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A sustainable consumer goods company:

Innovations with health benefits

Paulún's breakfast cereal

A total of 26% of Orkla's food sales today derive from products with health benefits or with reduced quantities of sugar, saturated fat or salt.

We consider it important to present innovations that delight consumers, while at the same time being compatible with a balanced diet. One of our goals when we develop new products is to give consumers a wider range of choices within an existing product category. We focus particular attention on the following areas:

  • Sugar
  • Saturated fat
  • Salt
  • Fibre and whole grain

Sugar

Overconsumption of food and drink that are rich in energy is one of the greatest global health challenges. At Orkla we want to reduce the fat and sugar content of our products as far as taste and commercial interests allow. The Norwegian health authorities recommend that sugar be limited to a maximum of 10% of daily energy intake.

Results in 2012
In most of Orkla's product categories with a high sugar content, we offer alternative options with a lower sugar content. Almost 50% of beverage sales are attributable to sugar-free alternatives. During 2012, Orkla launched a number of products in the categories chocolate, beverages, sauces and vegetables that contained either a reduced percentage of sugar, or were sugar-free. The most important were:

  • Procordia's Fun Light cordial and Felix sugarless ketchup with sweetening from the stevia plant.
  • A new variety of Paulún's breakfast cereal (coconut and apple) without added sugar and with 67% whole grain.

Goals for 2013/2014

  • We will continue our efforts to reduce the quantity of sugar in our products where this is natural, and look at opportunities for launching more sugar-free alternatives.

Saturated fat

Orkla's existing and new products are to have a favourable fat composition to the extent that taste and other considerations allow. The Norwegian health authorities recommend that the total dietary fat content should not exceed 30% of daily energy intake. The total content of saturated fat in the diet should be limited to a maximum of 10% of energy intake.

Results in 2012
Palm oil contains a high proportion of saturated fat. A number of Orkla companies have stopped using palm oil in their products. In the period 2008-2012, the companies reduced their annual consumption of palm oil by 10,000 tonnes, replacing it with rapeseed and sunflower seed oil. The most important moves in 2012 were:

  • Stabburet's replacement of palm oil, following years of development work, by the healthier sunflower seed oil in products such as Nugatti and Sjokade (chocolate spreads).
  • The reduction of saturated fat in bars from Axellus (Maxim and Nutrilett), puddings from Felix Abba (Jacky) and snacks from KiMs Norge, KiMs (Denmark) OLW and Chips.
  • The launch by Põltsamaa Felix of light mayonnaise containing 90% less saturated fat.

Goals for 2013/2014

  • Sætre aims to eliminate palm oil entirely from its Norwegian products in the course of 2014. This will reduce palm oil consumption by a further 500 tonnes and help to reduce consumption of saturated fat.

Salt

We do not want to use more salt than necessary in our products. When salt is important as a taste enhancer, we look for alternative ingredients that can function as fully adequate replacements. The health authorities recommend a daily salt intake of a maximum of 5 grams per person.

Results in 2012
Orkla observes the authorities' salt reduction targets for 2014. Salt content was reduced in a number of our products in the course of 2012, the most important being:

  • Stabburet liver pâté
  • Stabburet pizza
  • Sonneveld bread mixes
  • The Fit4Life product range from Credin
  • Provencal mayonnaise from Spilva
  • Crisps from KiMs Norge and KiMs (Denmark)

Goals for 2013/2014

  • We will continue our active efforts to reduce people's salt intake. Orkla is taking part in a number of research projects aimed at finding good replacements for salt in our products.

Fibre and whole grain

Using ingredients with a high fibre content should be considered wherever relevant. Examples are pizza, pies, pasta, bread and whole-grain biscuits. The health authorities recommend a daily fibre intake of 25-35 grams per person. 

Results in 2012
In the course of 2012, Orkla launched a number of products with increased fibre content. The most important were:

  • MTR Foods launched breakfast mixes with a high proportion of fibre and whole grain.
  • Sonneveld launched bread mixes with a high fibre and whole-grain content.
  • Credin launched a bread base with 100% whole-grain wheat.
  • Procordia launched a new variety of Paulún's breakfast cereal (coconut and hazelnut) with a high fibre content and no added sugar.

Goals for 2013/2014

  • We will strive for increased use of ingredients with a high fibre content where this is natural and relevant.

Read the more in the Nutrition and health chapter in  Orkla’s Sustainability Report (PDF)