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Food Solutions

7th Protein Summit will be held 18 & 19 September 2014

The 7th Protein Summit organized by Bridge2Food will be held on 18 & 19 September 2014. Dr. Raija Lantto from VTT will be among speakers giving a presentation titled Added value from rapeseed press cake. The Protein Summit is the annual platform for the global protein industry looking at the future of protein supply & demand, health innovations in protein ingredients and new enabling technologies and processes. The Protein Summit will attract top executives to work on consumer, retail, s...

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Two new review articles on cereal processing have been published

The article How can technology help to deliver more of grain in cereal foods for a healthy diet?, part of a special anniversary issue of Journal of Cereal Science, reviews technologies and state-of-art in development of healthy cereal foods, such as those rich in whole grain and fibre, and with reduced glycemic response, featuring technologies in bread and biscuit baking as well as extruded products. The article Basic knowledge models for the design of bread texture proposes basic knowledge m...

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Future Food Factory

New article: Cell wall disintegration by pectinolytic enzymes facilitated protein release from rapeseed press cake

Rapeseed press cake, a co-stream from oil pressing, is a promising source of food quality protein. In July 2014, rapeseed protein was approved for marketing in the EU as a novel food ingredient. The press cake contains 36-40% protein, 35% carbohydrates and lignin, oil and ash as its main chemical components. Majority of the protein is stored in protein bodies inside the kernel cells. These cells are in turn surrounded by cell walls composed of a strongly interconnected network of cellulose, xylo...

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NEW REPORT: Utilisation of co-streams in the Norwegian food processing industry – A multiple case study

The CYCLE project has published a report about co-streams in the Norwegian food industry based on a multiple case study of vegetable, fish and poultry processing plants. The report describes material flows in the plants as well as chemical compositions of selected co-streams. Furthermore, the authors discussed possibilities to produce feed, energy and fertilisers from co-streams. The main author is Steffen Adler from Bioforsk - Norwegian Institute for Agricultural and Environmental Research, and...

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Nutrition & Health

New article: Human gut microbiota: does diet matter?

The human oro-gastrointestinal (GI) tract is a complex system, consisting of oral cavity, pharynx, oesophagus, stomach, small intestine, large intestine, rectum and anus, which all together with the accessory digestive organs constitute the digestive system. The function of the digestive system is to break down dietary constituents into small molecules and then absorb these for subsequent distribution throughout the body. Besides digestion and carbohydrate metabolism, the indigenous microbiota h...

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International Conference on Food Oral Processing (FOP): New presentation

FOP2014 conference covered various aspects of food oral processing: food structure, breakdown and sensory perception, design of food structure for specific consumer groups, food oral processing and regulation of food intake and modelling of oral processing. FOP2014 was held 29 June – 2 July in Wageningen, in the Netherlands. It was the 3rd conference in the series gathering around 150 attendees representing industry and research institutes from Europe, Asia, North America and Australia. VTT's re...

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