Investor Presentaiton
Ferrero Group
Sustainability Report 2022
Introduction
Our sustainability
progress
Our reporting
F
We continue to expand and refine our analysis
of the nutritional impact of our products. In
fiscal year 2021/22, our analyses included the
products of our recent acquisitions (Thorntons,
Fannie May and the former Nestlé US
confectionery business). We are aligning these,
step by step, within the pillars of our historical
range of products. We assessed 127 product-
data records 5 (PDRs) covering around 96%
of our core marketed volumes.
Breakfast and 'between-meals eating
episodes' (BMEE) are confirmed to be the most
common eating occasions for our core
products, covering around 80% of our
marketed volumes. This role of our products
within consumers' eating habits aligns with the
sweet-packaged-food sector. We contribute to
efforts to promote the importance of having
breakfast regularly, and to encourage
moderate food consumption among all age
groups, especially young people. The final goal
is to promote efforts from every part of society.
Great brands in small servings
We offer most of our products as single-
wrapped servings. This lets people enjoy
them within a varied diet, in serving sizes
of a reasonable calorie content.
In accordance with our nutritional principles,
in fiscal year 2021/22 around 86% of our
marketed volume has a serving size containing
130 kcal or fewer, around 65% were marketed
in a serving size of 100 kcal or fewer and
around 9% exceeded 150 kcal per serving.
We are working to apply the common
standard of our historical Ferrero products to
the newly acquired commercial brands and
entities. Our focus on consumers means we
take a step-by-step approach to changing the
standards of new brands, to let those who buy
them adapt gradually to our core nutritional
principles.
We have scientific data on the Glycaemic Index
(GI) of around 84% of the core marketed
volumes eligible for our Sustainability Report.
Repartition of the PDRs according to the
target eating occasions, on marketed
volumes*
BMEE
34.7%
45.2%
Dessert
Occasional
Breakfast
15.0%
5.1%
*Volumes of PDRS marketed worldwide, in FY 2021/22.
Ferrero group internal source.
The Gl is a relative ranking of carbohydrate
in foods according to how they affect blood
glucose levels. Carbohydrates with a low Gl
value (55 or less) are more slowly digested,
absorbed and metabolised. They cause a
lower and slower rise in blood glucose (and,
therefore, usually insulin levels), and there is
a general scientific consensus supporting the
positive effects of a 'low-GI' diet?.
Due to their composition and structure, the
vast majority of our analysed PDRs have a low
(55 or less) or medium (56-69) Gl: around 86%
are rated low Gl, around 7% medium, and only
7.5% high GI (70 and above). We determine the
Gl of new products when they are launched
and stabilised on the market.
Our science-led approach
Food education is an efficient and effective
way to promote conscious nutrition and
healthy diet choices. Our research and
education programmes are constantly
expanding to include new ways of improving
food and nutrition knowledge within our own
company. We work with recognised experts in
different scientific fields to spread information
among our employees (for example, within the
Wellbeing Month initiative, our Product
Nutrition Department gave a lecture with a
nutrition focus). We also keep up to date with
the latest science-based data on the impact of
ingredients and our products on human and
planetary health.
Consequently, we are improving our definition
of the nutritional quality of raw materials and
their processing, and increasing our knowledge
and control through innovative food-quality
markers, such as oxidised sterols. A still-
growing body of scientific evidence supports
the use of this class of oxidised compounds
in assessing the quality of animal-based
ingredients in manufacturing and the shelf-life
of finished products, as well as in helping
evaluate the quality of plant-based food or
ingredients. We've shared our original findings
with the scientific community, to help improve
quality for the whole food system.
4. The nutritional analysis was carried out taking into
consideration the EU regulation, while for the recent
acquisitions, Fannie May and Nestlé US, they follow
US regulations.
5. Product Data Records: aggregated products with similar
nutritional characteristics (delta Energy <5% on average
value among 'flavours'/'version' of the same product).
6. Exclusion criteria concern mixes (seasonal and stable
products of which marketed values do not refer to a
specific product), mini versions (when they do not report a
codified portion) and some seasonal products (marketed
for specific occasion for sharing and festive moments
without a codified portion).
7. ScienceDirect, Glycemic index, glycemic load and
glycemic response: An International Scientific Consensus
Summit from the International Carbohydrate Quality
Consortium (ICQC).
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