Nutritech - Rethinking the Food Chain



Food Solutions



Restructured Baltic herring and 3D printed fish - concepts from Blue Products program
Recent study used air classification to produce protein-enriched barley ingredients

Future Food Factory



New co-creation managers started
New paper discusses how to convert side-streams into health beneficial hybrid ingredients

Health & Wellbeing



New project aims to develop processes to reduce FODMAPs in legume materials
New review puts together the current knowledge about rye and health

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