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.
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:
food properties by enzymes
in the food chain and in nutrition
of plant based ingredients and their applications
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.
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.