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Reducing sugars, sodium and fat
Our commitment
Further decrease sugars, sodium and saturated fat
Partially achieved
We aim to provide simple solutions to nutritional challenges. Eating too much sugar, salt and saturated fat can contribute to health problems, so we are focusing on reducing these in our products while maintaining the taste and experience consumers enjoy.
Demonstrating our commitment
Our aim was to reduce added sugars in our products by 5%. Since 2017, we have removed 60 000 tonnes of sugars and have achieved a 4.5% reduction. Our reformulation work slowed down due to COVID-19 but our efforts continue. For example, we developed a new patented technology that significantly reduces sugar while enriching products with healthy fibers. This new technology was introduced in Milo products in Southeast Asia in 2020 and will be further rolled out in 2021.
We have removed 10 000 tonnes of salt from our foods and beverages since 2017. This is around 3.5 times more than the amount removed between 2013 and 2016 and represents 3.8% of our 10% goal. Considering the size of our portfolio, we believe that the progress we have made is a significant contribution to sodium reduction in people’s diets. We will continue to reduce sodium at a pace that supports consumer preferences.
For saturated fat, we are pleased to have achieved our goal of a 10% reduction in our products. We will also continue to use unsaturated oils rich in essential fatty acids and replace saturated fat wherever possible.
4.5
%
3.8
%
10
%
Adding healthier fat to old favorites: McKay Museo
As part of our work to cut down on saturated fat, we have been exploring innovative alternatives such as replacing palm oil with sunflower seed paste.
Mckay is a pioneer brand in the biscuits category, with over 125 years of history and tradition in the Chilean market. In 2020, we reformulated our popular McKay Museo biscuits for children. While the previous ingredient list was simple, it contained ingredients that we are looking to reduce, including sugars and saturated fat.
After reformulating the product, the biscuits now contain natural ingredients such as fruit juice and date paste for sweetening. In addition, palm fat has been replaced with sunflower seed paste.
These changes mean the biscuits are free of nutrient warning labels.
Reducing saturated fat is challenging due to the functional properties fats fulfill in products. However, we are focused on reformulating our products with healthful lipids, naturally rich in vitamins and antioxidants and coming from sustainable sources good for our planet.
Still delicious – offering Nesquik with reduced sugars
For decades, parents and carers around the world have relied on Nesquik chocolate drink powder to help get their kids to drink milk.
In 2020, as part of our drive to help children lead healthier lives, we launched a Clean Label version of Nesquik that also simplified the recipe from 12 ingredients to 8. The recipe includes increased fiber and protein, and replaces maltodextrin with oat flour. What is more, the product’s Vitamin D content also contributes to bone growth and a healthy immune system.
This reformulation comes after a 2018 recipe change that allowed us to launch a version of Nesquik that cut the added sugar content by an impressive 30% without losing any of the great taste children love in Nesquik.
The 2020 product is not just cleaner and lower in sugar – it is made with sustainably sourced cocoa, and comes in a box designed for recycling.
The formulation has achieved a Nutri-Score A, the calculation for which includes the 200 ml of milk that must be added. The rating is featured on the front of every pack, making it easy for parents – and other Nesquik fans – to make a healthier choice.
We are constantly exploring ways to improve the nutritional profile of our products while meeting the taste preferences of our consumers. Reduction of sugars is an area of continuous work and we have made great progress over the last few years. These efforts are greatly supported by our internal research and development network and cutting-edge solutions. The many recently launched products are a great motivation for all of us knowing that they decisively contribute to better and healthier lives for millions of families.
Continued salt reduction worldwide
The impact of excessive sodium intake is a key global public health concern. Our approach continues to be a gradual, step-by-step reduction that supports consumer preferences. This helps people to adjust without feeling the need to add salt to their meals during or after cooking.
To do this, we have been steadily reformulating several popular products. For example, in 2020, we implemented a new recipe for Maggi Tablet Light bouillon cubes, sold in Côte d’Ivoire, with a 15% reduction in sodium. This lower level was achieved using potassium chloride, which provides the taste of salt without the sodium. We also continue to work with a number of government task forces in West Africa to promote and implement the standardization of bouillon fortification criteria.
In Germany, our Maggi brand relaunched the Guten Appetit soup in mid-2020 with a significant sodium reduction in some of the variants. While in Israel, our Osem ketchup contains 50% less sodium, meaning it does not need to feature front-of-pack warning labels for consumers.
We are strongly committed to continue to reduce sodium in all Maggi products across Central and West Africa. We are investing substantially in nutrition education – both digital and in-person ‒ to empower consumers to cook healthier meals for their family using local ingredients. Through a wide array of actions, we are reinforcing our role to help consumers cook and eat the food they love and believe in, in a Simply Good way.
Related commitments
Our global initiative and 2030 ambition
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