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

 

 

New paper discusses how to convert side-streams into health beneficial hybrid ingredientshttps://www.nutritech.fi/ongoing/news-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 cropshttps://www.nutritech.fi/ongoing/news-future-food-factory/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 healthhttps://www.nutritech.fi/ongoing/news-health-and-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 restauranthttps://www.nutritech.fi/ongoing/news-health-and-wellbeing/fazer-ibm-and-vtt-will-initiate-an-innovation-ecosystem-and-launch-a-research-restaurant

Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us