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Our approach to nutritious and sustainable diets

Chef in her kitchen


Food and good nutrition are fundamental to everyone’s health, well-being and enjoyment, as well as being part of people's cultural identity.

Yet too many people around the world are either not getting enough food or eating too much food with limited nutrients.

As such, there is an increasing demand for more nutritious products. Nestlé is working tirelessly to help unlock the power of food and meet those requirements.

As a food innovator, Nestlé cares about making better nutrition accessible while inspiring people to explore and enjoy more and more food that supports their health. We aim to make safe, tasty and sustainable products that are nutritious, accessible and affordable.

Meeting the demand for more nutritious food

# 1

Expanding our portfolio

Our portfolio is becoming broader and more diverse all the time, offering products that are good for you and good for the planet. We are focused on creating new products and on reformulating existing ones with more nutrients and ingredients often lacking in diets, such as whole grains and essential vitamins, while we continue to reduce sugar and salt.

The many innovative plant-based solutions we have developed highlight our commitment to the well-being of our planet, as well as the health of the people who trust and choose Nestlé every day. To ensure that consumers everywhere can access our products, we are always thinking about how we can make tastier and healthier products that everyone can afford.

Reducing sugar and salt

Lowering the amount of sugar and sodium in our products is part of our effort to improve the overall nutritional profile of our products. Thanks to the work of our Research and Development teams, we reached the target of 5% reduction in sugars by reformulating products including Milo, Nesquik and Nescau. And we’re constantly looking toward new sugar-reduction technologies to improve more products.

In response to the World Health Organization’s (WHO) call for the food industry to adopt standardized targets for sodium levels for the most relevant food and beverage categories, we have developed and committed to targets by 2025 and 2030, alongside other members of the International Food and Beverage Alliance (IFBA).

Employees in laboratory

For example, Vrimp is a seaweed, pea and konjac root-based alternative that looks and tastes like real shrimp. It is part of the Garden Gourmet brand, which has committed to launching a detailed sustainability strategy, including a commitment to become carbon neutral. It was developed by our R&D experts in Switzerland and Germany.

Making nutrition affordable

More people should be able to afford a healthy, nutritious diet. Currently 3 billion people around the world are affected by hunger, food insecurity, malnutrition and undernourishment. To ensure that consumers everywhere can access our products, we are always thinking about how we can make tastier and healthier products that everyone can afford.

One of the ways we do this is by focusing on the regularly consumed products in emerging economies, like dairy products and cereals, to make sure that all consumers can access the nutrition they need. The majority of these products have been created or reformulated to include at least one essential micronutrient often lacking in people's diets, such as iron, zinc, Vitamin A or iodine.

Contributing to knowledge and research

We regularly share our research on nutrition with the scientific community. Through Nestlé Health Science, we host medical conferences, presenting our nutritional research and new ways to treat or prevent medical conditions. And the Nestlé Nutrition Institute shares updates and generates discussions among healthcare professionals.

Providing nutrition information and marketing responsibly

We integrate the results of our research in nutrition education as well as promotional initiatives and campaigns for the public. These range from clearer labelling to responsible marketing that promotes healthy lifestyles, including initiatives like Nestlé for Healthier Kids. We have also produced webinars on nutrition and sustainability for Nestlé’s Worldchef Academy, which introduces young people to the culinary sector, and launched Nestlé Health Science's 'Nutrition Unlocked' podcasts.

Helping people choose healthier meals

Our scientists have developed a new way of expressing the nutritional quality of meals. Called MyMenu IQ, it ranks the nutritional balance of meals on a scale of 0 to 100. Having been trialed in six countries and across 10 websites, the aim is to analyze recipes on Nestlé websites to help people improve the nutritional quality of their meals by suggesting different food combinations.

Creating Shared Value and Sustainability Report