Nutritech - Rethinking the Food Chain

 

 

Food Solutions

 

 

Oat and barley beta-glucan differ regarding viscosity development and dispersion stability https://www.nutritech.fi/ongoing/news-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 cakehttps://www.nutritech.fi/ongoing/news-food-solutions/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 ideashttps://www.nutritech.fi/ongoing/news-future-food-factory/blog-post-food-in-the-platform-economy-consumer-apps-production-chain-management-and-visionary-ideas
Cellular agriculture will transform food productionhttps://www.nutritech.fi/ongoing/news-future-food-factory/cellular-agriculture-will-transform-food-production

Health & Wellbeing

 

 

Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptideshttps://www.nutritech.fi/ongoing/news-health-and-wellbeing/sourdough-fermentation-of-whole-grain-breads-increases-the-levels-of-branched-chain-amino-acids-and-peptides
Presentations from Dietary Fibre Conference 2018https://www.nutritech.fi/focus-areas/focus-3-health-and-wellbeing/presentations-from-dietary-fibre-conference-2018

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