Delivering better products

We follow the highest nutritional standards, and continually improve taste and nutritional content.

The better choice

We are keenly aware that more and more people are looking for taste, natural ingredients, and authenticity in the foods and drinks they buy. At the same time, we are very conscious that we need to help people curb their intakes of saturated fat, salt, sugar and excess calories in order to stem the rise in diet- and lifestyle-related diseases. The ‘better products’ arm of our nutrition strategy addresses both of these angles.

Our foods and drinks help people to enjoy healthy eating. It is also of significance to note that our Knorr soups and Kissan ketchups use vegetables as core ingredients that are increasingly derived from sustainable sources.

We have a large tea business, including brands such as Lipton and Brooke Bond. Worldwide, tea is the most popular drink after water, and contains no calories when consumed without milk and sugar.

We regularly assess and report the nutritional content of every single product in our portfolio. We continuously refine our Nutrition Enhancement Programme (NEP).

Making our products even better

We understand how foods affect people’s well-being and quality of life. Small improvements in nutritional quality can add up to a big public health impact for the people who love our products and eat them regularly.

In 2003, we launched our pioneering Nutrition Enhancement Programme in response to the World Health Organization’s call for action. This aims to reduce levels of salt, saturated and trans fats, and sugar across our entire portfolio of retail and food service products. The programme has resulted in significant reductions in all key nutrients of concern. Our original methodology has been published in the peer-reviewed, European Journal of Clinical Nutrition.1

We are continually learning from our experience of reformulation. It is absolutely clear that to have any impact, the products to be nutritionally improved should be those that are eaten most frequently and in greatest volumes by people. To enable this, products need to continue to be highly appealing. We share our insights with health experts around the world and our evolved approach has been published in the respected journal, Food Science and Technology.2

Our nutrition programme continues to address key public health priorities, such as excess salt intake and obesity, as outlined in the WHO Global Action Plan. As well as responding to public health concerns, we also listen to our consumers.

The growing popularity of cooking and people’s desire to cook more healthily, means that we are also expanding our work on defining healthy standards for recipes. We are seeking endorsement from nutrition experts on our approach, and are rolling out our Healthy Recipe Framework through our digital channels and for use with on-pack recipes.

Communicating the goodness of our products

Consumers want to understand what they are eating. So as well as providing nutrition labelling on our products, we take care in explaining how our products fit into a healthy diet.

We also promote the benefits of drinking tea. For example, in India we explained the zero calorie benefit of drinking green tea without sugar and milk versus the traditional chai.

1 Nijman et al. A method to improve the nutritional quality of foods and beverages based on dietary recommendations. European Journal of Clinical Nutrition. 2007; 61(4): 461-471.

2 Mariska Dötsch-Klerk, David J Mela and Mary Kearney. Sustainable diets. Food Science and Technology. Volume 29, Issue 1, March 2015

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