Our own development teams are an organizational tradition and Podravka’s competitive advantage.
Podravka conducts applied research independently or in collaboration with the scientific community and innovative partners. The main focus is directed towards the development of new and innovative products within Podravka’s categories and brands, for the benefit of health and improving the quality of life of end consumers.
Podravka purposefully conducts applied research in the field of sustainable packaging, innovative and sustainable ingredients as alternatives to fats, salt, and sugar. In addition, advanced production solutions are being explored that contribute to achieving the company’s strategic goals and policies, as well as sustainable business operations.
Podravka’s development teams of engineers, technologists, nutritionists, and sensory experts develop products within various food categories: food seasonings and soups, baby food, sweet and savory spreads, sauces, desserts and dessert preparation solutions, bread and bakery products, flour, rice, pasta, meat and fish products, snacks, ready meals, and meal complements.
In line with market trends, since 2020 the company has been developing plant-based and vegan products. Across all stages of new product development, from concept to industrial production, Podravka upholds rigorous regulatory and internal standards of quality, health and safety, including environmental protection. To support these processes, Podravka operates its own development facilities, including a sensory laboratory, a pilot laboratory, laboratories for quality control and health and safety, a packaging quality testing laboratory, and a dedicated team of regulatory experts.
For the development of new products, from idea to industrial processing, Podravka follows prescribed as well as internal high standards of quality and health safety of raw materials, products, packaging, and environmental protection.
In these processes, Podravka has its own development laboratories: a sensory laboratory, a pilot laboratory, laboratories for quality control and health safety, a laboratory for testing packaging quality, and a special team of experts for regulatory support.
Organoleptic quality is essential for product acceptability. In a digitalized sensory laboratory, trained sensory panelists and consumers evaluate products throughout the development process and as part of production control.
Since 2008, Podravka has operated a unique pilot laboratory in the region. The facility is equipped with semi‑industrial equipment for ingredient preparation and processing, as well as for the production of fruit and vegetable products, baby food, spreads and sauces, and canned meat and fish products. It also includes systems for shelf-life testing and monitoring, rheological measurement instruments, semi-automatic packaging equipment, and dedicated storage and administrative areas.
Health-safe and high-quality products have been a core priority for Podravka since its beginnings. This commitment is ensured through quality planning starting in the product development phase, followed by continuous control and analytical testing during production, conducted both in internal laboratories and external accredited laboratories. The entire process is overseen by state inspection and certification bodies.
Podravka’s in-house laboratories are interconnected through SAP’s Quality Management (QM) module, while the accuracy and reliability of laboratory results are continuously verified through participation in international interlaboratory proficiency programs and ongoing employee training.
