Adding beneficial ingredients
Product formulation and innovation is not just about removing nutrients of public health concern – it is also about adding ingredients considered beneficial for good health – whole grains, fibre, fruits, vegetables and low-fat dairy.
IFBA members are also committed to improving the nutrition of populations at risk of not getting enough vitamins and minerals, particularly in developing and emerging countries. Micronutrient deficiencies in iron, iodine, vitamins A and D and zinc are the most widespread form of undernutrition. Members work in partnership with scientists, local governments and health care professionals to identify the different nutritional “gaps” in diets and to develop micronutrient-fortified foods and beverages at an affordable price.
Our member’s commitments
The following chart illustrates IFBA members’ commitments and achievements to combat undernutrition and to add beneficial ingredients to their products.
Commitments
Achievements
2020
- Minute Maid Vita Punch is a range of juice drinks containing micronutrients, including magnesium and potassium, and provide 100% of one’s daily requirement of vitamin C to support immunity
- Minute Maid Nutriforce is a ready-to-serve juice drink containing blends of home- grown fruits from India with the added benefits of seven micronutrients - iron, zinc, vitamin B2, vitamin B12, folic acid, vitamin A and vitamin C, which are all essential nutrients for the healthy development of children
Commitments
Achievements
FY 2019/2020
- Launched a breakfast bakery product with more than 3 g per 100 g of dietary fibres.
Commitments
Nutrition-Forward Foods, a new global health reporting system introduced in fiscal 2019, that leverages transparent nutrition criteria grounded in regulations and dietary guidance and measures across the global portfolio.
Achievements
FY 2020
- 43% of global volume met the Nutrition-Forward criteria
- 100% of Cereal Partners Worldwide (a joint venture between General Mills and Nestlé that carry the green banner are made with a minimum of 8 g of whole grain and meet the CODEX requirement for being a source of fibre
- Launched Ratio and Good Measure snack bars, that provide fibre and nuts and have ≤5 g of net carbohydrates
Commitments
By 2023
Ensure daily consumption products comply with 100% of the new GB Nutritional Guidelines. Maximum and minimum thresholds are defined for each nutrient per serving as consumed, according to the technical characteristics of each category, consumption patterns and consumer target (adults vs. children (4-12 years).
Achievements
2020
- 100% of the daily consumption portfolio met Grupo Bimbo’s Nutritional Guidelines for protein and 98% meet the criteria for fibre
Commitments
By 2020
Include one or more positive nutrients or ingredients in every snack food in the convenient nutrition (bars and other snacks) category.
By 2030
In 2020 a new approach was adopted, the Kellogg’s® Better Days Commitment, with the goal of creating better days for 3 billion people including delivering nutrients of need in developed and emerging markets including those specific to addressing hidden hunger and removing nutrients consumers don’t need – sugar, sodium and saturated fat.
Achievements
2019
- 100% of cereals include at least one nutrient of need – 83% contain a source of fibre, 59% are fortified with micronutrients and 40% contain vitamin D
- 59% of snacks are a source of fibre, as are 97% of frozen breakfast, 92% of savory snack and 80% of veggie offerings
- Launched a new Kellogg’s Protein Granola® in South Korea and in Southeast Asia reformulated Kellogg’s Corn Flakes® to provide 50% of the daily iron requirement for 7-9-year-old children in Thailand
Commitments
Continue to add more whole grains to the portfolio
Achievements
2020
- >9.5 billion servings of whole grain provided by the products (a 6% increase vs 2019)
- Renovated Oro Saiwa, an Italian breakfast snack product, removing palm oil and replacing it with sunflower oil, reducing salt by 31% and fat by 1% and using local ingredients – 100% Italian wheat
Commitments
By 2030
Use more diverse ingredients that are better for the planet or deliver nutritional benefits, including legumes, whole grains, plant-based proteins, fruits and vegetables, nuts and seeds