Nestlé’s reformulation process included the following key steps:
Cross-functional project teams were co-ordinated to develop recipes that deliver on taste and texture. Many technical factors are considered, e.g., storage and handling conditions of new ingredients, stability and foaming characteristics. There are multiple development stages in the pilot kitchen before they carry out factory industrial trials. Any failure would result in costly factory down time; so validation of the recipe at pilot stage is key.
Once happy with the recipe, they undergo consumer testing in export markets and with an internal taste panel, for coffee strength, bitterness, length of aftertaste, sweetness, mouthfeel, aroma and foam.
The recipes are tested on the production line. The final recipe is sent for analysis to check nutrition against calculated data.
In 2009 average reductions of 36% in fat and saturates and 6% in calories were obtained.
During taste tests, 70% of consumers preferred NESCAFE Gold Frothy Cappuccino and 65% Unsweetened Taste Cappuccino to the main competitors. Both delivered improved coffee taste, creaminess, froth and aroma. Additionally, they delivered raw material cost savings and ran more efficiently in the factory.
In 2019 reformulation resulted in the removal of 135 million teaspoons (540 tonnes) sugar, 35 tonnes saturates and over 2.5 billion calories.
Following on from this, Nestlé's retail coffees, including Starbucks retail products, Nescafé Dolce Gusto coffee mixes, Nescafé-in-1’s and Nescafé Gold frothy coffees are all non-HFSS. All current and future products will now be non-HFSS, with no red traffic lights on the front of pack label, less than 90 calories per mug, and meet the 2024 salt targets. This includes the new Nescafe Gold Dessert Edition Range – Chocolate Caramel Brownie Mocha and Sticky Toffee Pudding Latte and Aero Mocha.