As a product of this kind of testing work, we recently introduced a packaging containing recycled plastic for Kiilto Natura product line. Natura line containing products for professional cleaning is also otherwise a good example of environment-based product development, as the products in the line are manufactured from plant-based, that is renewable and biodegradable, raw materials.
Oili Kallatsa, RDI Director 
We want to help our customers to recycle. We want to do things that really matter, in accordance with the spirit of the circular economy.
Heidi Kähkönen, product development manager at Kiilto
Kiilto has given us valuable advice not only on recycling, but also on cleaning and hygiene in general. Such comprehensive service is important to us.
Mikko Mustalampi, destination manager at Moominworld
What is important in our research and development activities is that we find and deploy safer and eco-friendlier options, without making any compromises on the established Kiilto power and quality.
Pia Sjöberg | R&D manager | Kiilto
I am particularly impressed with Kiilto’s proactivity. It seems like they can always come up with an idea for development when they visit us. Their expertise is very solid.
Mikael Snellman, QEHS Manager, Snellmans Köttförädling Ab
The most important thing is to have products that work well and are safe to use.
Jouni Virtanen | Chef | Restaurant Mami
Delivery reliability and safety are top priorities.
Rolls-Royce Rauma Plant Manager Teuvo Palo, machining and welding supervisor Markku Verronen and maintenance manager Timo Kakko
Kiilto's sturdy local sales organisation ensures that the troubles and worries of the end users are responded to quickly and professionally.
Jussi Holopainen | Chief Business Officer | SOL Services
If a professional chef, a master craftsman, spends his time scrubbing surfaces using a bad product, it gets very expensive.
Pekka Terävä | Owner, Chef | Ravintola Olo
Saving in time is by far the greatest benefit of spraying. And as we all know, in construction sites time is money.
Jussi Lunden, SJM-Team's Managing Director
Without hygiene there is no top-tier restaurant – these two walk hand in hand. If the kitchen isn't clean and organised, the chef cannot operate rationally in the space.
Pekka Terävä | Owner, Chef | Ravintola Olo
If the restaurant does not have enough staff to clean up, then they probably don't have enough to serve the patrons. Restaurant work is craftsmanship, so being in a hurry reflects on everything.
Pekka Terävä | Owner, Chef | Ravintola Olo
From a partner we also require a healthy developmental spirit and expertise to constantly create new and better ways to clean different materials.
Jussi Holopainen | Chief Business Officer | SOL Services
Co-operation with Kiilto means working together in a very real, concrete sense.
Minna Laatikainen | Production Manager | Valio Riihimäki