Nutritech - Rethinking the Food Chain



Food Solutions



Oat and barley beta-glucan differ regarding viscosity development and dispersion stability
Palatable cereal extrudates with increased phenolic content can be achieved by incorporating bilberry press cake

Future Food Factory



Food in the platform economy: Consumer apps, production chain management and visionary ideas
Cellular agriculture will transform food production

Health & Wellbeing



Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides
New dissertation on cereal food structure, digestion and satiety

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