Product Reformulation at Nestlé

Dr. Anne Roulin

VP Nutrition, Health & Wellness & Sustainability

25 September 2014

Nestlé’s commitments to EU Platform on healthier product offer

REFORMULATION COMMITMENTS

By 2014 • all our children's products in Europe will meet all

Nestlé Nutritional Foundation criteria

By 2015 • reduce sugar content to 9g or less per serving in

children’s or teenagers’ breakfast cereal brands

• more whole grain than any other ingredient per

serving in children’s or teenagers’ breakfast cereals –

NEW

Nestlé’s commitments to EU Platform on healthier product offer

REFORMULATION COMMITMENTS (cont.)

By 2016 • further reduce sugar, salt and saturated fat content

by 10% in products that do not meet the Nestlé

Nutritional Foundation

• remove trans fats originating from partially

hydrogenated oils (PHOs) (priority work on high volume

applications in South East Asia, LATAM & the USA)

PORTION GUIDANCETM COMMITMENT

By 2015

• To offer specific Portion Guidance(TM) on-pack on

every single eligible children and family product in our

portfolio - NEW

N.B. – other key Nestlé commitments to EU Platform are: Nestlé Healthy Kids / EU Pledge / GDA’s

2 new commitments to the EU Platform on healthier product offer

REFORMULATION COMMITMENT

• by 2015 we will have more whole grain than any

other ingredient in any serving of children’s or

teenagers’ breakfast cereals

• (74% achieved end 2013)

PORTION GUIDANCETM COMMITMENT

• In the course of 2014 and 2015, our efforts and

related investment will intensify to ensure that every

single eligible children and family product in our

portfolio, offers specific Portion GuidanceTM on-

pack.

Portion GuidanceTM

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Nestlé has already Portion GuidanceTM for a certain number of products

(both children and adult products) on the market. This is done either:

- In intuitive forms, e.g. small single serves that are already appropriate

(soup sticks, coffee sticks or capsules, small ice cream singles, small water

bottles, etc.)

- In detailed forms, e.g. the detailed instructions for feeding toddlers as

per their age.

Portion GuidanceTM Book is being finalised per product category for multi-

functional brand teams with clear targets and examples of technical

solutions and clear & disruptive communication.

Engaging consumers to consider healthier portions on

package, at the point of sale and moment of use – to

trigger understanding by consumers on the key role of

quantity, frequency & quality play in building a healthy &

balanced diet.

60/40+ evaluations

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Taste Assessment

• 60/40 Consumer Preference Test: A minimum of 150 consumers indicate their taste preference for

either our product or its main competitor (blind test whenever

possible).

• Sensory Comparative Profile: This is carried out by sensory experts, and provides organoleptic

profiles to facilitate product improvement.

Nutritional Assessment

• Nutritional Foundation (NF): This answers the

question: Does your product meet nutritional expectations for Public

Health Sensitive Nutrients (Sodium, Sugars, TFA, Saturated fat,

etc…) and for its own category (for example calcium in

yoghurts, vegetable in vegetable soups, etc…) ? In other words,

does it have a good Nutritional Foundation?

Nestlé Nutritional Foundation - from reference values to product targets

SFA

• WHO (2010): <10% of

total energy

• IOM (2005), EFSA

(2010): As low as

possible

Public health

recommendation (only for daily diet)

Nestlé Nutritional

Profiling System

Translates public health

recommendation into

product targets

Category

examples

SFA thresholds /

serving

Complete meals ≤15% of energy

Soups ≤7.5% DV/serving

Ice cream ≤20% DV/serving

Beverages ≤10% DV/serving

Tangible product

targets for I&R (per product and serving)

Progress in 2013 in Europe

• 86% (sales) of our products for children in Europe

met all of the Nestlé Nutritional Foundation criteria

• 5.3 billion € sales of children’s and family

products in Europe already had specific portion

guidance on-pack

• 99.3% (sales) of our products in Europe had front of

pack GDA labelling

• 1414 products renovated to reduce sodium, sugars,

trans fats, total fat, calories or artificial colourings

• 2062 products reformulated with increase of

nutritious ingredients / essential nutrients

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86%

Example: Sodium reductions

• Maggi Juicy range re-launched: 20-30% reductions

• Soups – white borsch (Poland): 17% reduction

• Maggi bouillon Duolino (France): 12% reduction

• Spaghetti bolognaise ‘fix’ (Germany): 17% reduction

• Pollo Croccante (Italy): 50% reduction

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Examples: Sugar reductions

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• Mio yoghurts (Italy): 18% reduction

• Pirulo (across Europe): 20% sugar reduction

28% calorie reduction

• Belte (Italy) 30% calorie reduction

Examples: Saturated fat reductions

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• Bouillons Poland: 13% reduction

• Herb sauce Germany: 33% reduction

• Onion soup France: 80% reduction

Way forward – 2014 and beyond

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• Analysis of total global Nestlé portfolio

• Intensive work with suppliers on new

ingredients

• Development of new processes to

reduce sodium, sugar and fat with

desired product characteristics &

sensorial properties

• Prepare basis for further commitments

beyond 2016

Starch granules

Na+

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Thank you!