Table 4.
Impact of reaching the Nestlé Nutritional Profiling System (NNPS) threshold in all foods amenable to reformulation on nutrients to limit, for key categories (with n > 5).
| Nutrient | Key Categories | n | % Weighted Reduction (Weight Average All Countries) # | Min%–Max% Reduction | Absolute Weighted Reduction (Weight Average) |
|---|---|---|---|---|---|
| Energy | Cakes, cookies & desserts | 700 | −15% | 11% (BR)–21% (FR) | 50.4 kcal/serving |
| Malt-based beverages | 8 | −13% | 0% (US)–81% (CN) | 110.7 kcal/serving | |
| Culinary sauces as accessory | 50 | −11% | 0% (BR)–69% (CN) | 30 kcal/serving | |
| Culinary sauces | 46 | −11% | 0% (BR)–69% (CN) | 35.9 kcal/serving | |
| Dressings | 259 | −10% | 0% (BR)–13% (CN) | 12.5 kcal/serving | |
| Total fat | Dressings | 259 | −30% | 19% (BR)–33% (FR/CN/UK) | 3.8 g/serving |
| Culinary sauces | 46 | −30% | 0% (CN)–46% (UK) | 5.9 g/serving | |
| Culinary sauces as accessory | 50 | −27% | 15% (UK)–88% (CN) | 4.8 g/serving | |
| Cold cuts & spreads | 260 | −26% | 22% (CN)–29% (FR) | 4.9 g/serving | |
| Confectionery bars | 97 | −19% | 7% (BR)–53% (CN) | 2.6 g/serving | |
| Saturated fats | Dressings | 259 | −45% | 35% (US)–51% (BR/FR) | 1.8 g/serving |
| Ice creams | 81 | −28% | 22% (CN)–40% (FR) | 2.6 g/serving | |
| Cold cuts & spreads | 260 | −28% | 21% (CN)–35% (BR) | 1.8 g/serving | |
| Culinary sauces as accessory | 50 | −27% | 0% (CN)–73% (BR) | 2.4 g/serving | |
| Culinary sauces | 46 | −24% | 0% (CN)–37% (UK) | 1.9 g/serving | |
| Added sugar | Juice-based beverages | 165 | −29% | 23% (BR)–35% (US) | 6.3 g/serving |
| Chocolate | 99 | −25% | 21% (BR/US)–45% (CN) | 4.9 g/serving | |
| Water ice creams | 10 | −25% | 19% (US)–43% (FR) | 6 g/serving | |
| Culinary sauces as accessory | 50 | −19% | 0% (BR/FR/CN)–38% (UK) | 2.5 g/serving | |
| Cakes, cookies & desserts | 700 | −18% | 15% (US)–24% (CN) | 4.3 g/serving | |
| Sodium | Cold cuts & spreads | 260 | −48% | 43% (CN/FR)–53% (UK) | 365.7 mg/serving |
| Cold sauces | 89 | −34% | 20% (UK)–64% (CN) | 230.6 mg/serving | |
| Cereal-based foods | 69 | −30% | 0% (FR/CN)–36% (US) | 145 mg/serving | |
| Culinary sauces as accessory | 50 | −21% | 0% (BR)–64% (CN) | 258.9 mg/serving | |
| Culinary sauces | 46 | −16% | 0% (CN)–34% (FR) | 66.5 mg/serving |
# Weighted reduction achieved across the whole supply when target nutrients are amended to the required NNPS threshold in foods amenable to reformulation (FARs). CN: China, UK: United Kingdom, US: United States of Americas, BR: Brazil, FR: France.