Article

Valio Food 2.0 research theme: Future Products

7.3.2025

Future Products explores nature-smart and nutritious solutions in food production as one of the themes of the Food 2.0 project. In this article, theme leader Mikko Immonen explores the key question: How can we harness food’s full potential through sustainable production—for both consumers and Finland?

“Future Products is an exciting theme for me as a food technology researcher. We aim to promote health and well-being through food, offering enjoyable and nature smart products. Additionally, I am motivated by the broader economic and industrial potential for Finland,” Mikko Immonen says.

Mikko Immonen is a food scientist with diverse experience in both academic and industrial settings. His research focuses on food chemistry, bioprocessing, as well as grain and dairy technologies. He is poised to translate scientific knowledge into practical solutions.

Nourishment with Innovative and Sustainable Solutions—Ensuring consumer acceptance

The food production industry presents many opportunities, but it cannot proceed solely on the industry’s terms. Consumer behavior and the quality of taste must be considered when developing new products and technologies or introducing novel raw materials. Additionally, discovering nutritional benefits and expanding business opportunities in local production are essential.

“Some products, although healthy and sustainably produced, may lack sufficient sensory quality, such as texture and taste. Novel technologies are needed to create more enjoyable end products that combine sustainability, nutrition, and sensory excellence. Production methods should align with consumer values, and we believe it’s a matter of using each method responsibly—by utilizing and sometimes combining the properties unique to each raw material.” Immonen says.

Work in Future Products includes internal research at Valio and collaborative R&D projects with various partners. Several co-innovation projects are in development, involving public sector research and companies. One example is hybrid products—combining and optimizing components from different sources like dairy, meat, plants, or cellular agriculture. Several food sector companies are working towards their product-related goals in their own parallel projects within this theme.

“We must broaden the possibilities of food production. It doesn’t have to be just one source or another,” Immonen adds.

A Rejuvenated Finland: Making the Most of Our Opportunities

Immonen believes that the full potential of the food industry is not yet realized. Ideally, food would be produced sustainably and efficiently in Finland, its nutritional value maximized, and end products enjoyable to consume. What would such an industry look like, and what kind of foundation does Finland offer for this?

“At best, our products will reflect a harmonious balance of different production methods and their benefits while addressing current and future health challenges. We’ve already embedding sustainability, such as climate action, into our products and aim to enhance this while refining production methods,” Immonen says.

Finland’s geographical location may not be ideal for all types of agriculture, but it offers distinct advantages: grass grows well for dairy production, there is plenty of clean water, and space. The northern climate and great knowhow in production practices reduces the need for pesticides in plant production and antibiotics in animal production. Yields may not be the highest by volume, but they are generally of high quality. There are plenty of opportunities, but maintaining and improving the Finnish food industry requires determined research, investment, and commercialization.

“A thriving domestic food production system is immensely valuable. Having a connection to the food that we eat and produce, is significant alone. By fostering sustainable food production, we can ensure a reliable, resilient food supply that supports public health, establishes a degree of self-sufficiency, and generates export revenues. It’s even a matter of national security. So, how can we sustainably unlock the nutritional and sensory potential of food, while keeping our food production competitive? That is what we are excited to explore in this theme,” Immonen concludes. The role of theme 1 is to ensure that sustainably produced, competitive, and high added value products are exported from Finland instead of exporting sustainably sourced raw materials.