Nestlé continuously invests in the innovation and renovation of its large portfolio of food and beverage products.
For all consumers, the company’s aim is to assist with healthy ageing, from childhood through adulthood. While recognizing that ageing brings physical change, Nestlé wants to help consumers stay as close as possible to optimal nutrition and health during early, mature and late adult stages.
Much of the salt in our diet is added during manufacturing, home cooking or at the table. Nestlé aims to reduce the salt in its foods without consumers feeling the need to add it themselves or choose saltier alternatives. To do so, Nestlé has built technical solutions to enable sodium reduction without compromising on taste or texture to retain consumer preference.
Since 2013, Nestlé has accelerated salt reduction across all its savory foods to help consumers achieve the 5 g of salt per day target recommended by the World Health Organization (WHO) and other international and national authorities.
From 2013 to 2016, Nestlé’s foods were assessed and renovated using the Nestlé Nutrition Foundation Sodium criteria. Nestlé has reformulated products and through this process, the new recipes lead to an overall sodium reduction of 10.5%, the equivalent of an overall salt reduction of 27 000 tonnes.
In regards to the product renovation, it is a challenge to ensure we make meaningful reduction while still maintaining the consumer preference around taste, texture and shelf life. It is critical when dealing with change that the consumers do not reject the changes and move to products with worse nutritional status. This often means that a careful stepwise change is required to meet the overall challenge.