As part of its journey toward continuous improvement, Nestlé Canada announced today it has achieved a 10 per cent reduction in sodium across its portfolio of products (by volume), ahead of the planned end-of-2016 date. The reduction in sodium is one of many global commitments Nestlé has made to improve the nutritional profile of its products.
In 2013, Nestlé committed to reducing sodium, saturated fat and sugar across its portfolio by volume for products that did not meet its Nutritional Foundation (NF) criteria by the end of 2016. In addition to meeting its own sodium commitments, 90 per cent of Nestlé products, across its frozen meals/pizza, ice cream, beverages and confectionery brands, already meet Health Canada’s maximum sodium targets.
“We have been working steadily to reduce sodium to provide better choices while retaining the same great taste in our products,” said Shelley Martin, President and CEO, Nestlé Canada. “While achieving this commitment is a significant accomplishment, our focus is to continuously improve our products and we will continue to look for opportunities to reduce sodium even further.”
Progress to-date in Canada includes:
- An average of 12% sodium reduction across the Delissio Rising Crust pizza range (per 1/6 pizza serving)
- 14% sodium reduction from Stouffer’s Chicken Pot Pie (per 283 g serving)
- 17% sodium reduction from Drumstick Chocolate Peanut Butter (per 140 ml cone)
- 31% sodium reduction from Parlour Super Sandwich (per 200 ml sandwich)
Nestlé’s sodium reduction efforts are carefully implemented in accordance with the Nestlé Nutrition Profiling System and the Nestlé Nutritional Foundation criteria to ensure the renovated products deliver a stronger nutritional profile without compromising taste or food safety. Recipes are tested with consumer panels and at least 60 out of 100 people must prefer the Nestlé product over the competitor’s.
For more information on Nestlé’s nutrition, health and wellness commitments, please visit www.corporate.nestle.ca/en/creatingsharedvalue.