Reformulations

Perishables and Private Brand product development

The guidelines for developing Private Brand products and perishables reinforce the principles listed in our Nutritional Policy:

1. Restrictions as to the use of colouring, preservatives and other superfluous, synthetic additives
2. Maximum accepted quantities of some ingredients, such as salt, sugar and fat
3. Nutritional reformulation strategies
4. Diversity of the offer and development of products for people with specific nutritional requirements or preferences, and within specific age groups
5. Packaging material allowed for contact with foodstuffs
6. Labels that include clear and straightforward information for consumers on health, nutrition, portions and that promote healthy eating habits
7. Product monitoring plans (namely sensory tests), audits and laboratory controls

Poland

In 2022, Biedronka reformulated 47 of its Private Brand products. Changes include the reduction of sugar in 36 products, such as Culineo instant beef soups and Tutti quark-style cheeses, which saw 550 tonnes prevented from entering the market, and the reduction of salt content in 13 products, such as Światowid sliced cheese.

A programme to enrich foods with fibre was also implemented, with a total of 22.6 tonnes of fibre added.

Superfluous ingredients, such as flavour enhancers and artificial colourings, were removed and/or replaced by natural ingredients in 34 products.

Portugal

In 2022, 70 nutritional reformulations were made for Pingo Doce and Recheio Private Brand products.

Of note are the over 200 tonnes of sugar that are no longer placed on the market as a result of the reformulation of the recipes of 58 products (such as the Pingo Doce and Amanhecer Private Brand yoghurt range, and the Chocolocos, Cookie Bitz and Estrelinhas cereals) and the removal of 1.8 tonnes of fat and 60.2 tonnes of saturated fat. Regarding saturated fat, special attention was paid to crisps, biscuits and sauces (reductions of between 29% and 84%). The salt content in 16 products was reviewed, resulting in 16.9 tonnes of salt no longer being consumed by our customers.

Artificial colouring was removed from all Private Brand products.

We added 1.5 tonnes of fibre and removed 1.8 tonnes of fat from the Pingo Doce Zoo biscuits, which are very popular amongst children.

Colombia

Ara Private Brand products require less reformulation since the Group’s accumulated experience in product development enables the Company to incorporate production guidelines with the recommended intake of salt, sugar, fat and saturated fat from the initial development stage.

Nevertheless, in 2022 Ara reformulated the recipes of 25 Private Brand products. Quark yoghurt cheese for children aged three and older and De La Cuesta kumis (kefir-like) milks saw the highest amount of sugar cut, the reduction of which totalled 2.6 tonnes. The salt content of 17 products was reviewed, preventing a total of 58.6 tonnes of salt from entering the market.

Six products saw the flavour enhancer monosodium glutamate removed (base for Minotto’s bechamel and carbonara sauces, and A La Mesa’s mushroom and chicken soup) and the artificial colouring was also removed from the Aveia instant strawberry oatmeal.

Independent verification

Information on the reformulation of our Perishables and Private Brand food products was confirmed by an external and independent entity for the Group’s 2022 Annual Report.