Fazer is introducing Makea Choco Moka: a new confectionery bag to reduce food waste and delight customers
The Makea Choco Moka bag is one of Fazer’s bold efforts to halve food waste by 2030. Fazer chocolate bars that don’t meet weight requirements or contain enough flavouring, such as crushed nuts or toffee crumbs, will now be cut to pieces and bagged. The product is available to consumers online in Fazer Store, in the Fazer Experience Visitor Centre Shop and in Fazer Café at Kluuvikatu in Helsinki.
Does Finland’s favourite chocolate end up going to waste? “When it comes to chocolate production, it is not possible to eliminate waste completely, but there are ways to reduce it,” replies Sari Sarin, Head of Sustainability at Fazer. “We have a long history of using recovered chocolate materials in different products, such as Pätkis and Da Capo bars. Now, we are introducing the Makea Choco Moka bag containing pieces of Fazer chocolate bars that cannot be sold as whole bars because they are the wrong weight, for example.”
In September 2019, Fazer introduced the Makea Moka bags containing sweets in unusual shapes and colours that were otherwise perfectly good. Makea Moka quickly became very popular and it will now be accompanied by a new bag for chocolate products, that would otherwise be wasted. The bag will contain Fazer chocolate bars flavoured with nuts or toffee, for example. Makea Choco Moka bags will become available on Wednesday, 23 September. The bag is offered for free on top of purchases exceeding 10 euros online at the Fazer Store, in the Fazer Experience Visitor Centre shop and in Fazer Café at Kluuvikatu in Helsinki. There are approximately 3500 bags and they will be offered as an add-on as long there are bags available.
“The product will only be offered through Fazer’s own channels because we will manufacture it on a batch-by-batch basis,” Sarin explains. “It will only be made when there is waste to be recycled.” In chocolate bar production, it is typical for some bars cast at the start and end of the batch to be either below or above the weight limit or contain the wrong amount of flavouring. Wasted chocolate bars are also used in making other chocolate products, for example in fillings. The recycled products meet the same sustainable quality requirements as all of Fazer’s products.
Every action matters when it comes to reducing food waste
Sustainability is integral to Fazer’s strategy. Reducing food waste is one of the key ways of minimising the adverse environmental impacts of food production, and halving food waste by 2030 is one of Fazer’s four sustainability core goals. Food is wasted at all stages of the food chain, and every action matters.
It is impossible to eliminate process waste completely, but the raw materials should be reused as efficiently as possible – as Fazer has been doing for a long time. The Da Capo bar was created in 1916 with recycling in mind: it was a way to use Liqueur Fills that had been deemed defective by quality control. “We are always on the lookout for new sustainability measures. We strive to prevent overproduction through good planning and reduce food waste through continuous improvement efforts and development projects,” Sari Sarin says. The part of production waste that is not suitable for human consumption is recycled as materials for animal feed and biofuel, in accordance with Fazer’s waste hierarchy.
Fazer has adopted four ambitious sustainability goals:
1) 50% less emissions
2) 50% less food waste
3) 100% sustainably sourced
4) more plant-based
More information about Fazer’s sustainability efforts and goals can be found at:
https://www.fazergroup.com/sustainability/
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Further information
Liisa Eerola, Head of Communications, tel. +358 44 710 860, liisa.eerola@fazer.com
The Fazer media phone line is open Mon–Fri from 8 am to 4 pm, tel. +358 40 668 2998, media@fazer.com
