Kevyttuote research project “Structure engineering concepts for light products” was realised during 2007 – 2009 within the research programme on Nutrition, Food and Health (ELVIRA) organised by the Academy of Finland and the Finnish funding agency for technology and innovation (Tekes).

Possibilities for protein crosslinking in cereal, dairy, meat, and fish processing to improve the texture and the structure of the product were extensively reviewed by Buchert et al. The special emphasis was on the enzymatic modifications over physico-chemical methods.

Enzymatic modification of milk proteins and specifically of the allergenic β-casein, is shown to alter their properties decreasing their allergenicity.

Jari Vartiainen, Mikko Tuominen and Kalle Nättinen developed a new biobased nanocomposite coating with improved barrier properties. Nanotechnology in food packaging is expected to grow strongly over the next five years as the increased globalization sets demands for shelf life enhancing packaging. Applications of nanotechnology include e.g. improved barrier, mechanical and antimicrobial properties.

A new brochure of our health technology spearheads has been published. Take a view of the key areas, which are listed below, and download the brochure for further information.