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Development of plant based ingredients and their applications

At VTT we work intensively with technologies for value-added products from plant materials and various agro-biomass side streams. We are specialised in the development of novel cereal based ingredients and their use in various applications. We have developed dry fractioning technologies for the enrichment of certain grain constituents, such as oat beta-glucan and protein. Our expertise includes also the recovery of berry antioxidants and antimicrobial components. Our main emphasis is to combine mechanical and hydrothermal processes with emerging technologies.

More information in our Brochures:

• Ingredients for improved functionality
  
• Upgrading berries for human health
  
• Improving performance of food proteins
  
• Consumer and sensory research