Investor Presentaiton
Ferrero Group
Sustainability Report 2022
Nutrition, health and lifestyles
(continued)
Introduction
Our sustainability
progress
Our reporting
F
In fiscal year 2021/22, we carried out and
supported scientific research with
internationally recognised scientific institutes.
We select and work with university research
groups and well-known international experts,
recognising their expertise and the importance
of guaranteeing impartiality, independence
and intellectual freedom. These collaborations
aim to create solid scientific evidence to be
disseminated through conferences, congresses
and workshops, and published in scientific
journals.
We publish an official list of research results on
our website, showing the scientific work we
have undertaken in the last year.
Download the list of scientific research and
conferences for fiscal year 2021/22
Repartition of PDRs according to the energy
delivered by portion, on marketed volumes.
Calories
FY 2020/21 FY 2021/22
Repartition of the PDRs according to the energy delivered by portion,
on marketed volumes*
3.4%
4.5%
5.5%
13.8%
130 kcal
26.0%
≤10kcal
4.3%
4.5%
>10 ≤100kcal
59.5%
60.7%
>100 ≤150kcal
28.7%
26.0%
>150 ≤200kcal
6.0%
5.5%
>200kcal
1.5%
3.4%
≤130kcal
86.1%
86.2%
*The total may not be exactly 100% due to rounding.
<≤10 kcal
>10 n≤ 100 kcal
>100 n≤ 150 kcal
>150 n≤ 200 kcal
>200 kcal
≤ 130 kcal
60.7%
86.2%
Commitments for products
Controlling the serving size of our products is a
good way to limit the intake of nutrients typical
in confectionery, such as sugar and fats. The
majority of our PDRs within our historical
brands already have 8.9 g or fewer total
sugars per serving, 5.4 g and 2.9 g per serving
of total fat and saturated fatty acids
respectively, and 27 mg or fewer of sodium per
serving.
Since 2006, we stopped using partially
hydrogenated fats in our products, and this is
in line with our International Food & Beverage
Alliance (IFBA) commitment on product
formulation and innovation. It is also fully in
line with recent World Health Organization⁹
requests to limit industrial trans fats at a
global level. We are delivering against this
global commitment that means not using
partially hydrogenated fats in our recipes.
We are collaborating with all other
stakeholders to support the achievement of
this objective, and signed the Global iTFAS
Commitment 10 in May 2019.
In December 2021, we signed the Global
Sodium Reduction Commitment¹¹, which
sets voluntarily minimum targets for IFBA
companies to meet by 2025 and 2030. We
have committed for two categories: morning
goods and sweet biscuits.
Learn more here
8. Volumes of PDRS marketed worldwide in FY 2021/22.
Ferrero group internal source.
9. WHO welcomes industry action to align with global trans
fat elimination targets.
10. IFBA, Reducing saturated fats & eliminating trans fats.
11. IFBA, Reducing sodium.
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