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
Removing trans fats in
Coffee-Mate
In the 2014 Nestlé in society: Creating Shared Value report, we
announced our work to reformulate liquid Coffee-Mate,
replacing 16 000 tonnes of PHO with a high oleic soya bean oil,
and removing 6000 tonnes of trans fat. This work continued in
2015; altogether, 25 800 tonnes of oil have now been replaced
and 9900 tonnes of pure trans fat have been removed from
Coffee-Mate sold in the United States.
Through close collaboration with our suppliers DuPont
Pioneer, we have introduced control procedures at each step of
the supply chain to ensure raw material authenticity.
Replacement of the PHO with the high oleic soya bean
emerging oil (Plenish®) has now been conducted on 80% of the
Coffee-Mate portfolio. As an additional benefit, the new high
oleic soya bean oils have also enabled saturated fats to be
reduced by 40%.
There are currently more than 300 000 soya bean farmers in
the United States. The increased prevalence of Plenish®, an
innovative and cost-effective oil, coupled with the demand
from Nestlé, are an example of Creating Shared Value – making
our products healthier while supporting the farming
community. A growing number of farmers are dedicating more
acres to soya bean farming; in 2016, Nestlé expects to have
32 000 tonnes of new oil and to have replaced the current PHO
with Plenish® in 100% of Coffee-Mate products.
Our initial renovation work has focused on these products.
By working closely with the areas of the business involved and
their joint ventures, we have successfully reformulated many of
these foods and beverages. These reformulated products led to
a physical reduction of saturated fats of more than 1900 tonnes
by the end of 2015, the equivalent of 2.2% out of the 10% we
had committed to achieve. Further renovation work has been
identified, showing an additional reduction of 7.2%. However,
it is likely that its implementation will go beyond 2016.
Our challenge lies in the ability to provide technical
solutions that do not affect consumer enjoyment while
ensuring the expected quality throughout the product’s shelf
life. We continue to drive technological innovations that will
enable further reduction of saturated fats in our product
portfolio without compromising on safety, quality or taste.
Reducing saturated fats and
sodium in noodles in the Ukraine
Our product renovation team in Kharkiv, Ukraine, identified an
opportunity to reduce the saturated fat content of our portfolio
of Asian noodle products, which are manufactured locally and
exported to 17 countries. By working with our R&D Centres in
India and Germany, our Ukraine team is redesigning the noodle
recipes for brands including Mivina, Maggi, Buitoni and Winiary
to reduce saturated fats without compromising on taste. To
achieve this, the Ukraine team is using Nestlé patented
technology, culinary and equipment expertise equipment
and new equipment.
The aim of the renovation is to deliver a food made with more
traditional ingredients while reducing saturated fats content by
more than 50% and sodium by more than 15%. Although the
renovated noodle recipes have yet to go into full production,
the approach will lead to the potential removal of more than
800 tonnes of saturated fats and 55 tonnes of sodium.
Saturated fats can be found in animal fat products, including
cream, cheese, butter and fatty meats, and a few plant
sources. Diets that are high in saturated fats can raise the level
of cholesterol in the blood, which in turn can cause severe
health risks. To improve the nutritional value of our foods and
beverages that contain saturated fats, we have implemented
wide-ranging programmes to reduce saturated fats and
launched a number of renovated foods with reduced saturated
fats levels.
We have identified the 10 500 individual foods and
beverages from our portfolio that are currently not compliant
with the NF criteria for saturated fats. Although these products
only represent 6.2% of our total foods and beverages, this is
the most challenging part of our portfolio to reformulate.
Nestlé in society – Creating Shared Value and meeting our commitments 2015 72