Nutritech - Safety through the food chain

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Food safety
Product safety for new materials and packages

Recent study reports differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers	https://www.nutritech.fi/ongoing/news-food-solutions/recent-study-reports-differential-evolution-of-strecker-and-non-strecker-aldehydes-during-aging-of-pale-and-dark-beers
Dissertation about new hybrid yeast for fermented beverages	https://www.nutritech.fi/ongoing/news-food-solutions/dissertation-about-new-hybrid-yeast-for-fermented-beverages
Improved Fusarium management with new biocontrol concepts - BIOTEHO project has initiated	https://www.nutritech.fi/ongoing/news-future-food-factory/improved-fusarium-management-with-new-biocontrol-concepts-bioteho-project-has-initiated
Cellular agriculture concepts were presented in the 11th Protein Summit	https://www.nutritech.fi/ongoing/news-future-food-factory/cellular-agriculture-concepts-were-presented-in-the-11th-protein-summit
New paper proposes phytase treatment to improve digestibility of faba bean protein	https://www.nutritech.fi/new-paper-proposes-phytase-treatment-to-improve-digestibility-of-faba-bean-protein
VTT’s scientist presented diverse cereal related research topics in AACCI annual meeting	https://www.nutritech.fi/ongoing/news-food-solutions/vtt’s-scientist-presented-diverse-cereal-related-research-topics-in-aacci-annual-meeting
New findings about rice bran and rice protein were presented in EFFoST conference	https://www.nutritech.fi/ongoing/news-food-solutions/new-findings-about-rice-bran-and-rice-protein-were-presented-in-effost-conference
Research restaurant TestEat opened	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/research-restaurant-testeat-opened