Nutritech - Rethinking the Food Chain

 News - Food Solutions



New findings about rice bran and rice protein were presented in EFFoST conference
Restructured Baltic herring and 3D printed 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
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
New seaweed foods, food supplements and cosmetics
New presentations from VTT’s young cereal scientists’s-young-cereal-scientists
Insights from the PROMINENT project


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