Business from technology

Food research

By drawing on the strong technological and scientific expertise, VTT Food research offers solutions for the whole food production chain. VTT focuses on developing feasible and sustainable technologies and new food concepts by utilizing versatile enzymes, microbes and fractionation technologies in food and beverage processing. Our work aims to develop technology for healthier foods and ingredients with consumer-appealing sensory properties.

Core competences

Our core competence in food technology covers aspects from technological development to consumer expectations. VTT has unique expertise in developing functional, plant-based ingredients by sophisticated milling and fractionation technology, enzymatic modification and microbial fermentation. We have tools to monitor and control microbial interactions in food matrixes, processes and in the gut.

Our core competences include:

• Tailoring food properties by enzymes
  
• Microbes in the food chain and in nutrition
  
• Development of plant based ingredients and their applications
  
• Understanding health impact of foods
  

Solutions for intelligent nutrition

Our food research is applied in producing healthy products with high consumer acceptance. In future, new nutrition services that motivate people to make healthier food choices will play a central role on our well being. These services will combine food and nutritional information with information technology, printed intelligence and diagnostics. The proportion of the elderly in Europe will increase, and rapidly changing global factors will be key challenges in food research. VTT is actively developing solutions to meet these demands in a NUTRITECH programme aiming at new concepts for promotion of consumer well-being.

Resources

VTT has around 70 people involved in food research. Research facilities include modern analytical and measuring equipment, and pilot facilities for baking, malting, brewing and other food processing.