21/22 May Salt Reduction: The Nestlé Experience

Transcription

1 SAAFoST workshop: 21/22 May 2012 Salt Reduction: The Nestlé Experience

2 Minister of Health Earlier this year, the Minister announced in Parliament that he would very, very soon be introducing this legislation to reduce the salt content of SA foods T. Payne April 2012 states that South Africa is experiencing an expanding burden of NCD with emphasis on high blood pressure and other diseases of the heart and blood vessels Budget speech 2012

3 Positive correlation between Na + and blood pressure

4 SBP reduction range by lifestyle modification

5 South African Stats SA has one of the highest hypertension rates in the world, especially among our black population : South Africans > 30 showed that nearly deaths (9% of total mortality) and 50% of stroke, 42% of ischaemic heart disease, 72% of hypertensive disease and 22% of other cardiovascular diseases SA Medical Journal

6 Salt sensitive Population Salt sensitive population Genetics Dietary factors: increased salt (sodium) intake: salt preference, cooking methods decrease in fruit and vegetables (potassium), fibre and wholegrain higher intake of alcohol products (esp. men) Lack of exercise and activity

7 How much salt does SA consume? Salty food is preferred by the youngest group of South Africans and is associated with being African and for men, living in urban areas Exceeds the maximum recommended intake of 6g/day: Black, coloured and white: 7.8g, 8.5g and 9.5g respectively Bread and cereals but now also western diets Preserve food or make it tastier

8 Some Comparisons

9 Nestlé's Commitment Striving to become the leading Nutrition, Health and Wellness Company Since 2005

10 Nestlé's Policy Objectives

11 Nestlé's Policy Requirements

12 Global Reduction of Salt ( Sodium ) In excess of Metric Tons FOOD (ambient, frozen, chilled culinary) to 2004: 3800 tons (CWAR) - april 2005 to end 2006: 1750 tons (all Markets) : 590 tons : 424 tons : 891 tons : 1426 tons : 2438 tons Total B-FOOD: tons removed CPW (cereals) to 2010: 898 tons (all Markets) Total: tons removed

13 More than tons of salt removed so far Silent improvements On-pack nutritional reassurance 40% salt reduced Salt reduced by 25% 75% of SKUs meet NF on sodium 99% of SKUs meet NF on sodium MAGGI mentioned as the n 1 brand on salt reduction

14 Government Proposal for Salt Reduction Current Na Levels/100g Proposed levels by 2014 Food Category Breakfast cereals, including hot oat and other hot and instant porridges 500 mg 370 mg Proposed levels by 2017 Original CHEERIOS Honey CHEERIOS MILO Duo MILO 491mg 420mg 106mg 115mg Dry soups and gravy powders, dry powder mixes intended for, and sold with noodles 5500 mg 3500 mg Tastemaker alone Finished Noodle Product MAGGI Gravy (NP) mg 1350 mg 4000 mg Stock cubes/powders/granules, savoury enhancer sprinkles mg mg Stew Granules Liquid Stock Liquid Seasoning mg 7280 mg 8000 mg

15 Reduction Strategies

16 Reduction Strategies for Salt

17 Main Challenges for Salt Reduction

18 Framework of conventional salt reduction Reduction of the actual amount of sodium or salt - simply put less in Substitution of sodium with other cations, particularly potassium, and calcium Redistribution of sodium in a food product (especially between liquid and solid compartments) so to make easier access of the sodium to salt receptors on the tongue Optimization of multi-sensory stimulation (such as the use of acid and spices) to enhance the perception of salty taste

19 Stepwise Reduction Is the Most Effective Strategy Acceptable reduction over time that could not otherwise be achieved in one hit : This suggests that people do adapt to less salt. Use of culinary techniques and ingredients (herbs, spices, acidity ) to enhance the taste and flavor profile In specific cases, use of potassium chloride to give a salty taste What is clear that all Food Companies are aligned and work together to succeed in educating consumers/to get used to lower sodium levels What is not known is where the end point is i.e. when consumers will not accept further reductions in salt

20 Nestlé's Priorities The safety of food products will remain an important deciding factor. When: no increase in the risk of food spoilage and/or growth of pathogenic microorganisms, or where other safety elements cannot be introduced to compensate for the lower salt level Emphasis for reduction of sodium will be given to food products that make a significant contribution to daily dietary sodium intake are offered in fixed portion sizes ( discretionary element is small )

21 Priority Given to Major Dietary Products

22 Cost of Sodium Reduction Cost of new technologies/ingredients Costs of having multiple recipes- production efficiencies Commercial and technical resources associated with recipe changes, e.g. pilot trials, taste testing Packaging write-offs

23 Moving forward: Industry proposals S A Chamber of Baking Food category Proposed sodium reduction levels Bread 450 mg 400 mg Breakfast cereals and porridge Margarines Fat spreads Ready to eat savoury snacks Processed meat Raw processed meat Dry soup and gravy powders Stock cubes Timeframes Mars Dry product values (soups, soupy stews and Gravies) should be based on reconstituted or as consumed. Legislation and Heart mark make revision for reconstituted or values are targeted as per consumed. e.g. for claims or value targets required on labelling are all legislated as reconstituted not dry powders. We propose that Instant Soups are exempt from Category 10 as they don t have a high penetration or frequency of use as they are seasonal and higher value therefore only a smaller proportion of South Africans consume them (a criteria for categories being selected in the first place, as we understand). Proposed targets and timelines for Category 10 are below. We feel, considering our category there are more realistic and achievable and ultimately meet the goal of salt reduction across these categories. This would effectively be a 33% reduction in salt for dry soup powders in 5 years. Food category Bread Breakfast cereals and porridge Margarines Fat spreads Ready to eat savoury snacks Processed meat Raw processed meat Dry soup and gravy powders Stock cubes Proposed sodium reduction levels 4500mg 2017 Timeframes Unilever Food category Proposed sodium reduction Timeframes levels Bread Breakfast cereals and porridge Margarines Fat spreads 450 mg Na 2018 Ready to eat savoury snacks Processed meat Raw processed meat Dry soup and gravy 3500 mg Na 2018

24 Transparency and consumer guidance through Communication Communication of reformulation through: Nutritional values Nestlé's Nutritional Compass Front of pack communication (e.g.: -25% salt) Consumer guidance through advice, cooking and eating tips on various consumer s touch points (web, leaflets, recipes etc )

25 Actions should be orchestrated Industry Home Restaurant Prepared Food Education Regulation Scientific research Safety Taste Technology

26 Conclusion Strategic policy Stepwise implementation Scientific research Building Success Together In Changing Times