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Tastier and healthier food

Chefs cooking


Making our products healthier as part of a balanced diet helps people, families and pets improve their nutrition.

And making our products tastier ensures we boost the sheer enjoyment of food, recognizing it as one of the most important cultural elements in society and for the role it plays in spreading happiness. 

Our R&D department is continually developing new products and upgrading existing ones – while preserving the taste of familiar brands beloved by millions. Whenever we alter products, their taste, texture, nutritional value, price, quality and safety all need to be considered. And improvements in any of these areas must not come at the expense of the planet.

Our progress in making our brands better for you

5.1 %
96 %
83 %

How we refresh our food, snacks and drink brands

We continually review our portfolio in respect of its contribution to health and nutrition. Our approach includes:

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 grains consumption. To help us on that journey, we have introduced a new logo called GRAINSMART™ Balance. Its purpose 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 its distinctive Green Banner provide a minimum of 8g of whole grains per 30g serving.

grainsmart porridge product

Reducing unhealthy 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 alternatives of sweetness such as stevia, fruit juice, 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 as part of our membership of the International Food & Beverage Alliance. The commitment sets maximum limits of salt for different categories of products, from noodles to snacks and sauces. Initial reductions are targeted for the end of 2025 and a second set of further reductions by 2030.

Women cooking

Developing plant-based products from ingredients that are healthy and sustainable

We are rapidly expanding our plant-based range to meet significant increases in 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 – it uses sustainably sourced, Rainforest Alliance-certified cocoa, FSC-certified cartons, 100 percent renewable energy during the manufacturing stage and is certified carbon neutral.

Providing nutritional solutions to diet-related issues through Nestlé Health Science

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, NHS 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's room in everyone's diet for a little indulgence, as long as it is part of a healthy diet and eaten in limited quantities. This is why we ensure that our chocolate or ice cream products are made with quality ingredients and work to simplify their recipes in ways that are better for the planet. For example, we are expanding a manufacturing technique that uses the pulp of the cacao fruit as well as the beans, allowing us to eliminate refined sugar in chocolate.

Creating Shared Value and Sustainability Report