"Critical to changing consumer behaviours is the availability of a range of healthier choices and dietary options. We will continue our individual efforts to reformulate products and bring to the market new products which support the goals of improving diets and reducing obesity such as lower salt (consistent with food safety requirements), free sugars, saturated fats, and trans-fatty acids in all countries in which we operate around the world. We will also continue our efforts with respect to portion control."

— IFBA letter to WHO Director-General Dr. Margaret Chan 13 May, 2008


Since 2004, we have played an important role in addressing public health nutrition problems related to both overnutrition and undernutrition. We have reformulated and developed tens of thousands of products with less fat, sugar, calories or salt; virtually eliminated industrially produced trans fats from our product portfolios; increased ingredients considered beneficial for good health, such as fibre, whole grains, fruits, vegetables and low-fat dairy; and fortified commonly consumed foods with calcium, vitamins and minerals to address micronutrient deficiencies. We are reducing calories by offering smaller portion sizes and providing portion guidance.


Reducing sodium levels is complex and challenging, both technically and in terms of consumer acceptance. For many years, IFBA members have been using their R&D talents and consumer insights to reformulate their products to provide consumers with a broad range of foods containing no- or low- sodium or no salt and to raise awareness and create a demand among consumers for lower-sodium products. Salt reductions have been achieved through recipe reformulations, the introduction of salt replacers, such as lower-sodium sea salt and salt enhancements such as aromas, herbs and spices.

We will continue reducing sodium in our products wherever possible, with due regard to WHO’s recommendation for daily salt intake.  The following table illustrates members' commitments on sodium reduction and past achievements.



Sodium Reduction

IFBA Member Commitment and Achievements
Ferrero Commitment: No products containing a sodium content level in excess of 255 mg/100 g.
Achievements: Thee sodium level in the majority of products is below 150 mg/100 g.
General Mills Commitment: By 2015 – reduce sodium by 20% in the top 10 retail product categories in the U.S.A. and by 25% in Australia; and in the U.K. reduce sodium in foods to help the consumer reach the 2.4 g per day maximum daily recommended intake.
Achievements: At the end of 2014 - in the U.K., sodium content reduced 63% (compared to 2013). In the U.S.A., many product categories have exceeded the 2015 goal.
Grupo Bimbo Commitment: To reduce sodium by 30% in leading brands in the bread and rolls categories
Achievements: At the end of 2014 – sodium reduced in 77 products, eliminating 45 metric tonnes and representing 4% of total sales volume in reformulated products.
Kellogg Commitment: By 2020 - reduce sodium in cereals on average by more than 30%. 85% of ready-to-eat cereals will have 150 ng or less of sodium per 30 g serving.
Achievements: By end of 2014 – 82% of ready-to-eat cereals had 150 mg or less of sodium per 30 g serving.
Mars Commitment: By 2021 : Global reduction in sodium of the Global portfolio by 20% in line with the MARS Food Nutrition Design Criteria* and taking into account Regional specifics;
(Footnote : * referring to the WHO daily reference values for sodium (2000 mg/day) and added sugar (10% of daily energy)
Achievements: At the end of 2014 – 2015 global target achieved and approximately 70% of Mars Food products met regional target levels for sodium. Achieved 100% compliance in the U.K. and 92% in the EU across the Mars Food portfolio in relation to the 2012 salt reduction targets set by the U.K. Department of Health and Food Standards Agency .
McDonald's Commitment: By 2020 – reduce salt/sodium across the menu in 9 of McDonald’s top markets
Achievements: At the end of 2014 – sodium reduced in medium-sized French fries by approximately 58% (since 2010) in France and Germany and by approximately 30% in the U.S.A.. In McNuggets, sodium reduced by 7% in Brazil, 10% in the U.S.A., 15% in the U.K. and 27% in Canada. Sodium reduced in commonly used ingredients, e.g. burger buns, American cheese, ketchup, helping to reduce sodium in the cheeseburger by an average of 10% and in Big Mac by an average of 9% in some key markets
Mondelēz International Commitment: By2020 - reduce sodium by 10% across entire portfolio (from a 2012 baseline).
Achievements: At the end of 2014 – achieved a 2% reduction in sodium across entire global portfolio (between 2012 and 2014). In Latin America, sodium reduced an average of 10% across biscuit and cheese products (between 2012 and 2014). In the U.K., 24 tonnes of salt removed from original Philadelphia cream cheese; salt reduced an average of 13% across 13 SKUs of Belvita and an average of 10% in Oreo biscuits. .
Nestlé Commitment: By 2016 - further reduce salt content by 10% in products that do not meet the Nestlé Nutritional Foundation sodium criteria
Achievements: At the end of 2014 – achieved a 4.7% overall sodium reduction across the entire product portfolio; and 98% of children’s products met the Nestlé Nutritional Foundation sodium criteria (2013: 86%)
PepsiCo Commitment: By 2020 - reduce the average amount of sodium per serving in key global food brands, in key countries by 25% (from a 2006 baseline).
Achievements: At the end of 2014 – globally, sodium reduced by approximately 10+% per serving; and more than 1,800 metric tonnes of sodium removed from key brands in key countries (compared to 2006).In Brazil, Canada, Mexico, Russia and Turkey, reduced sodium by more than 10% (compared to 2006) and in China and U.K., the 2020 target was achieved
Unilever Commitment: By 2020 - 75% of the Foods portfolio will meet salt levels to enable target intake levels of 5 g of salt per day.
Achievements: At the end of 2014 - 60% of the Foods portfolio (spreads, savoury, dressings and seasonings) met the 5 g per day target (2013: 55%).
Over the years IFBA members have been working to remove trans fats from their products and have committed to phase-out industrially produced trans fats globally by the end of 2018. Reducing saturated fats in processed foods — particularly in baked goods and confectionary products — while maintaining shelf life and an appealing appearance, texture and taste is challenging. There is no one-size fits all solution and each option needs to be applied differently to each food product. Notwithstanding these challenges, saturated fats have been reduced and levels of essential fats and “good” or healthy fats, have been increased.

Ferrero: The use of hydrogenated fats was eliminated many years ago. In 2013, the company confirmed the universal adoption of manufacturing processes which avoid .
General Mills: has committed to reduce saturated fats by 10% or more per serving in the U.S.A. By the end of 2014, 75% of U.S. retail sales volume have been nutritionally improved since 2005. More than 90% of U.S. retail products are labelled 0 g trans fat per serving.
Grupo Bimbo: has committed to reduce saturated fats in leading sweet baked goods by 25% and in leading salty snack brands by 15%. By the end of 2014, saturated fats had been reduced in 45 products, eliminated 856 metric tonnes. Trans fat has been eliminated from the product portfolio.
Kellogg: The Kellogg Global Nutrition Criteria sets thresholds for saturated fats and trans fats in ready-to-eat cereals. More than 95% of foods in the U.S.A. are labelled 0 g trans fat per serving.
Mars: By 2021, the company’s portfolio will be in line with the MARS Food Nutrition Design Criteria. Where needed, the classification as “occasional” will draw the consumer’s attention to the need for balancing-out during subsequent meal occasions during the week. 100% of the MARS Food products comply already with the MARS Food Nutrition Design Criteria for trans fatty acids of 0.2 g/100g.
McDonald's: has committed to reduce saturated fats across the menu in 9 of McDonald’s top markets by 2020. At the end of 2014, in the U.S.A.: Removed partially hydrogenated oils had been removed from the McChicken patty; in Europe, the company achieved average reduction of saturated fat of 14.7%; and in Singapore, saturated fat was reduced by more than 30%.
Mondelēz International: has committed to reduce saturated fat by 10% (from a 2012 baseline) by 2020. At the end of 2014, the company achieved 1% reduction of saturated fat across entire global portfolio (from 2012-2014), including a 40% reduction in some Oreo varieties; and in the U.K., achieved a 52% reduction (from 5.6 g to 2.7 g per serving) in Cadbury Dairy Milk buttons and individual bags; and 19% reduction (from 4.2 g to 3.4 g per serving) in individual Crunchie multipack individual bars. The company continues to remove artificially produced trans fats from the global product portfolio, with the ultimate goal of eliminating them. Today, most products contain 0 g per serving or very little artificially produced trans fat.
Nestlé: has committed to further reduce saturated fats by 10% in products and remove trans fats originating from partially hydrogenated oils by 2016. At the end of 2014, 98% of children’s products met the Nestlé Nutritional Foundation saturated fat criteria; and 96% of oils used now meet the Nestlé Policy on Trans Fats.
PepsiCo: has committed to reduce the average amount of saturated fats per serving by 15% in key global brands, in key countries (from a 2006 baseline), by 2020. At the end of 2014, the company achieved a 2% reduction average in saturated fat on a per serving basis in key global brands, in key countries and removed more than 1,600 metric tonnes (compared to 2006); and achieved the 2020 target in China, Russia, Turkey, U.K. and U.S.A..
Unilever: has committed to reduce the fat composition of products by reducing saturated fats as much as possible and increasing levels of essential fats. By 2017, 90% of the total global portfolio of soft vegetable spreads will contain no more than 33% fat as saturated fat and at least 67% as good unsaturated fat. In tropical areas, without chilled distribution, the maximum saturated fat content will be set at 38%, to maintain stability of the spreads. At the end of 2014, 82% of the global portfolio of soft vegetable oil spreads contained no more than 33% saturated fat and at least 67% good unsaturated fat. At the end of 2012, 92% of leading spreads by volume contained less than 33% saturated fat as a proportion of total fat and at least 15% of essential fatty acids recommended by international guidelines. In 2012, the target to eliminate trans fat originating from partially hydrogenated vegetable oil (PHVO) from the global product portfolio was met.

Reducing Sugar and Calories

IFBA Member Commitment and Achievements
The Coca-Cola Company Commitment: The Company is committed to offering low- and no-calorie beverages in every market.
Achievements: At the end of 2014 - more than 25% of the global portfolio of 3,600+ sparkling and still beverages were reduced-, low- or no-calorie options; and a reduced-, low- or no-calorie option was available for 18 of the top 20 global brands. More than 400 new beverages were introduced globally in 2014, more than 100 of which are reduced-, low- or no-calorie options.
Ferrero Commitment: Work is ongoing to test the possibility of reducing sugar content in selected Ferrero products, to the extent that this is feasible from the point of view of technology, taste and costs. Thanks to this work, some products with reduced or zero sugar content have already been launched on the market.
Achievements: In 2014, nine products were launched with low- or no-sugar.
General Mills Commitment: In 2009, General Mills committed to reduce sugar in all of its cereal advertised to children under 12 years to single-digit grams of sugar per serving.
Achievements: At the end of 2014, sugar levels in children’s cereals had been lowered by 16% since 2007 and at least 75% of all cereals now have less than 9 g of sugar per serving. More than 575 U.S. retail products have 100 calories or less per serving; more than 950 products have 150 calories or less per serving – representing 60% of U.S. retail product.
Grupo Bimbo Commitment: To reduce sugars by 10% in leading sweet baked goods brands.
Achievements: At the end of 2014 – sugar reduced in 100 products, eliminating 3,061 metric tonnes of sugar.
Kellogg Commitment: By 2020 - reduce sugar so that 90% of ready-to-eat cereals will have 10 g or less of sugar per 30 g serving.
Achievements: By end of 2014 – 84% of ready-to-eat cereals had 10 g or less of sugar per serving.
Mars Commitment: By 2018 – the Mars portfolio will be in line with the MARS Food Nutrition Design Criteria for added/free sugars.  Where legally permitted, Mars will declare the amount of added/free sugars on product labels by 2021, or earlier if required by law.
McDonald's Commitment: By 2020 – reduce sugar or calories across the menu in nine of McDonald’s top markets.
Achievements: In mid-2014, Go-GURT®, a low-fat strawberry yogurt with 50 calories and less sugar than leading children’s yogurt was introduced. Since its introduction, McDonald’s USA has sold more than 130 million Go-GURT® yogurts, more than 125 million of which were sold with children’s meals.
Mondelēz International Commitment: The Company is committed to helping people reduce sugar consumption through efforts to reduce calories and increase offerings of portion control options.
Achievements: At the end of 2014 - continued to offer products that are lower in sugar or sugar free such as Tang and Clight beverages; achieved 8% reduction in sugar in belVita breakfast biscuits. Ninety percent of gum is sugar free. .
Nestlé Commitment: By 2015 - reduce the sugar content in any serving of children’s or teenager’s breakfast cereal brands to 9 g or less per serving. By 2016 - further reduce sugar by 10% in products that do not meet the Nestlé Nutritional Foundation sugars criteria
Achievements: At the end of 2014 – 98% of children’s products met the Nestlé Nutritional Foundation sugars criteria (2013: 96%). Sugar content reduced by up to 30% in Nestlé breakfast cereal brands, including Nesquik, Chocapic, Honey Cheerios, Lion and Milo, as well as more than 15 other Nestlé-branded breakfast cereals.
PepsiCo Commitment: By 2020 - reduce the average amount of added sugars per serving by 25% in key global beverage brands, in key countries (from a 2006 baseline).
Achievements: At the end of 2014 – approximately 60% of beverage launches in key countries qualified as better-for-you or good-for-you beverage options. In Canada and the U.S.A., 434,000 metric tonnes of added sugars were removed from the total beverage portfolio (compared to a 2006 baseline).
Unilever Commitment: By 2020 - remove 25% sugar from ready-to-drink teas, powdered ice tea and milk tea products, liquid concentrates, retail and foodservice and any new formats that are sweetened (from 2010 baseline).
Achievements: At the end of 2014 -12% sugar reduction across all sweetened tea-based beverages (since 2010).
To help encourage eating in moderation, companies provide consumers with portion-controlled packaging and portion recommendations.

The Coca-Cola Company: For consumers who want to reduce the calories they consume from beverages, Coca-Cola is committed to offering smaller portion sizes. By year-end 2014, 81 countries had expanded their portfolio of beverages available in small packages, bringing the total number of countries and territories offering small packages sizes to 186.
Ferrero: The Company has long been committed to providing consumers with the best taste satisfaction and the most reasonable and acceptable energy content per portion. More than 70% of Ferrero products sold worldwide are presented in portions weighing less than 25 g and over 80% in portions weighing less than 45 g. Approximately 85% of Ferrero products provide fewer than 130 Kcal per portion, while the average calorie content is under 80 Kcal. More than 70% in volume of Ferrero's products are offered in portions providing fewer than 100 Kcal and over 95% in portions providing fewer than 150 Kcal..
Grupo Bimbo: continues to help consumers control their portions with more than 50 products now available in 100-calorie size packs.
Kellogg: The Company has introduced a wide variety of products in portion-controlled sizes, including Special K cereal bars, individual serving size packages of cereals, variety packs of cereals with smaller portions directed at children; and helps to educate consumers about portion size through its “Choose My Bowl” website.
Mars: The MARS Food Nutrition Design Criteria are based per serving and in order to be credible, the company takes the responsibility to apply realistic portion sizes.
McDonald's: The McDonald's U.S. Nutrition Task Force is initiating a plan to reduce added sugars, saturated fat and calories by 2020 through varied portion sizes, reformulations and innovations.
Mondelēz International:By 2020: the Company has committed to increase individually wrapped portion control options (under 200 Kcal) by 25% (from a 2012 baseline). By the end of 2014, Mindful Portion products, including Club Social crackers, Oreo cookies and Cadbury LU biscuits had grown by 16% since 2012.
Nestlé: By 2015: Provide portion guidance on all children’s and family products to encourage healthy portion consumption. By the end of 2014, specific portion guidance was offered for an estimated 30.% of children’s and family products and Nestlé Portion Guidance™ was being implemented across brands globally.
Unilever: By 2015: 80% of packaged ice creams will not exceed 250 Kcal per portion. By the end of 2014, 90% of packaged ice cream by volume contained 250 Kcal or less per portion – exceeding the global target of 80% and 100% of children’s ice creams contained 110 Kcal or fewer per portion (2013: 86%).
Product reformulation is not just about removing key ingredients of public health concern, it is also about adding new and beneficial ingredients, while maintaining or exceeding consumers' taste expectations. IFBA members are also committed to helping to reduce micronutrient deficiencies in local populations and work with scientists, local governments and health care professionals to identify the different nutritional “gaps” in diets and to develop micronutrient-fortified foods, especially those targeting lower-income consumers to address these deficiencies.

The Coca-Cola Company: continues to introduce new fortified products to its product offerings around the world adding vitamin, minerals and other beneficial ingredients to continue to meet consumer needs and diverse lifestyles. Some examples of recent product innovation featuring fortification include: Del Valle® Fresh – fruit drink fortified with calcium and vitamin D to help support strong bones (Colombia); Minute Maid Antiox™ — beverage with a combination of juices containing antioxidants from fruits (Spain); Minute Maid® Kids+ — 100% orange juice with essential nutrients for children, including vitamins A, C, D, E and calcium (U.S.A.); Minute Maid® Pulpy Super Milky™ — fortified with whey protein and contains fruit bits (China); Nutrijuice – fortified with four vitamins and minerals focused on providing iron to children with iron deficiencies (Philippines); ZICO – pure, premium coconut water beverage with five essential electrolytes, more potassium than a banana and low acidity; Minute Maid NutriBoost — dairy and juice drink fortified with essential nutrients (Thailand and Vietnam); and Pocket Garden Blendie – portable vegetable drink, containing a mixture of fresh vegetables, spcies and cream that provides a good source of fibre. To help in the global effort to fight malnutrition, in collaboration with governments, nutritional experts and civil society the company is piloting ways to make ready-to-drink fortified juice products available that can help address micronutrient deficiencies and improve child health. For example, in November 2011, Coca-Cola partnered with the World Food Programme and with complementary funding from the Howard G. Buffett Foundation, began distributing Vitingo, a beverage fortified with five essential micronutrients — iron, folic acid, vitamins A and C and zinc — to 22,000 students in 42 schools in Colombia.
Ferrero: Continues to develop products containing fibre, vitamins and minerals naturally derived from the raw materials used in its products, e.g. hazelnuts, and to increase the number of low-fat dairy ingredients. In 2013/2014, the amount of low-fat dairy ingredients used in Ferrero products had increased 12%.
General Mills: Committed to increase beneficial nutrients, including vitamins, minerals, fibre and whole grain by 10% or more per serving. The Company is formulating products to include at least a healf-serving of whole grain, fruit, vegetables or low- or non-fat dairy. By the end of 2014, in the U.S.A>, 76% of U.S. retail sales volume had been nutritionally improved since 2005, including 18.5% in fiscal 2014.
Grupo Bimbo: Committed to launching a minimum of two products with beneficial ingredients each year in each country where its products are sold. In 2014, 81 products improved with beneficial ingredients, including whole grain products, healthy products, products with health-positive elements and products aimed at children.
Kellogg: By 2020 - Add more beneficial nutrients to Kellogg cereals, increasing the variety of grains and plant-based ingredients to provide protein, fibre and Omega-3 fatty acids; and ensure that Kellogg ready-to-eat cereals have at least one nutrient that consumers do not get enough of, such as Vitamin D, fibre or iron. Kellogg ready-to-eat cereals are fortified with key vitamins and minerals in all areas of the globe where fortification is allowed by regulations.
Mars: By 2021 - 50% of the company’s rice products will include whole grains and/or legumes in line with the MARS Food Nutrition Design Criteria (at least 16g wholegrains or pulses per serving).  By 2021 – Mars will also work to ensure that all tomato-based cooking sauces in jars include at least one serving of vegetables (80g equivalent) per serving.
McDonald's: By 2020 - Serve 100% more fruit, vegetables, low-fat dairy or whole grains in the top 9 markets. By the end of 2014, 30% more fruit, vegetables, low-fat dairy or whole grains were served compared to 2012, in the top 9 markets.
Mondelēz International: Has set a global target to increase the amount of whole grains across its portfolio by 25% by 2020 (based on 2012 baseline).
Nestlé: On micronutrient fortification, by 2015 - develop biofortified crops and launch new products in key markets to expand the fortified products portfolio and benefit rural farming communities; and by 2016, reach 200 billion micronutrient fortified servings of foods and beverages annually worldwide, with a special focus on children and women of childbearing age. By the end of 2014, Nestlé had provided 183 billion servings of fortified foods worldwide (2013: over 167 billion). To ensure a high nutritional content, the Company has also committed to ensure there will be more grain than any other ingredient in any serving of children’s or teenagers’ breakfast cereals by 2015.
PepsiCo: Committed to increasing the amount of whole grains, fruits, vegetables, nuts, seeds and low-fat dairy in the global product portfolio. In 2014, the Company had launched in India, a Quaker Oats Plus product in India combining traditional Indian grains with oats to drive consumer acceptance and containing 56% of the daily whole grain requirement and 15% of the daily fibre requirement; in Mexico, a sugar-free oat cookie with no-calorie sweetener, Splenda, with 8 g of whole grain and 2.5 g of fibre per serving; and in Europe,three products in each of the Oats So Simple, Multigrain Pot and Cuppa Porridge product lines.
Unilever: Committed to increasing activities to address undernutrition issues through its offering of core products, such as Knorr. In developing and emerging markets, the aim is to offer fortified foods at an affordable price and to promote nutritious cooking. At the end of 2014 - more than 20% of the total food and beverage sales by volume (principally spreads and bouillons) contain a significant amount per serving of five key micronutrients implicated in undernutrition – iodine, vitamin, A, vitamin D, zinc and iron); the Company provided more than 100 billion servings of fortified spreads and cooking products in developed countries, and approximately 58 billion servings in developing and emerging countries. The spreads and cooking products are fortified with vitamins A and D such that they deliver more than 15% of the recommended daily allowance in 20 g. One serving of a spread or cooking product is 10 g.