Nutritech - Rethinking the Food Chain

 News - Food Solutions



Watch VTT webinar on hybrid ingredients for sustainable plant-based food
New Finnish research and innovation unity promotes oat consumption and business
Dissertation about new hybrid yeast for fermented beverages
Recent study reports differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers
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’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
New paper reports EPS-producing lactic acid bacteria fermentation to improve the texture of legume foods
Restructured Baltic herring and 3D printed fish - concepts from Blue Products program
Recent study used air classification to produce protein-enriched barley ingredients


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