www.vtt.fi

Ingredients for improved food functionality

We are specialised in the

development of nov-

el cereal based ingre-

dients and their use in

various applications. We

have developed dry fractioning technologies

for the enrichment of certain grain constitu-

ents, such as oat beta-glucan and protein. In

addition, our expertise includes the recovery

of berry antioxidants and antimicrobial com-

ponents.

By understanding interactions between

microbial population and plant matrix, we can

achieve new ways to manage processes like

malting, fermentation and beverage produc-

tion whilst ensuring product safety. We have

a profound knowledge in structure engineer-

ing especially related to whole grain and fibre-

enriched products. We use versatile method-

ology to understand the relationship between

chemical composition, structure and sensory

properties. Furthermore, we are continuous-

ly developing new methods of studying con-

sumer attitudes towards healthiness, and new

ways of delivering health information.

At VTT we work intensively with technologies for value-added products from grains, berries and various agro-biomass side streams. Our main emphasis is to combine mechanical and hydrothermal processes with emerging technologies; we are specialised in the use of specific enzymes and microbes to tailor product properties. In-house enzyme production, fermentation facilities and know-how give us a superior background for bioprocessing.

Business from technology

Oat grains

Extraction Lipids

Milling and air classification

ProteinStarchBeta-glucan

Additional information

Health value-added products

Kaisa Poutanen, Research Professor

Tel. +358 20 722 5192

kaisa.poutanen@vtt.fi

Ingredient applications

Pekka Lehtinen, Research Coordinator

Tel. +358 20 722 7154

pekka.lehtinen@vtt.fi

Ingredient processing

Juhani Sibakov, Research Scientist

Tel. +358 20 722 4080

juhani.sibakov@vtt.fi

Together with the customerOur main aim is to develop technology

for healthy products with increased con-

sumer value:

Improved taste by flavour design •

Tailored health effects, e.g. controlled •

digestion rate, reduced serum cho-

lesterol and health-promoting antioxi-

dants

Customised structure, especially in •

high-fibre, low-fat and low-salt prod-

ucts

We aim at providing technologies that

are both sustainable and economically ef-

ficient. This can be achieved by develop-

ing processes that utilise less water and

energy and that provide less low-value

side streams.

Together with our industrial collabo-

rators we can provide novel technologies

and process development. One of our col-

laborators is Hosokawa-Alpine AG, Ger-

many, a company developing mechanical

processing technologies and equipment,

such as mills and air-classifiers. Recent-

ly, VTT has scaled up its oat fractionation

processes at Hosokawa-Alpine’s test cen-

tre (see flow chart). With our clinical part-

ners we can offer a metabolomic and bi-

oinformatic approach towards nutritional

studies and develop foods with target-

ed physiological responses. These kinds

of solutions can be tailored to meet the

needs of our customers.

Result examples Functional cereal ingredients by novel milling and fractionation technologies•

Antioxidative and antimicrobial berry fractions •

Enzyme-aided processing of cereals and berries•

High fibre, sourdough and non-wheat baking technology•

Technology for snack products from whole grains and high-fibre ingredients •

Tailored nutritional response in cereal products by structure engineering •

Satiety index method to evaluate the satiating effects of foods •

Microflora management in the barley to beer chain•

Technologies Utilisation of enzymes and microbes•

Controlled particle size reduction •

Air classification, sieving and other fractionation techniques•

Hydrothermal processing•

Use of • in vitro digestion model in evaluation of bioavailability and digestion rate

Analytical platform for product characterisation•

Application areas Tailoring nutritional response•

Structure engineering•

Flavour design•

New solutions for product development•

Customer value•

Products with improved nutritional and sensory value•

Sustainable processing (solutions)•

Enhanced production efficiency•

Increased product shelf life•

Technology and market foresight • Strategic research • Product and service development • IPR and licensing • Assessments, testing, inspection, certification • Technology and innovation management • Technology partnership

VTT TECHNICAL RESEARCH CENTRE OF FINLANDwww.vtt.fi