Fazer carries out research and stakeholder collaboration in the sphere of health and well-being around themes such as oat technology, sourdough science, wholegrain research, sustainable protein, superfoods, healthy snacking, sugar reduction and salt replacement.
Fazer supports academic research in order to create shared value, substantiate the effects of our products, generate innovations and attract future employees. Fazer cooperates with universities and research institutes, such as Helsinki University, the University of Eastern Finland, Uppsala SLU, Lund consortium, VTT Technical Research Centre of Finland Ltd and Aalto University. We have also assisted several students writing master’s theses on real-life cases.
Fazer has made donations to two various universities in Finland to support Finnish academic research. In 2016, Fazer donated 100,000 euros to the University of Helsinki's Faculty of Agriculture. and Iin 2015, Fazer donated 100,000 euros both to the University of Helsinki's Faculty of Agriculture and Forestry. and to the Hanken School of Economics. Hanken School of Economics received a donation of 100,000 euros from Fazer Group in 2017 to the ongoing fundraising campaign HANKEN RETURNS. This is Fazer’s second donation to the campaign. With this donation, Fazer wants to support academic understanding in the field of economy and the development of research in Finland. Moreover, Fazer has been Hankens partner in co-operation for many years
Fazer co-operates with different universities and research institutes. These include, for example, the University of Helsinki, the University of Eastern Finland and Aalto University in Finland and Uppsala SLU and Lund consortium in Sweden. Fazer has made donations to two universities in Finland to support Finnish academic research. In 2016, Fazer donated 100,000 euros to the University of Helsinki's Faculty of Agriculture. In 2015, Fazer donated 100,000 euros both to the University of Helsinki's Faculty of Agriculture and Forestry and to the Hanken School of Economics. Fazer took part in Hanken’s fund raising already on 2010 with 100,000 euros as well. Fazer maintains partnership relations with the above mentioned and other research institutes, as well as health professionals, to study areas relevant to its offering.
We maintain ongoing partnerships and collaboration with these and other research institutions and healthcare professionals to study topics we find relevant to our raw materials and offering.
FAZER PARTICIPATES IN STUDIES ON FOOD, HEALTH AND SUSTAINABILITY
Collaboration through EAT initiative
In spring 2015, Fazer joined EAT, a not-for profit, long-term initiative linking food, health and sustainability across science, politics and business. Through EAT, we want to better integrate food, health and sustainability by making use of scientific research, stakeholder dialogue, and to gain important insights on how to make our offering healthier and more sustainable. Read more at www.eatforum.org.
A study commissioned by Fazer in 2015, and conducted by the department of food sciences of the University of Helsinki, demonstrated that consumers can enjoy a moderate amount of dark chocolate every day as part of a balanced diet. 22 subjects with mild hypertension participated in the study for over 10 weeks. The subjects replaced their daily snacks with a corresponding amount (250 kcal) of dark chocolate (49g, seven Karl Fazer Dark 70% chocolates with 70 per cent cocoa).
According to the study’s results, the moderate daily consumption of dark chocolate did not lead to an increase in weight nor did it have any negative impact on the
participants’ health. The original research report can be found here. (link to: https://nutritionj.biomedcentral.com/articles/10.1186/s12937-015-0075-3
Low-FODMAP rye bread innovation
Fazer was the first company in the world to develop a stomach-friendly, low-FODMAP rye bread. This innovation offers people with sensitive stomachs help in diversifying their diets and getting important fibre in a delicious way.
Up to 75% of people suffering from irritable bowel syndrome (IBS) reported that their symptoms decreased when they limited their intake of certain poorly absorbed carbohydrates, i.e. FODMAPS. The low-FODMAP rye bread, available in shops in Finland since autumn 2016, has proved to be more suitable for sensitive stomachs. This unique low-FODMAP innovation is the result of Fazer's productive research and collaboration with national and international universities.
The results of the scientific study involving IBS patients in Finland were presented to an audience of international scientists at a gastroenterology conference in May 2016 and at a Nordic nutritional conference in June 2016. The title of the scientific article is “Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome”, and it is available in the medical journal Alimentary Pharmacology & Therapeutics.
Healthgrain Forum - promoting wholegrains
The Healthgrain Forum is an active network of universities, institutes and industries interested in grain and grain-based products. Its mission is to promote science-based concepts, fully unlocking the health promoting potential in the entire grain food production chain, to obtain healthy, convenient and appealing foods.
The practical outcome of the collaboration between academia and industry within Healthgrain Forum is a common definition of whole grains.
Fazer’s experts contribute to the Healthgrain Forum through task force work and active participation in meetings and seminars.
Fazer is also present in the Antidiabetic Food Centre at Lund University that has as a goal to prevent lifestyle-related conditions through healthy food concepts.
In 2016, Fazer started a major research and business development programme called Fazer Brainhow that aims to create innovative solutions to maintain and improve brainpower and brain well-being at different stages of life. Food and nutrition together with sleep and physical and mental exercise are the central factors of cognitive performance and brain health.
Read more about Fazer Brainhow