Nutritech - Rethinking the Food Chain

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Restructured Baltic herring and 3D printed fish - new fish concepts from Blue Products program
Recent study used air classification to produce protein-enriched barley ingredients
New paper reports EPS-producing lactic acid bacteria fermentation to improve the texture of legume foods
Meet VTT’s scientists in AACC meeting and Protein Summit!’s-scientists-in-aacc-meeting-and-protein-summit
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


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