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Industrial Platform
Food Solutions
VTT Nutritech-seminaari: ”Mikä on luonnollista ruokaa”
Teema ”Mikä on luonnollista ruokaa” keräsi joukon elintarviketeollisuuden, tutkimusorganisaatioiden ja lehdistön edustajia pohtimaan ruoan luonnollisuutta Dipoliin 24.1.2012. Kuluttajien keskuudessa toive ruoan luonnollisuudesta on nouseva trendi. Mitä luonnollinen ruoka nykypäivänä oikeastaan on? Nutritech-seminaarin puhujat pohtivat esityksissään muun muassa, miten käsitys ruoan luonnollisuudesta on muuttunut, mikä tekee valmistusaineista ja -tavoista luonnollisia, voivatko prosessoitu ruoka tai lisäaineet olla luonnollisia ja mikä on suolistomme hyvinvoinnin kannalta luonnollista ruokaa.
NEW ARTICLE: Use of enzymes to elucidate the factors contributing to bitterness in rye flavour
In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of various processing techniques such as fractionation and fermentation on the flavour of rye has been widely studied. The study of Heiniö et al (2011) concerns the effects of enzymes on the perceived flavour.Different types of commercial enzymes were used to modify the composition of rye flour and after that the perceived rye flavour was determined.
Health Effects
Metabomeeting 2011 gathered metabolomics experts to Helsinki
VTT was one of the organisers of an international conference Metabomeeting 2011 held in Helsinki in the end of September. This meeting gathered nearly 250 metabolomics experts together. The very high level program covered analytical and data processing advances as well as applications of metabolomics, including human health and nutrition, microbes, preclinical modelling and translation, plants and environmental monitoring.
NEW PRESENTATION: Phenolic nutritional phytochemicals as biomarkers of plant food intake?
International PSE Symposium with a topic: Phytochemicals in Health and Nutrition was held on 27th – 30th September 2011 in Giovinazzo (BARI) Italy. The symposium was organized by Phytochemical Society of Europe and Professoressa Pinarosa Avato (Facolta di Farmacia, Universita Aldo Moro Degli Studia di Bari).
Tools for Consumers
EATSIGNALS - more realistic picture of consumer experiences using psycho-physiological measurements
Psycho-physiology deals with relationship between bodily and mental processes. VTT EATSIGNALS project examines whether psycho-physiological measures would give additional value beyond subjective data in the evaluation of product pleasantness. The results of the study can be utilized in the development and evaluation of consumer products and services.
Food Consumers in St Petersburg – from “Social and Adventurous” to “Traditionalists"
The closing seminar of the Finnish food sector’s internationalization program arranged by the Food development cluster program was held on 10th of November in Helsinki. The seminar entitled “Vie älä vikise – eväitä kansainvälistymiseen” included several presentations related to important issues regarding the export of Finnish food products to European countries such as Germany, Sweden, Denmark and Russia.