Milestones in R & D
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| Gefilus® MAX and Evolus® Double Effect |
In 2008, Valio commercialised the Gefilus® MAX products which calm stressed stomach. Valio Gefilus® MAX products contain a combination of four functional bacterial strains or probiotics. The core of the probiotic combination is Lactobacillus rhamnosus GG (LGG®, ATCC 53103), familiar from other Valio Gefilus® products. LGG® is the most researched probiotic strain in the world and is known particularly for its effect in strengthening immunity. In addition to LGG®, Gefilus® MAX products contain three other functional bacterial strains (L. rhamnosus Lc705, Propionibacterium freudenreichii ssp. shermanii JS, Bifidobactetrium animalis subsp. lactis Bb-12®).
The Evolus® Double Effect products were launched also in 2008. They both help lower cholesterol and control blood pressure thanks to plant sterol and the bioactive tripeptides and they contain. Isoleucine-proline-proline (IPP) and valine-proline-proline (VPP) tripeptides are created when milk protein is degraded into smaller components during the Valio Evolus® Double Effect products' fermentation process using Valio's patented method. The peptides help control blood pressure by inhibiting the action of the angiotensin converting enzyme (ACE) that raises it. The plant sterol added to Valio Evolus® Double Effect products lowers total cholesterol and harmful LDL cholesterol, but leaves beneficial HDL cholesterol in place. The efficacy of the effective agents in Valio Evolus® Double Effect products has been verified in clinical studies.
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| 2005 Products for weight controlling |
The increasing incidence of overweight among Finns has set new challenges for the food industry. Valio has responded by significantly reducing the fat and energy content of its products over the years. Low fat cheeses occupy a much larger market share in Finland than in other European countries. Valio launched its ultra light Valio Polar® 5% cheese to immediate success.
In 2005, Valio commercialised the world's lightest milk, ProFeel® milk drink. It contains even less energy than fat free milk because the lactose has been removed. ProFeel has added calcium, which has a beneficial effect on fat metabolism, and soluble fibre that creates a feeling of fullness and balances the blood sugar level.
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| 1996 Functional products |
Investment in Lactobacillus GG research began to bear fruit both in Finland and through licensing. It was the only probiotic in the world with incontrovertible evidence of positive health effects. LGG success created a foundation for the development of other functional foods, on which Valio focused and built towards the end of the decade.
Evolus 2000
Evolus Benecol (licensing) 2001
Lactose-free milk drink 2001
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| 1992 New facilities for R & D |
| Valio R & D moved to new laboratory facilities in Pitäjänmäki at the end of 1992. For the first time in over thirty years all research and development operations were once again under the same roof.
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| 1990 Probiotic Lactobacillus GG, hypoallergenic infant formula |
| The first Gefilus products containing the patented, Lactobacillus GG bacterium were launched. Production of PeptideTutteli infant formula for babies allergic to cows milk protein commenced after exhaustive R & D over several years.
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| 1988-89 Analysis of raw milk and a control system for feeding cattle |
| Valio R & D regional laboratories introduced methods to define urea and acetoin content in raw milk, and a quality definition method for silage. These made it possible to provide instructions to correct errors in the feeding of cattle. In 1989, a cattle feeding control system was introduced for the dairy farmers of Valio owner dairies throughout Finland.
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| 1988 Antibiotic tests |
| Extremely sensitive cheese-making processes demanded even more sensitive tests for detecting antibiotic residues in milk. The solution was Streptococcus thermophilus T101. It is highly sensitive to antibiotics, and the T101 test kit was also developed for farm use.
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| 1988 Concentrated, freeze-dried starter cultures |
Valio Laboratory had invested in the research and selection of starter bacteria strains for Emmental cheese. The Laboratory now has a collection of hundreds of Lactobacillus and Propionibacterium strains, which continue to provide an endless source of development for a variety of needs. Two good examples are the development of low-fat cheeses, and the degrading of milk proteins into bioactive peptides using lactic acid bacteria.
As dairy processes advanced, the need emerged to deliver starters to dairies as concentrates. Valio's R & D laboratory found ways to concentrate the sensitive lactobacilli. Freeze-drying technology for starter cultures was also introduced, and it became possible to deliver starters in powder form. Pilot scale starter production moved from the Laboratory to larger facilities in 1991.
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| 1980 Nutrition Research Foundation |
| In 1980, the staff of the Chemistry Research Foundation was employed directly by Valio Laboratory. The Foundation had already been working in close co-operation with the Laboratory. Its rules were revised and it was renamed the Nutrition Research Foundation.
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| 1978 More effective R & D |
| A research and development unit was separated out from Valio Laboratory. The R & D laboratory and testing operations were located in new facilities in Pitäjänmäki in 1978. This marked the beginning of more effective fresh products development. More than one hundred new products were added to the product mix each year.
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| 1974 Low-lactose HYLA products |
| As Finns became more aware of lactose intolerance, Valio laboratory commenced the enzymatic hydrolyzing of lactose in milk. The technology was first introduced in degrading lactose in whey. HYLA Energa milk powder was launched in 1980, and the first UHT HYLA milk in 1982. There are currently some 80 items in the HYLA product range. For instance, all products for institutional kitchens are low-lactose.
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| 1973 Ready-to-use babyfoods |
| Valio marked a world first by introducing UHT technology into the production of infant formula. Up until then, all Finnish infant formula had been in powder form, but Valio launched a ready-to-use version in 1973. A crucial innovation in its production was the testing device that ensured each package was airtight. Today, the Tutteli product mix includes a wide range of ready-to-use gruel, porridge and purée in addition to infant formula.
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| 1972 Sensory evaluation |
| Valio commenced the systematic utilization of sensory evaluation methods in 1972. The goal was uniform product quality. Since 1975, evaluation groups from Valio R & D and the production plants gathered together once a month. They assessed the flavour, texture and appearance of all Valio liquid dairy products. That created a basis for uniform quality, even though the products were manufactured by Valio at a number of different locations.
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| 1962 Development of fresh products |
| Valio Laboratory had traditionally focused on the development and improvement of butter and emmental cheese. In 1962, Valio opened a milk technology laboratory that specialized in liquid product development. Dairy processes were improved rapidly and e.g. UHT technology was introduced. Non-milk products were also developed.
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| 1945 The Nobel Prize |
| Professor Virtanen was awarded the Nobel Prize in 1945, his main achievement being the AIV silage production method and pH principle. The importance of silage to cattle farming and so to the nutrition of the whole of Finland during the years of shortage was widely acknowledged. Professor Virtanen's agricultural and nutrition-chemistry research and inventions were also rewarded.
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| 1931 Biochemical Research Institute |
| Valio founded the Chemistry Research Foundation alongside the Laboratory. Together they formed the Biochemical Research Institute, located in a new laboratory building on Kalevankatu street, opposite Valio head office. Dr. Virtanen worked as a docent at the University of Helsinki and was invited to act also as professor of biochemistry at Helsinki University of Technology. The office became a professorship of the University in 1939, and the Biochemical Research Institute was a popular venue for post-graduate studies. The teaching of biochemistry at the University of Helsinki was provided in the Biochemical Research Institute until the 1960s.
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| 1920s Emmental cheese |
| In 1923, Valio Laboratory began to produce starter cultures and deliver them to the dairies. Not all the problems resulting from bad quality silage and poor hygiene had been solved. Faulty fermentation remained frequent and Valio introduced chlorate to prevent it. The method was in industrial use from 1946-1972, during which time production methods and equipment developed significantly. The use of chlorate became unnecessary.
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| 1928 AIV silage |
| Poor wintertime cattle-feed in the 1920s, resulted in low-quality milk and cheese. Valio invented AIV silage and introduced the production method in 1928. The manufacture of AIV silage is based on adjusting the acidity of the silage to slightly under pH 4. The use of this method increased strongly in the 1970s, as the harvesting process was automated and the use of plastic covering materials increased. The method is still in use.
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| 1926 AIV butter salt |
| Valio was a butter export company. It had problems with the product life of butter produced by fermentation. AIV butter salt that buffered the acidity of butter to pH 6 was developed as the solution. The method was patented in 1929, and guaranteed the high quality of butter when it was exported to the UK in wooden barrels.
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| 1919 A.I. Virtanen era |
| Ph.D. Artturi I. Virtanen started work in Valio Laboratory as a chemist and was appointed Laboratory Manager in 1921. He was particularly interested in pH measurement and its adjustment, biological nitrogen fixation, silage chemistry and human nutrition.
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| 1916 Valio Laboratory |
| Valio Laboratory was established in 1916, backed by a statement from the Management Board. "Only a country whose entire economy is based on science can reach and maintain first place in the economic battle between nations. The dairy industry is just one branch of industry. In order to develop it further, the assistance of science is as necessary as in any other industry." Doctor A.E. Sandelin was Laboratory Manager by invitation.
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