Production investment for a new export customer segment and Improving growth and competitiveness by streamlining and modernizing production and opening a new customer segment.
Production Investment for a New Export Customer Segment
We are seeking strong growth, and the project supports achieving this growth. The project is being implemented to significantly increase the packaging sizes in our product range across various product families (mainly spice sauces) and to achieve more efficient and scalable production for larger packaging sizes. Furthermore, the investment enables room-temperature shelf-life for the products, which significantly improves export capabilities, facilitates logistics, and unlocks access to the HoReCa (Hotel, Restaurant, Catering) market.
The project enables the manufacturing of products that remain stable at ambient / room temperature, which is a critical requirement for export logistics. The product changes enabled by the investment support customer acquisition.
Improving Growth and Competitiveness by Streamlining and Modernizing Production, and Opening a New Customer Segment
The project is executed to enhance production efficiency and to open a new segment. Upon completion of the project, atSauce Oy will have a new bottling line. At the same time, delivery reliability will improve further, and increased production efficiency will support growth. Price competitiveness will improve significantly due to lower unit costs. Bottling production will also enable white-label sales to the retail market.
The strategic goal is to achieve growth. The majority of this growth is intended to come from exports. As volumes increase, additional needs will arise across every area of the business. For exports, we are mapping partners in new markets.
The project supports the growth plan as the product repertoire expands; future plans include selling mayonnaises, sauces, flavored vinegars, and other consumer-friendly products in bottles.
Utilizing Berry Industry By-products by Fermenting Them into New Products
We transform side streams from juice production into new food ingredients by fermenting them with technology we have developed, and we research the ability of microbes to process selected raw materials under optimized conditions. Thus, we utilize side streams from juice production—berry and fruit pomace—and transform them into flavorings and seasonings using fermentation technology.
The goal is to utilize the bioactive components of the pomace, such as dietary fibers, sugars, minerals, pigments, and antioxidant compounds, converting them into a paste-like product with a longer shelf life and improved sensory qualities. To produce clean, sustainable, and flavorful products, we use only natural ingredients.