GLOBAL SALT REDUCTION EFFORTS - the Sodium Journey

NAZEEIA SAYED – NUTRITION & HEALTH MANAGER PRESENTED BY KAREN VAN TONDER – SAVOURY RDC MANAGER

SAAFOST WORKSHOPMAY 2012

GLOBAL SALT REDUCTION EFFORTS (2 MIN)

Nutrition Enhancement

Sodium Reduction

Unilever Sustainable

2003 2009 2010

PRODUCT NUTRITIONAL QUALITYOUR REFORMULATION PROGRAMMES

Enhancement Programme

Reduction Strategy

Sustainable Living Plan

NEP

REDUCTION OF SALT• ��������������� ����������� ������������� �������������

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Prior to 2010 we had already significantly reduced salt levels in our products. Our reduced salt levels in our products. Our goal is to reduce the level further to help consumers meet the recommended level of 5 g of salt per day based on globally recognised dietary guidelines.

Our first milestone was to reduce salt levels, to an interim target of 6 g per day by the end of 2010. This required reductions of up to 25%. Our ambition is to reduce by a further 15–20% on average to meet the target of 5 g of salt/day.

INSIGHTS FROM OUR SODIUM REDUCTION STRATEGY

The main challenge in

sodium Increase the

Boost consumer demand

for sodium-reduced foods

Partnering needed

at all levels for successful local

execution

sodium reduction is to maintain taste

Increase the availability

of foods with reduced sodium

levels

EXAMPLES OF SODIUM REDUCTION Australia/new Zealand

All soups & pasta sauces meet the benchmarks for sodium. Over 50

products carry the National Heart Foundation Tick

France12% sodium reduction in Minestrone à l’huile d’olive, and a 22% reduction in Crème de légumes.

The NetherlandsUnited StatesRagu Chunky Style

.

The NetherlandsIn 2009, Cup a Soup was re-launched with on average 18% less salt.

Spain30% reduced salt cube is on market

GermanyKnorr Tomato

Mozzarella Soup Sodium reduced 32%

line of pasta sauce Reductions range from 2 – 24%

PhilippinesLady’s Choice Dressings Silky Italian. 62 % reduction

South AsiaDressings (Ketchups)Half portfolio reduced by 10%

SOUTH AFRICAN LEARNINGS

Consumer palates in South Africa are very saltyClaims – less salt cues less taste

2008 + ongoing2007

Launched 2005Delisted 2010

Boost consumer

NUTRITION DRIVING FOOD CHOICE?

Taste

Food

Naturalness

Price

Health / nutrition

consumer demand

for e.g. sodium-reduced foods

Food choice

Convenience

WHAT PEOPLE SAY….

I don’t have a high blood pressure, so why should I

worry about salt?

I never add salt during cooking so no need to

lower salt intake

The doctor put me on a low sodium diet – it tasted horrible!

Perception that Natural = healthy

Nutrition knowledge low

Not wanting to give up taste

CONSUMER CHALLENGES & SOLUTIONS

Gradual adaptation Tastier products

Compelling and motivating claims

Education Read the label

Look for natural options

CLAIMS/LOGOS INFLUENCE IN STORE DECISIONS

• Same soup, same salt content, but with a different label

• The soup with the label ‘Now with reduced salt’ was perceived as the least salty.

• Labels can influence the consumer taste expectation and actual taste and liking of a product.

Zandstra & Liem (2009)

MEET ‘SALTY’

For more info visit http://www.sidekicks.ca/

SALTY (CANADA)

REDUCING POPULATION SODIUM INTAKE REQUIRES COLLABORATION

Food industry (global players) Local small food producers

Health authorities global/local

Nutrition/health scientists

Restaurants/chefs

Health care professionals

global/local

Retailers

Consumers

Raising consumer awareness with HSFSA(March/April 2012)

• Behaviour change is more than creating awareness

THE CONSUMER JOURNEY TO REDUCE SODIUM

I want to change my behaviour – how should I

do it?

My current behaviour is

fine

I’m doing it

I’m doing it

Step 1:Raise Interest & Awareness

Step 2:Engage & Enable

Step 3:Reinforce

do it?fine I’m doing it repeatedly

0 1 2 3

WORKING IN PARTNERSHIP ON SALT REDUCTION

• Working in partnership is important to deliver successful local salt reduction activities.

• Through our partnership with the International Union of Nutrition Societies (IUNS) we will be running a series of workshops with health influencers on new approaches to encourage consumers to reduce their salt intake. encourage consumers to reduce their salt intake.

• South African workshop 22-23 May 2012• Hosted with NSSA• Gain insight into consumer perspective of salt & health

& barriers for change (pre-workshop: online survey of ~1000 consumers + focus group interviews LSM A & B

• To workshop solutions for identified country-specific key issues

TECHNOLOGY HURDLES

• Salt plays a crucial role in taste, preservation and texture

• No simple solutions

�Each type of food requires a different approach

Maintain

great approach

�Adaptation only effective when implemented industry-wide

�Breakthrough technologies needed for further reductions beyond 20-30%

taste

SALT REDUCTION TECHNOLOGY

• Since we started sodium reduction, available technology only allowed us to reduce salt (sodium) levels in our products by 20-30%:

• without impairing consumer’s enjoyment of consumer’s enjoyment of the product

• given other companies make reductions in their product too.

• We are investing in new technologies that will allow us to go further.

HOW DO WE LOWER SODIUM? (6 MIN)

SALT FEATURING ON CORPORATE WEBSITE

For consumers: www.unilever.com/saltFor experts: www.unilever.com/conferenceswww.unileverhealth.co.za

THANK YOUTHANK YOU