Nutritech - Rethinking the Food Chain

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New review puts together the current knowledge about rye and health
New paper discusses how to convert side-streams into health beneficial hybrid ingredients
Fazer, IBM and VTT will initiate an innovation ecosystem and launch a research restaurant
New project will explore the impact of AR/VR technologies on eating experiences
New project seeks solutions to increase the use of African climate-smart food crops
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
Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides
Presentations from Dietary Fibre Conference 2018
Food in the platform economy: Consumer apps, production chain management and visionary ideas


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