Nestlé in society Creating Shared Value and meeting our commitments 2015

Nestlé in society:
Creating Shared Value
Nutrition, health
and wellness
Rural development
Water
Environmental
sustainability
Human rights
and compliance
Our
people
FP6
Making pizza and snacking
healthier in the United States
Nestlé USA pledged to improve the ingredient quality and
nutritional profile of several frozen pizza and snacking brands
in 2015, including DiGiorno®, Tombstone®, California Pizza
Kitchen®, Jack’s®, Hot Pockets® and Lean Pockets®. These
improvements included the removal of artificial flavours as well
as the reduction of sodium by 10% across the entire portfolio
of these brands compared to 2013 levels * . Nestlé successfully
achieved this commitment, making changes to the ingredient
profiles across the six brands within the United States –
encompassing 250 products – while maintaining the great
taste consumers expect.
As an example, DiGiorno®, an iconic brand and a pioneer in
terms of its crust, removed leavening acids and emulsifiers
from its crust recipe for the Rising Crust line of products. In
addition to simplifying the ingredient label, sodium was reduced
by an average of 11%. The renovated pizzas were able to
maintain the Rising Crust flavour, texture and shelf life that had
made them popular and received a positive response from
consumers, as well. Additionally, in the case of Hot Pockets®
and Lean Pockets®, every recipe was renovated twice between
2014 and 2015 to achieve significant nutritional enhancements,
including reducing sodium.
We know people want to feel good about the foods
they eat, and they’re seeking foods made with fewer
artificial ingredients and less sodium. As one of the
nation’s largest food companies, Nestlé is listening to
consumers and delivering on their desire for
convenient, great-tasting foods that have an
improved nutritional profile.”
John Carmichael, President of the Nestlé Pizza
& Snacking Division, Nestlé USA
*
Reductions shown as sales-weighted line averages compared to 2013 sodium levels.
Reducing sugars across our portfolio
Our commitment
Our objective
Reduce sugars in our products
By 2016 – We will further reduce sugar content by 10%
in products that do not meet the Nestlé Nutritional
Foundation (NF) criteria, to ensure continual improvement
even in more challenging areas of our product portfolio.
Food and beverage categories reduced in sugar* (%)
Categories: Confectionery, Beverages, Biscuits, Flavoured
Waters, Dairy Products, Ice Cream and Breakfast Cereals
Target: 10% by 2016
2015 4.1% (18 000 tonnes)
0%
5%
10%
*
Nestlé-branded products sold under Licence Partners are not included.
The guidelines issued by public health authorities recommend
that people reduce and maintain their free sugars intake below
10% of their total energy intake. Free sugars are added to a
food or beverage for taste or technical properties, and are
linked to obesity and other NCDs, such as diabetes.
Our renovation work reduces sugar in our foods and
beverages without altering taste, texture, colour or structure.
For certain foods, such as sweetened condensed milk, we
must follow strict requirements regarding their composition,
and we are working to improve nutrition labelling. Tracking our
progress in sugar reduction has been challenging, due to the
detailed level of information involved and the extensive range
of our portfolio. We aim to consistently provide solutions that
achieve consumer preference and deter them from switching
to a less nutritional product.
All of the areas of our business and joint ventures that
contribute to our added sugar total have reviewed the
renovation activities in more than 20 of their country-level
operations. We have identified 13 940 individual food and
beverage products that are not compliant with our NF sugar
criteria, representing 7.1% of our total portfolio. By the end of
2015, we reduced our added sugar content by 18 000 tonnes,
the equivalent of 4.1% compared with our 10% objective.
Further renovation work has been initiated, showing additional
projected reductions of 3.6%. However, it is likely that this
reduction work will continue beyond 2016.
Our objective
By 2015 – Reduce the sugar content in any serving of
children’s or teenagers’ breakfast cereal brands to 9 g or
less per serving, to promote a reduction in sugar in
children’s diets.
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