creating the focus on diet and physical activity 2004 who...

The voice of the European food and drink industry

Creating the Focus on Diet and Physical Activity

2004 WHO Global Strategy on Diet, Physical Activity and Health


WHO Priorities for Industry

1. Product innovation for health2. Product renovation with nutrition considerations3. Portion sizing options4. Clear nutrition labelling / information5. Responsible advertising and marketing practices6. Education on Nutrition and Physical Activity


Unprecedented consumer focus on health in food

0 20 40 60 80

1

Taste 67,3%Product Brand 59%Health 54%Price 52%Labels/Packaging 39%Convenience 27%Other 6%

Health is a major factor in product choice....Source: Nestlé Consumer ServicesSurvey of nearly 3,000 consumers


Even in France …

Health surpassing taste

1999

Eating must be easy and practicalEating is for body and health

Eating is for pleasure

42%52% 6%

Source : Louis Harris/Les Saveurs de l’année. Study « Les Français et le goût » created 27th and 28th of June 2003 based on a representative sample of 1008 people.

2003

52%42%6%


Consumer desire for healthier eating:A Mqjor Business Opportunity


The Nutrition Health and Wellness Committment

Making Healthy Choices Easy Choicesfor the Informed Consumer


Product renovations

REDUCED BENEFITFat Fewer Calories, Reduces risk

of Cardiovascular Disease

Cholesterol Fewer Calories, Reduces riskof Cardiovascular Disease

Sugar Lower glycemic index, fewer calories

Salt Reduce blood pressure

(for some)

Portion size (options) Lower calorie consumption


Research-based

Food Development


Science driven food development

Consumer researchdrives forward strategy

Researchdrives productdevelopment

Extensive pre-launchtesting

State of the artmanufacturingtechnologyapplied


Food & Beverage Industry:

Major R&D Capability


The Nestlé Research Center

World's largest private nutrition science research facility

Inaugurated in 1987Basic knowledge in the food and life sciencesApplication in the whole Nestlé GroupPart of the international scientific community

483 outside scientific contracts, 208 publications and 17 patents in 2003

Basic Research and Global R&D

9 Product Technology Centers

7 R&D Centers-Foods


Nutrition network: represented throughout Nestlé

A dedicated Nutrition Champion in:Every MarketEvery Business Unit

Role:Help existing brands evolve towards nutrition, health and wellness with both country or product group heads

Person with business skills who has an influence on management and business evolution


Companies are moving on product innovation

Unilever – Pro-Activ - cholesterol reduction– Carb Options - range of grocery items - soups, salad

dressings, cooking sauces...)Danone

– Actimel, Activia (dairy probiotics), Petit déjeuner (low glycemic index biscuits)



PepsiCo– Reduced sugar beverage 'Pepsi Edge'

Coca Cola– Reduced sugar beverage 'C2', waters

Kraft – Low fat/low carb options

• (Snackwells, Oreos, Tropicana Light and Healthy)



Masterfoods– CocoVia: 90 kcal, low fat snack with flavanols, vitamins,

antioxidants, vitamins and cholesterol fighting plant extracts


Soups


Soups – 0,1 % Fat, Fibre Rich


Soups – 0,1 % Fat, Fibre Rich

•Full new range of low fat, high fibre

tasty soups


Chicken broth 0,1 % Fat


Prepared Meals & Meal Components


Reduced Salt & Sugar

• In the early 1980s, conscious of the increasing weight of evidence of the health effects of excessive salt and sugar, Heinz set out to reduce the levels of these ingredients in standard Heinz varieties.

• Within the next three years and in line with consumer tastes, Heinz aims to reduce the total salt content of its varieties to 0.8 per cent for those products that currently exceed this target


Prepared Meals – Recuded Fat

Less than 4% fatAdded vegetables


LEAN CUISINE Pizza

INNOVATION:• Pizzeria-style pizza with leading proprietary technology delivers a crispy crust from the microwave.

• Single-serve pizzas with all the taste and goodness of LEAN CUISINE.


Frozen Meals – Low Fat, Low Carbs

RENOVATION 2004:

New Packaging with Product Attributes and Labeling

BEFORE:

LEAN CUISINE


Hand-held food – Low Fat

Low fat hand held snack

This paper was produced for a meeting organized by Health & Consumer Protection DG and represents the views of its author on the subject. These views have not been adopted or in any way approved by the Commission and should not be relied upon as a statement of the Commission's or Health & Consumer Protection DG's views. The European Commission does not guarantee the accuracy of the data included in this paper, nor does it accept responsibility for any use made thereof.

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