Important note to our consumers
With the current shortage of some of our ingredients, we are having to make some temporary formulation changes to our existing recipes, always keeping the safety, taste and nutritional value of our products as our top priority. The change is only related to vegetable oil and is unfortunately inevitable in order to keep delivering the cereals you love.
What is changing and why?
At Nestlé Breakfast Cereals, sunflower oil is one of the ingredients we use to deliver the taste and feel of our products that you know and love.
Unfortunately, the current ingredient shortage is having a direct impact on our supply chain, as it is getting more difficult to source some of the raw materials we use in our products, including sunflower oil. Prior to the current war, Ukraine was the world’s largest exporter of sunflower oil, and together, Ukraine & Russia accounted for around 70% of the world’s supply of sunflower oil
To ensure that we can deliver breakfast cereals to your morning tables, we have therefore had to find an alternative to sunflower oil in some of our products. In order to ensure we can deliver the same high quality and taste, and to ensure we can source enough oil to keep our productions running, we will have to temporarily switch some of our products from sunflower oil to sustainably sourced palm oil. This switch will not have any impact on the food safety or taste.
The products impacted
Find here the full list of the products that will temporarily change to sustainably sourced palm oil:
- CURIOUSLY CINNAMON
- CURIOUSLY CINNAMON CHURROS
- COOKIE CRISP
- GOLDEN NUGGETS
- LION WILD
- NESQUIK DUO
We are committed to providing transparent information on the recipes of our products to you. For further information on the temporary changes on each specific recipe, please visit our product pages.
Sustainably sourced palm oil
During the temporary change to palm oil, we will ensure that our palm oil is responsibly sourced, by using 100% RSPO Segregated certified palm oil in our products.
The Roundtable on Sustainable Palm Oil (RSPO) is a global, multi-stakeholder initiative on sustainable palm oil. The principal objective of RSPO is to promote the growth and use of sustainable palm oil through co-operation within the supply chain and open dialogue between its stakeholders.
At Nestlé, we are committed to use 100% certified sustainable palm oil by 2023, and have put several initiatives in place to ensure we are sourcing palm oil in the most sustainable way. To read more, please go to: https://www.nestle.com/sustainability/sustainable-sourcing/palm-oil
While half of our European portfolio doesn’t contain any oil (mainly our flakes) the other half of our recipes feature oil on the ingredient list. Its primary use is to help in the manufacturing process: it acts as a lubricant when we are shaping the product and, helps avoiding stickiness. In some products oil plays a role in the sensory profile – how the product feels and tastes in the mouth.
We thoroughly reviewed all possible alternatives and palm oil proved to be the best alternative due to its favorable characteristics, taste and availability. We continue to explore options of how we can best renovate our products, and we ensure this change to palm oil remains temporary.
No, they shouldn’t. All of our cereals have a clear and consistent ingredient specification and manufacturing process – the type of vegetable oil should not materially change the taste.
The change to sustainably sourced palm oil is a temporary change, to help ensure we can still produce products in our European factories. This situation is incredibly fluid, and it is very difficult to predict what will happen next. Here at CPW, we are working hard to continue to offer our full range of products and meet consumer expectations. We will transition back to sunflower oil as soon as possible.
In Europe, approximately 85% of our European recipes will not have a change in Nutri-Score* due to the oil change.
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Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
A ‘whole’ grain has more nutrients than a ‘refined’ grain, because all parts of the grain are retained – kernel, bran, endosperm and germ – along with their fibre, vitamins, minerals and phytonutrients. But most of the bran and germ are removed when producing refined grains. Whole grains therefore contain more nutrients than refined grains.
The general name for proteins found in cereal grains such as wheat. It holds the food together, like a ‘glue’, and gives dough its elasticity.
Keep it simple: make grains the base of your diet and choose whole grains over refined grains wherever possible. U.S Dietary Guidelines recommend eating 3 servings (48g) a day. So, whenever you look for breakfast cereals, bread, pasta, rice or flour to cook at home, look for the word “whole”, ideally among the first ingredients in the list.
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