Danone Réunion is one of the pioneers of Nutri-Score in Réunion. Since the end of September, the nutritional quality score is visible on 95% of its products.
Implemented in fall 2017 in France, the Nutri-Score is optional today and is therefore based on a proactive approach by manufacturers and distributors. Based on five letters (from A to E) and on a color code varying from green to red, it allows you to give a nutritional quality score. On a 100 gram portion, it takes into account the content of nutrients and foods to promote (fibers, proteins, fruits and vegetables) and nutrients to limit (energy, saturated fatty acids, sucres, sel). The first Nutri-Scores discreetly appeared in November 2020 on the new ranges of Greek yogurts from Danone Réunion : Oïkos. Danone Réunion has now generalized their deployment across all of its packaging. The different Danone products present on the Reunion market meet different requirements and expectations, ranging from 0% natural yogurts to more gourmet dessert creams. Nearly 70% of yogurts sold by Danone, obtain grades A and B on the Nutri-Score scale. Evidence that they are part of a healthy and balanced diet. Danone Réunion also offers more gourmet products which generally have a C rating, but none in D or E. “These foods pose no problem if consumed without excess as part of a balanced diet. Everything is in measure” explains François Amiot, CEO of Danone Réunion.
Facilitate consumer choice
Danone Réunion’s commitment to Nutri-Score illustrates the company’s civic involvement, but also the strength of its positioning in terms of quality and the relationship of trust it has established with consumers. By promoting such tools, the industrialist plays transparency, displays its convictions and makes its products the guarantors of healthy eating habits. It makes it easier for Reunion consumers to choose from the wide range of fresh dairy products available in stores.. A strong message as our island is hit hard by diabetes and cardiovascular disease. La Sorelait (Réunion Dairy Company) introduced the Danone brand to Réunion, world leader in fresh dairy products, 30 years ago. Since, the consumption of yogurts in Reunion has continued to evolve. She now reaches, on average, 23,4 kg per inhabitant. The company employs 67 employees, manufactures 200,000 pots per day and holds 30% market share on the island with its 65 references. Sorélait is today a subsidiary of GBH.
