Our core competence in food technology covers aspects from technological development to consumer expectations. VTT has unique expertise in developing functional, plant-based ingredients by enzymatic modification and microbial fermentation, and by sophisticated milling and fractionation technologies. Our expertise covers research from screening, production and characterization of potential enzymes and microbial starters or probiotics, all the way up to application development. Our special expertise is in processing of plant-based raw materials and products (cereals, vegetables and berries) as well as fibre-rich, low-fat and low-salt food products.

Bioprocessing of raw materials and foods by enzymes andmicrobes offers specific means to modify various properties of food raw materials, ingredients or end products. The chemistry and physicochemistry of food matrix can be influenced by addition of enzymes (exogenous enzymes) or microbes producing the enzymes in situ, or alternatively by inducing the action of endogenous enzymes present in the food raw material. By exploiting these bioprocessing tools production of novel food ingredients and structures as well as modification of end-product characteristics can be accomplished to produce healthy and tasty foods pleasant for consumers.