REFORMULATION & INNOVATION IN UNILEVER BETTER PRODUCTS BETTER DIETS BETTER LIVES

25 September 2014

EU Platform Meeting

Angelika de Bree, PhD

Global Cross-Category Nutrition Director

Goodness

Our Nutrition Strategy

Goodness

Total portfolio scan according to peer-reviewed method is driving reformulation

2003 2009 2010

Global

Nutrition

Policy

Nutrition

Enhancement

Programme*

Sodium

Reduction

Commitment

Unilever

Sustainable

Living Plan

2000

We removed from our portfolio 30,300+ tonnes trans fat

18,000+ tonnes saturated fat

9,000+ tonnes salt

37,000+ tonnes sugars

Choices Programme 2006

Updated Global Marketing and

Advertising Principles (incl NEP*) 2007

2006 First commitments to the EU Platform on

Diet, Physical Activity and Health

Trans fat from

PHVO removed

from all products by

2012

All children’s ice creams

≤110kcals/portion by 2014

and 80% packaged ice

creams ≤250 kcals/portion

by 2015

Saturated fat ≤ 33%*

in 90% soft vegetable

oil margarines by

2017

Reducing sugar by

25% in Ready to

Drink, Powdered Ice

tea and Milk Tea by

2020

75% of Foods to

meet 5g salt/d

criteria by 2020

Double the

proportion of

portfolio meeting

Highest

Nutritional

Standards by 2020

Our global reformulation targets are focused on heart health & obesity

Better Products

*38% SAFA for tropical countries

Heart health Obesity

Our learning’s: Reformulation among the core rather than niche

Unilever’s participation in the EU Platform Since 2006, Unilever had five commitments to the EU Platform.

Four are still active, while the last one has been completed in 2010.

Product reformulation and

innovations

Healthy Choice the Easy Choice

Responsible Marketing and Advertising

innovations

Global Employee Health Programme –

Lamplighter

Food Information to consumer

A long-standing effort to make

our products healthier

Continue our long tradition of

improving the taste and

nutritional quality of all our

products, under the umbrella of

the Unilever Sustainable Living

Plan.

We have set targets for the

improvement until 2020 of our

food portfolio worldwide for levels

of sugar, calories, salt,

saturated and trans fats.

All EU Member States

Better Products

No Sugar

Zero LIT

<4kcal

Sugar Reduced

Core

LIT Green + Black

45kcal

Sugar Reduced

New Innovations

LIT Mocktails

50kcal

Brisk

50kcal

Examples of ‘no sugar’ and ‘sugar-reduced’ beverages in Europe

kCals are indicated per portion; LIT = Lipton Ice Tea

REDUCE SUGAR:

By 2020, we will reduce the sugar levels in our Ready to Drink teas by 25%

Approaches to reducing sugar in beverages

• Develop low calorie varieties

• Gradually reduce the sugar in all varieties

• Actively promote varieties with less sugar

On-track: between 2010 and 2013, we reduced sugar by 11%

REDUCE CALORIES: By end 2014, 100% children’s ice

creams will contain ≤110 kcals per

portion*

PUSH UP HARIBO

EU: UK IE

DK SE AT CH DE

ES NL BE FR PT

GR CY

FUNNY FINGER

EU: DE AT

CH IT

DINO EGG

EU SUPERTWISTER

EU: FR BE NL CY ES IT

AT CH

MINI MILK

EU: UK IE PT

DE AT CH DK

HU

TWISTER

PINEAPPLE LIME LEMON

STRAWBERRY

EU: PT UK IE ES DE AT

CH

CEE

X POP

EU: SE ES

GR PT FR DE

CH IT CY FR

NE BE UK IE

*Fun tastes, textures, shapes, colours and meeting nutritional standards:

≤110kcal /portion, ≤20 g added sugar /100g; ≤3g saturated fat/portion

On-track: already 86% meet this target.

Better Products

At least 15% of all our Foods & Refreshment portfolio is light/low

calorie/zero sugar option.

REDUCE SALT: We will continue our salt reduction journey aiming for WHO level of 5 g/day by 2020

Boost consumer demand

for salt reduced foods

Partnering needed

to ensure people are

stimulated to reduce salt

Increase availability

of foods with reduced sodium

levels (beyond retail)

The main

challenge to

salt reduction is

maintaining

taste

On-track: By 2020, 75% of our Foods portfolio will meet salt

levels to enable intakes of 5g/day. Already 55% meets it.

Better Products

REDUCE SATURATED FAT AND REMOVE TRANS FAT*

* By 2012 our leading spreads will contain less than 33% saturated fat as a proportion of total fat. A daily portion

will provide at least 15% of the essential fatty acids recommended by international dietary guidelines. By 2012 we

will have removed from all our products any trans fat originating from partially hydrogenated vegetable oil.

By 2012, 90%+ of our leading

spreads met a max of 33%

saturated fat.

Trans fats from PHVO have been

eliminated from our total

portfolio.

Achieved

Better Products

Overall progress on total portfolio

• World wide we have ~60k Food and beverage products in our

portfolio

» All of these are in scope for reformulation

» The majority meets, or are better than, benchmarks based on

national nutritional recommendations.

• By 2020, we will double the proportion of our portfolio that meets the

highest nutritional standards, based on globally recognised dietary

guidelines.

- In 2013, 31% met the highest nutritional standards.

Next steps

1. As our salt and sugar reduction targets are aimed at 2020, we will

continue our reformulation & innovation efforts to meet these targets.

2. We will renew our EU Platform Commitment on Reformulation

3. New targets and sharper focus: » By 2015, 80% packaged ice creams will contain ≤250 kcals per portion

» Starting 2014, powdered ice tea and milk tea products are also in scope to

reduce sugar levels in our Ready to Drink teas by 25% by 2020

» By 2017, 90% of our soft vegetable oil spreads globally will meet a max of

33% saturated fat*

*38% SAFA for tropical countries

Efforts in behaviour change need to match efforts in reformulation – need for partners

Better Diets

THANK YOU!

Read more about our Unilever Sustainable Living Plan targets and

criteria at:

http://www.unilever.com/sustainable-living-2014/improving-health-

and-wellbeing/improving-nutrition/targets-and-performance/