VALIO
Profile
Valio is a brand leader and the biggest dairy business and food company in Finland. The company was founded in 1905 by Finnish dairy co-operatives and is still owned by 5,000 dairy farmers. Well-being is at the heart of Valio’s world leading technology innovations, expertise and products that are made from clean Finnish milk and other ingredients, such as Finnish oats and berries. Valio has net sales of 1.7 billion euros and is Finland’s biggest food exporter.
Competences & Capabilities
Valio’s operations reach from supporting the farmers in milk production to milk processing and food manufacturing, research and development and sales and marketing. Valio is known globally as a leader in functional foods and unique milk processing technologies. In addition to its product development skills, Valio has strong innovation heritage in the primary production at farms: improving the well-being of animals and decreasing environmental footprint.
Partner in the following EIT Food projects
Innovative tools to produce legume-based foods for increased consumer acceptance (LeguComf)
Legumes such as peas and beans are rich in protein and can thus replace animal proteins in human diet
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE)
The project will evolve existing nuclear magnetic resonance (NMR) technology to foster the development of a testing service that distinguishes organic from conventional milk, at all supply chain levels (farm, preproduction, retail), thus enhancing credibility of the dairy supply chain and consumer trust on the final product
Dairy products with reduced saturated fatty acids
Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions
Cook Clever: a gamified solution to tackle household food waste habits
Consumers have a growing awareness of food waste concerns yet lack the know-how and motivation to change food related behaviors that can make a real impact in reducing food waste, shopping, preparation and repurpose of ingredients
NMR-based MetabolomIcs foR orgAniC miLk authEntication (NMR-MIRACLE): Constructing an authentication service for the dairy supply chain 2020
This responds to an increasing consumer demand for commitment of the food industry to authentication of organic food across the EU
Better for the environment, better for my health
The objective of the ‘Better for the environment, better for your health’ solution is to raise the consumer’s understanding of the impact of food production and consumption on the environment and link this with their dietary patterns
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)
Iodised salt and milk are the main sources of I in human diets
Product Concepts For Less Refined Ingredients (aka “Less is More”)
A new class of plant-based ingredients produced by a combination of an air milling, classification and electro-separation process has recently been developed and become available
Food System Master of Science Programme
Develop in-depth knowledge about food systems through studying consecutively at three distinct European academic institutions and use your knowledge to drive the future transformation of the food system
EIT Food Accelerator Network FAN 2020
The number of startups accelerated will be increased from 50 to 60 in 2020