Nestle UK

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F5(b). Salt Catering: Reformulation of products as purchased by the customer

Committed since:

1 January, 2013

Delivery plan:

Submitted: 24 September, 2012

In 2007, Nestle UK were one of the first companies to start providing Guideline Daily Amount (GDA) information, including salt, at the point of choice in our employee cafeterias. In 2009, Nestle UK participated in the Food Standards Agency Pilot that helped develop criteria for the labelling scheme for use when eating out and implement research which explored practical implications of calorie labelling on businesses and consumer understanding. From 2010, annual auditing has been carried out to monitor, evaluate and set targets for future improvements. The auditing is carried out across breakfast, lunch, hospitality (catering for meetings) and vending. More than 70% of our staff restaurants meet the standards that we have set, and we aim to reach 100% by the end of 2013. The food sold in our cafeterias is provided by contract caterers. As part of the Service Level Agreements, we work with our caterers to develop and implement Minimum Nutrition Standards. These standards underpin the daily menus and stipulate cooking methods, ingredient standards, menu planning and daily provision of healthy choices: - Restricted addition of salt when cooking; - Minimal availability of fried food- Increased availability of fruit and vegetables - Balanced and varied menu planning- GDA Labelling including calories, sugar, fat, saturates and salt.-Procurement and kitchen practise.Salt Levels We have already established the salt levels in our standard food and beverage products as well as many additional items such as pre packaged sandwiches, snacks and salads and we display the information as part of our GDA labelling. All sites will display salt information by end 2013. We will also increase the number of non standard products that communicate GDA information including salt. We have undertaken the following reformulation work in our recipes in >70% of our sites since 2009. All sites will be compliant by end 2013.- vegetables and boiled starchy carbohydrates are cooked without added salt.- salt is not added as a seasoning to dishes.- standard recipes are used to provide specific ingredient quantities and enable the calculation and provision of salt information at the point of purchase.Ingredients that meet the 2012 Salt Reduction Targets are used where possible.Building on this we will work with our contract caterers to further reduce salt in food and drink prepared on site and off site and encourage the use of ingredients meeting the Responsibility Deal 2012 Salt Reduction Targets.

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