Good for you, good for the planet
Consumers are increasingly conscious of the impact of food on their health and the planet. We are proactively helping our customers to lead in these areas by accelerating the development of Better-for-You solutions – meaning better for people and better for the planet.
Our 2030 targets
100% of our mid-long term innovations are Better-for-You
50% of our sales are Better-for-You
Always inspire and support customers on their journey to more nutritional and sustainable food
What are Better-for-You food solutions?
Better nutrition
- Reduction in sodium, sugar and fat
- Enrichment in protein, fibers, vegetables, etc.
- Better nutritional scores (e.g. Nutri-Score, HFSS, etc.)
Better labeling
- Clean labels & more natural solutions
- Allergen-controlled range
- Lower processing levels
Sustainable solutions
- New protein solutions (plant-based, hybrid & alternative proteins)
- Valorization of by-products
- Better holding time & shelf life
- Smaller environmental footprint
Progress and highlights
Closing in on 50% Better-for-You sales
More than ever, we’re actively engaging with our customers to find solutions to make their products healthier and more sustainable. Our Better-for-You sales have shown consistent growth over the past three years, rising from 44.6% in 2022 to 46.1% in 2023, and reaching 48.2% in 2024. These figures exclude our 2024 acquisitions.
Accelerating our Better-for-You innovations
With our innovation and R&D capabilities, we are committed to answering the renewed call for good nutrition with Better-for-You food solutions that don’t compromise on taste and food experience. A selection:
Sodium reduction: We have a strong toolkit to reduce sodium content in meat applications, sauces and snacks.
Fat-reduced coatings that lower fat absorption during frying help achieve a 'reduced fat' claim for the final product, as they can reduce total fat content by up to 30%, without any compromise on color, texture, and taste.
Healthier sauces: We offer sauces with reduced fat and sugar levels (sometimes down to 0% fat and sugar).
“There is nothing more exciting than exploring new breakthrough innovations, from nutritional science to fermentation and enzymes, to the valorisation of side streams.”
Brecht D’hont, Head of Future Food Solutions
