Sainsbury’s: simple swaps in milk make big changes

Date : 24 November 2016

In its sustainability plan, Sainsbury’s committed to ‘continuing to reformulate own-brand products to reduce salt, sugar and saturated fat.” This case study looks at how Sainsbury’s swapped whole to semi-skimmed milk in 41 of its hot and cold drinks.

 

THE CHALLENGE


Sainsbury’s is well aware of the public health crisis in the UK in the form of rising obesity and diabetes in adults and children. The retailer recognises its role to help customers and their families stay fit and healthy by encouraging shoppers to buy healthier food by producing innovative products that enable nutritious diets.

To this end, targets on health have been included in the retailer’s sustainability plan, and Sainsbury’s has signed up to the government’s Public Health Responsibility Deal.

In the sustainability plan, Sainsbury’s has committed to ‘continuing to reformulate own-brand products to reduce salt, sugar and saturated fat.”

And to meet its commitment to government, Sainsbury’s has pledged to help reduce calories by ‘supporting customers to eat and drink fewer calories’, as well as reducing saturated fat committing to ‘support and enable people to consume less saturated fat’.

THE ACTIONS TAKEN TO RESOLVE IT


This case study focuses on reducing calories, fat and saturates in hot and cold drinks produced in the Sainsbury’s Café. Sainsbury’s achieved this by swapping the milk used from whole to semi-skimmed milk in 41 of its hot and cold drinks.

RESULTS OF THE ACTIONS TAKEN


Based on previous year’s sales Sainsbury’s anticipates that the change to semi-skimmed milk will remove half a billion calories and 63.5 tonnes of fat each year.

Although in essence the swap was very simple, there was a belief that whole milk was functionally the best, so Sainsbury’s had to educate its café store colleagues on the benefits of using semi-skimmed milk to overcome the perception that whole milk was better. Sainsbury’s is committed to helping customers to make informed decisions by providing the nutritional composition of their products on menu boards, therefore when the change in milk took place the drinks calorie content was updated.

Reformulation case studies

Read inspiring case studies of products that have been made healthier through reformulation.