Maggi factory visit

Feb 8, 2017

Nestlé Senegal praised by the Minister of Commerce and MPs for its leadership in salt reduction

The Minister of Commerce, Informal Sector, Consumer Affairs, Promotion of Local Products and SME’s, Mr. Alioune SARR and a delegation of Senegalese Parliamentarians visited the MAGGI factory in Dakar, on Thursday 26th January.

The purpose of the visit for the Minister and about twenty local MPs was to inquire about the ingredients and the manufacturing process of MAGGI seasonings. This was in connection with the implementation of a new regulation imposing the reduction of salt content.

“It is true that the study commissioned by our services on the risk associated with the high consumption of bouillons has demonstrated that no proven risk was linked to the consumption of broths. However, in view of the food habits of our population, it is relevant to implement measures to reduce the salt content.” Minister Alioune SARR said in his opening remarks.

The Minister and the MPs went through the various installations of our factory. They were presented the ingredients used, the manufacturing, packaging and quality control processes.

“We have highly appreciated Nestlé’s transparency. It is our responsibility to ensure that quality is always offered to the population to guarantee that what they eat is safe and healthy. We are reassured with the safety and quality standards surrounding the manufacturing of MAGGI bouillons”, MP Aimé ASSINE, Chairman of the Parliament Health Commission, said.

The Minister praised Nestlé for its leadership adding that "with a current 52% salt level in MAGGI tablets, Nestlé is the first company fully compliant with the new regulation requirements that imposes a maximum rate of 55% salt in bouillons.”

Xavier Béraud, Nestlé Senegal General Business Manager, emphasised that our company's commitment is to always be ahead in terms of being compliant with safety, quality and regulation.

“We believe that it is our responsibility to be at the forefront of positive and sustainable change that creates confidence and lives up to the expectations of individuals and families. This is how we have been conducting our business for 150 years and how we have built our brands with individuals and their families”, Xavier Béraud said.

About MAGGI salt reduction:

We have a salt reduction policy in place since 2005 for the entire business. In 2013, we strengthened it to accelerate the reduction of salt in our products in line with the WHO goal restricting the salt content to 5g per person per day by 2025.

Between 2005 and 2013, the sodium content per our Maggi products was reduced by 24.97% per serving in Central and Western Africa. This was mostly achieved by adapting the size of a recommended serving from 4g to 3.3g.

In addition, we are increasing our communication to ensure that consumers are educated about the responsible consumption of our bouillons. Our consumers are repeatedly advised that as our bouillons already contain salt, no salt should be added when cooking with MAGGI.