Innovating to lead
WE OFFER NATURAL PRODUCTS
The year began in 2017 with work on a project the company had been working on for years; the “100% Natural Ingredients Project”, through which CAPSA makes a commitment to all stakeholders: farmers, customers, suppliers, government administrations, associations and of course with society and with consumers.
This commitment is based on three fundamental principles: natural in how we are (we work and live in nature), natural in what we do (we only make natural products) and natural in how we act (we are as we show ourselves). These principles are materialised through the following actions:
- There are no Es in 98% of its products; no artificial additives, no artificial preservatives, no stabilisers. All 100% natural.
- Work is continuing to adapt the products that could not be made 100% natural.
- CAPSA is clear on the labels, redesigning all the packaging to show the ingredients on the front of the pack and talking about the ingredients in a language that is easy to understand.
“DRIVING ASTURIAS” AND “DRIVING GALICIA” INNOVATION AWARDS FOR HEALTHY FOOD
In their commitment to promoting health through nutrition and healthy lifestyle habits, Central Lechera Asturiana and LARSA have launched the “Driving Asturias” and “Driving Galicia” Innovation Awards for Healthy Food.
The objective of these awards is to recognise applicable proposals within the company associated with developing products and new technologies, which can range from technological innovations in products, at the point of sale, in processes, ingredients, livestock, etc, to encourage entrepreneurship and shared innovation.
“YES, WE ARE INNOVATION”
An initiative of the University of Oviedo Foundation in
collaboration with Oviedo Emprende. The aim of this initiative is to generate a networking and mentoring platform to connect business and university.
STUDYING TRENDS AND DETECTING NEW OPPORTUNITIES
CAPSA FOOD has different INNOVATION tools that help it to identify opportunities and needs for developing new products.
They include the Innovation Observatory, which feeds from external and internal sources of information as a tool for generating ideas for developing new products. To promote interest and create an innovative culture throughout the organisation, there also is an Internal Innovation Portal, a tool that all employees can participate in by contributing new ideas.
During 2017, 50 new product development projects were started, added to another 16 projects started in previous years. Of those 66 projects being worked on during the year, 35 will continue throughout 2018, while the corresponding product development has been completed for the rest. These 66 projects are distributed as follows, depending on the different marketing channels to which the products that are being developed are allocated:
REDUCING SUGAR IN ASTURIAS PRODUCTS
Along with reformulating products to eliminate artificial additives within the Esencia project, work continued in 2017 on reducing the sugar content in Asturiana brand products. The % reduction of sugar that has been achieved and applied to the products that are currently being marketed are:
CAPSA is therefore the first Spanish dairy company to join the AECOSAN (Spanish Agency of consumption, food security and nutrition) “Collaboration Plan for improving the composition of food and beverages and other measures 2017-2020” for reducing sugar content in foods.