Further decrease sugars, sodium and saturated fat
Reducing sugars, sodium and fat
Why it matters
Overconsumption of sugars, sodium and saturated fat contributes to dietary and health problems. This includes increased risk of obesity, diabetes and cardiovascular disease.
To help reduce consumption of these nutrients and contribute to improving public health, we are undertaking complex reformulations of our foods and beverages. When we make these changes, we must be careful not to alter how our products taste or feel, as this could encourage consumers to choose less healthy alternatives.
What we are doing
In 2019, we continued to invest in breakthrough technologies to help reduce the sugar, sodium and saturated fat content of our foods and beverages based on the World Health Organization’s (WHO) recommendations. Read more about it in our 2019 progress report.
Reduce the sugars we add in our foods and beverages by 5% to support individuals and families in meeting global recommendations*
Reduce the sodium we add in our products by 10% to support individuals and families in meeting global recommendations*
Complete the 10% commitment taken in 2014, to reduce saturated fat by 10% in all relevant products that do not meet the Nestlé Nutritional Foundation (NF) criteria with respect to saturated fat*
Our science-based efforts for sugar reduction
Sugars play an intrinsic role in taste, structure and texture, making reducing them particularly challenging. However, we do this carefully through gradual sugar reduction, offering alternatives with less sugar while ensuring that we do not compromise on the taste or texture of our products. Our technological solutions for sugar reduction include the use of natural sweeteners as well as affordable natural bulking agents such as fibers and proteins. We also invest in innovative, patented technologies that enable us to reduce sugar content more significantly.
Demonstrating our commitment
Reducing saturated fat in Asian noodles
In 2018, we reported significant progress in reducing saturated fat in our popular Asian noodles and announced our intention to start using a locally grown, nutritionally superior oil. Through manufacturing breakthroughs and product research, we successfully implemented the use of this oil in 2019. The first product launches will take place in early 2020, with plans for full implementation by the end of the year. Once completed, it will result in in a reduction of around 2000 tonnes of saturated fat.
Reformulation of noodles in South Africa
Our sodium reduction journey requires innovative ways to provide healthier products without compromising taste. In 2019, despite numerous technical and taste challenges, our team in South Africa managed to reduce 30% of the sodium across the Maggi Noodles range while maintaining the ‘Simply Good’ Maggi promise. This was mainly achieved through a combination of our culinary expertise and increased use of potassium salt. Unlike table salt (sodium chloride), potassium salt provides a salty taste without the health issues related to excessive sodium intake.
Reformulating Nescafé coffee mixes in Thailand
In 2019, we relaunched one of our largest coffee products, Nescafé Blend & Brew, and our Nescafé Ready to Drink products in Thailand. The products deliver on taste, and consumer preference, and meet the requirements of the Thai Healthy Choice initiative on sugar for front-of-pack labeling. Some of the products carry the Healthy Choice Logo on-pack. Overall, these product ranges achieved an average sugar reduction of more than 30%, the equivalent of more than 17 000 tons of added sugars.