Nutritech - Rethinking the Food Chain

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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
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
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
New project will explore the impact of AR/VR technologies on eating experienceshttps://www.nutritech.fi/ongoing/news-future-food-factory/new-paper-discusses-how-to-convert-side-streams-into-health-beneficial-hybrid-ingredients/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 cropshttps://www.nutritech.fi/ongoing/news-future-food-factory/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 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
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
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

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