Transition towards more plant-based diets can make a significant contribution to mitigate the climate change and keep up the planet's green capital. The shift towards more plant-based diets also matches nicely with the dietary guidelines.
To use plant raw materials maximally and minimize waste streams we should adapt moderate fractionation concepts that ensure high functionality and nutritional quality of the plant-based ingredients for food applications. VTT has developed technologies for producing and applying plant-based ingredients that are sustainable, but also contribute to the healthy diet. We call these products as hybrid ingredients. We target to maximally use the raw materials, but at the same time focus on providing high performance in end products. Our target is to utilize the technological and nutritional benefits from all the plant components, especially protein and dietary fibre.
To learn more on the Hybrid Ingredients, please listen our very recent VTT webinar on the topic:
Hybrid ingredients webinar
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