Topics related to our company and products

How can we make the climate impact of products transparent?

This is a question we ask ourselves every day. Because only when we know the carbon footprint of our products can we take this information into account and make it available to consumers. Already today, we can calculate the Product Carbon Footprint (PCF) for our pizzas semi-automatically using an externally TÜV Nord-verified process (Product carbon footprint of a pizza explained). The big challenge: the many different calculation methods and labels on the market are still difficult to compare. There are also different ways of presenting PCF information so that consumers can understand and use it. Therefore, we initially communicate PCF in selected markets and continue to develop our approach based on feedback.

As a basis for our SBTi validated near-term targets, we also determined our Corporate Carbon Footprint using a TÜV Nord-verified process. In 2025, this amounted to 2.6 million tonnes of CO₂e.

In line with our Responsible Sourcing Policy, we commit to using only eggs that are at least barn-raised. In Europe, this is already the case across the board; internationally, this currently applies to 98.5%. We have defined this worldwide as a clear requirement in our
specifications and therefore in supplier contracts. For newly acquired companies, we grant a transition period of five years in view of existing supply contracts.

Deforestation of forests for agricultural land is a global problem: forests are not only important carbon sinks and air filters, but also crucial for preserving biodiversity as well as important habitats for people and animals.

By the end of 2025, only 7% of our purchasing volumes were still associated with a high deforestation risk. We consider deforestation risk to be high when raw materials may potentially be linked to deforestation or the conversion of natural ecosystems after 01/01/2020 and we cannot reliably rule out this risk.

To make further progress, we are initially focusing on raw materials with particularly high deforestation risk. These include soy, palm oil, cocoa, sugarcane from Brazil, and paper-based packaging. Meat, dairy products and gelatine are also among these raw materials, as land is needed not only for grazing but also for growing animal feed.

Measures already implemented include the Rainforest Alliance certification of cocoa-containing products as well as RSPO certification for palm oil projects. In addition, we are preparing for the implementation of the EU Deforestation Regulation (EUDR).

When defining “forest” and “deforestation,” we follow the criteria of the Accountability Framework Initiative (AFI). It also defines the so-called cut-off date of 01/01/2020, i.e., the point after which no deforestation may have taken place on areas where raw materials for Dr. Oetker are produced. In addition, we have defined that on these areas there must also be no conversion of other natural ecosystems such as wetlands, savannas or grasslands into agricultural land.

Already today, we cover our electricity demand on a market-based basis through renewable energy. By the end of 2025, 54% of our energy demand was covered by renewable energy sources. 

To achieve this, we are working on several levers: 

 1. Reduce energy consumption: The less energy we use, the smaller the overall challenge. 

2. Generate our own energy: We already operate photovoltaic systems at 19 sites worldwide. In 2025 alone, we used more than 20 million kWh of self-generated electricity from our own installations. 

3. Use the energy we generate ourselves: Measures such as deploying heat pumps or new hybrid ovens help us use renewable energy directly in our sites. 

4. Store energy: In addition, we use standard industrial storage solutions. 

Acceptance of genetic engineering varies widely around the world and is
viewed critically in many EU countries. Accordingly, Dr. Oetker does not use genetically modified raw materials in Europe.

All our employees should receive fair pay that enables them to meet their families’ basic needs and participate in social life. By this we mean access to nutritious food, affordable housing, adequate clothing, safe transport, appropriate education, good health, and the ability to save money. We review this at regular intervals based on cost-of-living data in the countries where Dr. Oetker operates.

In Germany alone, for example, we process around 1,500 different raw materials. We source more than 95% of these from Europe, and the remainder from around the world. Raw materials that are not available locally due to their regional origin are sourced from their typical growing regions. We also see this as an opportunity to make a positive contribution in less developed regions. Dr. Oetker | Driving Sustainability

Hazelnuts are often harvested by hand, frequently by seasonal workers. In some growing regions, there are social risks, including the risk of child labor.

In 2025, we purchased around 90% of our hazelnuts as Rainforest Alliance Certified. The Rainforest Alliance works with farms and local stakeholders to identify and address social and environmental risks, including with regard to child labor and working conditions.

Our goal is to source only chicken for our European sites that meets at least the criteria of the European Chicken Commitment (ECC) and thus the European Chicken Commitment initiative. This offers animals, among other things, slower growth, improved air quality, more daylight and more space. For example, it allows a maximum stocking density of 30 kilograms per square meter, compared with 42 kilograms per square meter under European law.

To ensure this animal welfare standard, we have defined raw material specifications that are binding for our audited suppliers. Existing suppliers are working with us on the step-by-step transition. We also continuously review additional suitable suppliers, producers and standards.

In 2025, 88% of the chicken processed in our German sites fully met the criteria of the European Chicken Commitment. For our European sites, this figure was 86%.

Frozen pizza and muesli are sometimes criticised as ultra-processed foods. For this reason, we would like to explain more clearly how we make these products.

Our pizzas and mueslis essentially contain the ingredients that any consumer can buy in shops to prepare a pizza or muesli. We make the dough for our pizzas from flour, yeast, vegetable oil, salt, sometimes a little sugar and water. Depending on the variety, toppings include ingredients such as tomato sauce, cheese, ham, salami, tuna or vegetables. The ingredients in our mueslis are rolled oats, other grains and, depending on the variety, nuts, almonds, seeds, blossom honey, chocolate pieces or dried fruit.
The crunchy clusters in our crunchy mueslis are baked with a binder made from sunflower oil, honey, glucose syrup, sugar and, if applicable, a small amount of vanillin.

When purchasing these ingredients, we ensure they are minimally processed. We also regularly test our ingredients for pesticides, mould and other residues.

In addition, we respond to consumers’ growing desire for more conscious nutrition: for more than 15 years, we have voluntarily reduced salt, fat, sugar and additives. In our frozen pizzas, we reduced the salt content by more than 20%, and in our mueslis we reduced sugar by between 23% and 29% depending on the range. We also offer mueslis without added sugar. We have also reduced additives in our pizzas and mueslis. Thanks to new technologies, most of our pizza bases are now completely free of additives. For some products, however, just like artisans or consumers in their home kitchens, we cannot fully avoid additives. Their use is necessary to
ensure foods maintain consistent quality until the end of their shelf life and do not change in taste or appearance. However, we use as few additives as possible and only as many as necessary, and we avoid them altogether wherever possible. Our ingredient lists transparently declare all ingredients used.

Insects in food or as food are perceived very differently: for some people they are a delicacy or a source of protein; for others they are unusual as food.

In the EU, insects or their parts in foods are classified as “novel foods” and regulated under the Novel Food Regulation. According to EU regulation, these novel foods include mealworms, lesser mealworms, locusts and house crickets. To protect consumers, food manufacturers are required to list these ingredients in the ingredient list of foods. This means consumers can always identify the use of such ingredients through labelling.

We do not currently use any of these novel foods in our products and do not have plans to do so at present.

Shellac (E904) and cochineal carmine (E120) are not “novel foods,” but additives that have been approved for more than 30 years and have long successfully passed the relevant safety assessments.

Shellac is often used as a glazing agent for certain types of fruit. It is also approved for coffee beans, food supplements, confectionery or chocolate, among other products. Cochineal carmine is a food color obtained from natural sources and gives foods an intense red color. At Dr. Oetker, these two additives are mainly used in our decorating products. We always follow the principle: as few additives as possible and only as many as necessary.

Dr. Oetker predominantly uses Rainforest Alliance Certified cocoa worldwide. For newly acquired companies, transitional periods of up to five years may apply due to existing supply contracts.

We explicitly require all our suppliers to ensure compliance with internationally recognized human rights in accordance with applicable laws. This also includes the prohibition of child labor under the conventions of the ILO (International Labr Organization).

Many of our suppliers implement their own measures and programs to address risks in their supply chains.

Avoiding food losses as far as possible helps reduce environmental impacts along the food value chain. The direct influence of food producers like Dr. Oetker is relatively limited here: according to current studies in Germany, for example, only around 15%* of food waste occurs during processing in production.

By 2025, we reduced food waste in pizza production by a total of 41% (compared with 2019, excluding new products) and in ambient production by 27% (since 2021).

If, despite careful volume planning, we have produced too much of a product, we also donate food to various initiatives around the world—this is the case in almost every country organization.

Beyond our direct influence, we rely on measures that can help avoid food waste. These include suitable product and portion sizes, the longest possible shelf life, and educating consumers on how to handle the best-before date.

We also exchange with our suppliers on the topic of food waste. This includes how to handle edible raw materials that do not meet our quality or size requirements. Many of our suppliers have processes in place to reuse such returns responsibly.

*Food waste in Germany, reference year 2022, source: German Environment Agency (Umweltbundesamt) 2024

Mineral oils can enter foods at many stages of production: via mineral oil-based printing inks from recycled newspaper, via raw materials, or during the manufacturing process.

Since mineral oil residues in food became a known issue a few years ago, we have already implemented a wide range of measures to reduce exposure to mineral oil mixtures:

• Printing for all packaging has been switched to mineral oil-free inks; additional protective measures in packaging design are implemented on a product-specific basis and are regularly reviewed.
• Along the supply/production chain, only oils that are explicitly approved by authorities for the food industry and considered safe are used wherever there may be product contact (e.g., so-called white oils or H1 oils).
• To exclude or minimize mineral oil residues in delivered raw materials, we maintain close exchange with suppliers. Only ingredients that do not exceed the specified limit values under EU law are approved for production.
• In addition, since 2019 there have been guidance values for mineral oil hydrocarbons (MOH) for certain product groups. We contributed to this work and, of course, test our products on this basis.

For some time now, we have been carrying out extensive stage controls (raw material, various production stages, packaging, finished product) both with independent institutes and through in-house hydrocarbon analytics, to identify potential sources of entry and regularly review the effectiveness of the measures taken.

We contractually require our suppliers to respect internationally recognized human rights within the framework of applicable laws. This includes in particular the prohibition of child labor under the conventions of the ILO (International Labor Organization). A summary of our position and approach to human rights can be found in the Oetker Group policy statement on the human rights strategy.

We have been implementing the requirements of the German Supply Chain Due Diligence Act (LkSG) since 01/01/2023. The aim is to systematically identify, prioritize and address human rights risks in our supply chains.

The basis for this is the guideline provided by the Oetker Group Human Rights Committee for implementing human rights and environmental due diligence obligations under the Supply Chain Due Diligence Act, the policy statement on our human rights strategy, our Oetker Supplier Code of Conduct and the institutionalised grievance mechanism.

With the introduction of Nutri-Score and other initiatives aimed at increasing transparency, Dr. Oetker hopes to encourage consumers to make informed purchasing decisions and provide them with the best possible guidance when selecting their food.

Since 2024, the Nutri-Score has been displayed on the front of pack in Spain, the Netherlands, Portugal, Switzerland, Germany, France, Belgium and Luxembourg on all Dr. Oetker branded products that fall within the Nutri-Score scope.

At the end of 2025, the Nutri-Score licensor Santé Publique defined a new brand charter and a revised algorithm for calculating the Nutri-Score, so we now display this new Nutri-Score on our packaging. During the transition phase, consumers may hold a product with an identical recipe but a different Nutri-Score.

Overall, we still want a uniform, consistent and binding EU-wide solution that consumers and companies can rely on. Given the many different labels in the European market alone and changes to the underlying assessment criteria—such as with Nutri-Score—we are concerned this could confuse consumers and reduce acceptance.

From our perspective, it would be important that the algorithm is based on objective, nutrition-science-based criteria that are applied consistently over the long term. It should evaluate all product categories fairly and allow good differentiation for consumers. Ideally, differences should become visible both within certain food categories and across categories.

Dr. Oetker uses various vegetable oils, which can come from different countries depending on availability. We source palm oil mainly from Indonesia and Malaysia.

We have been a member of the Roundtable on Sustainable Palm Oil (RSPO) since 2012 with the aim of contributing to reducing deforestation and human rights risks in our supply chains. Internationally, 89% of the palm oil we purchase directly is RSPO certified (2025).

For newly acquired companies, we grant a transition period of five years, as we may need to assume existing supply contracts. In particular for ingredients in which palm oil is only a very small component of the raw material, such as emulsifiers, switching can be challenging in some cases.

In addition, we commit to meeting RSPO requirements for shared responsibility. You can find more information in our Oetker Group policy statement on the human rights strategy and in our Supplier Code of Conduct.

By the end of 2025, 87% of our packaging materials were designed to be recyclable (volume-weighted average; excluding France, Mexico, Canada, Turkey, Croatia, Ukraine, the USA, Africa, Asia and Australia, as well as traded goods due to data availability).

In some cases, after careful consideration, plastic is the more suitable packaging material compared with paper. Plastic offers a high level of product safety and has a low weight, which can have a positive impact on transport efficiency and thus on the carbon footprint. We continuously review how we can keep the amount of packaging material used as low as possible.

We also place value on making our plastic packaging as recyclable as possible. The mono-materials we predominantly use, i.e., materials made from only one type of material, offer advantages here. Our transparent and light-colored plastics are also usually reliably identified by sorting systems and assigned to the corresponding material streams.

We also monitor the market for alternative packaging materials. However, many of these alternatives currently cannot (yet) be processed by existing recycling systems.

Our paper and cardboard packaging materials consist of 70% to 80% recycled material. Overall, in 2025, 61% of the packaging materials we used were already recycled (volume-weighted average; excluding France, Mexico, Canada, Turkey, Croatia, Ukraine, the USA, Africa, Asia and Australia, as well as traded goods due to data availability).

Beyond paper and cardboard, the use of recycled materials is currently only possible to a limited extent for foods under applicable legislation. For example, it is not permitted to use recycled plastics from non-closed material cycles in direct contact with food. Broader usability of recycled packaging materials in the food sector therefore depends largely on future regulatory developments at EU level.

Regenerative agriculture methods aim to manage agricultural systems in ways that can improve soil fertility, water retention and the diversity of plants and animals over the long term and, depending on location and management, reduce the need for fertilizers and pesticides. Dr. Oetker is assessing, also as part of its SBTi commitment, together with selected suppliers and partners, in which areas and under which conditions regenerative cultivation methods can be used as an effective lever for emissions reductions and the promotion of biodiversity. The goal is to develop specific pilot approaches based on robust insights and to evaluate their impact using defined criteria.

Salt is important in the human body for certain functions, such as maintaining fluid balance in body cells and regulating blood pressure. If we eat too much salt, this can lead to high blood pressure over time.

Dr. Oetker therefore aims to keep the salt content in its pizzas as low as possible. From 2007 to 2025, we reduced the salt content of our internationally offered pizzas by around one third through step-by-step reduction. By the end of 2025, we reached a level of 1.06 g per 100 g pizza.

Of course, we will continue to reduce salt wherever possible. To do so, Dr. Oetker conducts intensive research in collaboration with raw material manufacturers and suppliers as well as universities, particularly to reduce salt content in the base ingredients for our pizzas. Our pizza recipes partly contain salt, for example to support dough-making and the savory taste. In addition, salt is an ingredient in some raw materials such as salami, ham and cheese. Here, salt is needed for its preserving properties to prevent bacterial and mould growth and thus ensure the microbiological safety of the ingredients. Without salt, preservatives would have to take over this function, for example.

We have joined the Science Based Targets initiative (SBTi), committing us to science-based climate targets and continuous reporting in line with the criteria of this globally recognized initiative. Our near-term climate targets through 2034 are validated by the SBTi.

At Dr. Oetker, we only source tuna from fishering certified according to the Marine Stewardship Council (MSC) environmental standard. Fish products bearing the MSC label come from fishing that has been assessed according to defined ecological criteria, such as the condition of fish stocks, the impact on the marine ecosystem, and the existence of effective fisheries management. The assessment is carried out by independent auditing bodies. In addition, all companies along the supply chain must be separately certified to ensure the traceability of certified products.

We also purchase only skipjack tuna (Katsuwonus pelamis), which is considered not threatened, and expect our suppliers to be certified as “dolphin‑safe.”

At Dr. Oetker, we process animal-based raw materials to a relevant extent, such as eggs and egg white powder, cheese and dairy products, as well as salami and chicken meat. Accordingly, we take responsibility for promoting animal welfare along our supply chains and gradually improving husbandry conditions. The basic requirements for our suppliers are set out in our Supplier Code of Conduct and our Responsible Sourcing Policy. In addition, we are currently developing an animal welfare purchasing policy that defines further species-specific targets beyond the general requirements.

In parallel, we are expanding our range of plant-based products and recipes and transparently indicate whether and how our products can be prepared vegan. This enables consumers to make an informed choice for a diet without animal proteins.

One of the most important flavours that people around the world associate with cakes and desserts is vanilla. That is why vanilla is an essential ingredient for Dr. Oetker.

The growing regions of the vanilla pods used in our products are in Madagascar, Uganda, the Comoros, Indonesia and Papua New Guinea. We source our vanilla via partners and not directly on site. To do so, we work with our suppliers based on internationally defined standards. These are partly based on standards of the International Labor Organization (ILO) and include requirements for environmental protection, origin and quality of raw materials and products.

We are increasingly involved in initiatives on the ground. For example, we are a member of the Sustainable Vanilla Initiative (SVI). This initiative was launched in 2015 by international food manufacturers and the vanilla industry. Its goal is to improve the sustainability and quality of vanilla production in the long term, especially in Madagascar, the world’s
largest vanilla-growing region.

In 2024, we purchased 13% of our vanilla as sustainably certified.

One of the best-known and most popular flavoring substances is certainly vanillin. It is the main flavor compound in the vanilla pod and can be extracted from it and then processed. The challenge, however, is that global demand for vanillin cannot be met from vanilla pods alone. From the around 8,000 tons of vanilla pods harvested each year, only about 160 tons of vanillin could theoretically be obtained. That would correspond to less than 1% of global demand of about 20,000 tons and would therefore be nowhere near sufficient. That is why Dr. Oetker does not use only real vanilla, but also offers products with the flavoring substance vanillin. This is clearly indicated in each case in the ingredient list on the product packaging.

Depending on their composition and production process, vegan products can have lower greenhouse gas and water footprints than comparable products with animal-based ingredients (Product carbon footprint of a pizza explained). In addition, they do not affect animal welfare. In many country organizations, we offer different vegan products in the categories pizza, cakes and desserts. We are also increasingly labelling products that are suitable for vegan preparation on the front of pack, complemented by vegan preparation instructions on the back. In addition, consumers can find numerous vegan recipes on our websites that allow them to prepare our products in a plant-based way.

Water is one of the most important resources for our planet. We all need it to live and as a company we use water in many areas: for producing our products, for cleaning processes and for cooling equipment. In 2025, we withdrew a total of around 1,000,000 m³ of water in our production and discharged about 700,000 m³ of water.

In addition to its function as a source of energy, sugar has many other functions in foods: it adds sweetness and flavor, influences texture and consistency, and has a naturally preserving effect. Dr. Oetker stands for indulgence with its products. At the same time we are aware that people should consume sugar in moderation. We therefore aim to use sugar as carefully as possible and assess for every product how far we can reduce sugar content while maintaining great taste.

In the fresh desserts category, for example, several recipe adjustments have already been made. In the two strongest varieties, Paula Vanilla Flavored Pudding with Chocolate Spots and Paula Chocolate Pudding with Vanilla Flavored Spots, sugar content was reduced from 14.1g/100g in 2013 to 10.69g/100g in 2022 in three intermediate steps. As a result, the average sugar content of the Paula dessert range is now overall below 12g/100g.

From 2006 to the end of 2025, the average sugar content across the entire Vitalis range could also be reduced. While the average sugar content in 2006 was still 24.6g/100g, it was gradually reduced to 17.7g/100g*. (*These values are sales-weighted averages for the German market.)

For some products, manufacturers cannot completely avoid using additives for the same reasons as artisans or consumers in their home kitchens: for example, raising agents are used to help cakes rise. Additives (also known as E-numbers) have therefore always been used in food production. Without them, today’s wide and high-quality range of foods would be hard to imagine. They support the safety and shelf life of foods and thus also help reduce food waste. Dr. Oetker follows the quantum satis principle: as few additives as possible and only as many as necessary. By improving technologies and continuously developing recipes, Dr. Oetker has been working consistently for years to reduce additives
and develop new ranges that require as few additives as possible.

Where possible, Dr. Oetker uses only nature-identical flavorings, natural flavorings and flavor extracts that are expressly permitted in the EU. Natural flavor extracts, such as vanilla extract, do not require such approval. They are obtained from foods and substances of plant, animal and microbial origin and consist of a bouquet of natural flavoring substances. Flavors used are transparently declared in the ingredient list in accordance with applicable labelling regulations. Flavors are used in foods to preserve,
support or round off their taste. The original taste character of the product is generally retained. Due to their intensity, flavors are used only in very small quantities.

Unlike homemade foods that are consumed shortly after preparation, industrially produced foods can partly lose their original flavor through processing, storage and transport. In addition, with pure natural products, for example strawberries, not every strawberry tastes the same. This is due, among other things, to varieties or levels of ripeness. 

However, consumers expect a fairly consistent taste throughout a product’s entire shelf life. To ensure this, food manufacturers use flavors in their products where necessary as well as Dr. Oetker does.