Apetit made seven nutritional commitments to promote a more sustainable diet

Apetit made seven nutritional commitments to promote a more sustainable diet

All Apetit products are based on its R&D strategy to develop healthy and easy-to-use products that help people to increase their use of vegetables. Apetit develops its products in line with general nutritional recommendations, and the company monitors and makes use of reliable studies and nutritional information published by research institutes in its field. Apetit has made a nutrition commitment in seven content areas determined by the Finnish Food Safety Authority. The purpose of the commitment is to improve the nutritional quality of Finnish diets and support sustainable food choices.

In addition to increasing the consumption of vegetables, the commitments promote to make Finnish diets healthier by reducing the consumption of salt and sugar and increasing the supply of healthy snacks. The commitment also improves the quality of the fats consumed by Finns. Vegetable-based oils are an integral part of a healthy diet, as they contain soft and unsaturated fats. Rapeseed oil contains omega-6 and omega-3 fatty acids.

In accordance with the nutritional commitments it has made, Apetit has set a goal to increase the use of vegetables, to reduce the intake of salt and sugar and to promote the use of soft fats. To achieve to goals Apetit introduces new main course and snack products to the market and developes recipes. Apetit has also committed to increase the number of products based on fish-stock management. Commitments on development of product selection by 2020. Reference level is the situation in 2017. All of the targets set in the commitments were met during the two-year commitment period.

NUTRITION COMMITMENTS

Outcome

Commitment for  2020

Increasing the use of vegetables

 

 

New products for the fresh product sections of retail stores

+6 pcs

+5 pcs

Vegetable-based main course products

+16 pcs

+10 pcs

Solutions that make it easier to increase the use of vegetables

+150%

+50%

Lunch and meals

 

 

Offering of snack products in line with nutrition recommendations for schools

+200%

+100%

Training and recipes for the professional food service sector

+300%

+50%

Recipes

 

 

Recipes for consumers and the professional food service sector to increase the use of vegetables

+251pcs

+100 pcs

Sugar intake

 

 

New products containing no added sugar for categories with a

limited supply of such products

+200%

+100 pcs

Quality of fat

 

 

Heart Symbol products for the retail trade and the professional food service sector to reduce the use of saturated fats

+4 pcs

+4 pcs

Collections of recipes to support the use of rapeseed oil

+38 pcs

+20 pcs

Salt intake

 

 

Heart Symbol products

+40%

+20%

Products for children

 

 

New vegetable-based snack products

+7 pcs

+3 pcs

Commitment: Sustainable food choices

 

 

Fish products based on fish-stock management

+66%

+30%

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