From seed to can
Aroma and flavor
As a snus user, you doubtless have a favorite brand, but have you ever wondered what it is that makes it your favorite brand? The aroma and flavor of the finished snus are influenced by a number of factors, such as the selected tobacco varieties, the production method and which flavorings are added. The flavor of the tobacco, in turn, is determined by the type of seed, the cultivation location and how the tobacco is dried. The production process affects the flavor through a heat-treatment process that gives a rounder and more mature aroma and flavor. Finally, aromatic oils such as rose, geranium and lemon oil are added to give the snus its aroma profile. The entire production process for Swedish snus is regulated by our own quality standard, GothiaTek®.
Tobacco
Swedish snus is mainly produced from air-dried tobacco varieties of the highest quality. The tobacco is purchased from growers in North and South America and Asia, as well as various countries in Africa and Europe. A single snus recipe may contain more than 20 different tobacco varieties selected to give the snus a special character.
Systematic control of the composition of the tobacco is required in order to meet the GothiaTek® specifications. After several decades of research, Swedish Match has developed special methods for cultivating and drying tobacco, and tobacco is now grown in accordance with our instructions in a number of world regions.
To ensure that the tobacco purchased is of the right quality, an early warning system is applied that involves taking samples of tobacco from the growers barns and analyzing them. In this way we can establish the chemical composition of the tobacco and decline to purchase tobacco that fails to meet the GothiaTek® requirements. The quality and chemical composition of the tobacco are crucial for ensuring that the end products fulfill the requirements in the GothiaTek® standard. All the substances that are undesirable in Swedish snus originate from the tobacco.
Additives
The main ingredients in the preparation of snus are ground tobacco, water, salt (ordinary cooking salt) and sodium carbonate. Additional ingredients are aromatic compounds and moisture-preserving substances.
The salt is added for two reasons: to add to the flavor and to extend the keeping qualities of the snus. Sodium carbonate is used to give the snus its characteristic flavor and aroma and also gives it a slightly basic pH value. As soon as the sodium carbonate is added, it is converted into bicarbonate, which is therefore present in the finished snus.
The aromatic compounds comprise both natural and synthetic substances that are approved for use in foods. The aromatic compounds are normally added in the form of alcohol solutions. Most of the alcohol evaporates during production, leaving only trace amounts in the snus.
The moisture-preserving substances are added to prevent the snus from drying out. Two such substances glycerol and propylene glycol are used in snus production. Both have a certain conserving effect, since they reduce the so-called water activity of the snus, thereby making it more difficult for bacteria to grow in the snus.
Production
There are three main stages in the production of Swedish snus in accordance with the GothiaTek® standard: grinding, preparation and packing. During the production process, the flavor profile is influenced by the fact that the consistency varies between the different recipes. For example, a porous snus releases its flavor more rapidly than a more compact snus.
Grinding
The tobacco is broken up, dried and fed into a grinder, where it is ground. The ground tobacco is screened into coarse, intermediate and fine meal. Depending on the recipe, different amounts are sent to a blending silo, where the snus meal is blended. Each type of meal is stored in a separate silo and retrieved automatically when snus is to be produced.
Preparation
Snus production is controlled by a process computer. In the first stage of preparation, tobacco meal is weighed and transported to closed blenders. Water and salt are added while the mixture is stirred, after which the snus is heated up. The temperature of the snus mixture and the stirring process are computer-controlled via a special program. This part of the process is traditionally known as sweating and can be compared with pasteurization.
After the heat treatment is completed, the snus is cooled and other ingredients are added. Samples are taken for purposes of quality control. If all the measurement values are approved, the batch is ready for packing.
Packing of loose snus
Cans are filled in automatic packing machines. After filling, the cans are closed with a lid. They are then weighed. Labels are then attached to the ready-packed cans. The cans are packaged in 10-packs using shrink-wrap film, and the 10-packs are then packed in cartons.
Packing of portion-packed snus
Packing of portion-packed snus requires a more complicated process. The portions are measured and inserted into a tube made from cellulose fiber. The portions are sealed and cut apart. The finished portion pouches are packed into a plastic can, which is then sealed with a lid, after which the cans are weighed and labeled.
Packaging materials
Loose snuff is mainly packaged in paraffin-coated cartonboard cans. When the cans are produced, two different grades of cartonboard are used one for the frame and one for the base of the can. The lid is made from polypropylene plastic. Polypropylene cans are used for portion-packed snus.
Portion-packed snus is more sensitive to drying out than loose snus, mainly because the amount of snus is smaller in a can of portion-packed snus. This means that the use of plastic cans for portion-packed snus is primarily motivated by durability considerations.
Cold storage
All ready-packaged snus is stored in cold-storage rooms for a number of days before being released to retailers. Cold storage is important for allowing the snus to mature and acquire its characteristic aroma and flavor.