Nutritech - Rethinking the Food Chain

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Restructured Baltic herring and 3D printed fish - new fish concepts from Blue Products program https://www.nutritech.fi/ongoing/news-food-solutions/restructured-baltic-herring-and-3d-printed-fish-new-fish-concepts-from-blue-products-programme
Recent study used air classification to produce protein-enriched barley ingredients https://www.nutritech.fi/ongoing/news-food-solutions/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 foodshttps://www.nutritech.fi/ongoing/news-food-solutions/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!https://www.nutritech.fi/ongoing/news-food-solutions/meet-vtt’s-scientists-in-aacc-meeting-and-protein-summit
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

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