Nestle UK&I: reducing fat, saturated fat and salt in Maggi noodles

Date : 05 March 2019

In an effort to improve nutritional value but continue delivering great taste, Nestlé have reformulated their Maggi 3 Minute and Fusian noodles range.

 

With high saturated fat and salt intakes in the UK, obesity on the rise and, consequently, an increase in diseases such as type 2 diabetes and coronary heart disease, industry now has an even larger part to play in reformulating products to improve nutritional status.

THE CHALLENGE


Considering the Government’s salt reduction targets, as well as Nestlé’s global commitments to reduce salt and saturated fat across their products, reformulation was an important step to take towards improving the nutritional profile of the Maggi noodles range.

Health, and particularly consumer perceptions around artificial colours, preservatives and perceived high levels fat and salt, are the main barriers to purchase in the Instant Noodles category. In light of this, Nestlé wanted to reassure consumers that instant noodles can be both a quick, and tasty component of a healthy and balanced diet.

THE ACTIONS TAKEN TO RESOLVE IT


The main challenge during this reformulation was to find a way to continue to deliver on the flavour consumers know and love, while providing an improved and nutritionally better product experience for the same price.

When trialling new recipes, Nestlé initially significantly reduced salt in the noodle blocks. While this improved nutritional status, consumer testing concluded the noodles did not deliver on flavour. To overcome this, some of the salt was reintroduced, but into the seasoning sachet, giving more flavour to the broth. This gave Nestlé a great opportunity to find a solution that provided both a change that was favourable to nutrition and flavour, while still resulting in a reduced overall salt content in the product. Similarly, when reducing fat content in the noodle cakes, a change in production processes reduced the amount of oil used, and enabled Nestlé to claim 30% less saturated fat than the competitor average.

After these changes, tests on shelf life and two rounds of consumer trials were carried out, to ensure that even after improving nutritional aspects, the product maintained a strong flavour and taste profile. Nestle sensory tested the reformulated Maggi noodles against previous recipes, as well as against other leading competitors, resulting in a taste preference.

Nestle Maggi noodles with reduced salt and fat packaging

RESULTS OF THE ACTIONS TAKEN


Both Maggi Fusian and Maggi 3 Minute noodles now contain no artificial colours or preservatives and contain carefully selected, authentic and familiar ingredients. This has helped Nestlé to deliver on flavour, while providing great results on the nutrition profile as well

  • Maggi Fusian noodle blocks: 25% less salt than the market average, no artificial colours or preservatives
  • Maggi Fusian noodle pots Sweet Chilli, and, Aromatic Curry: 25% less salt than the market average, no artificial colours or preservatives
  • Maggi 3 Minute noodles blocks: 25% less salt and 30% less fat than the market average, no artificial colours or preservatives.

Overall Nestlé have removed 760kg of salt and 5 tonnes of saturated fat from the Maggi Noodles Range as a result of this work.

Reformulation case studies

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