Food and beverage pilot plants
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
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.