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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.

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Additional information

Emilia Nordlund
Senior Research Scientist, Enzyme technology, cereal and berry applications
+358 20 722 7135

Raija Lantto
Technology Manager, Enzyme technology, milk, fish and meat applications
+358 20 722 4411

Additional information

Emilia Nordlund
Senior Research Scientist, Enzyme technology, cereal and berry applications
+358 20 722 7135

Raija Lantto
Technology Manager, Enzyme technology, milk, fish and meat applications
+358 20 722 4411