Beverages giant, Nestle, has unfolded plans to improve on the nutritional strength of its products, including the popular brand, Maggi.
It says Maggi is on a mission to support home cooks with healthier and tastier choices, by simplifying ingredients lists, reducing salt and increasing micronutrient fortification.
This is part of the commitments unveiled at the end of a conference it held on improving nutrition values, in Dakar, Senegal, on May 23.
The company wants to achieve the target by 2020.
“With 4,600 food portions around the world prepared every second with Maggi, the changes will have a major positive impact. At the forefront of this drive is the commitment to reshape Maggi’s products to emphasise the use of familiar and common ingredients that people know and have at home,” it says in a statement.
It notes that reducing salt will contribute to helping people in their efforts of reducing their salt intake, meeting WHO recommendations and then reducing risks associated with high blood pressure.
It adds, “Fortification is a means Maggi uses, as it champions a healthy diet, to help prevent malnutrition in countries where daily consumption of essential micro-nutrients, is lacking. In 2016, Nestlé sold 65 billion of fortified servings in Central and West Africa and Maggi delivers over 100 million iron-fortified cubes daily to 78 million households in Central and West Africa.”
Also according to the Business Executive Officer Culinary for Nestlé Central and West Africa, Dominique Allier, the Maggi campaign tagged, ‘Simply Good’, will highlight nutritional challenges by engaging with government authorities, civil society and consumers.
Allier explains, “Consumer expectations are changing, they want products with common ingredients they know, minimal processing, natural or organic and ideally locally produced.”
Another aspect of the company’s new thinking is that in Central and West Africa Region, 100 per cent of Maggi products will be made with more common and familiar ingredients that consumers love and suiting local tastes and food cultures.
“In addition to the iron fortification, the company will continue to improve the nutritional profile of its products, reducing by 22 per cent the salt content in its Maggi tablets and cubes in the region. The new and improved Maggi products are already finding their way on to shelves in Senegal where Nestlé was the first company offering individuals and families Maggi products with lower salt,” Allier stresses.
The conference attracted experts from different parts of the continent, with many of them hammering on how to reduce nutritional challenges in Africa and beyond.
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