We continue to transform our food portfolio to capture the ‘naturality’ trend for consumers who are looking for tastier and healthier options. Our ‘kitchen cupboard’ approach means we are removing ingredients such as artificial colours, flavours and taste enhancers, while adding ingredients that consumers recognise and desire for better nutrition. To this end, we are bringing new products to market that include simple, transparent ingredients for main meals and dishes.
Around the world, the Maggi range has been improved with more natural and locally sourced ingredients. The Naija Pot bouillon cube was launched in Nigeria. It includes recognisable local ingredients inspired by the taste and aroma of southern Nigerian dishes. Maggi continues to lead the portfolio in micronutrient fortification and salt reduction, supporting our 2016 commitment to reduce sodium by 10% by 2020.
In frozen pizza, we are delivering winning taste and better nutrition through product renovations. Di Giorno, CPK, Buitoni and Wagner were relaunched with less salt, less saturated fat and simplified ingredients. For consumers looking for more artisanal, locally-crafted options, we launched Outsiders in the US.
We have also increased the number of gluten‑free, high‑protein and organic products in our portfolio to meet the increasing adoption of free‑from diets. Stouffer’s Fit Kitchen Bowls were launched in 2017, featuring at least 20g of protein in every meal.
Plant‑based ranges offer growth opportunities as more people adopt vegetarian and flexitarian lifestyles. Winiary Kaszotto was launched in Poland as a meal kit with grains. For those looking for meat‑free alternatives, we launched Garden Gourmet Vegane Filet across Europe. The acquisition of Sweet Earth brings a wide range of quality vegetarian frozen foods to the portfolio. Sweet Earth will be launching new lines in early 2018, combining Nestlé and Sweet Earth know‑how on plant‑based proteins and bold, global flavours.