Nutritech - Safety through the food chain

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Food safety
Product safety for new materials and packages

Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/sourdough-fermentation-of-whole-grain-breads-increases-the-levels-of-branched-chain-amino-acids-and-peptides
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 cake	https://www.nutritech.fi/ongoing/news-food-solutions/palatable-cereal-extrudates-with-increased-phenolic-content-can-be-achieved-by-incorporating-bilberry-press-cake
New dissertation on cereal food structure, digestion and satiety	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-dissertation-on-cereal-food-structure-digestion-and-satiety
New seaweed foods, food supplements and cosmetics	https://www.nutritech.fi/ongoing/news-health-and-wellbeing/new-seaweed-foods-food-supplements-and-cosmetics
Food in the platform economy: Consumer apps, production chain management and visionary ideas	https://www.nutritech.fi/ongoing/news-future-food-factory/blog-post-food-in-the-platform-economy-consumer-apps-production-chain-management-and-visionary-ideas
Presentations from Dietary Fibre Conference 2018	https://www.nutritech.fi/focus-areas/focus-3-health-and-wellbeing/presentations-from-dietary-fibre-conference-2018
New presentations from VTT’s young cereal scientists	https://www.nutritech.fi/ongoing/news-food-solutions/new-presentations-from-vtt’s-young-cereal-scientists