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
Since 2012, Nestlé has been working to reduce sugar content in
its breakfast cereals, collaborating with General Mills as Cereal
Partners Worldwide (CPW) to promote better nutrition at
breakfast. The aim has been to reduce sugar to 9 g or less per
30 g serving, in line with the EU Pledge on Children’s Nutrition.
Cereal brands included in the CPW renovation
• Nesquik® (also sold as Milo® and Nescau® in
certain markets)
• Chocapic® (also sold as Koko Krunch® in certain markets)
• Honey Cheerios®
• Cini Minis®
• Cookie Crisp®
• Golden Grahams®
• Lion®
• Crunch®
• Stars® (also sold as Estrelitas® and Kosmostars® in
certain markets)
• Snow Flakes® (also sold as Zucosos® in certain markets)
• Trix®
• La Lechera® (also sold as Moça Flakes® in certain markets)
• Golden Nuggets®
This has been a complicated challenge, as sugar is a
component of most breakfast cereals, and contributes to the
texture, colour and flavour of the grains. Nevertheless, our
cereal renovation work has seen us reduce sugar globally by
approximately 20% (more than 9000 tonnes) in our brands for
children and teenagers.
The renovation of breakfast cereals, a nutritious and convenient
food option, has required intensive development, product testing
and research trials to ensure they are still tasty, while reducing
sugar. We are pleased to announce that in 2015 CPW continued
to reformulate over 100 recipes to achieve our objective to reduce
the sugar content in breakfast cereals for children and teenagers
to 9 g per serving. This includes brands such as Nesquik,
Chocapic, Honey Cheerios, Lion and Milo, as well as more than
15 other Nestlé-branded breakfast cereals. The last section of
renovated recipes will be introduced for production in 2016.
Removing trans fats and reducing saturated fats
across our portfolio
Our commitment
Our objective
Reduce saturated fats and remove trans fats in
our products
By 2016 – We will further remove trans fats originating
from partially hydrogenated oils (PHOs) from all our foods
and beverages.
Spending on oils purchased already
compliant with policy (%)
2015 More than 98.5
100%
Healthy diets do include fats but too much fat, especially
hydrogenated fats, poses a significant risk for the development
of NCDs, such as heart disease. Most trans fatty acids are
formed when vegetable oil undergoes a process known as
hydrogenation, which makes it more solid at room temperature.
The partially hydrogenated oils (PHOs) can be used for frying,
and can give foods a longer shelf life, which is why they are
often present in foods that can be stored at room temperature.
In 2014, we renewed our Nestlé Policy on Trans Fat and
committed to removing trans fat originating from PHOs from
our foods and beverages by the end of 2016, to minimise the
daily intake of trans fats by our consumers, as recommended
by the WHO. As of 1 January 2014, 612 oils were used by
Nestlé worldwide.
Today, more than 98.5% of the oils that we purchase for use
are compliant with the policy. All factories that do not use oils
that comply with the policy are currently engaged in
renovation activities. Many are collaborating with our suppliers
and the technical community to ensure we remain on track to
meet our objective.
Our objective
Renovating for tastier and
healthier snacks in Brazil
Nescau® is one of Brazil’s market leaders in chocolate drinks.
As the leading nutrition, health and wellness company, Nestlé
wanted to ensure that Nescau® would be a tastier and healthier
snack choice for children in Brazil. So, we reformulated the
recipe and as a result we were able to ensure that added
sugars in a serving of Nescau® contribute less than 3% of the
energy requirements of moderately active children. Fat was
also reduced by 45% and protein content increased by 26%
(more milk added). The product launch was accompanied by
proactive campaigns to explain the change in taste and
benefits of the new recipe. More than 70% of healthcare
professionals considered the drink as a good snack option and
63% of consumers said they will buy the product again.
By 2016 – We will further reduce saturated fats by 10%
in products that do not meet the Nestlé Nutritional
Foundation (NF) criteria.
Food and beverage categories reduced in saturated fats*
(%)
Categories: Frozen Foods, Culinary Products,
Confectionery, Coffee-Based Beverages, Dairy Products,
Ice Cream and Beverages
Target: 10% by 2016
2015
2.2% (1900 tonnes)
0%
5%
10%
*
Nestlé-branded products sold under Licence Partners are not included.
Nestlé in society – Creating Shared Value and meeting our commitments 2015 71