Nestlé Cuts 2.6 Billion Teaspoons Of Sugar From Products
Nestlé UK & Ireland has cut 2.6 billion teaspoons of sugar from its products since 2015, according to a new report.
In Ireland, the confectionary giant cut 156 million teaspoons of sugar and 3.6 billion calories from its products.
The global food giant has said that this marks a 7.4% reduction in sugar across its confectionery portfolio and that it is on course to meet its 10% target by the end of this year.
The company has also removed over 60 billion calories from its portfolio during the same time period.
The new report, entitled ‘Nestlé UK & Ireland: Contributing to a healthier future, 2018’, reveals that the company has reduced 168 million grams of salt from its breakfast cereals in 2016 where it also aims to reduce sugar by 10%.
The company has also removed 8 tonnes of saturated fat from its Fab ice cream recipe in 2015.
Nestlé Waters announced that Sanpellegrino sparkling fruit-based beverages will see a 40% reduction in sugar over the coming months.
Two years of work behind the Sanpellegrino reformulation has meant that, following an initial 10% reduction of the total sugar content in 2015, the latest recipes will contain approximately 40% less sugar, according to the company.
“Sanpellegrino is very close to my heart, I was its President and CEO for 10 years and I love the brand,” said Stefano Agostini, CEO of Nestlé UK & Ireland. “I can tell you that the reduced sugar fruit based drinks announced today taste every bit as good as the ones they are replacing and that is thanks to the hard work of our experts.”
In order to retain the brand's taste, the company plans to incorporate the plant-based sweetener stevia to replace a proportion of the original added sugar, it said.
“Our work towards these achievements is actually as much about taste as it is about reducing sugar and calories,” Agostini said. “It is not as simple as just removing sugar from a product, the skill is in making that product taste just as good or, ideally, better.”
© 2018 - Checkout Magazine by Kevin Duggan