Research Services

Next generation food solutions

By drawing on the strong expertise from raw material properties to end-product quality, VTT offers solutions for the whole food production chain. We focus on developing feasible and sustainable technologies utilizing versatile enzymes, microbes and fractionation technologies in food and beverage processing. VTT’s solid understanding of factors affecting product quality and consumer research serves as the basis for creation of new food applications. Our packaging research focuses on active and intelligent packaging. We offer research for safety control and advanced measurement technologies along the entire food chain.

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Consumer and sensory research VTT has expertise in consumer and sensory science that is combined to novel food technologies. This combination gives us a solid basis for understanding factors affecting food quality and consumer acceptance. Our aim is to develop new food applications especially for health and well-being, and produce information that food companies can utilise in their product innovation, development and marketing.
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.
Food related metabolome and gut microbiota VTT offers services for companies, when there is an interest in knowing how the products behave in the digestive tract. These services include identification of the food-specific metabolome by using a colon model and connecting this data to corresponding characterization of plasma and urine, and furthermore an assessment of diet-related compositional changes in colonic microbiota from human interventions.
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.
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.
Measurement of food healthiness VTT has an analytical platform for evaluation the health effects of foods and ingredients. The analytical platform includes in vitro and in vivo assays to predict and determine the physiological responses of food products. VTT also offers its customers an analysis of the satiating properties of food products.
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.
Safety throughout the food chain VTT develops technologies and know-how to improve the quality and safety of foods and beverages throughout the food chain. VTT’s solid understanding of the behaviour of microbes and food matrices, as well as factors affecting product safety serve as the basis of our development work. Our novel packaging and processing solutions and diagnostic and analytical tools enable versatile solutions for securing and controlling food safety and for the authentication of food products.
Sustainability in food production VTT offers technology and business foresights to help our customers manage future sustainability trends and challenges. We develop technologies for improved energy efficiency in the industry, water and waste treatment, efficient processes and environmentally friendly packages. Sustainability should be achieved while delivering safe and tasty products that provide added value for the modern consumer.
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.
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
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
VTT Pilot plants for bio and chemical processes The Pilot Plant Services at VTT assist the bioprocess, chemical, energy, forest, food and beverage industries to develop new processes and products, and predict scale-up effects. Pilot trials help to minimise risks and costs on the way from the laboratory to industrial production.
VTT 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.
VTT - your innovation partner in packaging The application areas of VTT’s packaging research include fiber-based or (bio) plastic consumer packed goods for the food, cosmetics and pharmaceutical industries.

Other useful services

Information about active and intelligent food packaging:

www.vtt.fi/research/technology/packaging_technologies

VTT's Center for printed intelligence:

www.vtt.fi/proj/cpi

Logistics risk management:

www.vtt.fi/research/area/risk_and_reliability_management

Optical sensors and instruments:

www.vtt.fi/research/technology/optical_measurements_and_device_tech

Technology foresights and roadmapping:

www.vtt.fi/service/technology_business_foresight