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



New paper discusses how to convert side-streams into health beneficial hybrid ingredients
New project seeks solutions to increase the use of African climate-smart food crops

Health & Wellbeing



New review puts together the current knowledge about rye and health
Fazer, IBM and VTT will initiate an innovation ecosystem and launch a research restaurant

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