F9. Salt Reduction 2017
1 September, 2014
Submitted: 29 April, 2015
Mondel?z International is committed to reducing salt in the products we manufacture and sell across the world.
In February 2014, we announced a global commitment to reduce the average levels of salt in our product portfolio by 10% by 2020, as well as reduce saturated fat by 10% and increase whole grains by 25% in the same period.
We are proud to become a signatory to the new pledge and as a responsible food manufacturer, we are committed to making progress on salt reduction.
We focus our R&D resources to enable salt reduction in our best-selling categories where we know gradual reformulation will make the biggest difference to consumer intakes. We will continue to adopt this approach for the new pledge with the ambition of reducing salt, where technically possible, in our product portfolio. Our key areas of focus will therefore be our grocery and biscuit portfolios.
From a new product development point of view, we will endeavour to meet the salt targets for products that are brand new and do not exist anywhere else in the world. However, it is important to note that our R&D pipeline works about 2 to 3 years in advance and to date, has been focused on the 2012 targets. This means it is possible that in the next 24 - 36 months, new products might be launched in the UK that do not meet the new targets.
For products that are new to the UK but exist as established recipes in other markets, we will not always be able to meet the new targets because consumer taste preferences remain different across Europe. In our business, complexity and cost mean it is not possible to manufacture the same product with two different recipes in order to suit different markets. In these situations, we will instead look at reducing salt once a product is established in the UK and where we know that it is technically possible to do so.