Nutrition and health

Nutrition and health

ORIOR aspires to produce tasty and healthy food products. All products undergo a constant process of improvement from a nutritional and physiological as well as from a culinary perspective. New products are also being developed for people with food intolerances or special dietary needs. When it comes to the quality and safety of the food they eat, customers rightly have very high standards. ORIOR’s work in this area goes far beyond what food standards and other laws require. ORIOR has clear quality assurance processes and it rigorously adheres to them. Compliance is ensured by internal and external audits.

Recipes and production processes are continuously being improved at all centres of competence. Efforts here focus on retaining as much of the natural vitamins and other nutrients as possible and on reducing the added sodium and fat content as well as on strict avoidance of artificial additives wherever possible – which is standard policy for almost every ORIOR product. Current investment in plant, equipment and business processes enables us to produce top-quality products that meet demanding nutritional physiological standards and that are also pleasing to the palate. ORIOR has also shown a flair for creating food products for people with special dietary needs; for example Wellness or Care products and range of gluten- and lactose-free fresh pasta.

ORIOR competence centres conduct regular supplier assessments. In addition to quality, other aspects ranked in these assessments include accuracy of labelled quantities, adherence to delivery schedules, general collaboration and service, and compliance with environmental standards. The vast majority of suppliers achieved good to very good scores. Suppliers who fall short are required to initiate corrective action immediately and are reaudited a short time later. Should there be any uncertainty, suppliers must undergo and successfully complete a verification process covering environmental and sustainability issues before being admitted to the pool of authorised suppliers.

EXAMPLE

“RECIPE MANAGEMENT” PROJECT

Given the Group’s decentralized competence centre structure and differing product portfolios, recipe management was historically handled locally. A “Recipe Management” project initiated in 2017 is now transferring all relevant recipe data into the Group’s SAP system, where it will be readily available for all competence centres to use. This will improve the speed of our development units, enhancing their agility and their product cadence to the benefit of our customers. Moreover, the quality control departments will be able to easily produce automated recipe evaluations which will form the basis for exploring additional improvement potential, for example with regard to clean label food.

EXAMPLE

CULINARY ASPECTS AND CLEAN LABELS

Recipe modification and improvement is an ongoing process at every centre of competence. We strive to produce food products with “clean labels”, i.e. without any E number ingredients or other synthetic additives. Culinary aspects, sensory perceptions and product quality are just as important as before, however. Thanks to ingenious, natural flavourings and ultra-modern production techniques, we repeatedly succeed at further reducing or completely eliminating the need to add salt or synthetic additives to our products without compromising taste.

mobile