Nutrition and health

Nutrition and health

ORIOR aspires to produce delicious and wholesome food. Its products are constantly improved from a nutritional and physiological as well as from a culinary perspective. ORIOR strives for superior quality in every product category it offers, usually far exceeding the applicable regulatory and statutory requirements for food products.

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.



All ORIOR production plants meet or exceed the standards for food safety in food production, such as the International Featured Standards (IFS) or the Food Safety System Certification (FSSC) 22000. These standards are reviewed by an external, accredited certification body. Internal audits of all production sites are also conducted on a regular basis.

Process quality is also controlled within the scope of other standards and labels such as "Suisse Garantie", "Knospe Bio Suisse", "IP-Suisse / Terra Suisse", "Sedex Members Ethical Trade Audit" (SMETA), "Aus der Region. Für die Region.", "Schweizer Allergie-Gütesiegel" (aha! certification) or "Marine Stewardship Council" (MSC).



Le Patron is continually launching new creations to address new consumer needs as they emerge. New vegetarian pâtés and terrines were successfully launched during the year under review. Le Patron's product creators are working on other nutritious, balanced dishes, focusing in particular on uncompromising freshness and healthy ingredients, recipes and preparation methods.

Möfag has reduced the use of sodium and E numbers in all its products, and completely eliminated the use of artificial flavor enhancers. It also launched another light and tasty snack variation, ostrich chips.

The fillings for Pastinella's ravioli and tortellini products have been made with primarily regional products for years.



Spending on market and trend analyses was increased considerably within the scope of the ORIOR 2020 strategy. Innovation excellence is crucial to ORIORʼs success and it presupposes a good general understanding of the relevant markets and trends.

ORIORʼs investments in the development of modern and innovative products increased once again during the year under review so as to meet the diverse needs of consumers. A 3-year innovation pipeline was introduced at all centres of competence in 2016. A team of employees from across the Group will drive this project forward and screen all trends identified through market and trend research to single out useful sources of information and inspiration for new innovation at all ORIOR sites.