Nutrition and food development

Choices for a Healthy Diet

Food industry companies provide people with options to build a healthy and suitable diet for different life situations. Product development is guided by nutritional recommendations, consumer preferences and sustainability considerations. The Finnish nutritional care recommendations are based on the Nordic nutrition recommendations.

Many Finnish food companies have committed to voluntary nutrition commitment. These commitments can include reducing salt, quality of fat, and sugar; increasing the use of vegetables, berries and fruits; moderating portion and package sizes; and improving products, meals, and recipes targeted at children

Product Reformulation Improves Nutritional Quality

Product reformulation refers to development work that enhances the nutritional value of food products. The goal is typically to improve the nutritional quality of a product, guided by nutritional care recommendations, voluntary nutrition commitment, and the impact on people’s well-being.

Many foods familiar to Finns have seen nutritional improvements over years or even decades. For example, salt content in foods has been significantly reduced since the 1980s, and Finland is considered a European leader in this area. To address insufficient iodine intake in the population, Finland is gradually shifting to the use of iodized salt.

For instance, soft drink manufacturers reduced sugar content by 10% between 2015 and 2019 and have committed to the same target again for the period 2019–2025. In addition to reducing salt and sugar, nutritional quality is improved by enhancing fat quality, increasing vitamin D, or boosting vegetable content.

More information about the nutrition commitment 

High-Level Research and New Innovations

Finland has internationally high-level expertise in nutrition and food research, and Finnish companies have been pioneers in developing health-promoting and sustainably produced food products. Food safety in Finland is also among the best in the world.

The Finnish food industry invests an average of €60 million annually in research and development. This accounts for just over two percent of the industry’s value-added and half a percent of its turnover. By both measures, Finland ranks among the top in food industry R&D in the EU.

The goal of developing new products and modifying existing ones is to meet the growing consumer demand for healthier and more ecological options. These include new plant-based protein products, gluten-free options, and products suitable for special diets. Companies are also developing various solutions to reduce climate and environmental impacts.