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Tailoring food properties by enzymes

VTT supports the food industry by developing feasible and sustainable enzyme technologies for innovative food solutions. VTT’s multidisciplinary research on enzymes covers the research chain from enzyme discovery and characterisation to ready-to-commercialise technologies and development of food prototypes. We use of enzymes to tailor and improve food quality, including food structure & stability, as well as sensory and health properties of a product. We know how to link the influence of food modification to consumer's food perception. VTT creates novel enzyme technologies, but also tailors existing technologies to match the needs of the food industry.

More information in our Brochures:

• Enzymes in food processing
  
• Improving the performance of food proteins
  
• Upgrading berries for human health
  
• Consumer and sensory research