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Nestlé Case Study:
Helping to bridge the Gap
Leisa Ridges
Susan Kevork
Creating Shared Value and meeting our 35 commitments
Find out more in our 2013 Creating Shared Value report at www.nestle.com/csv
4
Nestlé Nutrition Profiling system (NNPS)
¹WHO (2003): World Health Organization. Diet, nutrition and the prevention of chronic diseases. World Health Organ Tech Rep Ser 916:i-viii, 1-149. 2003 IOM (2006):Institute of Medicine of The National Academies. Food and Nutrition Board. Dietary Reference Intakes. Washington. Washington, D.C. 2006
• Purpose is to drive innovation and renovation of
products and has been applied across our portfolio
since 2004
• Based on recommendations for dietary intakes
issued by WHO and US Institute of Medicine ¹
• Profiling of each individual food and beverage
product against specific criteria to meet nutrition
foundation (NF).
• A dynamic system - criteria regularly reviewed by
nutrition experts and product specialists, to
incorporate the latest developments in public health
nutrition and science
• Publicly available for comment [email protected]
100% of children's products met NF in 2014 80% NF target for total portfolio 2015
Provide nutritionally
sound products
designed for children
100% By 2014 – Percentage of our
children’s products meeting the
Nestlé Nutritional Foundation
criteria for children
Improving Nutritional Credentials
30% saturated fat
15% saturated fat 20% sodium
• Focus on the biscuit (food safety issue with cheese) • Shortening delivers texture, flavour, colour,
challenge to replace and still get same outcomes (not a brick!) • Reduce sodium and maintain organoleptic profile &
performance in processing (influence dough rolling & cutting)
• Choosing a RSPO certified fat that was still (certified sustainable)
• Reduction of SFA impacts on viscosity &increases time to set – which can cause seepage through the bar (and did in first trials!)
• Deliver the same organoleptic (flavour profile & texture in mouth) since the melt in the mouth is critical
MAGGI : Encouraging of core food intake and adding more nutrition
Customer Driven Innovation – Nutrient Dense Soups
• 10 new MAGGI protein enriched soups developed in
conjunction with a Compass Project Team to meet
the Ministry of Health guidelines for patients in NZ
hospitals
• Protein enriched, high kilojoule, high particulate, &
kettle-ready (instant)
• Launched into 3 major public hospitals in June 2014
providing : 1,360 soups/day/365 days/year.
Encourage consumption of
core foods (2 cups of
vegetables in BOP recipe )
MAGGI reformulation to improve nutrition and taste
• MAGGI factory switched to iodised salt
• Reduction in sodium in key SKUs
• Further reduction in sodium to meet Nestle internal target 450mg per 100ml
• Rolling out Health Star Rating
on pack across MAGGI portfolio
2014
2015
Nestlé one of the first companies to adopt Health Star Rating
July 2014 - Nestlé announces support of HSR Implementation across all our relevant business units - Style Guide developed to guide marketers HSR category targets developed for innovation and renovation Work with the FoPL Steering Committee to align communication messages Support with consumer and staff education communication material at our Nestlé Choose Wellness Event September Resources to Dietitians Aus & NZ
Brochures | Digital | Consumer education is key in driving the success of the Health Star Rating
HSR Education Resources – HCP’s consumers staff
Portion Guidance
Provide portion guidance
100% By end 2015 – Percentage of children
and family products providing portion
guidance
Science and Nutrition Global & Local
Global Nutrition Network Over 200 Nutritionists
29 R&D Centres(Global R&D Network) 5,200 people in the R&D Network
Regulatory & Scientific Affairs Nestle Oceania
A Nutritionist for each business unit
Nutrition Landscaping
Build knowledge leadership in
children’s nutrition through a deep
understanding of their dietary intakes and lifestyle habits
Lead the industry in nutrition and health
research through internal programs
and external collaborations with
top institutions
“understanding the role of our products in
consumers’ diets”
“creating solutions to meet nutrition need states in the
population”
• Partner with Researchers to evaluate the role of our products in consumer’s diets
• Evaluate the scientific evidence
• To ensure HCP’s and stakeholders are provided with the facts on our products and the science around food health benefits