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Tasty and nutritious food

Chefs cooking

We offer a wide range of foods, beverages and nutrition services at scale, helping to bring tasty and balanced diets within reach for billions of people across all occasions and life stages.

Today, making nutritious and sustainable food affordable and accessible to all is more important than ever. Whenever we develop products, their safety, taste, texture, nutritional profile, price and quality all need to be considered. And improvements in any of these areas must not come at the expense of the planet.

Nestlé R&D is continually developing new products and upgrading existing ones, while preserving the taste of familiar brands beloved by millions.

Our progress in making our brands better for you

57 %
96 %

How and why we’re broadening 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 continually create new products and reformulate existing ones to improve their nutritional profile.

Increasing healthy ingredients such as fruits, vegetables, whole grains, nuts and seeds

Our approach includes offering more nutrient-dense products by increasing positive nutrients and ingredients often lacking in diets, such as whole grains or essential vitamins and minerals.

We aim to make whole grains the number one ingredient in as many of our cereals as possible and advocate for policies that help to increase whole grain consumption. To help us on that journey, in 2021, we introduced a logo called GRAINSMART™ Balance.

The purpose of GRAINSMART™ Balance is to make it easier for consumers to choose high-quality cereal products, consume more high-fiber grains and reduce their added-sugar intake. All products that carry the distinctive green banner provide a minimum of 8g of whole grains per 30g serving.

grainsmart porridge product

Reducing ingredients such as sugar and salt

We continue to work on sugar and sodium reductions as part of our efforts to improve the overall nutritional profile of our products.

We look to alternative sweeteners such as stevia, fruit juice and date paste, depending on the product. We reformulate other products with alternatives to fats that are rich in vitamins and antioxidants.

We have pledged to further reduce salt (pdf, 325 Kb) in our products. The commitment sets maximum limits for salt in different categories of products, from noodles to snacks and sauces.

Women cooking

Developing plant-based products that are good for you and good for the planet

We are rapidly expanding our plant-based range to meet consumer demand.

For example, our scientists have developed a pea-based alternative to milk that better matches its nutritional value and also behaves like milk when foamed. Unlike most milk alternatives, Wunda is a good source of protein and fiber.

Developed in our R+D Accelerator and available in three flavors, including unsweetened, Wunda uses sustainably sourced, Rainforest Alliance-certified cocoa, comes in FSC-certified cartons, uses 100% renewable energy during manufacturing and is certified carbon neutral.

Providing nutritional solutions for specific needs and conditions

Nestlé Health Science offers an extensive portfolio of science-based consumer health, medical nutrition and supplement brands. It is a global leader in vitamins, minerals, herbals and supplements.

For example, Nestlé Health Science has developed a nutritional product aimed at patients who cannot eat, drink or swallow conventionally.

SimpLink removes the need for carers to administer medical nutrition using syringes. Instead, a specific mix of nutrients is contained in specific portion sizes in squeezable bottles that plug directly into feeding tubes, thereby eliminating mess and the chance of contamination.

Helping patients with diabetes

Our scientists have conceived a highly concentrated nutritional microgel, developed from whey (a by-product of the dairy industry) that helps people with diabetes manage their condition.

Results from clinical trials showed that in patients who consumed the gel, their glucose levels were reduced by 22%, reducing post-meal blood sugar spikes, and their body's insulin response was significantly improved. We collaborated with the American Diabetes Association to present our findings.

Employees in laboratory

Leaving a little room for indulgence

We believe there is room in everyone's diet for a little indulgence, as long as it is part of a balanced diet and eaten in limited quantities.

This is why we ensure that our chocolate and ice cream products are made with quality ingredients and we work to simplify their recipes in ways that are better for the planet.

Creating Shared Value and Sustainability Report