With a steadfast commitment to offering tastier and healthier choices to individuals and families, MAGGI is introducing the latest in its Kitchen Cupboard range: special soups for kids that are made solely with ingredients children know and love, and are typically found in the Kitchen Cupboard.
Available for the first time in Creamy Potato and Chicken Pasta varieties, these children-geared additions to the MAGGI soup range are free of artificial ingredients, additives, colorants, or flavors, and aim to meet the demand for nutritious and appetizing soups for kids.
Made in accordance and compliance with strict international dietary guidelines* for children, the new soups are made of up to one-third natural vegetables combined with playful animal pasta shapes to make them more fun to eat.
“MAGGI has been an integral part of many lives over several decades, and we are strongly committed to encouraging healthier food habits among families and children around the world,” said Sarah Kanaan, Nutrition, Health & Wellness Manager at Nestlé Middle East. “These new soups come as part of our Nestlé for Healthier Kids commitment to the region to add three new products a year that are nutritionally designed for children's needs.”
In addition to simplifying 100% of its ingredients, allowing people to recognize all the items they read on their labels, MAGGI is also adding vegetables, grains, pulses, and other nutritious ingredients to its products – all in pursuit of MAGGI’s goal to transform its entire global range by 2020 to only include ingredients people find in their Kitchen Cupboard.
“It's always a challenge for nutritious products to be well received and consumed by children, which is why we create our recipes to not only be nutritiously impeccable but also tasty and fun to eat,” explained Kanaan.
Earlier this year, Nestlé launched Nestlé for Healthier Kids, a global initiative to help 50 million children live healthier lives by 2030. It includes a commitment to accelerate the transformation of Nestlé’s food and beverage portfolio worldwide, adding even more fruits, vegetables, fibre-rich grains and micronutrients, as well as continuing to reduce sugars, salt, and saturated fats. It also entails offering simpler ingredients lists, as well as more organic and natural options.
For more inspiration of tasty and healthy meals for kids, visit https://www.maggime.com/en/diaries.
With over 70 years of industry experience and dedication to culinary professionals, MAGGI is recognized as the culinary partner of families, creating good food moments. As a pioneer of industrial food production and healthy cooking, MAGGI provides a wide range of reliable, creative and efficient solutions to help produce great tasting and balanced meals.
MAGGI offers a wide collection of bouillons, soups, seasonings, and recipe mixes, with an ambition of making delicious, quality and balanced food accessible to all homes in the Middle East.
For more information on MAGGI activities, please visit:
*References of the Dietary Guidelines:
• Institute of Medicine (IOM, 2005) of The National Academies. Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohy-drate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, Amino Acids. Washington. Washington, D.C. 2005
• Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (FAO 2004).
• Joint WHO/WHO Expert Consultation on Protein and Amino Acid Requirements (WHO 2007): Protein and amino acid requirements in hu-man nutrition. World Health Organ Tech Rep Ser 935. 2007.
• European Food Safety Authority (EFSA 2010a) Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol (EFSA Panel on Dietetic Products, Nutrition, and Allergies/NDA). The EFSA Journal. 8, 1461 pp107.
• European Food Safety Authority (EFSA 2010b) Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fiber. The EFSA Journal. 8 (3): 1462 pp77.
• World Health Organization Europe.(WHO Europe 2003) Food based dietary guidelines in the WHO European Region. EUR/03/5045414. 2003.
• World Health Organization (WHO 2012): Guideline: Sodium intake for adults and children. Geneva, 2012.
• CODEX, 2017. Guidelines on nutrition labelling CAC/GL 2-1985, adopted 1985. Revisions 1993 and 2011. Amended 2003, 2006, 2009, 2010, 2012, 2013, 2015, 2016 and 2017. Annex adopted 2011 and revised 2013, 2015, 2016 and 2017
For more information, please contact:
Lynn Al Khatib
Media Relations Manager, Nestlé Middle East
Email: [email protected]