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Sugar reduction

Our commitment: Reduce sugars in our products

Our commitment: Reduce sugars in our products

Sugar reduction in our foods and beverages is a key part of our commitment to provide healthier choices while retaining the same great taste. We aim to offer preferred taste and texture with less sugar, in order to retain consumer preference and deter them from switching to a less nutritional product.

Our objectives

By 2015: Reduce the sugar content in any serving of children’s or teenagers’  breakfast cereal brands to 9 g or less per serving, to promote a reduction in sugar in children’s diets.

By 2016: We will further reduce sugar content by 10% in products that do not meet the Nestlé Nutritional Foundation (NF) criteria, to ensure continual improvement even in more challenging areas of our product portfolio.

Our progress

We continually look for ways to reduce the sugar content across our portfolio, and have already launched a wide range of reduced-sugar foods and beverages. By the end of 2015, we had reduced our added-sugar content by 18 000 tonnes, or 4.1%, towards our objective of a 10% reduction. The challenge for us lies in consistently providing tastier and healthier solutions that meet consumer preferences. Further renovation work has been engaged, which we expect to generate additional reductions of 3.6%. In order to implement more lasting and impactful technological solutions in our factories, we may have to extend the work of this commitment beyond 2016.

In 2015, together with Cereal Partners Worldwide (our joint venture with General Mills), we continued to reformulate our recipes to achieve our objective to reduce the sugar content in breakfast cereals to 9 g per serving. Production will begin in 2016.