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We met our 2020 objective to reduce saturated fat by 10% in all relevant products that do not meet the Nestlé Nutrition Foundation (NF) criteria with respect to saturated fat. In the course of this work, we have reduced the levels of saturated fat in many products, including in brands such as Maggi. Another key achievement was replacing palm oil with a more nutritious, locally grown, high-oleic sunflower oil in our popular Asian noodles, which reduced saturated fat by around 70%.
This to support the World Health Organization (WHO) recommendation that only 10% of calories in our diet should come from saturated fats.
The Nestlé Nutritional Foundation criteria establish standards for the nutritional value of our products, and are designed to help individuals and families achieve this WHO target.
In 2009, we committed to reducing saturated fat in all the foods we make, wherever possible, and to not increasing certain saturated fatty acids and by the end of 2016, we'd reduced the saturated fat content in these products by 6.5% on average or 6,200 tonnes, against a 10% target.
To our critics sometimes it might not look as if we’re moving fast enough to make our products healthier, but we need to get the process right. People want their food to be healthy and enjoyable.
It’s also important to remember that fats and oils are an important part of healthy and balanced diet. They provide energy, help us absorb vitamins, and contribute to essential bodily functions.
