Goal: Meaningfully improve the nutritional value of our products by 2025

Why it’s important

Our purpose is making everyday food better for everyone. For Goodman Fielder better food means great tasting, nutritious, accessible, affordable and sustainable. We believe in the power of better food as a force for good. It brings us together as communities and forms the bedrock for a happy and healthy life.

Malnutrition, including obesity, undernutrition, and other dietary risks, is the dominant cause of poor health globally. As a leading food company, we recognise the important opportunity we have to make an impact on the health and wellbeing of the community. Our goal is to meaningfully improve the nutritional value of our products by 2025. This goal aims to improve health outcomes for the community through more sustainable food.

Our products are consumed by millions of people every day and can be found in 90% of homes across most of the markets in which we operate and we are committed to honouring this privileged position through positive and constructive action on nutrition.

What we’re doing

We’re using our products to communicate healthier food choices so that our customers can make informed and educated decisions. The first business in Australia to launch a loaf of bread for the supermarket aisle aimed at gut health and digestive wellbeing, Helga’s Digestive Wellbeing Bread uniquely contains BARLEYmax. BARLEYmax offers a blend of prebiotic fibres that feed the good bacteria in the gut and contributes to overall health and wellbeing. Similarly, Naturelea’s Icelandic yogurt contains probiotics, is low in fat and high in protein. We’ve also been working to support groups deficient in micronutrients such as Indigenous communities. Across Australia and New Zealand, over 800 of our products already include health or nutritional claims, and for us, this is just the beginning.

How we're going to do it

We are developing a nutrition policy, informed by science, that will allow us to review new and existing products to identify and implement improvements. We are going to continue our existing programs to reduce salt, sugar and other components including improving the health star rating of our Wonder White range of bread. We will continue our research into functional ingredients and how these can be deployed through our existing products. Our product improvements will be supported by improved consumer communications aimed at promoting healthy eating and helping consumers make informed choices.