Gwénola

Understanding and retaining consumers with good and healthy products is essential, especially in light of the global rise in obesity*, strong societal demand around health issues, and the growing scrutiny of ultra-processed foods. A multidisciplinary working group (WG) called Passion Nutrition was created in January 2022. It brings together teams from R&D, marketing, quality, and regulatory affairs. Initially, this WG established Laïta’s nutritional commitments, which were validated by the company’s management committee. Three key areas for improvement were identified to enhance the nutritional qualities of our mass-market products: reducing salt and sugar levels, increasing protein and calcium content; shortening the ingredient lists in our recipes; continuing to reduce additives and eliminate controversial additives according to UFC-Que Choisir. As such, we have progressively reduced the sugar content in our drinkable yogurts. Our product range includes a reduced-salt recipe for Madame Loïk whipped cheese and Paysan Breton butter. The fresh cheese sauce, designed for our industrial customers, was reformulated to remove thickeners. At the end of 2024, Laïta launched a private-label fresh cheese of the Skyr type, distinguished by its high protein content and absence of fat. This recipe will be further developed in 2025 for our industry clients who request it. Today, half of Laïta’s mass-market products can carry claims such as “source or rich in protein” and “source or rich in calcium.” Laïta’s contribution to “eating well to live well” is a source of pride for our teams.