The Nestlé Nutritional Profiling System
Nestlé has developed a system based on public health recommendations and consumer science to evaluate the nutritional value of food and beverage products. The system was designed to support product development in constantly optimising the nutritional composition of products.
Taste and nutritional value Nestlé’s worldwide strategy is to offer products that have proven superiority in consumer taste preference and nutritional value. As the world’s leading nutrition, health and wellness company, Nestlé continually invests in the innovation and renovation of its large portfolio of products both to enhance and communicate their taste and nutritional value.
The Nestlé Nutritional Profiling System works by profiling each individual food and beverage product against specific criteria. The criteria for each and every product are derived from four principles of assessment:
- A consideration of the product category and its role in the overall diet
The Nestlé Nutritional Profiling System establishes a specific set of assessment criteria for each food and beverage product category. These criteria incorporate the roles different categories play in the overall diet of a specific consumer.
- A consideration of specific nutritional factors pertinent to public health and essential nutritional contributions
The selection of specific nutritional factors to be assessed by the Nestlé Nutritional Profiling System is driven by the importance of those factors to public health in general. It is aligned to recommendations issued by public health authorities such as the World Health Organisation.
- A consideration of maximum and minimum noncompensatory, rigorous thresholds
For categories where certain nutritional factors may potentially be consumed in excessive quantities (such as total fat for ‘biscuits’), the Nestlé Nutritional Profiling System establishes upper thresholds or limits.
- A consideration of serving as consumed and reference values specific to children and adults
Products are assessed per serving as they would be consumed. This takes into account the target consumer, the main product usage and how it would typically be reconstituted (e.g. with semiskimmed milk or water).
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