More glass found in Swedish chicken

Discoveries by Swedish consumers of pieces of glass in packages of frozen chicken continued on Wednesday, despite poultry producer Lantmännen Kronfågel decision to recall thousands of packages of chicken in recent days.

More glass found in Swedish chicken

A couple in the town of Tvååker in western Sweden discovered glass in a package of chicken thighs they purchased on Wednesday afternoon.

The first reports of glass in Kronfågel frozen chicken breasts occurred on March 20th, prompting an initial recall of packages with an expiration date of November 16, 2009.

On Monday, the company announced a further recall of chicken breast packages with expiry dates of November 9th and November 23rd, 2009, as well as 700 gramme packages of chicken thighs dates January 15th, 2010.

Altogether, the company recalled 10,000 packages, or around 107 tonnes of chicken.

But on Tuesday, Kronfågel received more reports of glass bits in its chicken, leading to a recall of all packages of Kronfågel split chicken breasts dated between March 24th and December 7th, 2009 and all packages chicken thighs with expiration dates between March 24th, 2009 and March 4th, 2010.

Police have also been called in to investigate whether or not the matter could be an act of sabotage.

“If you find glass in a setting where there glass is prohibited, there is reason to believe it may be the result of a criminal act,” said Henrik Sundling of the Katrineholm police in central Sweden to the TT news agency on Tuesday.

And Kronfågel isn’t the only poultry producer affected by the mysterious presence of glass in packaged chicken.

At the weekend, a customer from Hässelholm in southern Sweden ended up with bits of glass in his mouth after eating a fresh chicken sold under the Ica grocery store brand and produced by poultry producer Lagerbergs.

While no connection has been established between the Lagerbergs incident and the glass found in Kronfågel’s chicken packages, the continued discovery by Swedish consumers of glass in packages of chicken has many convinced it is the result of a deliberate act.

“It’s really unsettling. It has to be sabotage. There can’t suddenly be glass everywhere,” said Lars-Göran Karlsson, head of Knäreds Chicken, to the Aftonbladet newspaper.

The head of Sweden’s main poultry association, Svensk Fågel, is also concerned, saying that the industry has never before been the victim of such widespread sabotage.

Nevertheless, she said the organization plans to wait for the results of the ongoing police investigation before taking action.

For members


Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden


The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/


A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/


The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.


Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/


Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.