Consumers frequently turn to Danone’s offerings, which include a diverse range of yogurts, plant-based dairy products, and bottled water, for healthier meal and snack options. However, improvement is still possible, according to Miguel Freitas, Danone’s vice president of scientific affairs, in an interview following this week’s White House Conference on Hunger, Nutrition, and Health. In response to the conference, Danone committed to enhancements, stating that by 2030, 95% of its products aimed at children will contain 10 grams or less of sugar per 100 grams, and 70% of its plant-based dairy beverages will demonstrate improved nutrient densities.
The conference focused on collaborative strategies between the government and private sector to eliminate hunger in the U.S. and promote healthier nutrition among residents. The Biden administration aims to achieve this goal by 2030, leveraging federal programs and funding for successful implementation. Various food companies, industry organizations, charities, grocers, and private equity firms also announced their commitments to support these efforts. Many of these pledges, like Danone’s, include promises to improve product healthiness and financial contributions.
In addition to product enhancements, Danone pledged $22 million—$15 million dedicated to advancing nutrition education for consumers and healthcare providers, $3 million to improve access and affordability of nutrient-dense products in underserved communities, and $4 million to bolster research on nutrition and food security. Freitas noted that Danone’s commitment stemmed from discussions with their R&D team and an assessment of hunger and nutrition challenges in the U.S., emphasizing that addressing these issues should begin with children.
Freitas explained that globally, Danone aims to reduce the sugar content in children’s products to the threshold of 10 grams per 100 grams, a challenging objective. Many yogurt varieties contain natural sugars from dairy, and the flavoring agents often used also introduce additional sugars. Therefore, simple reformulations may not suffice to meet this goal. Danone’s nutrition scientists are exploring innovative methods, including modifications to the fermentation process, which could yield a yogurt that tastes sweeter without added sugars.
Regarding plant-based beverages, Freitas mentioned the goal of closely matching dairy milk in nutritional content. This is challenging, as soy is the only widely used plant-based protein that offers comparable amino acids and proteins, but it poses allergenic concerns. Danone strives for its plant-based beverages to contain 80% of the protein and nutrients found in dairy milk by combining various protein sources, similar to how vegetarians and vegans mix beans and rice.
Danone has been advancing its nutritional profile for some time, launching its “plant-based 2.0” platform last year, with products like Silk Nextmilk and So Delicious Wondermilk, designed to closely replicate the taste, texture, and nutrition of dairy. Freitas highlighted that Danone’s financial commitments will enhance consumer access to these products. While funding initiatives to help underserved communities obtain nutritious food is vital, educating consumers about the health benefits of yogurt and plant-based dairy remains a priority.
Danone’s largest financial investment is in education, which empowers consumers to make informed dietary choices. Freitas mentioned that the company has conducted in-store pilot programs to disseminate educational information about their products. However, the primary focus is on healthcare professionals, particularly pediatricians and dietitians, who are trusted sources of nutritional guidance.
Freitas expressed optimism about the renewed national focus on food and health, noting that it has been over 50 years since the last White House conference on nutrition, which led to significant policies, including improvements in nutrition labeling and the expansion of the School Lunch Program and the Supplemental Nutrition Assistance Program. He pointed out that current dietary patterns in the U.S. contribute to serious health issues, including obesity and Type 2 diabetes. After the conference, Freitas hopes it will “raise more awareness and encourage both companies and the government to prioritize health and nutrition, ultimately reversing some of the dietary crises we face today in the American diet and its consequences.”
To enhance the nutritional quality of their products, Danone is also exploring the incorporation of essential minerals and vitamins such as calcium citrate, vitamin D, zinc, copper, manganese, and magnesium, aiming to ensure that their offerings are not only delicious but also nutritionally beneficial.