VTT Technical Research Centre

Healthy Fractions Of Oats Efficiently Developed For New Food Applications

VTT’s research scientist developed oat fractions with up to 56% beta-glucan content for food and nutraceutical products.

In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and…
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Researchers To Develop New Taste Sensations For Beer Lovers

New beer flavours can be created by developing new yeast cultures and by making use of naturally occurring yeast and bacteria.

VTT Technical Research Centre of Finland was commissioned to analyse the bottles of beer salvaged from the 1840s shipwreck found near the Ă…land Islands in 2010. Living …
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