Vtt healthy food_and_beverages_1.1

Healthy food and beverages

Better food for the people and

the planet

VTT TECHNICAL RESEARCH CENTRE OF FINLAND LTD

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Dietary fibre and

protein are essential

parts of a healthy diet,

but even healthy food

needs to be appealing

and tasty!

Health and wellness is one of the main food

trends of our age

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Trends and drivers in the food industry

Consoli-

dation

Safety

and

security

Sustain-

ability

Respons-

ibility

Cost

efficiency GLOBALISATION

SHAPES THE

MARKET

CONSUMER

NEEDS ARE

INCREASINGLY

DIVERSIFIED*

Aging

population

Free from

Rich in

The story

behind

Health and

wellness

Natural

*Top ten food trends for 2015, Innova market insights; 10 key trends in food, nutrition & health 2015, New Nutrition business

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A world leading RTO in biomass and food

science and technology

We have a strong track record in

high dietary fibre and protein

systems, especially in cereal and

dairy processing.

VTT has shown academic

excellence and developed

proprietary technologies.

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Challenges

Demand for healthy and

sustainable solutions

Combining tasty, healthy

and convenient

Integration of new plant

based ingredients as part

of the diet

Development of cost-

efficient food processes

Ensured food process

hygiene and product safety

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Our solutions for healthy food and beverages

Novel protein and fibre ingredients »

Enjoyable beverages »

Appealing and healthy food »

Safety throughout the food chain »

Smart use of resources »

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Safety throughout

the food chain

Planning of processes that

address food safety, reliability and

resource efficiency.

Your comprehensive R&D partner

in healthy food and beverages

Raw material competence

Expertise in grains, pulses, berries,

milk and various agro-biomass side

streams.

Novel protein and fibre

ingredients

Development of novel plant-based proteins

and natural dietary fibre ingredients.

Appealing and healthy food

Design of new food products

with excellent mouth feel

and nutritional properties.

Enjoyable beverages

Solutions to improve the

performance of yeast strains and

to produce and enjoyable

beverages.

BACK TO SOLUTIONS >>

TECHNOLOGY FOR BUSINESS

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Novel protein and

fibre ingredients

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New protein and fibre ingredients with clean label

Source:1 www.luxresearchinc.com ”Alternative Proteins to Claim a Third of the Market by 2054; 2 Outlook of the Global food and beverage market, Frost and Sullivan, 2015

Health ingredients ~50%

of the global ingredient

market2

Dietary fibre

has well

demonstrated

health

benefits

Global protein

consumption

will double by

year 20541


http://www.luxresearchinc.com/

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Pathway to novel protein and fibre ingredients

Enrichment and

modification

technologies

Up-scaling in our

food and brewing

pilot

Chemical, physical

properties,

physiological

response

Techno-economical

evaluation of the

concept

New sources of protein and fibre ingredients

Functional ingredients

designed for your specific

needs

Applicability in

food products


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Plant based ingredients using proprietary

technologies

Food grade pilot

facilities (milling,

dry fractionation,

bioprocessing…)

Analysis of the

technological and

physiological

functionality of

food ingredients

Lab scale

facilities for new

ingredient

technology

development


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Develop your ingredients with top experts

VTT has strong track record in dietary

fibre and cereal processing

Extensive know-how in food

processing for targeting new,

high quality food ingredients

VTT combines development

of ingredients with predicted

physiological functionality to

food prototype design

IPR on plant protein

ingredients

Plant based

ingredients with

excellent

technological

properties Minimized waste

formation by

valorization of

side streams


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Emilia Nordlund

Research Team Leader

Tel. +358 40 5042963

[email protected]

Annika Wilhelmson

Key Account Manager

Tel. +358 44 5557913

[email protected]

Ask us more!


https://www.linkedin.com/company/vtt?goback=.nmp_*1_*1_*1_*1_*1_*1_*1_*1_*1_*1_*1&trk=company_logo

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Appealing and

healthy food

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Clean

label

Good food in every possible way - Good for the people, good for the planet , good for the business

Source: 1Mintel, 2012. Attributes that matter with packaged foods by household income, March 2012, 2 Outlook of the Global food and

beverage market, Frost and Sullivan, 2015

Freedom

food

500 billion $

market2

65% of

consumers choose food

product based on

high fibre or high

protein content1

Health and

wellness trend

drives the

growth


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Steps in designing appealing and healthy food

Process and

product

development

Assessment of

food structure

properties

Techno-economical

evaluation of the

concept

Assessment of

sensory

properties

Sophisticated ingredient selection

Food products with • improved flavour,

texture, shelflife • high fibre or protein

content • reduced fat, salt or sugar

content • functional properties • clean label, natural

processing, no E-codes Consumer

behaviour

and

acceptance


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All the way from ingredients to consumer

understanding

Food grade pilot

facilities

(beverages,

baking,

extrusion…)

Product quality

analysis,

sensory

analysis and

consumer

perception

Lab scale

facilities for

food models

from liquid to

solid

prototypes


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New solutions for healthy and appealing food

• VTT has strong track record in dietary

fibre and development of high fibre and

protein containing food products

• VTT has extensive know-how in food

processing, for targeting new healthy

and appealing food products

• VTT combines food prototype design to

sensory evaluation and understanding

of consumer perception

Tasty, stable,

healthy food

products from

high performance

ingredients


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A new, healthy rye snack product with

high consumer acceptance

Customer: Ruislandia

Choosing the right type of equipment and raw

materials.

Process optimisation before investing in new

equipment

A new rye snack with high fiber

and protein content

Broadened product

portfolio

VTT introduced extrusion as a potential production

technology, and helped Ruislandia choose the

right type of equipment and start the new process.

“At VTT, high technological

competence is combined with

an enthusiastic attitude. VTT

has helped us broaden our

product portfolio and enter new

markets.”

Eero Koivisto

CEO

Ruislandia


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Healthy and tasty seafood products

Customer: Hätälä Oy

To develop healthy and tasty seafood products with

decreased salt content and high consumer

acceptance.

The novel product has improved, juicy texture,

appealing taste and decreased salt content

Result: a juicier fish product with better taste and

texture

Improved texture and

taste

VTT optimised the seafood product recipe by

studying the effect of different ingredients and

processing parameters on the taste and texture of

the products.

“Long-term fruitful cooperation

with VTT has had a great

impact on improving our

product portfolio.”

Riku Isohätälä

Hätälä Oy


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Improvement of satiety-promoting properties

Customer: Mondelēz International

Improvement of satiety-promoting properties of

healthy biscuits using oat fibre

Recipe and prototype for satiety-promoting

healthy biscuits

Satiating effects were demonstrated in

postprandial setting

Improved satiety

properties

VTT tested the satiety properties and further

developed the product by comparing raw materials

and developing recipes and production methods.


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Emilia Nordlund


Tel. +358 40 5042963

[email protected]

Annika Wilhelmson

Key Account Manager

Tel. +358 44 5557913

[email protected]

Ask us more!



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Second level

Third level

Fourth level

Fifth level

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Enjoyable beverages

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Competitive edge through product diversity

and cost efficiency

Product

diversification,

beer for all

tastes

*Source: 1Guide to energy efficiency opportunities in the Canadian Brewing Industry, 2011; Mintel GNPD

Over 11 000

new healthy

beverage

launches year

20132

Cost

efficiency

prerequisite

for survival1


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Yeast strain development

Malting and brewing

Healthy beverages

Technologies for efficient processes and

enjoyable beverages


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Research and development for malting,

brewing and beverages

Pilot facilities

for malting,

brewing,

fermentation

and ingredient

development

Natural strain

development

tools for

improved yeast

strains

Raw material

quality

assessment

and processing

technologies

Example 1


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• International reputation in research in the

barley to beer chain

• Many decades of research into the molecular

and physiological mechanism governing

industrial yeast strains Improved

yeast stress

tolerance and

functional

diversity Natural

ingredients

Efficient

processes

Over five decades of research from field

to consumer


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Strategic research partnership

Customer: PBL Brewing Laboratory is an enterprise owned by five Nordic malting

and brewing companies

PBL aims to improve shareholders’ competitive

edge through product and technology innovation.

Improved microbiological risk management

Promoted efficiency and sustainability in the production

chain

New tools for quality management

Access to multidisciplinary

expertise and versatile

pilot plant facilities

Access to national and

international research

network

Ensured technological

leadership

VTT is the strategic research partner of PBL. VTT

helps PBL shareholders to improve production

efficiency, product quality and sustainability in

malt, beer and beverage production.

“VTT has been our strategic research partner since 1959. They keep us up to date with the

newest developments in science, which ensures our position as technology pioneers.”

Rauno Sillanpää, Chairman of the Board


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Brian Gibson

Senior Scientist

Tel. +358 40 7609291

[email protected]

Annika Wilhelmson

Key Account Manager

Tel. +358 44 5557913

[email protected]

Ask us more!



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Second level

Third level

Fourth level

Fifth level

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Safety throughout

the food chain

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Identify and control your microbiological

risks to ensure consumer safety

1/3 of produced

food is wasted* Brand

image is

priceless

Traceable

is trust-

worthy

*FAO 2011, Global food losses and food waste. Extent, causes, and prevention.


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Identification of microbial spoilage and safety risks

Characterization of microbiota and

microbial metabolites

Prevention of microbial biofilm formation

Technologies for management of

harmful microbes

Packaging solutions

Safe food processes and products with improved shelf life reduced salt or sugar

content natural processing,

no E-codes

Tailor-made concepts to measure, understand

and control microbes and their interactions


X

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VTT facilities for ensuring food microbial safety

Biofilm

reactors and

pilot equipment

for cleanability

studies

Up-to-date

molecular

analytical

equipment

Pathogen

laboratory

(Level 2) and

anaerobic

facilities


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• VTT is an internationally recognised

research partner to provide tailor-made

concepts to measure, understand and

control microbes and their interactions

• VTT has special expertise in biofilms

and microbial cross-talk, anaerobic

microbiology, mycology and cereal

microbiology

• VTT Culture Collection provides strains

and identification services for the food

and biotechnological sectors worldwide.

Tools for

microbial

management

Improved

process

efficiency

and safety

Consumer

and

end product

safety

Food safety with VTT


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Johanna Maukonen


Tel. +358 40 5184971

[email protected]

Annika Wilhelmson

Key Account Manager

Tel. +358 44 5557913

[email protected]

Ask us more!



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Smart use of

resources

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Higher profit from your raw material

Tigthening

landfilling

regulations

15% increase in

resource productivity

needed by 2030

*Source: EU Commission communication

COM(2014) 398 Towards a circular

economy: A zero waste programme for

Europe

Zero

waste

1/3 of food

is wasted


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VTT smart use of resources

Development

of process

concepts

Evaluation of

suitability in end-use

applications

Chemical, structural and physical characterization

Techno-economical

evaluation of the

concept

Identification of raw material sources Efficient use of

side-streams

Wider product possibilities

Higher profit from

raw materials

New raw material sources

Identification

of potential

end-uses


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VTT facilities for raw material value assessment

Assessment of

applicability in

different end use

applications

Reactors and

refiners for

processing and

fractionation of

biomass

Analysis of

chemical and

physical

characteristics

PILOTING CENTRE


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Full potential out of your raw material

• VTT has a comprehensive

overview on different raw

materials, including side-

streams, their composition and

potential end-uses.

• VTT has special expertise in

forest based raw materials and

food and forest industry side-

streams.

Efficient use

of side-

streams

Widen your

product

possibilities

Higher profit

from your

raw material


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Tiina Liitiä


Tel. +358 40 7552387

[email protected]

Laura Kela

Key Account Manager

Tel. +358 40 5442741

[email protected]

Ask us more!



TECHNOLOGY FOR BUSINESS

Vtt healthy food_and_beverages_1.1

Technology

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