
Sustainable future food experiences
We at Fazer want to create meaningful food experiences. To add a little joy to everything we do - to make each day a little better. To do that, we are interested in research topics that are meaningful to the people and the world around us. Health, well-being and sustainable solutions are at the heart of our research activities. We actively conduct, promote and participate in research projects that support our mission to make food with a purpose.
We believe that food can be a solution to many challenges and we use our research knowledge to build new innovations and food experiences. Keeping up with the latest research in the field of food and nutrition is important to us, and it is equally important to make sure that we always conduct research in responsible, sustainable ways and communicate our research activities and results transparently.
We believe that food can be a solution to many challenges and we use our research knowledge to build new innovations and food experiences. Keeping up with the latest research in the field of food and nutrition is important to us, and it is equally important to make sure that we always conduct research in responsible, sustainable ways and communicate our research activities and results transparently.
What's happening in research and foodtech
Wholy rye! Nordic research, innovation and collaboration to develop new healthy products from rye
Fazer and the Nordic Rye Forum arranged a virtual symposium on the health benefits of rye on December 14, 2020. The Rye - “wholy grain for the gut and the brain symposium brought together top experts in the field to discuss the nutritional value, health effects and possible future applications of the Nordic rye.
December 20, 2020
Wellbeing,
Brainhow
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New research to shed light on gut-brain connection
What happens in the gut, why should you feed the gut microbiota with dietary fibre, and what does this all have to do with the brain? Laura Pirkola from Fazer’s Research and innovation unit Fazer Lab is busy with a new research project determined to shed more light on how fibre intake affects gut microbiota, and how gut microbiota affects the brain, the mood – and overall well-being.
July 3, 2020
Wellbeing
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Salt - the spice of life or a treacherous friend?
Salt is the spice of life, they say. It’s useful, valuable and tasty. A touch of salt brings out the flavours of foods, and in olden times, salt was important in preserving food. Indeed, many much loved delicacies would never have been invented if it were not for salt. But too much salt is harmful to health and for a careless salt lover salt can be a treacherous friend. Read our expert’s tips on how to use salt wisely – and how we at Fazer deal with salt.
July 3, 2020
Wellbeing
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Brain-friendly diet supports the vitality and well-being of office workers
A brain-friendly diet has a positive impact on cognitive performance and alertness, as well as improving cardiovascular health, reveals a recent study. Fazer, Nokia, Nightingale Health and the Finnish Institute of Occupational Health investigated the impacts of a brain-friendly diet on the well-being of office workers. The results of this internationally published research were introduced to Finnish media and nutrition specialists in February in Helsinki.
February 18, 2020
Wellbeing
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Gut feelings
Your brain communicates with your gut through the so-called gut-brain axis. This connection works both ways: the vagus nerve carries messages mainly from gut to brain, while the hormonal connection that works mainly through the hypothalamic–pituitary–adrenal axis (HPA) carries messages from brain to gut. And let’s not forget the immune system and microbiota of the gut’s mucous membrane, which is currently a popular research topic: The gut microbiota may have a much wider impact on the health and well-being of the human body than we have previously known.
September 3, 2018
Wellbeing,
Nutrition,
Brainhow,
Fibre
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What is low FODMAP bread made from?
Fazer’s new rye starter contains natural lactic acid bacteria that break down the FODMAPs in the starter.
August 31, 2016
Wellbeing,
Rye
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