All of Valio’s product development is built around listening to the customer and consumer, a delicious taste and good nutritional values. But it’s not something that we’ve picked up overnight – we’ve been doing it for over 100 years.
When Nobel Laureate A.I. Virtanen was in charge of the Valio laboratories, the concept of using innovation to increase wellbeing became our guiding principle. Today, we are an international pioneer in healthy products and ingredients.
Valio’s R&D unit has developed a number of world-class innovations over the decades, such as the lactose-free Valio Eila® technology and the Valio Gefilus® product technology, based on the world’s most widely researched lactic acid bacterium, Lactobacillus rhamnosus GG. New innovations, such as Valio ValSa® milk salt and low-sugar snacks, can help to solve global human nutritional challenges.
Our goal is to double the number of products we make that are unflavoured, sugar-free, and with 20 to 50 percent less sugar than before. It now appears that we will achieve the 2020 goal ahead of time.
Read moreThe completely plant-based Valio Oddlygood® product family is a response to a trend in consumer behavior demanding varied and inspiring food choices.
Read moreFrying pan-ready Valio MiFU® cooking crumbs were introduced in 2016, giving milk protein a place as a primary protein source on people’s plates.
Read morePäivi Myllärinen, Valio’s principal scientist, received an innovation award for her pioneering research and development of dairy technology.
Read moreRead the whole report and get a deeper understanding of our work on sustainability.
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