Development & Future

Tomorrow’s food and innovative meal solutions

Chicken was previously something that was only eaten whole roasted and on special days. Today there is an incredibly varied range of products. It is the result of a high innovation tempo that has led to smart meal solutions.

A big change in chicken consumption is that we now buy chicken in parts and in many different ready-seasoned forms. Several trends point towards continued high demand for good food and that is why we are constantly involved in research and development. Consumers still want to have safe, healthy and climatically smart food; something that the Scandinavian chicken corresponds to. Moreover chicken is excellently suited to an increasingly globalised world.

Product development
Product development covers everything from renewing existing products to keep them current and relevant, to developing new products, including new seasonings and recipes, chicken breeds and packaging. Scandi Standard has a longterm product development plan covering the next 18–36 months, with new releases two to three times per year.

New products materialise through a well-defined and efficient development process, preceded by diligent feasibility studies and consumer research to ensure new products meet consumer demand. The development process is generally conducted by local development teams, comprising of employees with backgrounds as chefs, food technologists or marketing professionals, in close cooperation with production specialists, country heads and senior management.

Product innovation can also come from innovation in production, as new processes and equipment enable the Group to produce products that were previously not possible.

Did you know that:

  • In the USA chicken consumption has now surpassed that of beef. The Americans’ changed choice of meat is, for example, explained by increased health consciousness.
  • Consumption of chicken from any of the Scandinavian countries has steadily increased over the last twenty years, from around 6 kilos per person per year in the nineties to around 20 kilos in 2013
  • At major international meetings chicken and fish are most often served as pork and beef are not accepted in all cultures.