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The Hero brand name was created inspired by the shape of tin cans, with letters H, R, and O
1939 – The company SMP (Svenska Mjölk Produkter later re-named to Semper) was founded with the mission to produce milk powder with a new and patented process. The first products to be sold was the SMP milk powder.
1941 - Välling – first time the name occur in an official documentation is from 19 sept 1941. The documentation describes a test, with name Välling, sent to “Statens Institute för Folkhälsan” – “The State institute for people’s (public) health”. The product Välling was later launched in the markets in the mid 40:th’s.
1948 – Semper is launching the worlds first complete, industrial made Infant milk formula – BabySemp. The product was a result of close collaboration between the Semper R&D department and the professors Curt Gyllenswärd och Olof Mellander. BabySemp was first tested in a Childrens hospital before it was launched to into the market in 1948.
Hero Spain launch the Hero Baby brand with the first baby food jar. During that time, the first research project with university collaboration on baby food started with the aim of improve protein quality and mineral availability in children's pots.
The Institute was founded by Dr. Pedro Abellán Ballesta and collaborated with more than 10 national and international research centers.
The strategy "NUTRITION TODAY_ HEALTH TOMORROW" was supported by an ambitious Scientific Program.
The HIIN is supported by Hero’s Scientific Committee, shaped by R&D and Medical Marketing members to supervise the clinical development process, validate nutritional and scientific concepts behind our key innovation projects, and align with our Hero Scientific Advisory Board (HSAB) of external independent experts in Paediatric Nutrition.
During this period, the Institute was led by Dr. Stefan Bodenstab.
The institute carries out cutting edge research projects in collaboration with more than 10 research centers and universities around the world (Spain, USA, Sweden, the Netherlands and Switzerland) in 4 main strategic knowledge areas: health and nutrition, food naturalness, food technology and food sustainability. Our aim is to create food products that have a positive impact on people as well as on the planet.