The Dr. Oetker brand is synonymous with enjoyment. Whether a birthday party, a spontaneous visit or brunch with friends and family: We offer gourmets both young and old the right product for a wide variety of occasions.
Here, enjoyable and conscious eating does not have to be a contradiction – it depends above all on the right amount. In addition, we at Dr. Oetker are striving to reduce the sugar and salt content in our products. All along we have always dealt with additives responsibly.
Back in 2006 Dr. Oetker set itself the goal to reduce the salt, sugar and fat content of its products whenever possible, without compromising on quality or taste. Since then, various project groups have been working continuously on recipe adjustments.
Accordingly, since 2007, we have reduced the average salt content in the pizza product line from 1.56 to 1.24 percent, averaged over all frozen pizza products sold in Germany. This corresponds to a gradual reduction in the salt content by a total of 20 percent by the end of 2018. Our goal is to achieve a maximum salt content of 1.25 percent for frozen pizzas containing meat and a value of 1.0 percent for vegetarian products by 2022.
However, due to its preservative properties and the taste quality accepted by consumers, we cannot completely do without salt.
We are also working continuously to reduce the sugar content and have therefore adapted many recipes, for example Paula: In the two strongest varieties (Paula Pudding Vanilla Flavor with Chocolate Splodges and Paula Chocolate Pudding with Vanilla Flavor Splodges)
, the sugar content was reduced again by 6.5 and 7.4 percent between 2016 and 2018. This corresponds to an overall reduction of 12.5 or 17.2 percent compared to the formulations originally introduced on the market. As a result, the average sugar content in the Paula range is now less than 12g/100g.
Dr. Oetker attaches great importance to the responsible use of additives. This is also reflected in our guiding principle “as little as possible, as much as necessary”.
In order to meet the growing consumer desire for natural food ingredients and natural foods, the Research and Development department at Dr. Oetker has been working consistently on reducing additives for years. However, additives can only be reduced to the extent that there are no conflicts with the high standards of quality, taste and assured product success.
One of the company's goals is to reduce the use of additives while maintaining the same product quality by improving technologies and developing the recipes.
Nuts, hen's eggs, milk – more and more people are allergic to a wide variety of foods. That is why we take food allergies and intolerances into account when developing and revising our products. If ingredients that can cause allergies are not necessary for product or quality-specific reasons or can be avoided, we do not use them.
Knowing what's inside: We label ingredients and possible allergens that are contained in the formulations of our products based on the European Food Information Regulation (LMIV) in a consumer-friendly and understandable manner. The LMIV regulates the uniform labeling of food in the European Union (EU) and has been binding in all EU member states since December 13, 2014. It contains specifications for uniform nutritional information for all products, the highlighting of allergens in the lists of ingredients, the declaration of salt instead of sodium content and the minimum font sizes to be used on the packaging.
By the way: Dr. Oetker will support the BMEL recommendation regarding the introduction of the Nutri-Score. For an internationally active branded goods manufacturer, the requirement for labeling with the Nutri-Score not only means the adoption of the relevant regulation in Germany, but also of a legal framework, or at least its acceptance, in other EU countries. Dr. Oetker is therefore currently examining possible concepts for implementing Nutri-Score labeling for international products such as frozen pizza against the background of the rejection by some EU countries that have already been expressed.
In order to give our consumers the best possible orientation when choosing foods, we have been providing them with comprehensive information on nutritional values and ingredients for years – on our packaging, our website and of course in personal advice from our consumer service. The voluntary labeling in the form of “barrels” that goes beyond the legal requirements is based on a Dr. Oetker in-house guideline throughout Europe. We want to provide consumers with a guideline on the nutritional values of our products on the front of the package. We almost always relate the information to the portion of the prepared products in order to save the consumers complicated calculations.
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