Over the years, Tine’s flavored milk has come in several flavors.
Litago’s latest addition tastes like “birthday cake”. It was recently launched in a limited edition in connection with Litago’s 30th anniversary.
– When we had to find a flavor to celebrate 30 years with Litago, we wanted something that you associate with birthday celebrations, so why not make a cake flavour?
That’s what Berit Sveberg, product specialist at Tine SA, tells the Nation. She started in Tine as in 1997, and since then has worked with product development.
– It has always been fun to work with Litago. There is always a desire to create something that can be liked and developed to become even better. That is what drives us, that everyone should be able to find a taste they like at Litago, says Sveberg.
Where the magic happens
The Nation took a trip to Tine’s dairy in Brumunddal, where plant manager Lars Tore Ramsberg proudly showed off the premises where the Litago milk is produced.
– There can sometimes be tankers with milk from competitors out on the square, he says to the Nation’s journalist outside the dairy.
In Brumunddal, they have a regulation dairy and an innovation dairy, where they work with a high launch rate.
As a regulatory dairy, the dairy in Brumunddal accepts surplus milk from other Tine dairies, but also from competing dairies and milk suppliers.
– We follow and preserves the milk from the surplus periods to the periods with less milk, says Ramsberg.
Hanna Sofie Bongom
Hanna Sofie Bongom
Since 2014, flavored milk from Tine has had an increase in sales of almost 80 per cent.
Litago has been the value driver in this category.
1 in 3 young adults drinks Litago every month, according to Tine.
– It can be particularly challenging to get enough calcium and iodine if you don’t have milk in your diet, and where we see that intake goes down among those who cut back on milk. Calcium is important for bones and teeth, while iodine is particularly important for our metabolism and the burning of energy, Margrete Holm Rogne, communications advisor at Tine SA, tells Nationen.
– The Norwegian Directorate of Health recommends that at least two of the day’s three portions of milk and dairy products should be milk, sour milk or yoghurt to ensure the intake of iodine. Here we know that the intake is worryingly low in several groups of the population, she points out.
The celebrants in Brumunddal
At the dairy in Brumunddal, diplomas and pictures hang along a long corridor. The pictures show the dairy over several years – the expansions and upgrades that have taken place over the past 70 years.
– We are, in a way, turning 100 years old. Litago turns 30, while the dairy turns 70, says Ramsberg with a laugh.
On a wall, just before you get to reception, is the vision that the 160 employees at Tine Meieriet Brumunddal are working towards: “Together we create a living Norway”.
– It is rewarding to work towards the vision. We have dairies from Kristiansand in the south and to Tana in the north. This ensures that agriculture and milk production can be carried out throughout the country, says Ramsberg.
