Industrial Platform
An easy way to find relevant information and insights on sustainable food manufacturing and healthy food.
Food Solutions
NEW ARTICLE: Interfacial cross-linking of β-casein changes the structure of the adsorbed layer
Proteins contribute to food structure as three-dimensional networks in gels and solids but also as two-dimensional networks at interfaces of foams and emulsions. Interfacial properties of proteins have been a subject of considerable interest as very different films can be formed depending on the interactions and assembly of the protein molecules at the interface. Proteins with specific function on surfaces in nature provide unique properties, such as the extreme elasticity of hydrophobin films a...
NEW ARTICLE: Improvement of brewery fermentation speed by adaptive evolution of yeast
A new method to obtain genetically stable Saccharomyces pastorianus lager brewing yeast variants was developed by scientists at VTT[1]. The method involved repeated exposure of yeast to high ethanol conditions and then high osmotic stress conditions and selecting yeast cells exhibiting tolerance to both stresses. Fermentation experiments at 15 °P wort strength (typical in breweries) showed that the primary fermentation time was shortened by approx. 50% compared to the original strain, without an...
Future Food Factory
Two international seminars on Food Safety will be organised in Finland in August 2013
Two international seminars dedicated to Food Safety will be organized in Finland on 27th and 28th August 2013. First one, organised by VTT, will be focused on mycotoxins and the newest research results and recent advances in the development of technologies for rapid analysis of mycotoxins. Another one, Food Safety and Traceability Technology Seminar & Exhibition, organised by Vantaa Innovation Institute, will showcase Finnish food safety and traceability expertise and provides unique opportu...
RESEARCH PROJECT: New product safety and communication solutions for food packages
VTT develops barrier coatings and food indicator solutions in a research project called "Tulevaisuuden turvalliset elintarvikepakkaukset" (Safe food package solutions of future). VTT also investigates safety and communication needs of food packages and how the developed technologies can correspond to these needs. The overall objective of the project is to develop solutions for better usability and product safety of carton-based tray packages.
Nutrition & Health
NEW ARTICLE: Habitual dietary intake is associated with stool microbiota composition in monozygotic twins
It has become evident that the diet has a dominant role on the stool microbiota and that the diet-driven changes in it occur. In the present study, habitual dietary intake, clinical data, quantitative polymerase chain reaction, and denaturing gradient gel electrophoresis (DGGE) were used to characterize the stool microbiota of Finnish monozygotic twins. The effect of habitual dietary intake in the stool microbiota was assessed through a hierarchical linear mixed model accounting for interpair an...
A healthy Nordic diet reduces the risk of coronary heart disease
The Nordic Centre of Excellence project SYSDIET recently published results of a multicentre intervention study showing that a healthy diet, based on Nordic ingredients, improves cholesterol values and reduces the level of inflammation factors in comparison to a typical western diet, thus, reducing the risk of coronary heart disease. Altogether 166 subjects with impaired glucose metabolism completed the study lasting 18-24 weeks.