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

13 Global Nutrition Commitments

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 nutrition.profile@rdls.nestle.com

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

UNCLE TOBYS HSR Rollout

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

Allens Killer Python halved to treat size!

13 Global Nutrition Commitments

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