UNILEVER'S SODIUM REDUCTION JOURNEY - Carolyn Raikhlin MAN, RD Nutrition & Health Unilever - Dialogue4Health
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UNILEVER’S SODIUM
REDUCTION JOURNEY
Carolyn Raikhlin MAN,
RD
Nutrition & Health Unilever
POLLING QUESTION 2 Overall, do you believe food manufacturers are doing their part to reduce sodium in food products? a) Strongly Agree b) Agree c) Neutral d) Disagree e) Strongly Disagree
OUR NUTRITION APPROACH
Better Products
Renovation and Innovation
Goodness
Better Lives Better Diets
Impact of Better Products, Consumer Campaigns,
Better Diets Behaviour Change
THE JOURNEY TOWARDS THE
UNILEVER SUSTAINABLE LIVING
PLAN
2003 2009 2010-2020
Nutrition Sodium Unilever
Enhancement Reduction Sustainable
Program Strategy Living Plan
NEP
UNILEVER POSITION
UNILEVER SODIUM REDUCTION STRATEGY (ANNOUNCED APRIL, 2009) Unilever committed to a holistic salt/sodium reduction strategy » Developed sodium benchmarks (via diet modeling) for all food product categories Goal is to reduce salt (sodium) across all products to target: » 6g of salt (2,400mg sodium)/day by end of 2012 » 5g of salt (2,000mg sodium)/day end of 2020 (WHO guidelines) • By 2020, 75% Foods will meet benchmarks for 5g salt / day We are collaborating with global organizations and country partnerships to identify and meet specific local needs
SETTING OUR CATEGORY TARGETS VIA DIET MODELING Impact on diets Reducing salt in Foods: setting product-specific criteria aiming at a salt intake of 5 g per day. EJCN, 2015:1-6 http://www.nature.com/ejcn/journal/vaop/ncurrent/full/ ejcn20155a.html
Development of the salt targets:
translating guidelines into food products
Salt guidelines Sodium
Total dietary
for total daily criteria for
salt intake
intake food products
• Differences in intakes
5-6 g salt/day between countries Absolute product
(2000-2400 mg sodium/day) • Contribution of group specific
different types of foods criteria
to total sodium intake
Pragmatic science based approach combined with iterative
modeling
DEVELOPMENT OF SODIUM PRODUCT CRITERIA
TO REACH THE “REDUCE SALT” TARGETS
• The initial Nutrition Enhancement
Dietary Programme criteria, as published in
guidelines EJCN (2007) formed the basis;
Nutrient
Profiling • Other nutrient profiling systems (e.g.
Systems:
Nutrition
Feasibility: Choices, FSA UK) were also
Enhancement taste & considered;
Programme, technology
Choices, FSA,
• In addition, technological feasibility
Dietary and taste preferences were taken
intake into account;
modelling
• Together, these provided test criteria
which were evaluated through
scenario calculations (dietary intake
modelling);
Sodium product • Leading to the sodium product criteria
criteria aiming at a total intake in line with the
guidelines
POLLING QUESTION 3 Do you support public-private partnerships in an effort to reduce sodium in the food supply? a) Yes, definitely b) Somewhat c) Not really
SODIUM REDUCTION
STRATEGY
BENCHMARKS
SIX
GRAM
SALT/DAY
FIVE
GRAM
SALT/DAY
(2400mg
sodium/day)
(2000mg
sodium/day)
.
Sodium
content
[mg/kcal],
OR
≤
1.6
≤
1.3
.
Insignificant
level
[mg/100g]
≤
100
≤
100
Product
category-‐specific
(sodium
levels
as
prepared):
.
Bread
and
breakfast
cereals
[mg/100g]
≤
375
≤
375
.
Processed
meat,
-‐products,
and
-‐
≤
675
≤
675
(Sodium
Reduc,on
Strategy)
subsNtutes
[mg/100g]
.
Processed
fish
and
-‐products
[mg/100g]
≤
340
≤
340
.
Cheese
and
-‐analogues
[mg/100g]
≤
900
≤
675
Salt
.
Spreads
and
cooking
products
[mg/100g]
≤
720
OR
≤
1.6
≤
470
OR
≤
1.3
or
[mg/kcal]
.
Main
dish
[mg/kcal]
≤
2.2
≤
1.6
.
Filled
sandwiches/rolls
[mg/kcal]
≤
1.6
≤
1.4
.
Soups
[mg/100g]
≤
360
≤
265
.
Meal
sauces
[mg/100g]
≤
540
≤
340
.
Dressings
and
table
sauces
[mg/100g]
≤
1080
≤
750
.
Snacks
[mg/100g]
or
[mg/kcal]
≤
1.6
≤
300
.
Side
dishes
[mg/100g]
≤
250
≤
250
.
Seasonings
[mg/100g]
≤
360
≤
265
* All Targets are set mg/100g as prepared and therefore take into account
sodium from added ingredients identified in primary prep directionsINSIGHTS FROM OUR SODIUM
REDUCTION STRATEGY
The main
challenge in
sodium Increase the
reduction is to availability
maintain taste of foods with reduced
sodium levels
Boost consumer
demand
for sodium- Partnering needed
reduced foods at all levels for
successful local
executionCHALLENGES TO REDUCING SODIUM
KEY CHALLENGES IN SODIUM
JOURNEY TO MEET SODIUM TARGETS
• Need to boost awareness and
Consumer understanding along with the
demand for lower sodium
Acceptance foods that everyone will join in
on.
• No Simple Solution
Taste & • The need for different
Technology tools for each category
•We know that consumers don’t want to sacrifice taste, therefore we
need to think about gradual adaptation
•Research has found that decreasing salt intake overtime can lead to
decreased salt preference within 8 weeks.FUNCTIONS OF SALT (SODIUM
CHLORIDE)
Food Safety Flavor
Preservation Texture
DevelopmentEXAMPLE: DEHYDRATED PRODUCTS Most important is the microbiological safety of our products » Even with high water uptake / absorption there is no risk of spoilage by microorganisms » Salt is the main humectant ensuring stability / safety Salt has a high uniformity in its crystals » Providing good flowability during handling / processing » Salt ensures the mechanical stability of our products (Bouillons) » Salt is also used as a dispersing agent during mixing
CONSUMER ACCEPTANCE CHALLENGE
Consumer Desire:
‘Clean’ Label
‘Kitchen- Recognizable’
Ingredients
How do we continue to
decrease sodium while
the substitutes are not
consumer friendly?CONSUMER COMMUNICATION Education and Motivation
WHAT CONSUMERS WANT TO KNOW AND
HOW
Ø The impact of salt on health
Ø What the sources of sodium in the diet are
Ø How much salt they are personally currently consuming
Consumers would trust information regarding salt and salt
reduction from the medical community and from food labels
• In communications about salt reduction, television and
websites are preferred.
Source: Newson et al., (submitted)Online Salt Calculator in Asia
Strong endorsement from Chinese Nutrition
Society by having logo on F-page
Add introduction of the
tool
Display exact ‘salt intake’
for each food category
Display name of
each food category
to deepen visitor’s
impression
Add ‘Visitor counter’
module
Add ‘Home’ button
Highlight Unilever’s
for a convenient
contribution in the
start-over
tool development
We emphasize Unilever’s
achievements & cooperation between
UL and CNS in Chinese salt reduction
campaign in ‘N&H Tips’SALT COMMUNICATION- DACH
Salt-o-meter
Ø Provided information regarding salt: Salt per gram/portion
q Functions and risks of overconsumption
q Ways to reduce salt intake
q Overview of the main contributors to salt
intake via the ‘salt-o-meter’
Ø Utilized healthcare professionals to provide
info to consumers via corporate nutrition
website, congresses, e-mailing, advertorials‘SALTY’ CAMPAIGN ~ CANADA
RESULTS FROM SIDEKICKS REDUCED SODIUM
EFFORTS HAVE PROVEN TO BE EFFECTIVE.
Since communicating the low
4,600,000 +7% sodium offering in market,
Salty Wave I the 22 low sodium Sidekicks
4,100,000 launches- TV, Salty
print, digital, at- Wave II SKUs have posted strong
3,600,000
shelf & demos launches growth while the non-low
sodium SKUs continued to
3,100,000 erode.
2,600,000 Salty communication
coupled with pricing.
2,100,000 Salty communication
coupled with pricing.
1,600,000 This indicates that
1,100,000
consumers were enticed
-8%
by the Sidekicks lower
600,000 sodium proposition.
100,000
4w k May 4w k July 4w k Aug 4w k Oct 4w k Dec 4w k Feb
09 2009 04 2009 29 2009 24 2009 19 2009 13 2010
Low Sodium SKUs Non-Low Sodium SKUs
AC Nielsen Workstation Plus GROC + DR + MM Period Ending March 13, 2010GOVERNMENT, INDUSTRY, COMMUNITY GROUPS, AND CONSUMERS MUST WORK TOGETHER TO REDUCE SODIUM IN THE FOOD SUPPLY.
POLLING QUESTION 4 By participating in today’s Web Forum, has your level of awareness about food manufacturer’s sodium reduction efforts increased? a) Yes, definitely b) Somewhat c) Not really
THANK YOU
For additional questions or inquiries, please contact me at:
Carolyn.Raikhlin@Unilever.comYou can also read
