VTT has purchased new ultra-fine milling equipment, which operates in a pilot-scale. The mill is called Ceren Miller DAU (Decompression, Air-flow, Ultra-fine milling), manufactured by Masuko Sangyo Co. Ltd., Japan. This is a brand-new model, the first one commercially available in the world.

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New book on fibre-rich and wholegrain foods, edited by Jan Delcour (KU Leuven) and Kaisa Poutanen (VTT), was just published by Woodhead (Cambridge, UK) in May 2013. The book reviews key research and best industry practice in the development of fibre-enriched and wholegrain products to meet customer

Proteins contribute to food structure as three-dimensional networks in gels and solids but also as two-dimensional networks at interfaces of foams and emulsions. Interfacial properties of proteins have been a subject of considerable interest as very different films can be formed depending on the int

A new method to obtain genetically stable Saccharomyces pastorianus lager brewing yeast variants was developed by scientists at VTT[1]. The method involved repeated exposure of yeast to high ethanol conditions and then high osmotic stress conditions and selecting yeast cells exhibiting tolerance to

VTT's scientists have developed new technologies to enhance the dispersion stability of water-soluble oat β-glucan. It is difficult to make beverages which contain over 0.5 % concentrations of untreated β-glucan, because it has a high water-binding and viscosity thickening capacity. Juhani Sibakov a

Academy Professor Kaisa Poutanen and Research Scientist Juhani Sibakov gave presentations at the Food Chemistry session of the ChemBio Finland Day at the Helsinki Exhibition Centre on the 20th of March 2013. The titles of these were: "How the dietary fibres affect in our body – why do we need more o

Brewer's spent grain (BSG) is the most abundant side-stream from the brewing industry. The annual production of BSG is ca. 30 million tons, worldwide. BSG contains valuable nutrients such as protein but is at the moment underutilized. The protein component in BSG has potential to be used as a source

The general objective of PATHWAY-27 project (Pivotal assessment of the effects of bioactives on health and wellbeing - from human genoma to food industry – PATHWAY) is to study if bioactive compounds used as ingredients in foods and consumed within the common diet could significantly benefit human h

Dietary fibre market is increasing rapidly globally due to the established health properties of dietary fibre and recommendations for high fibre diet. Commercially successful fibre ingredient have to be bland tasting and technically functional in number of applications. Commercially available fibres