Senson way of working

We are proud of our work and want to share the basic elements that allow us to deliver qualitative and sustainable products every day to you.

The Oiva report provides the consumers access to the control results of food industry companies as the food control authorities perform their inspections.

Senson Oy Oivaraportti

Senson is committed to quality which is inline with following certificates:

Environmental System 14001
Food Safety System Certificate FSSC 22000
Food Safety Management System ISO 22000
Quality Management System ISO 9001
Halal HFCE by Halal Food Council of Europe 
Kosher by the Jewish Community of Helsinki

Senson’s liquid cereal and malt production process consists of following process steps:

1. Milling malt and cereal
2. Mashing
3. Wort separation with a mash filter
4. Concentration by evaporation
5. Intermediate storage
6. End product preparation and packing
7. Final laboratory analysis to secure quality

We develop our production and services continuously. Our internal R&D aims at the continuous improvement of our products and processes, and developing new products. We pay special attention to refining the favourable characteristics of raw materials and delivering them into ingredients that bring added value to our customers.

In addition to our own R&D resources we work closely within a wide network of research partners, such as, institutes of higher education, research facilities and companies in the industry. This allows us to keep up with the fast moving food ingredient business and deliver new grain-based solutions in-line with the latest trends for the customers needs.

Sustainable sourcing of cereals and malts through sister company Viking Malt with full traceability from the field to the delivered product.

Product portfolio from own production fully plant-based products suitable for vegan diet.

Latest News


Senson Umami now also as a powder extract

We like to challenge ourselves to help our customers’ develop their recipes and achieve new...

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Common Umami

Senson Umami delivering meaty notes in menu of The Culinary Team of Finland

On 10th of March Lahti Industrial Society celebrated it’s 80th anniversary in Sibelius Hall’s Forest...

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MD Magnus Fagerstedt to leave company, Pontus Forth appointed as new MD of Senson

Magnus Fagerstedt, Managing Director for Senson has desided to leave the company by the end...

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