We’re constantly improving nutrition across our portfolio. Here are a few examples:
In Foods, we are addressing iron-deficiency anaemia – a condition that affects 30% of the world’s population, mostly women and teenage girls. We’re teaching communities across Africa how to increase the amount of iron in their recipes with enriched Knorr stock cubes and leafy greens.
In Asia, we’ve introduced Bango Light dressings which contain 30% less sugar than the original formula, and in the US, our Make Meals That Do More in-store programme teaches consumers how to make affordable, healthy food choices.
In Tea, we acquired Pukka organic herbs last year. Their range includes natural, organic and health and wellness variants. As an alternative to water, health authorities recommend drinking unsweetened tea for good hydration, which is essential for wellbeing.
Meanwhile, in the United Arab Emirates, our ‘30 Days to a lighter you’ campaign encouraged healthy living in three steps: replacing sugary drinks for Lipton Green Tea, eating lots of fruit and vegetables, and exercising for at least 30 minutes per day. The campaign reached 12 million people via digital channels.
In Ice Cream, last year we acquired the Australian ice cream brand, Weis, which uses a minimum of 25% real fruit in its fruit-flavoured options.
In Brazil, we launched our new mango and strawberry Fruttare sorbet, with higher fruit content (as pulp and pieces), meeting our Highest Nutritional Standards. Also in Brazil, we offer three new Cornetto options with reduced portion sizes and calories, while in India we introduced a treat-sized 36g Mini Magnum.
We also launched Breyers Delights in the US last year. The range offers four flavours of low-fat ice cream that provide a good source of protein and calcium per serving.
And finally, in Unilever Food Solutions, we’re supporting chefs in care homes and hospitals with training and tools to develop tasty recipes to meet the nutritional needs of older people. One-third of older people admitted to these facilities are at risk of malnutrition and their nutritional needs differ from younger adults.