F2. Salt Reduction (pledge now closed)
1 January, 2013
Submitted: 23 December, 2011
Nestlé has an ongoing programme of innovation and renovation that addresses levels of public health sensitive nutrients in our products, whilst continuing to meet consumer expectations on taste and value.As part of this process, Nestlé has established the Nestlé Nutritional Profiling System; a rigorous methodology based on public health recommendations and science which has been applied across Nestlés product portfolio since 2004. Further information about the scheme can be found here: http://www.research.nestle.com/science+in+action/nestlenutritionalprofiling/Criteria were established using dietary intake recommendations issued by authorities such as the World Health Organisation (2003) and the US Institute of Medicine (2006). Country specific criteria are also used and assessments made in comparison to competitors.Nestlé has been reducing salt since 1998 and since April 2005 we have had a global salt reduction policy, requiring 25% reduction over 5 years. Between 2003 and 2010, Nestlé have reduced over 12,200 tonnes of salt from our food and cereal products combined, globally.Examples of how Nestlé UK has reduced salt in some of our products to make them tastier and healthier include:Cereal Partners UK has removed 195 tonnes salt from its portfolio of products (since 1998, based on actual volumes sold). The following salt reductions have been achieved over the past 12 years or since launch:- Cheerios ‐ 41%- Honey Cheerios ‐ 35%- Shreddies ‐ 43%- Nesquik ‐ 28%Nestlé Professional has reduced salt levels in its Maggi dried soup range and bouillons by an average of 26% and 25% respectively since 2006.Biscuits:- all meet 2012 Responsibility Deal targets- most of the sodium present in Nestlé biscuits originates from ingredients other than salt e.g. sodium bicarbonate. - all Nestlé confectionery biscuits are able to claim low in salt as they contain less than 0.12g sodium per 100g. our range of Herta frankfurters is currently undergoing reformulation. A 10% salt reduction in the pork variety was achieved in 2008 and a 10% reduction in chicken frankfurters this year alone. Chili frankfurters launched this year contain 14% less salt than the pork equivalent.Where technically possible, reformulation plans are in place for the few products which currently do not meet the 2012 targets. Consideration must be given to the need to maintain food safety, shelf life, palatability and possible need to replace salt with certain additives.Nestlé UK supports the Responsibility Deals ambition to work with European and global stakeholders who share salt reduction ambitions since, if imported competitor products remain at higher salt levels, we believe that due to taste preference, consumers will still opt for these as opposed to lower sodium products. We would encourage the Department of Health to look at levels of salt in imported products when deciding on targets and time frames for further salt reduction.