The know-how of Fazer’s nutrition specialists is at the disposal of the company’s own organisation, e.g. product development, and its customers and consumers.
Nutrition and health issues are taken into account in many different ways.
Ways in which Fazer Food Services can affect them are the development of recipes and menu planning. Special attention is being paid e.g. to the quantity and quality of fats, the quantity of salt and the protein content of vegetable raw materials. Restaurants can use nutrition recommendations and special diet manuals. Our restaurants are always able to give customers exact information about the specification and energy and fat content of the dishes.
Fazer Bakeries & Confectionery has been active in increasing the share of products rich in fibre in its assortment. The selection of rye products has become more varied and new product innovations, such as Fazer Rye Fibre®, have been utilised.
We have paid special attention to the changing expectations and needs of children and youth. We have decreased the salt content of bread from the 1980s when the normal salt content of bread still was 1.7 – 1.8 per cent. It has been gradually taken down to the current 1 – 1.2 per cent as taste preferences have developed.
Nutrition education is given also through different brochures and publications. For example, we publish the Fazer Täysjyvä magazine (in Finnish) for nutrition specialists.