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Food Solutions

New flavours for lager beer – successful generation of hybrid yeasts

VTT Technical Research Centre of Finland Ltd has been the first to publish a scientific study on the successful generation of hybrid lager yeasts. For centuries the same few yeast strains have been used in the production of lager beer, in contrast to ale, whisky, wine and cider, for which there is a wide range of yeast strains available to produce different nuances of flavour. VTT has been developing hybrid lager yeasts so as to impart new flavour to the beer and accelerate the production proces...

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Success at the 9th European Workshop on Food Engineering and Technology

VTT’s Research Scientist, Dr. Juhani Sibakov represented Finland at the 9th European Workshop on Food Engineering and Technology. The workshop (24-25th March 2015) was organised by EFCE (European Federation of Chemical Engineering) and EFFoST (European Federation of Food Science and Technology) and hosted by Bühler in Uzwil, Switzerland. Seventeen recently graduated doctors and last-year PhD students presented their works in the field of food engineering and technology. Three best pre...

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Future Food Factory

Dissertation: Sugars, ethanol and tannin from spruce bark and recovered fibre

Katariina Kemppainen's thesis examined two abundant and underutilized biomass streams spruce bark and recovered fibres as biorefinery feedstocks for the production of sugars, ethanol and tannin.Valorisation of the industry-related side- and waste streams in a biorefinery context could help to reduce dependence on fossil resources and introduce new value chains and sources of income for the forest industry. The production of lignocellulosic biofuels and chemicals is driven by the increasi...

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Roadmap for improving protein self-sufficiency of Finland

Connected to security of food supply, protein self-sufficiency is a common concern in Finland. The aim of the roadmap work coordinated by VTT, in collaboration with Natural Resources Institute Finland (Luke) and funded by the Ministry of Agriculture and Forestry of Finland, was to identify means of markedly improving domestic self-sufficiency in supplementary protein from its current level of 15%. The strengthening of protein self-sufficiency was considered from many perspectives, including incr...

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Nutrition & Health

UNESCO Chair World Food Systems award for VTT scientist

For the first time, UNESCO Chair for World Food System together with Daniel and Nina Carasso Foundation rewarded two researchers for the quality of their PhD thesis work and their contribution to a better understanding of food systems. VTT’s Research Scientist, Dr. Natalia Rosa-Sibakov was selected as one of the laureates of the price from her PhD study. Jean-Louis Rastoin and Guilhem Soutou, responsibles for the UNESCO Chair as well as for Daniel and Nina Carasso Foundation rewarded Natal...

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“Food for seniors” project found out what seniors want to eat

The overall aim of the Food for Seniors project was to develop enjoyable meals in convenient packages for senior consumers. The views of the seniors were in central role throughout the project. By far the only trained sensory panel in the world consisting of senior members was established in the project. Based on surveys among senior consumers it became evident that the current ready meals are generally not appreciated by seniors. There were seen deficiencies both in foods and packages. There...

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