Nutritech - Rethinking the Food Chain

 News - Health and Wellbeing



New review evaluates how cereal seed sprouting influences its nutritional and technological properties
crEATe innovation ecosystem was launched
Research restaurant TestEat opened
New project aims to develop processes to reduce FODMAPs in legume materials
New review puts together the current knowledge about rye and health
New project will explore the impact of AR/VR technologies on eating experiences
Fazer, IBM and VTT will initiate an innovation ecosystem and launch a research restaurant
Sourdough fermentation of whole-grain breads increases the levels of branched chain amino acids and peptides
Presentations from Dietary Fibre Conference 2018
New dissertation on cereal food structure, digestion and satiety


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