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Food Solutions

Focus1_Food_solutionsFOOD SOLUTIONS area in the Nutritech research program focuses on development of innovative processing concepts to food industry by exploiting enzymes and microbes as processing tools. The work covers research areas from screening, production and characterization of potential enzymes and microbial starters or probiotics, all the way up to application development.


Our core competences

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.


Why processing with enzymes and microbes?

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.

 

THE RESEARCH IS FOCUSED ON THE FOLLOWING AREAS:

Cereal technologies


VTT’s extensive know-how on cereal processing technologies, including enzyme, fermentation and fractionation techniques, together with high-class pilot facilities gives us a superior background to provide research services targeting at high quality cereal products.

 

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Enzymes in food processing


VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. Our multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry.

 

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Improving the performance of food proteins


VTT’s research aims at improved performance of food proteins in ingredients and foods. By use of enzyme-aided and hybrid processes the technological, sensory and nutritional performance of protein-rich materials can be improved. Furthermore, we have tools and expertise to enrich new, sustainable, protein-rich fractions from plant origin for different applications.

 

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Microbes and their behaviour in foods, beverages and processes


VTT has long experience in confidential cooperation with its key customers in ensuring the microbiological safety of foods and beverages, feeds as well as agro-biomasses. Our main objective is to measure, understand and control microbes and their interactions in various bioprocesses. We apply various conventional microbiological methods and molecular approaches to study complexity, behaviour and activity of microbial populations during processing and in the final products.

 

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Ingredients for improved food functionality


At VTT we work intensively with technologies for value-added products from grains, berries and various agro-biomass side streams. Our main emphasis is to combine mechanical and hydrothermal processes with emerging technologies. In-house enzyme production, fermentation facilities and know-how give us a superior background for bioprocessing.

 

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Upgrading berries for human health


Our expertise ranges from deep understanding of berry compounds and their health effects to various biotechnological methods and applications including fractionation and novel processing technologies and cell culture techniques.

 

 

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Malting and brewing research


VTT’s research expertise covers the entire barley-malt-beer chain from field to consumer. Our services cover all the important stages of the innovation process from technology and market foresight to commercialization.

 

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Food processing pilot plants


VTT offers process and product development services for food and beverage infustry in a pilot scale. With our long-term research experience and development know-how we can offer new solutions for ingredient production and design of value added products. Let our experts help you to minimise risks and costs on the way from laboratory to industrial production.

 

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Visualising food microstructure


Microscopic imaging can be used to detect diverse components in food matrices. This can be utilized in process development and in deepening understanding of the food processes. Microscopy is also a versatile tool for troubleshooting process anomalies

 

 

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VTT Culture Collection


VTT Culture Collection is a service collection of microorganisms.
It is a member of the European Culture Collections’ Organisation (ECCO) since 1984 and of the World Federation for Culture Collections (WFCC) since 1985.

More information:
http://culturecollection.vtt.fi

 

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For more information please contact:
Emilia Nordlund ( This e-mail address is being protected from spambots. You need JavaScript enabled to view it )