FINLAND – Valio, a leading Finnish dairy company, has announced plans to transfer the production of juices, berry soups, and plant-based snack and cooking products from its Helsinki and Turku plants to the Riihimäki plant.

The move, aimed at improving production efficiency and competitiveness, will see the closure of the Helsinki and Turku plants by the first half of 2026 at the earliest.

Valio’s Executive Vice President of operations, Juha Penttilä, highlighted that the decision leverages Riihimäki’s modern production infrastructure and expertise in plant-based products, offering new development opportunities for the transferred product categories.

The Riihimäki plant, known for its environmental friendliness and energy and water efficiency, will also create about 35 new positions.

The personnel at both production plants have done a good job. Closing production plants is very unfortunate from the employees’ perspective, and we want to handle it in the best way possible from the people’s perspective,” he said.

Naturally, we will do everything we can to ensure that as many people as possible are employed directly within Valio or find employment opportunities outside Valio.”

The Helsinki Pitäjänmäki juice plant, producing juices, berry soups, and glogg, currently employs about 65 people, while the Turku plant, producing plant-based cooking and snack products, employs about 25.

Valio plans to offer approximately 35 new positions at the Riihimäki site, which currently employs around 430 people.

The company, owned by about 3,400 Finnish dairy farms, emphasizes the importance of competitive business operations for the vitality of its owners and the continuity of Finnish food production.

In a parallel development, Valio has announced a €60 million (US$64.8 million) investment in its Lapinlahti cheese manufacturing plant.

This investment aims to ensure the continuity of cheese production and improve the availability of popular cheese varieties such as Valio Keisarinna and Valio Hyvä Suomalainen Arki.

The investment will upgrade and expand the existing facilities by approximately 2,000 square meters to accommodate new cheese-making equipment, replace outdated machinery, and streamline production processes.

Additionally, the modernization will enhance packaging operations and equipment, boosting operational efficiency and product quality.

Aleksi Ylitalo, director of the Lapinlahti plant, emphasized that the modernization efforts would increase the plant’s cheese-making capacity and reduce waste, aligning with Valio’s commitment to sustainability and environmental responsibility.

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