At Orkla Confectionery & Snacks Norge the focus is primarily on taste. We are taking specific action to reduce the amount of saturated fat, salt and sugar in our products without compromising on taste.
“Confectionery, snacks and biscuits are all nutrition-rich products that are not meant to be part of people’s daily diet, but a source of enjoyment. We think that Norwegian consumers are aware of this. At the same time, we know that a lot of people would like to be able to indulge themselves with a slightly clearer conscience, and many are concerned about palm oil, saturated fat, salt, sugar and various additives,” relates Knut Ellekjær, Product Development Director at Orkla Confectionery & Snacks Norge.
“Our products are in no way exempt from the general focus on health, and we want to take our share of responsibility for public health in Norway. We don’t want to make any concessions where taste is concerned, but we think we can achieve both objectives by focusing actively on this aspect,” he explains.
“We have identified a number of ingredients that we want to eliminate or reduce. For instance, we have decided to reduce the salt content in our products by 15 percent by the year 2020, and we hope to make all of the products that we manufacture ourselves palm oil-free in the course of next year. Acrylamide is a third important item, and we intend to reduce the acrylamide content in our biscuit and snacks products that have high levels of this substance,” he says.
“For each of our product categories, we have now drawn up a special plan for making improvements, and health and nutrition will be one of our criteria for assessing innovations in the future. This doesn’t mean that we will be removing the sugar in our Laban jelly men or using wholewheat flour in our Gjende biscuits, but it does mean that we’ll be making small changes in a number of our products without compromising their taste. By working actively and systematically to achieve improvements, we can make a difference,” he says.