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Development of plant-based ingredients for food applications

We offer cost-effective technologies for the production of healthy and tasty foods.

VTT has over 30 years of experience in plant-based raw materials, their chemical composition and enrichment of their valuable components.

With the help of VTT technologies our customers can benefit from the side streams of their current processes. For example, wheat bran normally ending up as animal feed can be used in baking and extrusion applications.

We are specialised in dry fractionation technologies based on milling and air classification. Without the need to add and vaporise water, these methods provide considerable costs savings over traditional wet processes.

Dry fractionation effective at enriching beta-glucan and protein

We have developed technologies for the enrichment of various cereal components such as beta-glucan and protein in oats. We also have over 20 years of experience in berry antioxidants and antimicrobial compounds.

Our main focus is on combining processes based on heat and mechanisation into new technologies. A concrete example is the use of an extruder as a bioreactor in modifying dietary fibres in grains, such as rye and oats. These kinds of modifications allow food ingredients to be converted into a more beneficial form.

Ultra fine milling a new opportunity

VTT works in close cooperation with mill and air classifier manufacturer Hosokawa Alpine AG and ultra fine milling technology specialist Masuko Sangyo Co Ltd. Our experts envisage a number of new application possibilities for ultra fine milling. We modify raw materials using milling, air classification and extrusion as well as fluid bed, freeze and spray drying.

We are a member of the HealthGrain Forum, whose chairperson is Academy Professor Kaisa Poutanen from VTT.

Additional information

Juhani Sibakov
Research Scientist
+358 20 722 4080

Mirja Mokkila
Research Team Leader
+358 20 722 4490