Nestlé global commitment to sodium reduction Multilateral Consortium Meeting for Dietary Salt Reduction, PAHO, 28-29 th August 2012 Henri-Pierre Lenoble Nestlé
Nestlé is committed to engage on sodium reduction efforts globally International Food and Beverage Alliance (IFBA): Product reformulation one of 5 commitments to WHO DG Commitments on Product reformulation highlighted in the remarks delivered at the UN High-Level Meeting on NCDs, 19 September, New York Consumer Goods Forum resolution Health and Wellness, including salt reduction PAHO Multilateral Consortium for Dietary Salt Reduction EU Platform: Nestlé commitment on salt reduction Multiple commitments at Market level
Reducing Salt content 2005: Nestlé issued its first sodium policy with a target of 25% sodium reduction in 5 years in frozen meals, light meals snacks, soups to help consumers achieve: Adults 2.4 g/day (6.0 g of salt /day), or less Children ( 9-11 years ) 2.0 g/day (5.0 g of salt/day), or less Children ( 4-8 years ) 1.4 g/day (3.5 g of salt/day), or less Young children ( 1-3 years ) 0.8 g/day (2.0 g of salt/day), or less In 2011, this represented 12668 tons of salt equivalent avoided on a yearly volume of sales*. Nestlé is implementing a stepwise reduction of the salt content over several years *Reference 2011 vs 2003
Nestlé reformulation and innovation process An on-going process: 60/40+ screening of products worth CHF 45 billion of sales in the last 3 years Nutritional Assessment of the total portfolio
Nestlé standard: the Nutritional Profiling System Objectives - Map out the nutritional value of all Nestlé products - Improve our ability to deliver healthy and tasty choices Key elements - Based on public health recommendations including WHO and the US Institute of Medicine, and adapted locally - Externally published - Category-specific AND culture-specific - Limitations of health-sensitive ingredients - In addition, ensuring the product contains essential nutrients - as consumed portion sizes - Adults and children criteria http://www.research.nestle.com/assetlibraries/documents/nestle%20research%20nutr itional%20profiling%20system_2010.pdf
The French approach to salt reduction Government: holistic approach to address NCD including Private-public partnership on product reformulation Ambitious but realistic targets Consumer awareness on healthier eating habits Large scale Internet cohort study on food habits Industry voluntary active commitment: Product reformulation, including sodium reduction Marketing communication, including use of claims and government logos
The French approach to salt reduction: Nestlé contribution Within 10 years, 20% sodium reduction on average in soups, 10% to 30% reduction in other categories Chicken bouillons: Salt reduced by 25%* Chilled Ham and sausages France: Salt reduced by 25%* Vegetable soup: Salt reduced d by 25%* Eating healthy starts t with simple things: less salt *compared to the average of the category in the market Herta commitments in communication
Social Marketing: the MAGGI example to promote balanced cooking Loss of culinary traditions and cooking knowledge impairing people ability to eat in a balanced way MAGGI innovation and communication efforts to help people re-discover the pleasure of balanced cooking with fresh ingredients Colombia Bouillon Argentina salt reduced by 16%* Back of pack messages no need to add salt *compared to the average of the category in the market Cookbook with recipes and ideas for balanced menus Cooking classes to promote balance: In the community With fresh and local ingredients Healthier cooking techniques, less salt, less fat
Social Marketing: the STOUFFER S example to promote family dinners Eating dinner together is recognized as an essential step to build healthier eating habits. Today, a majority of American families don t eat together every day. Stouffer s innovation and communication efforts to help people re-discover the goodness of family dinners. Stouffer s Stuffed Peppers sodium reduced by 17%* Stouffer s website, Let s fix dinner promotes the goodness of family dinners Stouffer s website, promotes food pairing for balanced eating *compared to the average of the category
What works Stepwise salt reduction (not too fast, not too radical) Dramatic salt reduction may lead to bland taste t and consumers switching to other foods or adding salt Multilateral salt reduction Risk associated to unilateral salt reduction: ineffective in a high salt environment (other brands, restaurants, street food) Government support of salt reduction initiatives is key Consumer awareness massive campaigns To avoid salt being added back by consumers when cooking or eating
A new Nestlé commitment for 2015: salt reduction Sodium levels of relevant food products will be reduced by at least 10% over 4-years (2012-2015). Priority given to: Culinary products: Frozen dishes, pizzas, soups, recipe mixes, noodles Cereals Stepwise manner to allow adaptation to milder salty taste Supported by communication campaigns (social Marketing, education, etc )
In summary, we need joined-up approaches to salt reduction Private public partnerships (WIN-WIN situation) Ambitious and realistic voluntary industry targets through formal commitments Understanding of what contributes to dietary salt intake (food products, consumers cooking and eating habits) Multi-stakeholders salt reduction (Industry, street food, schools, hospitals) Awareness raising campaigns and Social Marketing Education on balanced cooking and eating Establish base line of dietary salt intake and monitor progress