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Food and beverage pilot plants

Competence

VTT has pilot-scale facilities for enzymatic, microbiological, fractioning and thermo-mechanical processing of food materials. Our pilot facilities can be used for process optimisation, proof of concept trials, and for small-scale production e.g. for clinical trials. These technologies enable the production of new ingredients and modification of food characteristics to produce health-promoting, tasty foods. Our long-term research provides an excellent basis for the exploitation of enzymes and microbes in food processing and in new product concepts. VTT offers food process development from laboratory-scale development to pilot-scale technological production for feasibility and consumer studies.

Our core competence areas for food processing are:

  • Fractioning: milling, sieving and air-classification
  • Thermo-mechanical processing: extrusion, pre-conditioning and high-pressure processing
  • Drying: lyophilisation (freeze-drying), fluidised bed- and spray-drying
  • Malting and brewing: the complete barley-to-beer chain, as well as utilisation of other grains and seeds than barley
  • Baking: development and small scale production of novel bakery products

In addition, we are able to combine our food processing expertise with the equipment of our pilot-scale fermentation and downstream processing.

Process examples in recent years have included enrichment of functional cereal and berry fractions (e.g. proteins, dietary fibres, polyphenols and anthocyanins), valorisation of plant-based by-products (e.g. brewers’ spent grain), development of new starter cultures and probiotic bacteria and products related to them, and novel enzymatic processes to tailor the properties of food materials.


Additional information

Juhani Sibakov
Research Scientist
+358 20 722 4080

Annika Wilhelmson
Key Account Manager
+358 20 722 7113

Additional information

Juhani Sibakov
Research Scientist
+358 20 722 4080

Annika Wilhelmson
Key Account Manager
+358 20 722 7113

See also