Salt Reduction: The Nestlé

Experience

SAAFoST workshop: 21/22 May 2012

Minister of Health

2011 - Earlier this year, the Minister announced in Parliament that he

would “very, very soon” be introducing this legislation to reduce the salt

content of SA foods

• T. Payne

April 2012 – states that South Africa is experiencing an expanding burden

of NCD with emphasis on high blood pressure and other diseases of the

heart and blood vessels

• Budget speech 2012

Positive correlation between Na+ and

blood pressure

SBP reduction range by lifestyle

modification

South African Stats

• SA has one of the highest hypertension rates in the world,

especially among our black population...

• 2000: South Africans > 30

– showed that nearly 47 000 deaths (9% of total

mortality) and 50% of stroke, 42% of ischaemic heart

disease, 72% of hypertensive disease and 22% of

other cardiovascular diseases

– SA Medical Journal

Salt –sensitive Population

Salt sensitive population

Genetics

Dietary factors:

increased salt (sodium) intake: salt preference, cooking

methods

decrease in fruit and vegetables (potassium), fibre and

wholegrain

higher intake of alcohol products (esp. men)

Lack of exercise and activity

How much salt does SA consume?

•Salty food is preferred by the youngest group of South

Africans and is associated with being African and for men,

living in urban areas

•Exceeds the maximum recommended intake of 6g/day:

•Black, coloured and white: 7.8g, 8.5g and 9.5g

respectively

•Bread and cereals but now also ‘western diets’

•Preserve food or make it tastier

Some Comparisons

Nestlé's Commitment

Striving to become the leading Nutrition, Health and

Wellness Company

Since 2005

Nestlé's Policy Objectives

Nestlé's Policy Requirements

Global Reduction of Salt ( Sodium )

In excess of 12000 Metric Tons FOOD (ambient, frozen, chilled culinary)

- 2003 to 2004: 3800 tons (CWAR)

- april 2005 to end 2006: 1750 tons (all Markets)

- 2007: 590 tons

- 2008: 424 tons

- 2009: 891 tons

- 2010: 1426 tons

- 2011: 2438 tons

Total B-FOOD: 11319 tons removed

- 2003 to 2010: 898 tons (all Markets)

CPW (cereals)

Total: 12217 tons removed

More than 12200 tons of salt

removed so far

“Silent” improvements

40% salt

reduced

75% of SKUs

meet NF on

sodium

99% of SKUs

meet NF on

sodium

On-pack nutritional reassurance

Salt reduced

by 25%

MAGGI mentioned as

the n°1 brand on salt

reduction

Food Category Current Na Levels/100g

Proposed levels by 2014

Proposed levels by 2017

Breakfast cereals, including hot oat and other hot and instant porridges 500 mg 370 mg Original CHEERIOS 491mg Honey CHEERIOS 420mg MILO Duo 106mg MILO 115mg

Dry soups and gravy powders, dry powder mixes intended for, and sold with noodles 5500 mg 3500 mg Tastemaker alone 17 088 mg Finished Noodle Product 1350 mg MAGGI Gravy (NP) 4000 mg Stock cubes/powders/granules, savoury enhancer sprinkles 17 000 mg 11 000mg Stew Granules 12 857 mg

Liquid Stock 7280 mg

Liquid Seasoning 8000 mg

Government Proposal for Salt

Reduction

Reduction Strategies

Reduction Strategies for Salt

Main Challenges for Salt Reduction

Framework of conventional salt reduction

Reduction of the actual amount of sodium or salt - simply put less in

Substitution of sodium with other cations, particularly potassium, and

calcium

Redistribution of sodium in a food product (especially between liquid

and solid compartments) so to make easier access of the sodium to

salt receptors on the tongue

Optimization of multi-sensory stimulation (such as the use of acid and

spices) to enhance the perception of salty taste

Stepwise Reduction Is the

Most Effective Strategy

Acceptable reduction over time that could not otherwise be

achieved in ‘one hit’:

This suggests that people do adapt to less salt.

Use of culinary techniques and ingredients (herbs, spices,

acidity…) to enhance the taste and flavor profile

In specific cases, use of potassium chloride to give a salty

taste

What is clear

that all Food Companies are aligned and work together

to succeed in educating consumers/to get used to lower

sodium levels

What is not known is where the end point is

i.e. when consumers will not accept further reductions

in salt

Nestlé's Priorities

The safety of food products will remain an important deciding

factor.

When: no increase in the risk of food spoilage and/or growth

of pathogenic microorganisms, or where other safety

elements cannot be introduced to compensate for the lower

salt level

Emphasis for reduction of sodium will be given to food

products that

•make a significant contribution to daily dietary sodium

intake

•are offered in fixed portion sizes ( discretionary element

is small )

Priority Given to Major Dietary

Products

Cost of Sodium Reduction

Cost of new technologies/ingredients

Costs of having multiple recipes- production efficiencies

Commercial and technical resources associated with

recipe changes, e.g. pilot trials, taste testing

Packaging write-offs

Moving forward:

Industry proposals

S A Chamber of Baking

Food category Proposed sodium reduction

levels Timeframes

Bread 450 mg 400 mg

2014 2017

Breakfast cereals and porridge

Margarines Fat spreads Ready to eat savoury snacks

Processed meat Raw processed meat Dry soup and gravy powders

Stock cubes

Mars Dry product values (soups,” soupy stews” and Gravies) should be based on reconstituted or as consumed. Legislation and Heart mark make revision for reconstituted or values are targeted as per consumed. e.g. for claims or value targets required on labelling are all legislated as reconstituted not dry powders.

We propose that Instant Soups are exempt from Category 10 as they don’t have a high penetration or frequency of use as they are seasonal and higher value therefore only a smaller proportion of South Africans consume them (a criteria for categories being selected in the first place, as we understand).

Proposed targets and timelines for Category 10 are below. We feel, considering our category there are more realistic and achievable and ultimately meet the goal of salt reduction across these categories. This would effectively be a 33% reduction in salt for dry soup powders in 5 years.

Food category Proposed sodium reduction

levels Timeframes

Bread Breakfast cereals and porridge

Margarines Fat spreads Ready to eat savoury snacks

Processed meat Raw processed meat Dry soup and gravy powders

4500mg 2017

Stock cubes

Unilever Food category Proposed sodium reduction

levels Timeframes

Bread Breakfast cereals and porridge

Margarines Fat spreads 450 mg Na 2018 Ready to eat savoury snacks

Processed meat Raw processed meat Dry soup and gravy 3500 mg Na 2018

Transparency and consumer guidance

through Communication

Communication of reformulation through:

Nutritional values

Nestlé's Nutritional Compass

Front of pack communication (e.g.: -25% salt)

Consumer guidance through advice, cooking and eating

tips on various consumer’s touch points (web, leaflets,

recipes etc…)

Actions should be orchestrated

Industry

Home

Restaurant

Prepared Food

Education

Regulation

Scientific research

Safety

Taste

Technology

Conclusion

Strategic policy

Stepwise implementation

Scientific research

“Building Success Together In Changing Times”