Salt Reduction: The Nestlé Experience -...
Transcript of Salt Reduction: The Nestlé Experience -...
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”