Scandza has worked systematically to reduce sugar, salt, and fat in our existing product portfolio over the last 7 years. We have prioritized products sold in high volumes in order to have the largest possible impact. Since 2017, Scandza has reduced the salt content in all cheese from 1.5 per cent to 1.2 per cent. In the same period, we reduced the amount of sugar in all Greek yogurt by 30 percent. In addition every new product is evaluated according to our criteria on salt, sugar and fat, fulfilling the given thresholds stated by the initiative. This has resulted in several newcomers such as low fat cheese, reduced sugar spreads and zero percent fat yogurts.  

The Norwegian Directory of Health will update and launch a new version of The Nordic Nutrition Recommendations (6) in 2022, guiding Scandza’s path to even more sustainable diets.