Making Better Nutrition a Global Priority
The keys to improving nutrient density include increasing fiber, protein, vitamins A and C, calcium and iron and reducing total fat, saturated fat, trans fat, sodium and total sugar. During the reporting cycle, Heinz evaluated many of our products to determine their nutrient density scores and identify opportunities for improvement.
The Company initiated this evaluation as a critical step toward aligning our products even more closely with accepted nutrient recommendations and guidelines for the daily consumption of total fat, saturated fat; trans fat, sodium and sugar, based on a recommended total daily diet of 2,000 calories.
Focus on Product Nutrition
During the reporting cycle, Heinz continued our focus on reducing total fat, saturated fat, trans fat, sodium and total sugar across our product lines under the direction of the Vice President of R&D and Quality.
A team of Heinz nutrition professionals was actively engaged with accredited scientific experts and regulatory bodies. Focusing on nutrient density and addressing ingredients of concern (particularly sodium, saturated fat and sugar/calories), they provided scientific data and information to the brand teams to proactively make health and wellness a key element in brand strategy.
The Company continues to operate Centers of Excellence in North America and Europe that are responsible for improving the nutritional profiles of Heinz products.
Heinz has been at the forefront of the U.S. National Salt Reduction Initiative, a public-private partnership aimed at reducing people’s salt intake by 20% by 2014 to help reduce the risk of hypertension and heart disease.
Prior to 2012, Heinz implemented a voluntary 15% sodium reduction across our main U.S. retail and foodservice ketchup lines without compromising the quality, consistency and great taste of our flagship product.