Candies, chocolate, and ice cream that would have been directly lost in the past are now being utilized in some new products.

Last year, we talked about a candy bag called Fazer's Sweet Moka with products from different candy bags.

The bags contain sweets that can be defined as defective on the production lines, which may have had external quality defects, such as the wrong color or size.

Taste defects have not been affected, but similar sweets have previously been reused or lost.

This week, Fazer announced a new Sweet Choco Moka bag with chocolate from three different chocolate bars.

Wrong weight chocolate bars in pieces

- In chocolate production, losses cannot be completely prevented, but they can be reduced, says Sari Sarin, Fazer's Corporate Responsibility Director.

According to the release, Fazer has previously reused chocolate in pieces such as Pätkis and Da Capo.

The new bag has pieces of chocolate bars that have been the wrong weight.

These bags are only made when a loss occurs.

Photo: Fazer

Sweet Choco Moka bags are made in batch nature and are currently available in the Fazer Store, the Fazer Experience visitor center and the Fazer Café on Kluuvikatu in Helsinki.

Fazer says that lost chocolate bars are also used in the manufacture of other chocolate products, such as fillings.

Sweet Moka candy bags are more widely available in supermarkets.

Also a chocolate loss bag from Panda

Panda also has its losing bags for sweets.

We talked about a product bearing the name Hukkapussi in a story about autumn sweets.

  • Read also: Here are the novelties of the autumn candy shelves - a new small chocolate bar from Fazer, a favorite bag of Swedes comes to Finland

The waste bag has the same idea as the Fazer candy bag described above: the bags contain products that do not have a defect in taste and composition, but have differed slightly in size or color.

Waste bag In addition to licorice, the novelty of the autumn is Waste Bag Chocolate.

The bag contains chocolate candies that have been of exceptional size or shape.

Photo: Orkla

The mass saved in ice cream

The reduction in loss is also reflected in the autumn ice cream.

This is the novelty taste of Aino ice creams, Aino Suklaa & Mango, which is made partly from the ice cream mass saved from loss, Froner's press release states.

The new taste utilizes pulp that would have been lost in the past. Photo: Froneri Finland

- When starting the Ice Cream Machines, always take a short while before the recipe is in place and the ice cream mass is ready to be canned.

By recovering this ice cream mass, new delicacies can be created and at the same time food waste can be reduced, Charlotta Lindberg from Froneri Finland says in the press release.

Lost bananas for ice cream

In the spring, Suomen Jäätelö's Banana Ice Cream ice cream was also launched.

It is made from bananas collected from K-food stores in the Helsinki metropolitan area, which might otherwise have been lost.

Photo: K-food

Production volumes may vary due to limited availability of raw material.

  • Also read: This ice cream is made from bananas that stores would otherwise throw away - we tasted it

Lost juice from the Hevi department

In addition, the K-Group announced this week about Hyvis juices coming to stores in October.

They are made from the edible loss in the Hevi department that has occurred at any given time.

The release says the products will go through a rigorous inspection.

The content of the juices varies depending on the batch.

The EU's circular economy package outlines that food waste should be halved by 2030, the Natural Resources Center says on its website.

According to the Finnish Grocery Trade Association, stores account for less than 20 per cent of food waste in the food chain.

The food loss in stores is about 12–14 kilos per Finn.

The figure is about half of what is generated in households.

Juices made from the loss of the Hevi department will go on sale in October. Photo: K-Group