Nutritech - Rethinking the Food Chain

New presentation on using more from grains for development of healthy snacks of high eating quality

13.5.2015 10:00

There is an increasing prevalence in snacking due to hectic life-styles. However, snack foods often are low in dietary fibre and protein and high in refined carbohydrates and fat. Incorporating healthy grain components such as cereal bran have typically a negative impact on snack palatability. Research team leader DSc Emilia Nordlund gave a keynote talk about technologies for healthy snack development in the Cereals & Europe Spring Meeting in Budapest in the end of April. The presentation gave an overview of the processing strategies such as fine milling or bioprocessing technologies in high fibre snack development.

Download Nordlund’s presentation:
Nordlund 2015_More from grains for development of healthy snacks of high eating quality

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