritional Foundation status.

This commitment refers to trans fats originating from partially hydrogenated oils in our products.

Products for which 50% or more of consumers are below 12 years of age, or are designed for or perceived as being designed for this age group.

We have identified all products in the outstandig 2% which are at different stages of the approval and/or registration process at market level before the product can be launched.